Brisket Chili Recipe

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

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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

Cook Time2 30

Total Time2 45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 255kcal

Author: Jocelyn Delk Adams

Equipment

Dutch Oven

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

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.

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.

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