Texas Brisket Chili — Tender, Smoky & Rich
This Texas Brisket Chili is a bold, flavorful journey into the heart of Southern cooking. This dish combines the rich, smoky flavors of slow-cooked brisket with a hearty medley of spices and beans, offering a modern take on a classic Southern favorite.
Equipment
- Large heavy-bottomed pot or Dutch oven (6-quart / 5.7L minimum)
- Wooden spoon
- Sharp chef’s knife
- Large cutting board
- Instant-read thermometer (nice-to-have — useful for checking brisket tenderness)
Ingredients
- 2 tbsp olive oil light/refined, or other high-smoke-point oil such as avocado oil
- 3.3 lb beef brisket 1.5 kg, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 large onion chopped
- 4 cloves garlic minced
- 3 tbsp chili powder your choice of mild or spicy
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 can fire-roasted diced tomatoes 14 oz / 400g, undrained
- 2 cups beef stock 480 ml, preferably homemade
- 1 can kidney beans 15 oz / 400g, drained and rinsed
- 1 can pinto beans 15 oz / 400g, drained and rinsed
- 1 tbsp brown sugar packed
- 1 tsp salt to taste, start with 1 teaspoon and adjust
- 1 pinch freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large (6-quart / 5.7L) heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the brisket cubes in batches of 6–8 pieces, searing each piece until deeply browned on all sides, approximately 5–7 minutes per batch. Do not overcrowd — work in 3–4 batches to build a rich brown crust. Transfer the seared brisket to a plate and set aside.2 tbsp olive oil, 3.3 lb beef brisket
- Lower the heat to medium, add the chopped onion, and sauté until translucent and lightly golden, about 5 minutes. Stir in the minced garlic and continue to cook for an additional 1 minute until fragrant.1 large onion, 4 cloves garlic
- Add the chili powder, cumin, and smoked paprika to the onion and garlic mixture, stirring for about 30 seconds to bloom the spices.3 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika
- Add the fire-roasted tomatoes and beef stock to the pot, scraping the bottom with a wooden spoon to release any caramelized bits.1 can fire-roasted diced tomatoes, 2 cups beef stock
- Return the browned brisket to the pot, along with any juices that have accumulated. Bring the mixture up to a gentle simmer, then cover and reduce the heat to low.3.3 lb beef brisket
- Let the chili simmer gently for 2½ to 3 hours, stirring every 30 minutes, until the brisket is fork-tender and breaks apart easily with gentle pressure. Check the liquid level each time you stir — if the chili looks too thick or is catching on the bottom, add ½ cup (120 ml) of beef stock or water.
- Once the brisket is tender, stir in the kidney beans, pinto beans, and brown sugar. Season with salt and pepper to taste. Simmer uncovered for an additional 30 minutes to allow flavors to meld.1 can kidney beans, 1 can pinto beans, 1 tbsp brown sugar, 1 tsp salt, 1 pinch freshly ground black pepper
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Flavour improves on day two as the spices meld.
Freezer-friendly: Freeze individual portions for up to 3 months. Leave 1 inch of headspace for expansion. Thaw overnight in the fridge before reheating.
Make-ahead: Complete the recipe fully, cool, and refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of beef stock or water if the chili has thickened.
Substitution: For extra smoky heat, stir in 1–2 diced chipotle peppers in adobo sauce with the tomatoes. Replace kidney beans with black beans or cannellini beans if preferred.
Pro tip: Sear the brisket in small batches without crowding the pot — this builds the fond (caramelised bits on the bottom) that forms the flavour base of the entire chili.
Nutrition
Serving: 1servingCalories: 609kcalCarbohydrates: 33gProtein: 62gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 155mgSodium: 1301mgPotassium: 1508mgFiber: 10gSugar: 7gVitamin A: 1633IUVitamin C: 5mgCalcium: 126mgIron: 9mg
We'd love to know if you enjoyed this recipeRate this Recipe !
