Brisket Chili Recipe

5 from 6 ratings

This brisket chili is bursting with fire-roasted tomatoes, a flavorful blend of spices, and tender chopped brisket, hearty comfort with every bite.

Prep Time15

Cook Time4

Course: Main Course, Soup

Cuisine: American

Keyword: beef chili, brisket chili, brisket chili recipe

Servings:

Calories: 397kcal

Author: Mike Hultquist

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 pinto beans drained (optional) - or use red kidney beans or other chili beans
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

For More Developed Flavor. I suggest setting the covered pot in the refrigerator to let the flavors mingle overnight. Then, simply reheat and enjoy the following evening. Chili is so much better this way.

Add Smoked Brisket. This recipe is perfect with leftover smoked brisket added in. Whenever I smoke a brisket, I save at least half a pound in the freezer for this recipe. Just chop it and add it at the end of cooking to heat through.

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