Chili season is rollin’ in, boos! And there’s no better way to kick it off than with this Brisket Chili that’s got all the fixin’s to warm your bones and your soul. It has small, tender pieces of fall-apart brisket, with fire-roasted tomatoes, a trio of smoky chili powders, and just the right touch of Mexican beer. It’s everything brisket chili should be y’all!
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This brisket chili is the kinda recipe you wanna keep in your back pocket, boos. It’s just THAT easy and THAT good! Now, I didn’t toss in any beans this time around, but if you’re all about that bean life, you gotta check out my mom’s classic Southern chili. She used to make it at least once a week, and let me tell ya, it’s the stuff of legends. I’m doin’ my best to keep that tradition alive, and after you try this brisket version, I bet you’ll be jumpin’ right into the tradition, too!
The Lowdown on This Brisket Chili
Cuisine Inspiration: Tex-Mex
Primary Cooking Method: Low and slow in a Dutch oven
Dietary Info: High-protein, Gluten-free
Key Flavor: Bold and smoky with a deep, meaty richness and a kick of spice
Skill Level: Beginner to Intermediate
One ‘Mean’ Pot of Chili
This ain’t your average chili, y’all. With that tender brisket, smoky spices, and rich broth, this recipe brings the flavor in a big way.
Better the Next Day
If you think this chili is good right off the stove, just wait till you try it the next day. The flavors deepen, the brisket gets even more tender, and you’ll be scooping out leftovers like it’s the first time you made it.
Feeds a Crowd
This recipe makes a big ol’ pot of chili, so there’s plenty to go around. Perfect for game day, family gatherings, or any time you wanna keep everyone satisfied.
Ingredients you’ll need to make Brisket Chili
- Bacon: Who doesn’t love bacon? This is where the smoky, savory flavor kicks off!
- Kosher Salt and Black Pepper: Your go-to seasonings to bring out all the flavors in the chili.
- Brisket: If you can’t find brisket, stew beef will work in a pinch, but brisket is where it’s at for that tender, melt-in-your-mouth texture.
- Onion and Green Bell Pepper: These veggies are your flavor base, adding sweetness and a little crunch.
- Garlic: Fresh and minced, y’all.
- Chili Powders: Dark chili powder, guajillo, and pasilla. Find these in the Mexican food section of any grocery store, they’re the real deal! If you can’t find all three, just use what you can.
- Smoked Paprika: The smoky kick that ties everything together.
- Cumin and Mexican Oregano: For the warm, earthy flavor that’s essential in any beef brisket chili.
- Garlic Powder: Just a little extra garlic punch, cause why not?
- Beer: Not just any beer, Mexican beer! Trust me, it makes every bite rich and flavorful.
- Worcestershire Sauce: Adds a savory umami punch.
- Fire-Roasted Diced Tomatoes: These bad boys have such a great charred, smoky flavor… Love them for this chili!
- Beef Stock and Water: Both keep everything juicy and let those flavors simmer and mingle. If you’ve got homemade stock, even better!
How to make Brisket Chili
What to serve with Texas-Style Brisket Chili
- Cornbread: You can’t go wrong with some good ol’ cornbread on the side. Try my classic Southern hot water cornbread, or go a little sweeter with honey cornbread.
- Top It Off: Don’t forget the toppings y’all! My salsa verde recipe is a game-changer. Bright, fresh, and with just the right amount of kick.
- Rice It Up: Wanna make this brisket chili extra hearty? Serve it over a bed of rice. It will soak up every last drop of your chili!
- Get Sweet With It: After all that savory, you’ll need something sweet. A classic butter pound cake, a sour cream pound cake, or a cream cheese pound cake.
Recipe Substitutions
- Meat Swap: I know this recipe’s literally called “brisket chili”, but if you can’t get your hands on brisket, no biggie! Stew beef or chuck roast will do the trick.
- Beer Alternative: If you ain’t a fan of beer, swap it out for some extra beef stock.
- Chili Powders: Use chipotle chili powder if you can’t find guajillo or pasilla, or just stick with a good ol’ classic chili powder blend.
- Tomatoes: Regular diced tomatoes also work in this recipe. Just toss in a pinch of smoked paprika or a splash of liquid smoke to mimic that charred flavor.
Recipe Variations and Additions
- Amp Up the Heat: Throw in a diced jalapeño or a spoonful of chipotle in adobo. That’ll really wake up those taste buds y’all!
- Go Big on Beans: If you’re like my Mom and can’t imagine chili without beans, go ahead and pour in some black beans or kidney beans.
- Make It Veggie-Friendly: Swap out the brisket for hearty veggies like portobello mushrooms, zucchini, and sweet potatoes. You’ll still get a bowl full of flavor, I promise!
- Cheesy Goodness: Stir in some shredded cheddar or Monterey Jack cheese right before serving… And after serving as well! It ain’t such a thing as too much cheese.
Expert Tips and Tricks for making the best brisket chili recipe
- Let the Beer Breathe: Before you start cooking, pour your beer into a glass and let it sit for a bit. Trust me boo, when you pour flat beer into a hot pan, it won’t foam up and cause a mess.
- Sear That Brisket: Please don’t rush the searing step! Let the meat develop a nice brown crust on all sides. It locks in flavor and adds a deep, rich taste to your chili.
- Layer Your Spices: Take a moment to really let the chili powders and spices bloom in the pan. Stir them around for a minute or so to release their full flavor before adding the liquid.
- Low and Slow Is the Way to Go: This Texas brisket chili needs time to let all those flavors come together, so keep it on a low simmer.
How to store & reheat Brisket Chili
Once you’re done devouring that first bowl (or two!), let the chili cool down completely. Then, transfer it to an airtight container and pop it in the fridge. Make sure it’s sealed tight so it doesn’t make your whole fridge smell like chili!
To reheat on the stove, just warm it up over medium heat, stirring occasionally until it’s nice and hot. If you’re in a hurry, pop it in the microwave, covered, for a couple of minutes, stirring halfway through.
How long will Brisket Chili last in the fridge?
Your chili will stay good in the fridge for up to 4-5 days. But let’s be real, y’all, it’s so good it probably won’t last that long. Sneaking spoonfuls straight from the fridge, anyone?
Can I freeze beef brisket chili?
You sure can boo! Just portion it out into freezer-safe containers, and it’ll stay fresh for up to 3 months. When you’re ready to enjoy it again, just thaw it in the fridge overnight and reheat it.
Frequently asked questions
Absolutely! After you sear the brisket and sauté the veggies on the stovetop, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the brisket is tender and the flavors have melded together. Set-it-and-forget-it y’all!
You can easily dial back the heat by reducing the amount of chili powder or skipping the spicier ones like guajillo and pasilla.
Just let it simmer uncovered for a bit longer to let some of the liquid evaporate. You can also mash some of the beans (if you added any) against the side of the pot to naturally thicken it up.
So there you have it, boos, one ‘mean‘ pot of Brisket Chili that’s sure to warm your soul and have you comin’ back for more! Just be warned, once word gets out, you might find a line at your door. But hey, more chili, more friends, right? Now go on and get cookin’… That brisket ain’t gonna sear itself!
More Chili Recipes
- Sheet Pan Chili
- Southern Chili Recipe
- Slow Cooker White Chicken Chili
- Chicken Chili with Black Eyed Peas Recipe
- Fajita Chili Recipe
Brisket Chili
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Equipment
Ingredients
- 4 slices bacon cut into 1/2-inch pieces
- Kosher salt
- Black pepper
- 2 pounds brisket trimmed, cut into ½-inch pieces
- 1 ½ cup yellow onion diced
- 1 cup green bell pepper diced
- 5 cloves garlic minced
- 1 ½ tablespoon dark chili powder can also use ancho chili powder
- ½ tablespoon guajillo chili powder
- 2 teaspoons pasilla chili powder
- ½ teaspoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon Mexican oregano
- ½ teaspoon garlic powder
- 1 cup Mexican beer
- 1 teaspoon Worcestershire sauce
- 2 15- ounce cans diced tomatoes fire-roasted, with juice
- 2 cups beef stock
- ½ cup water
Instructions
- Season brisket with salt and pepper. Set aside.
- In a large Dutch oven, cook bacon over medium-high heat, until browned, fragrant, and fat is rendered, about 5 minutes. Strain bacon onto paper-towel lined plate.
- Place half of brisket in bacon fat and sear on most sides, about 7-8 minutes. Set aside onto a plate. Repeat with the remaining brisket.
- Add onions and bell peppers. Cook until translucent, about 6-7 minutes. Add in minced garlic and continue cooking for 1 minute. Add in all chili powders, paprika, cumin, oregano, and garlic powder and cook until fragrant, an additional minute.
- Carefully pour in beer, scraping the bottom of the pan, releasing all the delicious brown bits. Let beer reduce by half. Then add Worcestershire, tomatoes, beef stock, and water. Add brisket and bacon back to pan.
- Let cook until brisket is fork-tender, about two and a half hours. Stir occasionally. Enjoy with your favorite toppings—diced onions, cheddar cheese, or a side of cornbread. Even better the second day!
Notes
- Let the Beer Breathe: Before you start cooking, pour your beer into a glass and let it sit for a bit. Trust me boo, when you pour flat beer into a hot pan, it won’t foam up and cause a mess.
- Sear That Brisket: Please don’t rush the searing step! Let the meat develop a nice brown crust on all sides. It locks in flavor and adds a deep, rich taste to your chili.
- Layer Your Spices: Take a moment to really let the chili powders and spices bloom in the pan. Stir them around for a minute or so to release their full flavor before adding the liquid.
- Low and Slow Is the Way to Go: This Texas brisket chili needs time to let all those flavors come together, so keep it on a low simmer.
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Will the pepper and onion hold up for 2hrs of cooking time?
They do soften, but don’t disintegrate.
Hi wanna make this! Question, since you’re saying low n slow. Would u recommend crock pot?
You can for sure make this in the crock pot! I would still sear everything, but just let it slow cook in the crock pot instead of a dutch oven.