This hearty brisket chili is packed with tender meat, beans, and colorful veggies simmered together in a spicy sauce. It’s like a warm hug in a bowl!
Every bite is full of flavor and comfort, making it perfect for chilly days. I love to top mine with cheese and sour cream—it feels like a little celebration! 🎉
Key Ingredients & Substitutions
Beef Brisket: This cut is best for chili due to its fat content, which keeps the meat tender. If you can’t find brisket, use chuck roast or even stew meat. Just remember to adjust cooking times for tenderness.
Vegetable Oil: Any cooking oil works, such as canola or olive oil. I prefer canola for its neutral flavor and high smoke point.
Beans: Black beans add great texture and color. You can substitute with kidney beans or pinto beans if you prefer. Just make sure to drain and rinse canned beans.
Spices: Chili powder and cumin are must-haves for flavor. If you want a kick, add more cayenne or replace it with jalapeños. For a milder taste, reduce the cayenne.
Optional Toppings: I love loading my chili with shredded cheese and sour cream for creaminess. You can also try avocado or fresh cilantro for a fresh touch!
How Do You Get Perfectly Tender Brisket in Chili?
Achieving tender brisket is all about low and slow cooking. Here’s how to make it easy:
- Start by searing the brisket in a hot skillet. This builds flavor through caramelization.
- When adding to the slow cooker, include plenty of liquid (like beef broth) to keep the meat moist.
- Cook on low for several hours, allowing the flavors to blend and the meat to break down.
- Check for tenderness towards the end. If it’s not fork-tender, give it a bit more time.
With these tips, you’ll have a comforting bowl of brisket chili to enjoy with family and friends!
Brisket Chili
Ingredients You’ll Need:
- 2 pounds beef brisket, trimmed and cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions
How Much Time Will You Need?
This brisket chili requires about 15 minutes of prep time, plus cooking time of 7-8 hours on low or 4 hours on high in a slow cooker. You’ll have a delicious, savory chili to enjoy with minimal hands-on time!
Step-by-Step Instructions:
1. Searing the Brisket:
Start by heating the vegetable oil in a large skillet over medium-high heat. Add the brisket cubes and sear them on all sides until they are nicely browned, which should take about 4-5 minutes per side. If your skillet is small, do this in batches to avoid crowding. Once browned, transfer the brisket to your slow cooker.
2. Sautéing the Vegetables:
In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Sauté these for about 5 minutes until they are softened. Then, add the minced garlic and continue to cook for another minute until fragrant.
3. Toasting the Spices:
Now, stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, and tomato paste. Cook this mixture for 1-2 minutes to help release the flavors of the spices.
4. Combining All Ingredients:
Transfer the sautéed vegetable and spice mixture to the slow cooker with the brisket. Add the beef broth, diced tomatoes (with their juice), Worcestershire sauce, drained black beans, and corn. Gently stir everything together until well combined.
5. Cooking Time:
Cover the slow cooker and cook on low for 7-8 hours or on high for 4 hours. The brisket should be very tender, and all the flavors should meld beautifully together.
6. Final Seasoning:
Once cooking time is up, taste your chili and adjust the seasoning with salt, pepper, and any additional chili powder or cayenne if you want more heat.
7. Serving Your Chili:
Serve the brisket chili hot in bowls, and offer toppings like shredded cheddar cheese, a dollop of sour cream, and chopped green onions for added flavor and texture. Enjoy!
This rich and smoky brisket chili is sure to warm your belly and delight your taste buds. Perfect for cozy nights in or sharing with friends and family!
Can I Use Leftover Brisket for This Chili?
Absolutely! Leftover brisket works perfectly in this recipe. Just chop it into cubes and add it to the slow cooker along with the other ingredients. You may want to reduce the cooking time since the brisket is already cooked—just simmer until heated through.
How Can I Make This Recipe Spicier?
If you prefer a spicier chili, you can increase the amount of cayenne pepper or add fresh diced jalapeños or serranos to the dish. Another option is to add a few dashes of your favorite hot sauce just before serving!
Can I Freeze Leftover Chili?
Yes! Brisket chili freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or microwave.
What Should I Serve with Brisket Chili?
This chili is delicious on its own but pairs well with cornbread, tortilla chips, or even over rice for a heartier meal. You can also serve it with toppings like avocado, cilantro, or a squeeze of lime for added freshness!
