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Brisket Chili

This Brisket Chili is SO flavorful! Tender brisket, smoky spices, and hearty beans combine for the ultimate comforting bowl.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: Brisket, Chili, Comfort Food, Easy, Hearty, Spicy
Servings: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 pounds cooked brisket trimmed and cut into 1/2-inch cubes
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 15-ounce can kidney beans drained and rinsed
  • 1 15-ounce can black beans drained and rinsed
  • 1 28-ounce can crushed tomatoes
  • 2 cups beef broth
  • shredded cheddar cheese for serving
  • chopped green onions for serving
  • sour cream optional, for serving

Instructions

  • Heat 2 tablespoons of olive oil in your Dutch oven over medium heat. Add the diced yellow onion and cook until translucent and soft, about 5 minutes. Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for an additional 3-4 minutes until the peppers soften slightly.
  • Add the cubed cooked brisket to the pot, mixing it well with the sautéed vegetables. Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, kosher salt, and black pepper. Stir everything together to coat evenly. Let cook for 2-3 minutes to toast the spices and deepen flavor.
  • Pour in the drained kidney beans and black beans, followed by the crushed tomatoes and beef broth. Stir well to combine all ingredients. Bring the chili to a gentle simmer.
  • Reduce heat to low and let the chili simmer uncovered for 30-40 minutes. Stir occasionally, allowing flavors to meld and chili to thicken. This slow simmer will tenderize the brisket further and deepen the flavor.
  • Once the chili has thickened and flavors are well developed, taste and adjust seasoning if needed. Ladle chili into bowls and top with shredded cheddar cheese, chopped green onions, and a dollop of sour cream if desired. Serve hot with crusty bread or tortilla chips.

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Sharp Chef’s Knife
  • Cutting Board
  • Wooden spoon or spatula
  • Measuring Spoons
  • Can opener
  • Ladle

Notes

  • Use cooked brisket to speed up the recipe and ensure tender meat.
  • Toast the spices with the meat and vegetables to intensify the chili's flavor.
  • Simmer chili uncovered to naturally thicken without extra thickeners.
  • Adjust cayenne pepper amount to control the heat level to your preference.
  • Leftovers store well in the fridge for 4 days or freeze up to 3 months.