This Brisket Chili is rich and hearty, packed with tender beef and tasty spices. It’s the perfect dish to warm you up on a chilly day!
I love how filling this chili is; it’s like a cozy hug in a bowl! Plus, you can top it with cheese or sour cream for an extra treat! 😋
Key Ingredients & Substitutions
Beef Brisket: This is the star of the dish! Use a well-marbled cut for the best flavor and tenderness. If brisket isn’t available, you could substitute chuck roast or even ground beef, but cooking time may vary.
Beans: Black beans and kidney beans add protein and heartiness. If you prefer a different type, pinto beans or cannellini beans can work nicely too. You can also skip the beans for a lower-carb alternative!
Spices: Chili powder and cumin bring warmth and depth. Feel free to adjust the spices based on your taste. If you like it spicier, bump up the cayenne or add some freshly chopped jalapeños.
Corn: Fresh or frozen corn adds a touch of sweetness. In a pinch, you could swap it with diced zucchini or bell peppers for a different texture.
How Do I Ensure My Brisket Becomes Tender?
Getting that brisket tender is all about the cooking process. Here’s how to make it melt-in-your-mouth good:
- Start by searing it well to lock in flavor. It should get nice and brown.
- After adding the liquids, let it simmer slowly. A low heat for 2 to 3 hours allows the meat to break down and become tender.
- Stir occasionally to prevent sticking and check if more liquid is needed.
Trust the process and be patient—good chili takes time! If you’re in a hurry, a pressure cooker can speed up the tenderness while still giving great results.
Brisket Chili
Ingredients You’ll Need:
For the Chili:
- 2 lbs beef brisket, trimmed and cut into bite-sized cubes
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, adjust to heat preference)
- Salt and pepper to taste
For Garnishing:
- Shredded cheddar cheese
- Sliced jalapeño
- Chopped fresh cilantro
- Sour cream
How Much Time Will You Need?
This Brisket Chili takes about 20 minutes of prep time and approximately 3 hours of cooking time. Don’t worry; most of that time is letting the brisket simmer slowly to absorb all those fantastic flavors!
Step-by-Step Instructions:
1. Searing the Brisket:
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the bite-sized brisket cubes to the pot, searing them until they are nicely browned on all sides. This should take about 6-8 minutes. Once browned, remove the brisket from the pot and set it aside.
2. Cooking the Vegetables:
In the same pot, add the diced onion, green bell pepper, and minced garlic. Sauté everything for about 4-5 minutes. You want the veggies to soften up and for the garlic to become fragrant. This step builds a wonderful flavor base for your chili!
3. Combining the Ingredients:
Return the browned brisket to the pot. Now, it’s time to add in the flavor! Stir in the diced tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cayenne pepper (if using), and a sprinkle of salt and pepper. Mix everything well to combine.
4. Simmering the Chili:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 3 hours. This low and slow cooking will make the brisket super tender and flavorful. Stir occasionally to prevent sticking!
5. Adding the Beans and Corn:
After the brisket has cooked and is tender, it’s time to add in the black beans, kidney beans, and corn. Stir everything together and let it simmer uncovered for an additional 30 minutes. This will help thicken the chili and meld all those delicious flavors.
6. Final Taste Adjustment:
Give your chili a taste and adjust the seasoning if needed. You can add more salt, pepper, or chili powder according to your taste.
7. Serve and Enjoy:
Serve the chili hot! Garnish each bowl with a generous sprinkle of shredded cheddar cheese, slices of jalapeño, fresh cilantro, and a dollop of sour cream if you like. It goes wonderfully with crusty bread or tortilla chips!
Congratulations! You’ve made a hearty and flavorful Brisket Chili that’s sure to warm you up and satisfy your cravings!
Can I Use Leftover Brisket for This Chili?
Absolutely! Leftover brisket works great in this recipe. Just chop it into bite-sized pieces and skip the searing step. Add it in when you combine the other ingredients, and adjust the simmering time, as you only need enough time to heat it through and blend the flavors.
Can I Make This Chili Spicier?
Yes! If you love heat, add more cayenne pepper or toss in some diced jalapeños. You can also use spicy chili powder or add a dash of hot sauce at the end for an extra kick.
How Can I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stovetop or in the microwave.
What Can I Serve With This Chili?
This chili goes well with a variety of sides! Serve it with crusty bread, tortilla chips, or over rice for a complete meal. Toppings like sour cream, shredded cheese, and fresh cilantro add a delightful finishing touch!
