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The Ultimate Homemade Chili Recipe

This slow-cooked smoked brisket chili is the ultimate recipe to show off and share with your family and friends.

Prep Time
25 mins
Cook Time
3 hrs 25 mins
Servings: 10
Calories: 802 kcal
Course: Soup
Cuisine: American , Mexican

Ingredients

  • 2 cups dried kidney beans
  • 1 cup dried garbanzo beans
  • 8 strips sliced bacon
  • 4 peeled and large diced yellow onions
  • 1 seeded and small diced red bell pepper
  • 1 seeded and small diced yellow bell pepper
  • 8 finely minced cloves of garlic
  • 1 seeded and small diced poblano pepper
  • 2 seeded and small diced jalapeño peppers
  • 3 peeled and very finely minced carrots
  • 3 very finely minced ribs of celery
  • 1/4 cup + 2 tablespoons chili powder
  • 1/4 cup ground cumin
  • 3 tablespoons dry oregano
  • 2 tablespoons packed light brown sugar
  • 28 ounce can of crushed, diced, or hand squeezed whole peeled tomatoes (or 3 roughly chopped fresh)
  • 4 cups beef stock
  • 5 pounds large diced smoked brisket
  • 1/2 teaspoons ground cinnamon
  • 1 ounce dark chocolate
  • Worcestershire sauce to taste
  • Tabasco sauce to taste
  • sea salt and cracked pepper to taste
  • optional sour cream, crushed tortilla chips, cheddar cheese, and green onions for garnish

Instructions

    Cup of Yum
  1. Add the dried beans to separate containers and pour some boiling water over them, covering them by 3 to 4 inches, and let stand for 1 hour or until softened.
  2. Cook the chopped bacon to render the bacon fat in a large pot or dutch oven over low to medium heat until the bacon is crispy. Set the cooked bacon lardons aside.
  3. Add the onions to the rendered bacon fat and cook on low to medium heat, occasionally stirring, until caramelized, which takes about 60 minutes.
  4. Next, add celery, carrots, garlic, and peppers and cook over medium heat or until browned, which takes about 10 minutes.
  5. Next, drain the beans and add them to the pot and cook for 5 to 7 minutes.
  6. Pour in the chili powder, cumin, oregano, and brown sugar, and stir for 2 to 3 minutes, or until mixed in.
  7. Add the tomatoes and beef stock, and bring to a boil for 5 to 7 minutes.
  8. Place in the chopped brisket and cooked bacon lardons, then cook over low heat for 60 to 90 minutes or until the beans are soft.
  9. Finish by seasoning with salt and pepper, Worcestershire sauce, Tabasco sauce, cinnamon, and dark chocolate.
  10. Serve with optional toppings. See the video for this.

Notes

  • Make-Ahead: You can make this recipe up to 2 days ahead of time.
  • How to Store: You can store this chili in a container covered in the refrigerator for up to 5 days. This will freeze very well and be covered for up to 6 months. Thaw it in the refrigerator for 1 day before reheating and serving.
  • How to Reheat: Add the desired amount of chili to a medium-sized pot and cook over low heat until hot. You may need to add some beef stock, salt, and pepper to bring back flavors and moisture.
  • Cayenne pepper can be added if you prefer more spice.
  • Additional spicy peppers like serrano, red finger, or habañero peppers can be used.
  • Onion and garlic granules can also be added to this recipe.
  • You can also prepare this recipe in a slow cooker. Once everything is cooked to procedure 6 on the sear function, slow cook on high heat for 4 to 6 hours.

Nutrition Information

Calories 802kcal (40%) Carbohydrates 59g (20%) Protein 69g (138%) Fat 34g (52%) Saturated Fat 11g (55%) Polyunsaturated Fat 4g Monounsaturated Fat 15g Trans Fat 0.04g Cholesterol 160mg (53%) Sodium 808mg (34%) Potassium 2285mg (65%) Fiber 16g (64%) Sugar 13g (26%) Vitamin A 5507IU (110%) Vitamin C 65mg (72%) Calcium 225mg (23%) Iron 15mg (83%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 802

% Daily Value*

Calories 802kcal 40%
Carbohydrates 59g 20%
Protein 69g 138%
Fat 34g 52%
Saturated Fat 11g 55%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 15g 75%
Trans Fat 0.04g 2%
Cholesterol 160mg 53%
Sodium 808mg 34%
Potassium 2285mg 49%
Fiber 16g 64%
Sugar 13g 26%
Vitamin A 5507IU 110%
Vitamin C 65mg 72%
Calcium 225mg 23%
Iron 15mg 83%

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