Beef Brisket Chili Recipe
This beef brisket chili is a rich and comforting dish perfect for cold nights and gatherings. Its slow-cooked brisket offers tender texture and robust flavor, making it a satisfying choice for any occasion.
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.