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5.0 from 15 votes

Brisket Chili Recipe

This brisket chili is bursting with fire-roasted tomatoes, a flavorful blend of spices, and tender chopped brisket, hearty comfort with every bite.

Prep Time
15 mins
Cook Time
4 hrs
Servings: 8
Calories: 397 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

FOR THE CHILI SPICE BLEND
  • 2 tablespoons chili powder use your favorite blend (use 3 tbsp for extra flavor)
  • 1 tablespoon cayenne use paprika for milder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground black pepper
  • 2 teaspoons Mexican oregano
  • 2 teaspoons ground cumin
  • salt to taste
FOR THE BRISKET CHILI
  • 2 tablespoons vegetable oil
  • 2.5 pounds boneless beef brisket brisket flat preferred, cut into bite-sized pieces (about 1-inch cubes)
  • salt and pepper to taste
  • 1 large onion chopped
  • 2 Jalapeno peppers chopped (use serranos for hotter, or more to taste)
  • 6 cloves garlic chopped, or more to taste
  • 2 cups beef stock
  • 2 ounce cans fire roasted tomatoes
  • 2 ounce can red kidney beans drained (optional)
  • 1 tablespoon Worcestershire sauce or to taste
  • hot sauce to taste
  • Your favorite toppings for serving

Instructions

    Cup of Yum
  1. Combine the spices in a small bowl and mix well. Set aside.
  2. Heat the vegetable oil in a large pot or Dutch oven to medium-high heat. Season the brisket pieces with salt and pepper, then sear them 1-2 minutes per side to get a nice brown crust on them. Do this in batches, if needed. Remove the brisket and set on to a plate.
  3. Add the onion and jalapeno peppers. Cook 5 minutes to soften.
  4. Stir in the garlic and half of the chili spice mixture. Cook for 1 minute to let the spices bloom.
  5. Add the beef stock and scrape up any browned bits from the bottom of the pan.
  6. Add the reserved brisket, fire roasted tomatoes, chili beans, Worcestershire sauce, and hot sauce. Stir.
  7. Bring to a boil, then reduce the heat, cover and simmer for 1.5 hours.
  8. Stir in the remaining chili spice mix and simmer, uncovered, for 1 hour, or until the brisket is tender to your preference.
  9. Serve into bowls and top with your favorite toppings.

Notes

  • For More Developed Flavor. I suggest setting the covered pot in the refrigerator to let the flavors mingle overnight. Then, simply reheat and enjoy the following evening. Chili is so much better this way.
  • Add Smoked Brisket. This recipe is perfect with leftover smoked brisket added in. Whenever I smoke a brisket, I save at least half a pound in the freezer for this recipe. Just chop it and add it at the end of cooking to heat through.

Nutrition Information

Calories 397kcal (20%) Carbohydrates 27g (9%) Protein 38g (76%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 88mg (29%) Sodium 730mg (30%) Potassium 999mg (29%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 1337IU (27%) Vitamin C 9mg (10%) Calcium 109mg (11%) Iron 6mg (33%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 397

% Daily Value*

Calories 397kcal 20%
Carbohydrates 27g 9%
Protein 38g 76%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Cholesterol 88mg 29%
Sodium 730mg 30%
Potassium 999mg 21%
Fiber 8g 32%
Sugar 6g 12%
Vitamin A 1337IU 27%
Vitamin C 9mg 10%
Calcium 109mg 11%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.