This Texas inspired Beef Brisket Chili recipe is hearty and full of flavor. A robust stew of fall-apart tender chunks of brisket that’s cooked low and slow in a Dutch Oven on the stovetop. A classic comfort food loaded with layers of flavor. It’s a versatile dish that allows you to use fresh brisket or repurpose leftover brisket into a delicious chili. I’ve included instructions for both. And nope! There are no beans in this recipe! I hear you, Texas. If you’re looking for beans in your chili check out my recipe made with Wagyu ground beef.
Table of Contents
Why Love this Recipe
- Perfect for gatherings, cozy nights, or game day feasts.
- Can be made with raw brisket or utilize leftover smoked brisket.
- Offers a balance of heat and depth with a harmonious blend of spices and ingredients.
- You can have so much fun with the toppings!
Overview of Ingredients Needed
Bacon (4-6 slices): Adds a smoky depth of flavor to the chili and bacon fat will be used to brown the brisket cubes.
Brisket (2-3 pounds, from the flat, cut into 1/2″ or 1″ cubes): This cut of beef, when cooked low and slow, becomes tender and imparts a rich, meaty flavor to the chili.
Yellow Onion (1 medium, diced): Provides a sweet and savory base to the chili.
Garlic (6 cloves, minced): Yes, I wanted lots of garlic in this one! Offers a pungent and aromatic flavor, enhancing the overall taste profile of the chili.
Spices (cayenne, ground cumin, dried oregano, chili powder, onion powder and garlic powder): These spices contribute to the bold and robust flavor profile of the chili. Get my homemade chili powder recipe. If you prefer not to make your own, try this one.
Beef Bouillon Base: A concentrated form of beef flavor used to enhance the richness of the chili.
Beef Broth or Water: Provides the liquid base for the chili, creating a flavorful and hearty broth. If you’re using the beef bouillon base then water will suffice. You can also use beef stock.Canned Diced Tomatoes & Tomato Sauce: Offers acidity and some sweetness. You can also use fresh tomatoes or canned peeled tomatoes.
Bay Leaves: Infuse a subtle herbal aroma and flavor into the chili while simmering.
Chipotle Peppers in Adobo Sauce: These smoked jalapeños in a tangy, spicy tomato sauce impart a deep, smoky heat.
Kosher Salt & Ground Black Pepper: Essential seasonings that enhance the flavors of the dish.
Brown Sugar: An optional ingredient that rounds out the flavors and helps to balance the heat from spices.
Espresso or Strong Coffee: Adds a rich, bitter depth to the chili, enhancing its complexity and richness. You can also use chocolate or unsweetened cocoa powder.
Lime Juice: Provides acidity, brightness, and a citrusy punch that balances the richness.
Toppings: Top your bowl of chili with Tortilla Chips, Green Onion, Shredded Cheddar Cheese, Sour Cream, Chopped Cilantro, Diced Onion, etc.
How to Make Brisket Chili Using Uncooked Brisket
Cut bacon into 1/2” – 1” pieces. Add to a cold Dutch oven or large pot and turn heat to medium.
Fry the bacon until crispy, then remove from the pan and set aside. Leave bacon grease in the pan.
Trim up the brisket removing extra fat and sliver skin if necessary. I bought mine from Butcher Box so no trimming was necessary.
Cut brisket into 1/2” – 1” cubes then season with salt, pepper, garlic and onion powder
In the same Dutch oven, brown the chopped brisket in batches until nicely seared, then remove from the pan.
Add the onions to the pot and cook until translucent for a couple of minutes. Add garlic and cook for another 30 seconds.
Stir in the chili powder, cumin, oregano and cayenne and bloom for about 30 seconds to a minute.
Stir in the beef base then add a little bit of the broth and deglaze the pan scraping up the bits on the bottom of the pot.
Add the rest of the broth, tomatoes, tomato paste, bay leaves, salt, and pepper. Bring to a boil over medium-high heat.
Once boiling cover and reduce heat to low.
Simmer for 2.5 hours with the lid on, stirring occasionally.
After 2.5 hours, add the coffee and sugar. Continue cooking uncovered until the brisket is fork-tender and the chili has started to thicken, about 1-1.5 more hours. Stir every 15-20 minutes to prevent burning, adding more stock or water if necessary.
Add the lime juice and season to taste. Mash the meat with a potato masher to thicken the chili leaving a few pieces of the brisket chunky.
Ladle into a bowl, add your favorite toppings and enjoy!
How Make Brisket Chili Using Leftover Smoked Brisket
Cut the bacon into 1/2” – 1” pieces. Heat a large Dutch oven over medium heat.
Add the bacon to the preheated Dutch oven and cook until crispy. Once done, remove the bacon from the pan and set it aside, leaving the bacon grease in the pot.
Cut the leftover smoked brisket into bite-sized cubes or chunks, ensuring they’re roughly uniform in size.
In the same Dutch oven with the bacon grease, add the diced onions. Sauté until translucent, around 3-4 minutes. Stir in minced garlic and cook for an additional 30 seconds.
Add the chili powder, cumin, oregano, and cayenne into the pot, allowing the spices to bloom for about 30 seconds to a minute.
Mix in the beef base, then pour in a small amount of broth or water to deglaze the pan, scraping up any flavorful bits stuck to the bottom.
Add the diced tomatoes, tomato paste, bay leaves, salt, and pepper. Allow the mixture to come to a gentle simmer over medium heat.
Once simmering, add the cubed smoked brisket to the pot. Stir gently to combine the flavors.
Cover the Dutch oven and cook on a low simmer for about 45 minutes to an hour, allowing the flavors to meld. Stir occasionally to prevent sticking.
Taste the chili and adjust the seasoning as needed. You might not need to add additional salt, depending on the saltiness of the smoked brisket.
Shortly before serving, add the coffee and sugar (if desired) to enhance the flavors.
Finish the chili by adding lime juice. Stir well.
Serve the smoked brisket chili in bowls, garnished with your favorite toppings, and enjoy its rich, smoky flavors!
Expert Tips and Tricks
- Make it ahead: For the best flavor, cook the chili a day in advance; the flavors meld beautifully overnight and will taste better the next day.
- Adjust the spice: Adjust the spice levels to suit your preference by modifying cayenne or chipotle peppers.
- Make your own chili powder: Use homemade chili powder for a fresher taste.
- Keep an eye on it: Stir frequently to prevent the bottom of the chili from burning.
- Opt for the flat: By selecting the flat cut over the point cut, you can ensure that your chili stays free of excess grease.
- Add a touch of sweetness: Chili is rich, deep, and often spicy, so adding a sweet ingredient is a great way to create balanced flavor. I added brown sugar to this recipe and maple syrup in my Wagyu beef chili.
- Cook it long enough: Chili needs time for flavors to meld and come together. You should be cooking this recipe for at least 3 hours. Minimum!
- Add some secret ingredients: Some people add beer or cinnamon while I like to add coffee or chocolate to amp up the flavor.
- Get it to the right level of thickness: The best chili is thick and comforting. You can thicken your chili with beans (if using them), a cornstarch slurry, corn meal or (in my case) by breaking up some of the tender brisket with a potato masher.
- Add Beans: For extra flavor and texture, throw in a can of black beans, kidney beans or pinto beans.
Serving Suggestions
Pair this smoky chili with warm cornbread, fluffy rice, or a side of buttery mashed potatoes. It’s also fantastic spooned over nachos for an indulgent twist.
Toppings Suggestions
- Shredded Cheese
- Sour Cream
- Green Onions
- Red Onions
- Cilantro
- Parsley
- Avocado
- Jalapeños
- Lime Wedges
- Tortilla Chips
- Cornbread
- Fried Onions
- Bell Peppers
- Salsa Macha
Storing Leftovers
Store any leftover chili in an airtight container in the refrigerator for up to 4 days or freeze it for 2-3 months.
This Texas brisket chili recipe is simple, hearty, and full of flavor. It’s the perfect way to use fresh or leftover brisket, and it’s sure to become a favorite in your household. Don’t be afraid to experiment with flavors and make this recipe your own. Happy cooking!
Texas Beef Brisket Chili Recipe
Ingredients
- 4-6 slices of bacon
- 2.5-3 pounds brisket cut into 1/2″ or 1″ cubes
- 1 large yellow onion, diced
- 6 garlic cloves, minced
- 4 tbsp homemade chili powder
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp cayenne
- 1 tbsp beef bouillon base
- 4 cups beef broth or water
- 2 bay leaves
- 1 14 oz-can of diced tomatoes
- 1 cup of tomato sauce
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 2-3 chipolte peppers in adobo
- 2 tbsp brown sugar
- 2 shots of esspresso or 1/2 cup of strong coffee
- lime juice
- toppings of your choice, shredded cheese, diced onions, corn chips, green onions, sour cream, etc.
Instructions
See recipe notes for making chili using leftover brisket.
- Cut bacon into 1/2” – 1” pieces. Add to a cold Dutch oven or large pot and turn heat to medium.
- Fry the bacon until crispy, then remove from the pan and set aside. Leave bacon grease in the pan.
- Trim up the brisket removing extra fat and sliver skin if necessary. I bought mine from Butcher Box so no trimming was necessary.
- Cut brisket into 1/2” – 1” cubes then season with salt, pepper, garlic and onion powder
- In the same Dutch oven, brown the chopped brisket in batches until nicely seared, then remove from the pan.
- Add the onions to the pot and cook until translucent for a couple of minutes. Add garlic and cook for another 30 seconds.
- Stir in the chili powder, cumin, oregano and cayenne and bloom for about 30 seconds to a minute.
- Stir in the beef base then add a little bit of the broth and deglaze the pan scraping up the bits on the bottom of the pot.
- Add the rest of the broth, tomatoes, tomato paste, bay leaves, salt, and pepper. Bring to a boil over medium-high heat.
- Once boiling cover and reduce heat to low.
- Simmer for 2.5 hours with the lid on, stirring occasionally.
- After 2.5 hours, add the coffee and sugar. Continue cooking uncovered until the brisket is fork-tender and the chili has started to thicken, about 1-1.5 more hours. Stir every 15-20 minutes to prevent burning, adding more stock or water if necessary.
- Add the lime juice and season to taste. Mash the meat with a potato masher to thicken the chili leaving a few pieces of the brisket chunky.
- Ladle into a bowl, add your favorite toppings and enjoy!
Notes
How Make Brisket Chili Using Leftover Smoked Brisket
- Cut the bacon into 1/2” – 1” pieces. Heat a large Dutch oven over medium heat.
- Add the bacon to the preheated Dutch oven and cook until crispy. Once done, remove the bacon from the pan and set it aside, leaving the bacon grease in the pot.
- Cut the leftover smoked brisket into bite-sized cubes or chunks, ensuring they’re roughly uniform in size.
- In the same Dutch oven with the bacon grease, add the diced onions. Sauté until translucent, around 3-4 minutes. Stir in minced garlic and cook for an additional 30 seconds.
- Add the chili powder, cumin, oregano, and cayenne into the pot, allowing the spices to bloom for about 30 seconds to a minute.
- Mix in the beef base, then pour in a small amount of broth or water to deglaze the pan, scraping up any flavorful bits stuck to the bottom.
- Add the diced tomatoes, tomato paste, bay leaves, salt, and pepper. Allow the mixture to come to a gentle simmer over medium heat.
- Once simmering, add the cubed smoked brisket to the pot. Stir gently to combine the flavors.
- Cover the Dutch oven and cook on a low simmer for about 45 minutes to an hour, allowing the flavors to meld. Stir occasionally to prevent sticking.
- Taste the chili and adjust the seasoning as needed. You might not need to add additional salt, depending on the saltiness of the smoked brisket.
- Shortly before serving, add the coffee and sugar (if desired) to enhance the flavors.
- Finish the chili by adding lime juice. Stir well.
- Serve the smoked brisket chili in bowls, garnished with your favorite toppings, and enjoy its rich, smoky flavors!
