This Brisket Chili is a hearty dish filled with tender beef, beans, and tasty spices. It’s perfect for warming up on a chilly day or for game night with friends!
I love how this chili gets better the longer it simmers, letting all the flavors mix together. Plus, it’s a great excuse to have cornbread on the side. Yum! 🌶️
Key Ingredients & Substitutions
Beef Brisket: This cut is perfect for chili as it becomes tender with long cooking. If brisket is hard to find or too pricey, chuck roast is a solid alternative. Cut it into cubes similarly for the best texture.
Beans: Kidney and black beans add great texture and protein. You can swap them with pinto beans or even use lentils for a different flavor. If you’re avoiding beans, add extra corn or diced bell peppers instead!
Spices: Chili powder and smoked paprika are key here. If you want less heat, adjust the cayenne pepper or even skip it. For a twist, you can add some taco seasoning or chipotle powder for a smoky kick.
Vegetables: Onions and garlic are must-haves for flavor. You could also throw in bell peppers or corn for some extra nutrition and sweetness. If onions aren’t your favorite, leeks can work too!
How Do I Achieve Tender Brisket in My Chili?
Getting brisket tender takes time, but it’s worth it! Here’s how to ensure your brisket is melt-in-your-mouth good:
- Start by searing the brisket in oil to lock in flavor and create a nice crust. Don’t rush this step!
- When simmering, keep the pot covered to trap steam, helping the brisket tenderize more quickly.
- Low and slow cooking is key. Simmer it for at least 2-3 hours; if you can, let it go longer for maximum flavor.
And here’s a personal tip: If you let the chili sit overnight, the flavors will develop even more. Just reheat before serving the next day!
Brisket Chili
Ingredients You’ll Need:
For the Chili:
- 2 pounds beef brisket, trimmed and cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
For Toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
How Much Time Will You Need?
This hearty Brisket Chili will take about 15 minutes for prep and then 2 to 3 hours to cook on low heat. Allowing the flavors to meld together makes this dish even better, so the wait is totally worth it!
Step-by-Step Instructions:
1. Prepare the Brisket:
Start by seasoning the brisket cubes with salt and pepper. This step is crucial as it brings out the beef’s natural flavor, setting a delicious base for the chili.
2. Sear the Meat:
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the brisket pieces in batches if needed, allowing them to brown well for about 5-7 minutes on all sides. When nicely browned, remove the brisket from the pot and set it aside.
3. Sauté the Aromatics:
In the same pot, add the diced onion and sauté until they’re softened, which should take about 5 minutes. Then, toss in the minced garlic and stir for another minute until fragrant. This combination will serve as a wonderful flavor foundation!
4. Add the Spices:
Next, stir in the tomato paste, chili powder, smoked paprika, cumin, oregano, and cayenne pepper if you want a bit of a kick. Cook this mixture for about 1 minute to help release the aromatics and deepen the flavors.
5. Combine Ingredients:
Return the brisket back to the pot. Now, pour in the diced tomatoes, beef broth, kidney beans, black beans, and corn. Give everything a good stir to combine well.
6. Simmer the Chili:
Bring your chili mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 2 to 3 hours, or until the brisket becomes tender and the chili has thickened to your liking.
7. Final Adjustments:
After the cooking time, taste your chili and adjust the seasoning with salt and pepper as needed. This is where you can really make it your own!
8. Serve & Enjoy:
Serve the chili hot, topped with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped green onions. Enjoy every bite of your comforting Brisket Chili!
Can I Use Leftover Brisket in This Recipe?
Absolutely! If you have leftover brisket, you can use it instead of raw brisket. Just chop it into bite-sized pieces and add it to the chili in the last hour of cooking to warm it through. This also helps infuse the flavors more quickly!
Can I Make This Chili Spicier?
Yes! If you like heat, feel free to increase the cayenne pepper or add a diced jalapeño when sautéing the onions and garlic. You can also top the chili with some sliced fresh chilies or a spicy hot sauce before serving.
How Do I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 5 days. To freeze, let it cool completely, then transfer to freezer-safe bags or containers. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove or in the microwave!
Can I Make This Chili Vegetarian?
Definitely! Substitute the brisket with seitan, mushrooms, or lentils and use vegetable broth instead of beef broth. This way, you still enjoy a hearty and flavorful chili without the meat!
