Brisket Chili Recipe for Unforgettable Family Dinners
This hearty Brisket Chili Recipe features tender cubes of slow-simmered beef brisket in a rich, tomato-based chili with beans, bold spices, and just the right touch of smoky flavor. It’s the ultimate comfort dish—perfect for cozy nights, weekend gatherings, or prepping meals ahead.
Equipment
- Large Dutch oven or slow cooker
- Sharp knife and cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle
Ingredients
- 2 lbs beef brisket cut into 1-inch cubes
- 2 tbsp avocado oil
- 1 large yellow onion diced
- 1 green bell pepper diced
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 1 28 oz can crushed tomatoes
- 1 15 oz can fire-roasted diced tomatoes
- 2 15 oz cans kidney beans, rinsed and drained
- 2 cups beef broth
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp brown sugar
Optional Add-Ins:
- 1 chipotle pepper in adobo minced
- ½ cup brewed black coffee
Instructions
- Sear brisket in avocado oil until browned; remove and set aside.
- Sauté onions and bell pepper until soft, then stir in garlic.
- Add tomato paste and spices; cook briefly to deepen flavor.
- Deglaze with a splash of broth, scraping up browned bits.
- Combine all ingredients in the pot; return brisket, add tomatoes, beans, broth, and sugar.
- Simmer covered for 2 hours, stirring occasionally, until brisket is fork-tender.
- Adjust thickness by simmering uncovered or adding broth as needed.
- Taste and tweak seasoning before serving.
- Let rest 10 minutes off the heat before dishing up.
Notes
Trim any excess fat from the brisket before cooking for a well-balanced chili base. This recipe is naturally dairy-free and can easily be customized with your favorite optional add-ins.