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Overhead shot of a bowl of brisket chili topped with shredded cheese, sour cream, and cilantro
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Brisket Chili

My Brisket Chili brings the flavor! With three different kinds of chili powder, Mexican oregano and my secret ingredient (Mexican beer!). If you like tender, flavor packed chili, I got you!
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 255kcal
Author: Jocelyn Delk Adams

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Calories: 255kcal | Carbohydrates: 11g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 442mg | Potassium: 817mg | Fiber: 2g | Sugar: 5g | Vitamin A: 264IU | Vitamin C: 28mg | Calcium: 64mg | Iron: 4mg