Brisket chili has become a staple in our home, especially during the colder months. There’s just something incredibly comforting and satisfying about a rich, smoky bowl of chili, and when you elevate it with tender, melt-in-your-mouth brisket, it transforms into something truly special. My family absolutely raves about this recipe – even my pickiest eaters devour it without complaint. The deep, savory flavors, the perfect balance of spices, and the textural contrast of the hearty brisket with the soft beans and vegetables make this chili a winner every time. Whether it’s a casual weeknight dinner or a weekend gathering with friends, this brisket chili is always a crowd-pleaser, leaving everyone feeling warm, full, and utterly content. It’s the kind of dish that fills the house with an irresistible aroma, drawing everyone to the kitchen with anticipation. Trust me, once you try brisket chili, you might just find yourself making it a regular part of your meal rotation too!

Ingredients

To create this truly exceptional brisket chili, you’ll need a selection of high-quality ingredients. The star of the show is undoubtedly the brisket, but each component plays a crucial role in building the depth of flavor and satisfying texture that makes this chili so irresistible. Here’s a comprehensive list of everything you’ll need:

For the Brisket:
- 3 lbs Beef Brisket: Look for a well-marbled brisket flat or point cut. The fat will render down and contribute to the richness and flavor of the chili. If you can find a whole packer brisket, you can use the flat and save the point for another use or grind it into ground beef for future recipes. For optimal flavor and tenderness, choose a brisket that has not been overly trimmed.
- 2 tablespoons Olive Oil: Used for searing the brisket and sautéing the vegetables. Olive oil provides a good neutral base and healthy fats. You can also use other cooking oils like avocado oil or canola oil if preferred.
- 2 tablespoons Chili Powder: A crucial spice blend that forms the backbone of chili flavor. Use a good quality chili powder for the best results. You can adjust the amount to your preferred level of heat.
- 1 tablespoon Smoked Paprika: Adds a smoky depth that complements the brisket beautifully. Smoked paprika enhances the overall complexity of the chili and provides a subtle hint of wood-fired flavor.
- 1 tablespoon Ground Cumin: Earthy and warm, cumin is a classic chili spice that adds a foundational layer of flavor. It pairs perfectly with chili powder and smoked paprika.
- 1 teaspoon Dried Oregano: Provides a slightly herbaceous and savory note that balances the richness of the other spices. Dried oregano is a staple in many chili recipes.
- 1 teaspoon Garlic Powder: Adds a convenient and consistent garlic flavor. You can also substitute with fresh garlic cloves for a more pungent garlic taste.
- 1 teaspoon Onion Powder: Enhances the overall onion flavor and contributes to the savory base. Similar to garlic powder, it provides a consistent and easy-to-use onion flavor.
- 1/2 teaspoon Cayenne Pepper (optional): For those who like a spicier chili, cayenne pepper adds a kick of heat. Adjust the amount to your spice preference or omit it entirely if you prefer a milder chili.
- Salt and Black Pepper: To taste. Essential for seasoning the brisket and the chili overall. Use kosher salt or sea salt for best results. Freshly ground black pepper is always preferable for its enhanced aroma and flavor.
For the Chili:
- 1 large Yellow Onion: Diced. Forms the aromatic base of the chili. Yellow onions are versatile and provide a good balance of sweetness and sharpness when cooked.
- 2 Bell Peppers (any color): Diced. Adds sweetness, color, and texture to the chili. A mix of red and green bell peppers provides visual appeal and a variety of flavors.
- 2 Jalapeño Peppers: Minced (seeds removed for less heat, optional to leave seeds for more heat). Adds a touch of heat and a vibrant flavor. Handle jalapeños with care and consider wearing gloves when mincing them.
- 4 cloves Garlic: Minced. Essential for adding aromatic depth and savory garlic flavor to the chili. Freshly minced garlic is always preferred for its robust flavor.
- 28 oz Can Crushed Tomatoes: Forms the tomato base of the chili. Use good quality crushed tomatoes for the best flavor. Fire-roasted crushed tomatoes can add an extra layer of smokiness.
- 15 oz Can Diced Tomatoes: Adds texture and chunks of tomato to the chili. You can use regular or fire-roasted diced tomatoes.
- 15 oz Can Tomato Sauce: Adds richness and thickens the chili. Tomato sauce helps to bind the flavors together and create a cohesive sauce.
- 15 oz Can Kidney Beans: Drained and rinsed. Classic chili beans that add protein and a creamy texture. You can use light or dark kidney beans, or a combination.
- 15 oz Can Black Beans: Drained and rinsed. Adds another layer of bean texture and flavor, and provides additional protein and fiber.
- 15 oz Can Pinto Beans (optional): Drained and rinsed. Adds a different type of bean for variety and flavor. Pinto beans are known for their creamy texture when cooked.
- 1 cup Beef Broth: Adds liquid and depth of flavor to the chili. Use low-sodium beef broth to control the salt content. You can also use chicken broth or vegetable broth as alternatives.
- 2 tablespoons Brown Sugar: Balances the acidity of the tomatoes and adds a touch of sweetness. Light or dark brown sugar works well. You can also use maple syrup or honey as alternatives.
- 1 tablespoon Apple Cider Vinegar: Adds brightness and acidity to cut through the richness of the chili. Apple cider vinegar enhances the overall flavor profile and adds a subtle tang.
- 1 Bay Leaf: Adds a subtle herbal and aromatic note. Bay leaf is a classic chili ingredient that infuses the chili with a delicate flavor. Remember to remove it before serving.
- Salt and Black Pepper: To taste. For adjusting the seasoning of the chili after all ingredients are combined.

Instructions

Making this incredible brisket chili is a rewarding process that involves building layers of flavor and patiently allowing the brisket to become incredibly tender. Follow these step-by-step instructions to create chili that will impress everyone who tries it:

Prepare the Brisket: Pat the brisket dry with paper towels. This helps to ensure a good sear. In a small bowl, combine chili powder, smoked paprika, cumin, oregano, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Generously rub the spice mixture all over the brisket, ensuring all sides are evenly coated. This spice rub is the foundation of the brisket’s flavor.
Sear the Brisket: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot and shimmering, carefully place the brisket in the pot and sear on all sides until deeply browned, about 3-4 minutes per side. Searing the brisket creates a flavorful crust and helps to lock in the juices. Don’t overcrowd the pot – sear in batches if necessary. Remove the seared brisket from the pot and set aside.
Sauté the Vegetables: In the same pot, add the diced onion and bell peppers. Sauté over medium heat until softened, about 5-7 minutes. Stir occasionally to prevent sticking. Add the minced jalapeño peppers and garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic. Sautéing the vegetables releases their flavors and creates a flavorful base for the chili.
Add Tomatoes and Spices: Stir in the crushed tomatoes, diced tomatoes, and tomato sauce. Add the remaining spice rub from the brisket bowl (if any), brown sugar, apple cider vinegar, and bay leaf. Stir well to combine all ingredients. Bring the mixture to a simmer.
Braise the Brisket: Return the seared brisket to the pot, nestling it into the tomato mixture. Add beef broth, ensuring the brisket is mostly submerged in liquid. If needed, add a little more beef broth or water to cover. Bring the chili back to a simmer, then reduce the heat to low, cover the pot, and simmer gently for 3-4 hours, or until the brisket is fork-tender and easily shreds apart. The long braising time is essential for breaking down the tough brisket fibers and creating incredibly tender meat. Check occasionally and add more broth if the liquid level gets too low.
Shred the Brisket and Add Beans: Once the brisket is tender, remove it from the pot and place it on a cutting board. Shred the brisket using two forks, discarding any large pieces of fat or gristle. Return the shredded brisket to the pot. Add the drained and rinsed kidney beans, black beans, and pinto beans (if using). Stir to combine.
Simmer and Thicken: Continue to simmer the chili, uncovered, for another 30-45 minutes, or until the chili has thickened to your desired consistency and the beans are heated through. Simmering uncovered allows excess liquid to evaporate and the flavors to meld together beautifully. If you prefer a thicker chili, you can simmer for longer. For a thinner chili, add a little more beef broth.
Season to Taste: Taste the chili and adjust seasoning as needed. Add more salt, black pepper, chili powder, or cayenne pepper to your liking. Remember that flavors will continue to develop as the chili sits.
Rest (Optional but Recommended): For even better flavor, let the chili rest for at least 30 minutes before serving, or even better, let it cool and refrigerate overnight. Reheating the chili the next day allows the flavors to deepen and intensify.
Serve: Remove the bay leaf before serving. Ladle the brisket chili into bowls and garnish with your favorite toppings (see “How to Serve” section for suggestions). Enjoy!

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

Servings: Approximately 8-10 servings
Calories per Serving (Estimated): 450-550 calories

Approximate Nutritional Breakdown per Serving (estimated):

Protein: 35-40g
Fat: 25-30g
Carbohydrates: 30-35g
Fiber: 8-10g

This brisket chili is a hearty and nutritious meal, packed with protein, fiber, and essential nutrients. Brisket provides a significant source of protein and iron, while beans contribute fiber, protein, and complex carbohydrates. Vegetables add vitamins, minerals, and antioxidants. While it is calorie-dense due to the brisket, it is also very satiating and can be part of a balanced diet when consumed in moderation.

Preparation Time

Prep Time: 30-40 minutes (includes chopping vegetables, preparing spice rub, and searing brisket)
Cook Time: 4-5 hours (includes braising brisket and simmering chili)
Total Time: Approximately 4.5-5.5 hours

While the total time may seem lengthy, most of the cooking time is hands-off simmering, allowing you to attend to other tasks while the chili develops its rich flavors. The active preparation time is relatively short, making this recipe manageable even on a busy weekend. The long braising time is essential for achieving the tender brisket and deep flavor that makes this chili exceptional.

How to Serve

Brisket chili is incredibly versatile and can be served in a variety of ways. Here are some delicious serving suggestions to elevate your chili experience:

Classic Toppings:
- Shredded Cheddar Cheese: A quintessential chili topping that adds cheesy richness and melts beautifully into the hot chili.
- Sour Cream or Greek Yogurt: Provides a cool and tangy contrast to the rich chili, adding creaminess and a refreshing element.
- Chopped Green Onions or Chives: Adds a fresh, mild onion flavor and a pop of green color.
- Diced Red Onion: Offers a sharper, more pungent onion flavor for those who prefer a bolder taste.
- Fresh Cilantro: Provides a bright, herbaceous note that complements the chili spices.
- Sliced Jalapeños: For those who like extra heat, sliced fresh or pickled jalapeños add a spicy kick.
- Avocado or Guacamole: Adds creamy texture and healthy fats, as well as a cooling element to balance the heat.
- Tortilla Chips: Perfect for scooping up chili or crushing on top for added crunch.
Sides to Complement Chili:
- Cornbread: A classic pairing with chili, cornbread provides a slightly sweet and crumbly texture that soaks up the chili wonderfully.
- Biscuits: Fluffy and buttery biscuits are another great option for dipping into chili.
- Side Salad: A simple green salad with a light vinaigrette provides a refreshing counterpoint to the hearty chili.
- Coleslaw: A creamy coleslaw offers a cool and crunchy contrast to the warm chili.
- Grilled Cheese Sandwich: A comforting and classic combination with chili, perfect for dipping and dunking.
- Baked Potato: A loaded baked potato alongside a bowl of chili makes for an incredibly satisfying and complete meal.
Serving Occasions:
- Weeknight Dinner: Brisket chili is a hearty and satisfying meal perfect for a cozy weeknight dinner.
- Game Day Gathering: Ideal for serving a crowd during football games or other sporting events.
- Potlucks and Cookouts: A crowd-pleasing dish that travels well and is always a hit at potlucks and cookouts.
- Cold Weather Comfort Food: The ultimate comfort food for chilly days and evenings, warming you from the inside out.
- Holiday Gatherings: A delicious and less traditional option for holiday meals, especially for more casual gatherings.

Additional Tips for Perfect Brisket Chili

Here are five essential tips to ensure your brisket chili is the absolute best it can be:

Don’t Skimp on the Brisket: The quality of your brisket directly impacts the flavor of your chili. Invest in a good quality brisket with decent marbling for the most tender and flavorful results. Brisket is the star of this dish, so choosing a flavorful cut is crucial.
Low and Slow Braising is Key: Patience is your friend when making brisket chili. The low and slow braising process is essential for breaking down the tough connective tissue in the brisket and transforming it into incredibly tender, melt-in-your-mouth meat. Resist the urge to rush the cooking process.
Build Layers of Flavor: From searing the brisket to sautéing the vegetables and using a variety of spices, each step contributes to building layers of flavor in your chili. Don’t skip any steps and ensure you are using fresh, high-quality ingredients. Taste as you go and adjust seasonings to your preference.
Don’t Overcrowd the Pot When Searing: Searing the brisket in batches, if necessary, is important for achieving a good sear. Overcrowding the pot will lower the temperature and cause the brisket to steam rather than sear, resulting in less browning and flavor development.
Make it Ahead of Time: Chili is one of those dishes that tastes even better the next day. Making your brisket chili a day or two in advance allows the flavors to meld and deepen, resulting in a richer and more complex taste. This also makes it a great dish for meal prepping or entertaining.

Frequently Asked Questions (FAQ)

Here are five frequently asked questions about making brisket chili, along with their answers to help you troubleshoot and perfect your recipe:

Q1: Can I use pre-shredded brisket to save time?

A: While you could use pre-shredded brisket, it’s highly recommended to start with a whole brisket and braise it yourself. The braising process is what infuses the brisket with flavor and makes it incredibly tender. Pre-shredded brisket may be convenient, but it won’t have the same depth of flavor and texture. If you are very short on time, you could use leftover smoked brisket, but braising a fresh brisket specifically for this chili is truly worth the effort.

Q2: I don’t have pinto beans, can I substitute them with something else?

A: Yes, you can absolutely substitute pinto beans with other types of beans. Great Northern beans, cannellini beans, or even more kidney beans would all work well. Each type of bean will bring a slightly different flavor and texture, but they will all contribute to the heartiness of the chili. If you prefer a bean-less chili, you can also omit the pinto beans entirely, or increase the amount of kidney or black beans.

Q3: My chili is too thick, how can I thin it out?

A: If your chili is too thick, you can easily thin it out by adding more liquid. Beef broth, chicken broth, or even water can be used to adjust the consistency. Add liquid gradually, stirring well, until you reach your desired thickness. Remember that the chili will thicken slightly as it cools.

Q4: Can I make this chili spicier?

A: Absolutely! There are several ways to increase the spice level of your brisket chili. You can add more cayenne pepper to the spice rub and/or the chili itself. You can also include hotter peppers like serrano peppers or chipotle peppers in adobo sauce. Adding a dash of hot sauce at the end or serving it with a side of hot sauce is another way to customize the spice level for individual preferences.

Q5: How long does brisket chili last in the refrigerator?

A: Brisket chili will last for 3-4 days in the refrigerator when stored properly in an airtight container. In fact, as mentioned earlier, the flavor often improves after a day or two in the fridge. Make sure to cool the chili down to room temperature before refrigerating it. For longer storage, you can also freeze brisket chili for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.