Brisket Chili
This brisket chili recipe combines tender brisket with bold spices, savory beans, and a rich tomato base for a hearty, smoky dish. Perfect for cozy dinners, tailgates, or using up leftovers!
Equipment
- Dutch Oven
Ingredients
Brisket Chili Ingredients
- 1.5 lbs cooked brisket chopped or shredded
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper adjust to taste
- 1 can diced tomatoes 15 oz
- 1 can crushed tomatoes 15 oz
- 1 can kidney beans drained and rinsed, 15 oz
- 1 can black beans drained and rinsed, 15 oz
- 1 cup beef broth
- salt and pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion and cook for 5 minutes until translucent.
- Stir in garlic and cook for another minute. Add chili powder, cumin, smoked paprika, and cayenne. Cook for 30 seconds.
- Add chopped brisket, stir to coat in spices. Add diced tomatoes, crushed tomatoes, beans, and beef broth. Stir to combine.
- Bring to a simmer, then reduce heat to low. Cook uncovered for 1.5 to 2 hours, stirring occasionally.
- Season with salt and pepper to taste. Serve hot with optional toppings like cheese, sour cream, or jalapeños.
Notes
Use smoked brisket for best flavor. Adjust spice level to taste. Chili thickens as it simmers—cook longer for a thicker texture. Leftovers store well for up to 4 days in the fridge or 3 months frozen.