Description

This brisket chili recipe is the ultimate comfort food, combining tender, slow-cooked brisket with bold spices, fire-roasted tomatoes, and a rich, smoky broth. Perfect for cozy nights, family dinners, or game-day gatherings, this chili is packed with deep flavors that develop even more over time. Whether made on the stovetop, in a slow cooker, or using leftover smoked brisket, this dish is a must-try for any chili lover!

Ingredients

Scale

Ingredients

Brisket & Base

2 lbs beef brisket, cubed
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced

Spices & Seasonings

2 tbsp chili powder
1 tbsp smoked paprika
1 tbsp ground cumin
1 tsp oregano
½ tsp cayenne pepper (adjust for spice preference)
1 tsp salt
½ tsp black pepper

Liquids & Tomatoes

2 cups beef broth
1 can (28 oz) crushed fire-roasted tomatoes
½ cup black coffee
1 tbsp Soy sauce

Optional Ingredients

1 can (15 oz) black beans, drained (if preferred)
1 tbsp dark chocolate or unsweetened cocoa powder (for richness)
1 tbsp apple cider vinegar or lime juice (for balance)

Instructions

Prepare the Brisket – Trim excess fat from the brisket and cut it into 1-inch cubes. Pat dry with paper towels.
Sear the Meat – In a large Dutch oven, heat olive oil over medium-high heat. Add the brisket cubes in batches, browning them on all sides. Remove and set aside.
Sauté the Aromatics – In the same pot, add diced onions and cook until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Toast the Spices – Add chili powder, smoked paprika, cumin, oregano, cayenne, salt, and pepper. Stir for 1 minute to release the flavors.
Add the Liquids – Pour in the beef broth, crushed tomatoes, black coffee, and Soy sauce. Scrape the bottom of the pot to lift browned bits.
Simmer the Chili – Return the seared brisket to the pot, cover, and simmer on low heat for 2.5 to 3 hours, stirring occasionally.
Check for Tenderness – Once the brisket is fork-tender, stir in optional ingredients like beans, chocolate, or vinegar for extra depth. Simmer for another 15 minutes.
Serve & Enjoy – Ladle the chili into bowls and top with cheese, sour cream, jalapeños, or fresh cilantro. Serve with cornbread or tortilla chips.

Notes

For smoky flavor: Use smoked brisket or add 1 tsp liquid smoke.
For thicker chili: Mash some beans or let it simmer uncovered for 20 extra minutes.
For slow cooker version: Brown the meat first, then add all ingredients to the slow cooker. Cook on low for 8 hours or high for 4-5 hours.
For Instant Pot: Sauté the meat and onions, then pressure cook on high for 45 minutes, allowing a natural release.
For leftovers: Chili tastes even better the next day! Store in an airtight container for up to 4 days in the fridge or 3 months in the freezer.

Prep Time: 20
Cook Time: 180
Category: Lunch
Method: Slow Cooking
Cuisine: American

Keywords: brisket chili, Texas-style chili, smoked brisket chili, slow-cooked beef chili, hearty chili recipe, homemade chili with brisket, beef chili recipe, best chili recipe