A Slow-Cooked Tradition with Helen’s Twist
Few dishes bring warmth and comfort quite like a well-made bowl of chili. In our home, this slow-cooked beef brisket chili has been a favorite for generations. It’s a dish that reminds me of family gatherings, where everyone would eagerly anticipate the rich, savory aroma filling the kitchen. Unlike traditional chili made with ground beef, this recipe takes it a step further by using tender, flavorful brisket, creating a truly hearty and satisfying meal that’s sure to become a staple in your home too.
The Rich History of Chili: From Origins to Modern Day
Chili, short for chili con carne (which translates to “chili with meat”), has a fascinating history rooted in a blend of cultures. Many believe it originated from the southwestern U.S., particularly in Texas, where it has become a signature dish. Some trace its roots even further back, claiming that the combination of meat, chili peppers, and spices originated in Mexico. Wherever it began, chili has evolved into countless regional variations. Texas-style chili, for example, is typically made without beans, focusing solely on meat and spices, while other parts of the U.S. favor recipes that include a variety of beans, tomatoes, and even unique additions like chocolate or coffee.
In our family, we follow a version that has beans and a rich tomato base, but with a twist—using brisket instead of the more common ground beef. The inclusion of slow-cooked brisket brings a tenderness and depth of flavor that can’t be beaten. Over the years, this version has become a hit at family gatherings, and it’s easy to see why—its origins are as diverse and flavorful as the chili itself.
Why Brisket? Elevating Chili to New Heights
Choosing beef brisket for chili instead of ground beef might seem unconventional, but it’s a game-changer. Brisket is known for its rich, beefy flavor and its incredible tenderness when cooked slowly. Unlike ground beef, which can dry out if overcooked, brisket actually benefits from a long, slow cooking process. This makes it the ideal cut of meat for chili, as the slow simmering allows it to soak up the spices and other ingredients, resulting in a hearty, melt-in-your-mouth texture.
Brisket also has a generous fat content, which adds extra richness to the chili. When you sear the brisket, you’re locking in those juices, and as it simmers, the meat becomes incredibly tender, practically falling apart. This creates a chili with a more robust, layered flavor profile than your typical ground beef version. Whether you’re serving it at a casual dinner or a family gathering, brisket chili is sure to impress.
Ingredients:
Before you get started, make sure you have all the essential ingredients to craft this slow-cooked chili. Here’s a list of what you’ll need:
- Beef brisket
- Olive oil
- Onion
- Garlic
- Bell peppers
- Jalapeño (optional)
- Diced tomatoes
- Tomato sauce
- Kidney beans
- Black beans
- Pinto beans
- Chili powder
- Cumin
- Smoked paprika
- Ground coriander
- Oregano
- Salt
- Black pepper
- Beef broth
- Dark beer (optional)
- Brown sugar
- Worcestershire sauce
- Bay leaf
- Sour cream (optional)
- Shredded cheese (optional)
- Green onions (optional)
Preparation Steps:
- Cut brisket into cubes, season with salt and pepper.
- Sear brisket in a pot with olive oil until browned, then set aside.
- Sauté onions, garlic, and peppers in the same pot.
- Add chili powder, cumin, paprika, coriander, and oregano to the vegetables.
- Return brisket to the pot, then add tomatoes, beans, broth, beer, brown sugar, Worcestershire, and bay leaf.
- Simmer on low heat for 3-4 hours.
- Serve with sour cream, cheese, and green onions as garnish.
Beef Brisket Chili Recipe
Ingredients
- 3 lbs beef brisket trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 2 bell peppers chopped (red and green work best)
- 1 jalapeño diced (optional, for extra heat)
- 2 cans 14.5 oz each diced tomatoes, undrained
- 1 can 15 oz tomato sauce
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz pinto beans, drained and rinsed
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup beef broth
- 1/2 cup dark beer optional for richness
- 1 tablespoon brown sugar
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- Garnish: sour cream cheese, and green onions (optional)
Instructions
Prepare the Brisket:
- Trim any excess fat from the beef brisket and cut it into bite-sized pieces. Season generously with salt and pepper. Set it aside as you heat your cooking pot.
Sear the Brisket:
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the beef brisket in batches, searing each piece on all sides until browned. This process locks in the meat’s juices and adds a deep, caramelized flavor to the dish. Transfer the browned brisket to a plate and set it aside.
Cook the Vegetables:
- In the same pot, add the chopped onions, bell peppers, and garlic.Cook the vegetables until they begin to soften, about 5 minutes.Be sure to scrape up any browned bits left at the bottom of the pot from searing the brisket, as this adds extra flavor.
Add the Spices:
- Once the vegetables are softened, add the chili powder, cumin, smoked paprika, coriander, and oregano. Stir for 1-2 minutes to allow the spices to toast and become fragrant, intensifying their flavor.
- Combine the Ingredients:
- Return the seared brisket to the pot and stir everything together. Pour in the diced tomatoes, tomato sauce, beans, beef broth, dark beer (if using), Worcestershire sauce, and brown sugar. Add the bay leaf and give the mixture a good stir to combine all the ingredients.
Slow Cook:
- Reduce the heat to low, cover the pot, and let the chili simmer for 3-4 hours. Stir from time to time to avoid sticking and promote even cooking. The slow simmering allows the brisket to become incredibly tender and absorb all the bold flavors of the chili.
Notes
Customizing Your Brisket Chili
This chili recipe can be easily adapted to suit different preferences or dietary needs. Here are a few variations to try:- Smoky Brisket Chili:
Add 1-2 chipotle peppers in adobo sauce for a smoky, spicy kick. This adds a southwestern flair and a deep, smoky heat to the dish. - Vegetarian Chili:
If you’re catering to vegetarians, you can swap out the brisket for plant-based meat substitutes or additional beans and vegetables. The spice blend and long simmering process will still provide plenty of flavor. - Bean-Free Brisket Chili:
For a more traditional Texas-style chili, leave out the beans altogether. Focus on the meat and spices for a thick, hearty chili that lets the brisket shine. - BBQ Brisket Chili:
For a twist on this recipe, incorporate barbecue sauce into the chili for a slightly sweet and smoky flavor. This variation pairs well with cornbread and coleslaw for a true Southern-inspired meal.
A Breakdown of Beef Brisket Chili
This beef brisket chili is a filling, protein-packed meal that offers both nutrients and indulgence. Here’s a rough nutritional breakdown per serving:
- Calories: 400-450 (depending on toppings)
- Protein: 35g
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 8g
- Sodium: 800mg
Keep in mind that these numbers will vary based on portion size, added toppings, and specific ingredient brands.
Storage and Reheating Tips: Maximizing Leftovers
Chili is the ultimate meal for leftovers. It stores well and often tastes better after sitting in the fridge for a day or two. Here’s the best way to store and reheat your brisket chili:
1. Refrigeration:
Let the chili cool down completely before placing it in an airtight container.Keep it in the refrigerator for as long as 4 days.
2. Freezing:
Chili freezes beautifully! Portion it into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months.When you’re ready to enjoy it, thaw in the fridge overnight and reheat on the stovetop.
3. Reheating:
Reheat the chili on the stovetop over low heat, stirring occasionally until warmed through. If it’s too thick, add a splash of beef broth or water to loosen it up.
A Hearty Meal for Any Occasion
This beef brisket chili is a flavorful, comforting dish that’s perfect for chilly nights, game days, or family gatherings. The slow-cooked brisket adds a tender, succulent texture that elevates the chili beyond your typical recipe. Whether you’re making it for a crowd or meal prepping for the week, this chili is sure to satisfy.
