This Brisket Chili is a warm and hearty dish that combines tender beef brisket with a mix of beans and spices. It’s perfect for a cozy dinner or game day treat!
As it cooks, your kitchen will smell amazing! I love making it in big batches—perfect for leftovers or sharing with friends. A little corn bread on the side makes it even better!
Key Ingredients & Substitutions
Brisket: This cut of meat is ideal for chili because it becomes tender with long cooking. If brisket isn’t available, chuck roast works as a great substitute. It’s also flavorful and can be shredded easily.
Beans: I used black and kidney beans for variety. You can swap in pinto beans or any beans you have on hand. If you want to make this chili lighter, you can even leave beans out altogether.
Chili powder: A key flavoring in chili, but you can blend your own using paprika, cumin, and cayenne. If you’re avoiding spice, use a mild chili powder or omit the cayenne pepper. Your chili will still taste great!
Sour cream: For garnish, I love sour cream because it adds creaminess. Greek yogurt is a healthy alternative. It has a similar texture and tangy flavor.
How Do I Get My Brisket Tender and Flavorful?
The secret to tender brisket chili lies in the slow cooking process. The low and slow method allows the brisket to break down and absorb the flavors. Here’s how to do it:
- Start by browning the brisket cubes in oil. This step adds depth and rich flavor.
- Let the brisket cook slowly for 7-8 hours on low in a slow cooker or 3 hours on low heat in a pot, to make it tender.
- Don’t rush it! The longer it cooks, the better the texture.
- Once cooked, shred some of the brisket in the chili to enjoy melted flavors, but leave some chunks for added texture.
With patience, you’ll achieve a delicious, hearty chili that everyone will love!
Delicious Brisket Chili Recipe
Ingredients You’ll Need:
For the Chili:
- 2 lbs beef brisket, trimmed and cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
For Garnishing:
- Sour cream
- Shredded cheddar cheese
- Fresh cilantro, chopped
How Much Time Will You Need?
This hearty Brisket Chili takes about 15 minutes of prep time. Cooking time varies depending on your method: if using a slow cooker, plan on 7-8 hours on low or 3-4 hours on high. If cooking on the stove, it will take about 3 hours on low heat. Let’s get started!
Step-by-Step Instructions:
1. Browning the Brisket:
First, heat the vegetable oil in a large skillet over medium-high heat. Add the brisket cubes, browning them on all sides for about 5-7 minutes. This step adds rich flavor! Once browned, transfer the brisket to a slow cooker or a large pot.
2. Sautéing the Vegetables:
In the same skillet, toss in the diced onion, bell pepper, and minced garlic. Sauté them until they soften, which should take about 5 minutes. This will add depth to your chili’s flavor.
3. Combining Ingredients:
Now, move the sautéed vegetables to the slow cooker or pot with the brisket. Add the diced tomatoes, black beans, kidney beans, corn, and beef broth to the mix.
4. Adding the Spices:
Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper (if you like it spicy), and a splash of salt and black pepper. This blend will give your chili that tasty kick!
5. Cooking It Slowly:
If you’re using a slow cooker, cover it and let it cook on low for 7-8 hours or on high for 3-4 hours until the brisket is tender and easy to shred. If you prefer the stovetop, simmer on low heat, covered, for about 3 hours, stirring occasionally.
6. Shredding the Brisket:
When the chili is ready, shred some of the brisket pieces in the pot for a hearty texture, while leaving some chunks intact for that rustic feel. Taste and adjust the seasoning if needed!
7. Serving:
Serve the chili in bowls, and garnish with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and fresh cilantro. Enjoy every bite of this delicious, hearty brisket chili!
Happy cooking!
Can I Use Different Cuts of Meat?
Yes! While brisket is ideal, you can substitute it with chuck roast or even ground beef if preferred. Just remember that cooking times may vary, especially with ground beef, which cooks faster.
What Can I Substitute for Beans?
If you’re looking to skip the beans, you can increase the amount of brisket or add extra vegetables like zucchini or mushrooms for more bulk and flavor. Chopped sweet potatoes are also a great addition!
How Do I Store Leftovers?
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well; just ensure it cools completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months!
Can I Make This Chili Spicier?
Absolutely! If you enjoy a bit more heat, you can increase the cayenne pepper or add some diced jalapeños or a splash of hot sauce. Taste as you go to find the perfect level of spice for you!