This brisket chili is bursting with fire-roasted tomatoes, a flavorful blend of spices, and tender chopped brisket, hearty comfort with every bite. You're going to love this chili.
The Best Brisket Chili Recipe
Do you love a good bowl of meaty, hearty beef chili? You're going to love my new recipe - Beef Brisket Chili.
This recipe is loaded up with delicious brisket swimming in a gravy-like chili sauce made with fire roasted tomatoes and lots of chili powder and other spices.
It's the perfect way to warm your bones, and your soul, through the cooler days of the year. Honestly, though, I'll take this any time of year.
This is my own personal recipe, a riff off of both my Texas Chili Recipe and my Short Rib and Chorizo Chili, that I love. I think you'll love the combination.
Why You'll Love This Chili
- Brisket. Brisket gets super tender when you simmer it low and slow, making every bit a melt-in-your-mouth experience.
- Two Rounds of Seasoning. You'll add the spice blend not once, but at two different times during the cooking process to coax out as much chili flavor as possible.
- Better the Next Day. You can definitely enjoy it right away, but I suggest setting the covered pot in the refrigerator to let the flavors mingle overnight. Then, simply reheat and enjoy the following evening.
I hope you love this recipe as much as we do.
Let's talk about how to make brisket chili, shall we?
Brisket Chili Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE CHILI SPICE BLEND
- Chili Powder. Use your favorite American chili powder blend, like my homemade chili powder.
- Cayenne Pepper. Use paprika for milder heat.
- Garlic Powder.
- Ground Black Pepper.
- Mexican Oregano.
- Ground Cumin.
- Salt.
- FOR THE BRISKET CHILI
- Vegetable Oil. For cooking.
- Brisket. I prefer the less fatty flat cut, but either cut will do.
- Vegetables. Onion, jalapenos (use serranos for hotter, green bell peppers for milder), garlic.
- Beef Stock.
- Fire Roasted Tomatoes.
- Red Kidney Beans. Optional. You can make your chili without beans if you prefer. It's perfectly delicious without them.
- Worcestershire Sauce.
- Hot Sauce. Use your favorite.
- Toppings. Use your favorites. Today I'm using chili flakes, shredded cheddar cheese, sliced jalapenos, and a bit of sour cream for Patty (because I made it a bit extra spicy -- oops!).
How to Make Brisket Chili - the Recipe Method
First, mix together all the spices and set it aside.
Brown the chopped brisket - I like smaller bite-sized pieces - in a Dutch oven or very large pot. It only takes a few minutes, and the browning develops extra flavor.
It's a good idea to do this in batches, as overcrowding the pot can cause them to steam in their own moisture rather than brown.
Set them aside, then cook down the onion and jalapeno.
Next, add the garlic and half of the chili spice mix and cook for a minute or so, stirring, to bloom them.
Add beef stock and scrape up any browned bits from the bottom of the pan. This is an important step, as there is a lot of flavor in those browned bits from browning the brisket.
Add the brisket back to the pot along with the fire roasted tomatoes, optional chili beans, Worcestershire sauce, and hot sauce. Stir it up.
Cover and simmer the pot for 1.5 hours then stir in the rest of the chili spice mixture.
Simmer another hour or so, or until the brisket is tender to your liking. I like it when the brisket is melt-in-your-mouth tender. So good!
Check the Recipe Tips & Notes section below for another optional step.
Boom! Done! Your brisket chili is ready to serve. Get all your favorite toppings ready! It smells so good in here! It's going to drive you crazy as it simmers, making you wait, and making you hungry! I love this chili, definitely a favorite.
Recipe Tips & Notes
- You can definitely enjoy your brisket chili right away, but I suggest refrigerating the pot, covered, to let the flavors mingle overnight. Reheat the next day and enjoy. Chili, like beef stew, develops extra flavor this way. It's so much better.
Storage & Leftovers
Leftover brisket chili will last up to 5 days in the refrigerator in a sealed container. Just reheat it in a pot on the stove top to enjoy again.
You can also freeze it for 3 months or longer in freezer containers. I freeze chili on a regular basis and it works great.
That's it, my friends. I hope you enjoy my brisket chili recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Brisket Chili Recipe
Ingredients
FOR THE CHILI SPICE BLEND
- 2 tablespoons chili powder use your favorite blend (use 3 tbsp for extra flavor)
- 1 tablespoon cayenne use paprika for milder
- 1 tablespoon garlic powder
- 1 tablespoon ground black pepper
- 2 teaspoons Mexican oregano
- 2 teaspoons ground cumin
- Salt to taste
FOR THE BRISKET CHILI
- 2 tablespoons vegetable oil
- 2.5 pounds boneless beef brisket brisket flat preferred, cut into bite-sized pieces (about 1-inch cubes)
- Salt and pepper to taste
- 1 large onion chopped
- 2 jalapeno peppers chopped (use serranos for hotter, or more to taste)
- 6 cloves garlic chopped, or more to taste
- 2 cups beef stock
- 2 15-ounce cans fire roasted tomatoes
- 2 15-ounce can red kidney beans drained (optional)
- 1 tablespoon Worcestershire sauce or to taste
- Hot sauce to taste
- Your favorite toppings for serving
Instructions
- Combine the spices in a small bowl and mix well. Set aside.
- Heat the vegetable oil in a large pot or Dutch oven to medium-high heat. Season the brisket pieces with salt and pepper, then sear them 1-2 minutes per side to get a nice brown crust on them. Do this in batches, if needed. Remove the brisket and set on to a plate.
- Add the onion and jalapeno peppers. Cook 5 minutes to soften.
- Stir in the garlic and half of the chili spice mixture. Cook for 1 minute to let the spices bloom.
- Add the beef stock and scrape up any browned bits from the bottom of the pan.
- Add the reserved brisket, fire roasted tomatoes, chili beans, Worcestershire sauce, and hot sauce. Stir.
- Bring to a boil, then reduce the heat, cover and simmer for 1.5 hours.
- Stir in the remaining chili spice mix and simmer, uncovered, for 1 hour, or until the brisket is tender to your preference.
- Serve into bowls and top with your favorite toppings.
Notes
Nutrition Information
Mikey says
Hey Mike do you Cook the brisket first, then brown it? or could i smoke the brisket and then just add it to the chili ingredients
Mike H. says
Mikey, you could absolutely smoke the brisket first if you prefer -it would add a deep, smoky flavor that would complement the chili beautifully.
Chad Leifeste says
TEXAS chili has NO beans!!!
Mike Hultquist says
First: See my Texas Chili Recipe - https://www.chilipeppermadness.com/recipes/texas-chili/ (No Beans)
Second: Most people consider Texas Chili to have no beans, but I've many comments from people from Texas who disagree.
Third: Add beans if you want. Or skip them. Enjoy the chili, Chad!
Paul says
Mike, Patty,
The last comment should’ve be about the Chile Colorado, I had two windows open and commented on the wrong one. 5 stars for the Chili Colorado!
I do intend to try this one soon so will comment appropriately then.
Mike Hultquist says
Haha, all good!
Paul says
Hi Mike & Patty,
I really enjoyed this one although I did have to substitute the Arbol chillies for aji red and also couldn’t resist including a couple of Chile Mixe (Pasilla de Oaxaca) as I love their smoky flavour.
As for the Jalapeños, I’m at my parents and the local grocers only sells two types (or should I say colours!) of chillies: Red or Green. Always disappointing on the heat front too so I was glad to have most of my dried chillies here to add a bit more ooomph!
Paul:-)
Mike Hultquist says
Glad you enjoyed it, Paul! Glad you were able to sub in some excellent chilies! Always fun to experiment. Adds to the fun and flavor!!
Karen says
Hi, can I use a Chuck roast for this recipe ?
Mike Hultquist says
Absolutely, Karen. Works great!
Cathy Matheson says
Hi Mike,
I love growing Chillies and using them in recipies.
was wondering if you'd consider giving meat alternatives in your recipies for us vegetarians?.
It would make recipies quicker and easier not having to stop and think about substitutions.
Thanks, really enjoying your posts.
Cathy.
Mike Hultquist says
I appreciate it, Cathy. I do sometimes give vegetarian alternatives in recipes, though not all. It is not a focus of mine, though I will certainly keep it in mind. Thanks.
Judy Anne Houson says
Can this be made in a crock-pot?
Mike H. says
I don't see why not. Let me know how it goes, Judy!
Mark allen says
Love it
Mike Hultquist says
Thanks!
Dr Rock says
FYI - You forgot to mention when you add the garlic.I just add it when I add onion and chiles.
Mike Hultquist says
Yes, thanks! I updated it. Add it when you add the first round of chili seasonings, though it's perfectly fine to add it when you add the onion and chilies. Cheers!
Connie Hoffman says
Where do you buy Mexican oregano?
Tried looking on Amazon, but didn't have much luck.
Mike Hultquist says
Connie, I sometimes find it locally, but have ordered from Amazon. A quick search of "Mexican Oregano" on Amazon pulls up a lot of results for me.
Ramya says
Cant wait to make this soon for me can i use tofu / vegetable stock and vegan worcestershire sauce i never had brisket chili before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.