This hearty brisket chili is packed with tender meat and lots of tasty spices. It’s a great way to warm up on a chilly day or impress your friends at a cookout!
Honestly, the best part is that it gets better the next day! I love reheating it for leftovers—chili magic in the fridge! 🍲
Key Ingredients & Substitutions
Beef Brisket: This cut has great flavor and tenderness. If brisket isn’t available, you can substitute chuck roast or even ground beef, but keep in mind the texture will be different.
Jalapeño: I love adding jalapeño for extra heat, but if you want a milder chili, you can skip it or use a sweet pepper instead. For more heat, keep the seeds in or add extra chili powder.
Beans: Black and kidney beans add texture and protein. You could use pinto beans or chickpeas if you prefer. Just make sure to drain and rinse them to cut down on sodium.
Canned Tomatoes: Diced tomatoes give a nice base. You can use crushed tomatoes if you want a thicker consistency or even fresh tomatoes if they’re in season!
Chili Powder: This blend is key for flavor. If you don’t have it, a mix of paprika and a pinch of cayenne can work in a pinch!
How Do You Achieve Perfectly Tender Brisket in Chili?
The secret to tender brisket lies in slow cooking! When cooking low and slow, the connective tissues break down, resulting in melt-in-your-mouth meat.
- Start by browning the brisket in batches to lock in flavor.
- Don’t rush the cooking—let it go for 7–8 hours on low, or 4 hours on high in the slow cooker.
- When it’s done, shred the brisket gently in the cooker so it combines well with the chili.
Lastly, balance the richness with a squeeze of lime juice right before serving. It brightens the flavors beautifully!
How to Make Brisket Chili
Ingredients You’ll Need:
For the Chili:
- 2 pounds beef brisket, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 large green bell pepper, diced
- 1 large jalapeño, seeded and minced (optional for heat)
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup frozen or canned corn kernels
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 2 cups beef broth
- Salt and pepper, to taste
- Juice of 1 lime
For Garnishing:
- Fresh cilantro
- Shredded cheddar cheese
- Sour cream
How Much Time Will You Need?
This delicious brisket chili takes about 20 minutes to prep and 7–8 hours of cooking on low (or 4 hours on high). So, it’s perfect for a day when you want to set it and forget it, letting those flavors meld together!
Step-by-Step Instructions:
1. Brown the Brisket:
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the brisket cubes in batches, making sure not to overcrowd the pan. Brown them on all sides to lock in that flavor. Once browned, transfer the brisket to a slow cooker.
2. Sauté the Veggies:
In the same skillet, add the diced onion, bell pepper, jalapeño (if using), and minced garlic. Sauté for about 5–7 minutes until they’re softened and fragrant. This mixture will add an amazing aroma to your chili!
3. Toast the Spices:
Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), as well as salt and pepper to the sautéed vegetables. Stir it all together and cook for an additional minute to let the spices bloom, intensifying the flavors.
4. Combine Everything:
Transfer the flavorful vegetable and spice mix to the slow cooker with the brisket. Then add the diced tomatoes (including their juice), black beans, kidney beans, corn, and beef broth. Give everything a good stir to combine well.
5. Slow Cook the Chili:
Cover the slow cooker and let it work its magic. Cook on low for 7–8 hours or on high for 4 hours until the brisket is super tender and easily shreds apart.
6. Shred the Brisket:
Once it’s done cooking, grab two forks and shred the brisket right in the slow cooker. This will distribute the tender meat throughout the chili, making it hearty and comforting!
7. Add Lime and Adjust Seasoning:
Stir in the fresh lime juice for a zesty kick and taste the chili to adjust the seasoning with additional salt and pepper if necessary.
8. Serve and Enjoy:
Dish up the hot brisket chili into bowls. Top with fresh cilantro, a sprinkle of shredded cheddar cheese, and a dollop of sour cream if desired. Pair it with cornbread or tortilla chips and enjoy the rich, smoky, and hearty flavors!
Dig in and savor every bite of this cozy and delicious brisket chili! 😊🌶️
Can I Use Leftover Brisket for This Recipe?
Absolutely! Using leftover brisket will save you time. Just shred the brisket and add it to the slow cooker with the other ingredients, then adjust the cooking time to about 2-3 hours on low or 1 hour on high to heat everything through.
What Can I Substitute for Beef Broth?
If you don’t have beef broth, you can use chicken broth or vegetable broth instead. Just keep in mind that it may slightly change the flavor of the chili, but it will still be delicious!
How to Store Leftovers?
Leftover brisket chili can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a pot over medium heat, stirring occasionally, or microwave in individual portions until heated through.
Can I Freeze This Chili?
Yes! Brisket chili freezes well. Just allow it to cool completely, then transfer it to a freezer-safe container or bag. It can be frozen for up to 3 months. To reheat, thaw it in the fridge overnight and warm it on the stove or in the microwave.
