Brisket Chili Recipe
A hearty, slow-cooked chili made with tender beef brisket, beans, tomatoes, and a blend of bold spices. This brisket chili recipe yields succulent, melt-in-your-mouth beef that pairs perfectly with classic toppings for a comforting and crowd-pleasing meal.
Equipment
- Large Pot or Dutch Oven (or slow cooker/crock pot)
- Cutting board and knife
- Wooden Spoon or Spatula
- Measuring cups and spoons
Ingredients
- 2 –3 pounds beef brisket trimmed and cubed
- 1 large onion finely chopped
- 3 –4 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
1 tablespoon paprika (optional)
- 2 tablespoons tomato paste
- 1 can 28 ounces crushed tomatoes
- 2 cups beef broth
1–2 cans kidney or pinto beans, rinsed and drained (optional)
- Salt and pepper to taste
Optional: Diced bell peppers, jalapeños, or 1 teaspoon cocoa powder
Instructions
- Sear the Brisket: Heat oil in a large pot over medium-high. Season brisket with salt and pepper, then sear on all sides.
- Sauté Onions and Garlic: Remove brisket to a plate. Reduce heat to medium, sauté onions until translucent, then stir in garlic for another minute.
- Add Spices: Stir in chili powder, cumin, and paprika, cooking briefly to release aroma.
- Tomato Base: Mix in tomato paste, then return brisket to the pot.
- Pour in Liquids: Add crushed tomatoes and beef broth. Stir well, scraping up browned bits from the bottom.
- Simmer or Slow Cook: Bring to a gentle boil, reduce heat to low, cover, and simmer for 2–3 hours. Alternatively, transfer everything to a slow cooker on low for 8–10 hours.
- Finish and Season: Stir in beans if desired. Adjust salt, pepper, or spices as needed. Cook until brisket is fork-tender.
Notes
Always ensure your brisket is trimmed of excess fat, and follow USDA guidelines to cook beef safely.