Beef Brisket Chili Recipe - Hearty Food Ideas
Beef brisket chili is a rich, hearty dish that can be elevated with a variety of delicious pairings. Sweet cornbread offers a delightful contrast to the chili's spicy depth, while a fresh avocado salad adds a bright, creamy element to balance the heat.
Serving the chili over rice or quinoa provides a sturdy base that soaks up all the flavorful juices. For an extra touch, a dollop of sour cream can mellow the heat, and a splash of hot sauce can intensify the spice if you’re craving more kick.
To complement the dish, a cold craft beer or a glass of red wine can amplify the smoky, savory flavors of the brisket, rounding out the meal beautifully.
Servings 8
Calories 696kcal
Cost $
Ingredients
Brisket
- 2 pounds beef brisket
- 1 tablespoon dark brown sugar
- 1 teaspoon kosher sea salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
- 1/2 cup chicken broth or your preferred beer
Chili
- 1 cup chicken broth or your favorite beer
- 2 cans fire-roasted diced tomatoes 14-ounce
- 1 can pureed tomatoes 14-ounce
- 2 cans pinto beans, drained and rinsed 15-ounce
- 1 medium sweet onion, chopped
- 2 bell peppers, chopped use a mix of colors
- 4 garlic cloves, finely minced
- 2 tablespoons ground chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 tablespoon apple cider vinegar
- 1 teaspoon cocoa powder
Toppings
- Sour cream
- Shredded sharp cheddar cheese
- Sliced jalapeño peppers
- Chopped chives or green onions
Instructions
Step 1: Season the Brisket
- First up, make your brisket shine. In a bowl, mix dark brown sugar, salt, pepper, smoked paprika, and garlic powder. Rub this blend all over the brisket, ensuring it gets into every nook and cranny. This little step adds layers to your beef.
Step 2: Sear the Brisket
- In a heavy pot, heat the olive oil over medium-high heat. Once hot, add the brisket. Sear each side for about 4-5 minutes, until it has a beautiful brown crust. This step locks in flavors. Remove the brisket and set it aside.
Step 3: Sweat the Vegetables
- In the same pot, add chopped onions and bell peppers. Sauté for about 5 minutes or until they begin to soften. Toss in minced garlic and cook for another minute, stirring constantly to avoid burning.
Step 4: Build the Chili Base
- Return the brisket to the pot. Add fire-roasted diced tomatoes, pureed tomatoes, and the broth or beer. Stir in chili powder, smoked paprika, cumin, oregano, red pepper flakes, vinegar, and cocoa powder. The cocoa powder may sound odd, but it adds an indescribable richness.
Step 5: Slow Cook to Perfection
- Cover and simmer the chili. Cook for 2-3 hours on low heat or until the brisket is fork-tender. If you have a slow cooker, transfer everything and let it cook on low for 8 hours. The longer, the better!
Step 6: Shred the Brisket
- When it’s time, the brisket should easily pull apart with a fork. Shred the meat and mix it back into the chili. Integrating that brisket into the dish is essential.
Step 7: Add Beans and Heat Again
- Finally, stir in the pinto beans and cook for an additional 15-20 minutes. This allows the flavors to mingle without overcooking the beans.
Notes
- Choose the Right Cut: For optimal flavor and tenderness, select a well-marbled brisket. This provides juiciness and richness.
- Customization is Key: Feel free to adjust the spice levels by adding more or less chili powder or even using a different type of pepper to suit your palate.
- Let It Rest: After cooking, let the chili sit for about 10 minutes before serving. This allows flavors to settle.
- Top It Right: Don’t skimp on toppings! They take your chili from good to unforgettable.
- Make It in Advance: If you prepare a day before, refrigerate overnight. The flavors deepen, giving a better taste the next day.