That’s it, my friends. I hope you enjoy my brisket chili recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! This recipe is loaded up with delicious brisket swimming in a gravy-like chili sauce made with fire roasted tomatoes and lots of chili powder and other spices. It’s the perfect way to warm your bones, and your soul, through the cooler days of the year. Honestly, though, I’ll take this any time of year. This is my own personal recipe, a riff off of both my Texas Chili Recipe and my Short Rib and Chorizo Chili, that I love. I think you’ll love the combination. Let’s talk about how to make brisket chili, shall we?
FOR THE CHILI SPICE BLEND Chili Powder. Use your favorite American chili powder blend, like my homemade chili powder. Cayenne Pepper. Use paprika for milder heat. Garlic Powder. Ground Black Pepper. Mexican Oregano. Ground Cumin. Salt. FOR THE BRISKET CHILI Vegetable Oil. For cooking. Brisket. I prefer the less fatty flat cut, but either cut will do. Vegetables. Onion, jalapenos (use serranos for hotter, green bell peppers for milder), garlic. Beef Stock. Fire Roasted Tomatoes. Red Kidney Beans. Optional. You can make your chili without beans if you prefer. It’s perfectly delicious without them. Worcestershire Sauce. Hot Sauce. Use your favorite. Toppings. Use your favorites. Today I’m using chili flakes, shredded cheddar cheese, sliced jalapenos, and a bit of sour cream for Patty (because I made it a bit extra spicy – oops!).
Brown the chopped brisket - I like smaller bite-sized pieces - in a Dutch oven or very large pot. It only takes a few minutes, and the browning develops extra flavor. It’s a good idea to do this in batches, as overcrowding the pot can cause them to steam in their own moisture rather than brown. Set them aside, then cook down the onion and jalapeno. Add beef stock and scrape up any browned bits from the bottom of the pan. This is an important step, as there is a lot of flavor in those browned bits from browning the brisket. Add the brisket back to the pot along with the fire roasted tomatoes, optional chili beans, Worcestershire sauce, and hot sauce. Stir it up. Cover and simmer the pot for 1.5 hours then stir in the rest of the chili spice mixture. Check the Recipe Tips & Notes section below for another optional step. Boom! Done! Your brisket chili is ready to serve. Get all your favorite toppings ready! It smells so good in here! It’s going to drive you crazy as it simmers, making you wait, and making you hungry! I love this chili, definitely a favorite. You can also freeze it for 3 months or longer in freezer containers. I freeze chili on a regular basis and it works great. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
