This Brisket Chili is a warm, hearty dish made with tender brisket that melts in your mouth. It’s packed with rich flavors and a hint of spice, making it a perfect winter meal!
I love how it gets better as it simmers, filling the kitchen with a cozy aroma. Serve it with some bread for dipping, and watch it disappear faster than my snack stash! 😊
Key Ingredients & Substitutions
Brisket: Beef brisket is the star of this chili, bringing rich flavor and tenderness. If brisket is hard to find, chuck roast is a great substitute as it also becomes tender when slow-cooked.
Beans: Black beans add a nice texture and protein. You can swap them for pinto beans or kidney beans if you prefer something different or if you have leftovers in your pantry.
Spices: The blend of chili powder, cumin, and smoked paprika really boosts the flavors. If you want to simplify, a pre-made chili spice mix can work just fine!
Jalapeños: They add heat, but you can adjust the amount or leave them out entirely for a milder chili. Alternatively, try diced bell peppers for some flavor without the spiciness.
How Do I Achieve the Perfect Sear on the Brisket?
Searing the brisket locks in flavor and creates a beautiful crust. Follow these tips for a successful sear:
- Make sure your pot is hot enough. Heat it over medium-high before adding oil.
- Don’t overcrowd the pot; sear in batches if necessary to prevent steaming the meat.
- Let the brisket cook without moving it for about 3-4 minutes to develop a good crust before flipping.
Remember, the more caramelization, the better the flavor in your chili! Enjoy creating delicious, hearty brisket chili that is sure to warm you up!
Brisket Chili Recipe
Ingredients You’ll Need:
- For the Chili:
- 2 lbs beef brisket, trimmed and cut into chunks
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1-2 jalapeños, seeded and minced (adjust to your spice preference)
- 1 can (14 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for extra heat)
- Salt and freshly ground black pepper, to taste
- For Garnish:
- Fresh cilantro, chopped
- Shredded cheddar cheese
- Sour cream
How Much Time Will You Need?
You’ll need about 15 minutes for prep work and then about 2 to 3 hours of cooking time for the chili to simmer to perfection. In total, you’re looking at around 3 hours and 15 minutes to enjoy this delicious dish!
Step-by-Step Instructions:
1. Searing the Brisket:
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. While the oil heats, season the brisket chunks with salt and pepper. When the oil is hot, carefully add the brisket pieces and sear them until browned on all sides, about 3-4 minutes per side. Once browned, remove the brisket from the pot and set it aside.
2. Cooking the Veggies:
In the same pot, add the diced onion, green bell pepper, and minced jalapeños. Sauté these ingredients until they are softened and fragrant, about 5 minutes. Then, add the minced garlic and cook for an additional minute.
3. Adding Spices:
Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper if you’re craving extra heat. Cook for about 1 minute to let the spices release their flavors and become aromatic.
4. Combining Ingredients:
Return the seared brisket to the pot. Then, add the diced tomatoes, black beans, corn, and beef broth. Stir everything together until well combined.
5. Simmering the Chili:
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the chili to simmer gently for about 2 to 3 hours, or until the brisket is tender and easily shredded with a fork.
6. Final Touches:
Once the brisket is tender, shred some of the brisket pieces in the chili to create a lovely texture. Taste the chili and adjust the seasoning with salt and pepper as necessary.
7. Serving:
Serve your brisket chili hot, garnished with a sprinkle of shredded cheddar cheese, a dollop of sour cream, and some fresh chopped cilantro. Enjoy this hearty meal!
With its delicious flavors and satisfying texture, this brisket chili is bound to become a favorite in your home. Enjoy every spoonful!
Can I Use Other Cuts of Beef Instead of Brisket?
Absolutely! While brisket is ideal for its tenderness, you can substitute with chuck roast or short ribs. Just keep in mind that cooking times may vary slightly depending on the cut used.
How Can I Make This Chili Vegetarian?
To turn this chili into a vegetarian dish, substitute the brisket with a mix of diced vegetables like zucchini and mushrooms or use extra beans and lentils. You’ll also want to replace the beef broth with vegetable broth to keep all the flavors intact.
Can I Freeze Leftover Chili?
Yes, brisket chili freezes beautifully! Allow it to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. Just thaw it in the fridge overnight before reheating.
What To Serve with Brisket Chili?
This chili pairs well with cornbread, rice, or tortilla chips. You can also serve it alongside a simple salad for a refreshing contrast!
