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Brisket Chili Recipe

Brisket Chili Recipe

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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 2 lbs beef brisket, cut into 1-inch cubes
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeño, minced (optional)
  • 4 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 chipotle peppers in adobo, minced, plus 2 tbsp adobo sauce from the can
  • 1 (14.5 oz) can diced tomatoes, with their juices
  • 2 tbsp tomato paste
  • 2 (15 oz) cans kidney beans, drained and rinsed
  • 2 cups beef broth
  • Toppings: sour cream, shredded sharp cheddar, chopped cilantro, lime wedges

Method
 

  1. Season brisket cubes with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear in batches until browned on all sides, 3 to 4 minutes per side. Transfer to a plate.
  2. Reduce heat to medium. Add onion, bell pepper, and jalapeño; cook until softened, 5 to 7 minutes. Stir in garlic, chili powder, cumin, smoked paprika, oregano, and chipotles with adobo sauce; cook 1 minute.
  3. Stir in diced tomatoes, tomato paste, beans, beef broth, and the reserved brisket with any juices. Bring to a boil, then reduce to a low simmer. Cover partially.
  4. Simmer for 2 to 2½ hours, stirring occasionally, until brisket is fork-tender and chili has thickened.
  5. Ladle into bowls and serve with sour cream, cheese, cilantro, and lime wedges.

Notes

For a thicker chili, simmer uncovered during the last 30 minutes. Leftovers taste even better the next day, so do not hesitate to make this a day ahead.