This hearty brisket chili is packed with flavor and tender chunks of beef. It’s a warm hug in a bowl, perfect for chilly evenings or game days!
Trust me, your kitchen will smell amazing while it cooks. I love to top mine with cheese and sour cream; it’s like a little party in your mouth! 🎉
Key Ingredients & Substitutions
Beef Brisket: This cut is perfect for chili since it becomes tender after slow cooking. If you can’t find brisket, you can use chuck roast or even ground beef for a quicker option.
Spices: The combination of cumin, smoked paprika, and chili powder gives it depth. Feel free to adjust quantities or swap smoked paprika with regular paprika for less smokiness.
Canned Tomatoes: Diced tomatoes add moisture and acidity. If you prefer fresh tomatoes, you can chop 2-3 cups of ripe tomatoes instead. Just keep in mind it may change the texture slightly.
Beans: Black beans bring a nice creaminess. You can replace them with pinto beans or kidney beans, depending on your taste.
Corn: This adds sweetness and texture. If you don’t have fresh or frozen corn, canned corn works fine too. Just make sure to drain it well.
How Do I Achieve the Perfectly Tender Brisket?
Getting the brisket just right is key to a wonderful chili experience. The low and slow cooking is what breaks down the tough fibers. Here’s how to do it:
- Start by browning the brisket well on all sides for a rich flavor. Don’t rush this step!
- Simmer the chili gently. Too high heat can toughen the meat. Keep it low for 2.5 to 3 hours.
- Check for tenderness. It should shred easily with two forks when it’s ready.
Taking your time really pays off in flavor and texture, making your chili a hit!
Brisket Chili
Ingredients You’ll Need:
- 2 lbs beef brisket, trimmed and cut into 2-inch chunks
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 1/2 tsp chili powder
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper (optional, adjust for heat preference)
- 1 (14.5 oz) can diced tomatoes
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- 1/2 cup diced green onions (for garnish)
How Much Time Will You Need?
This delicious brisket chili requires about 15 minutes for prep and approximately 2.5 to 3 hours for cooking. The slow cooking makes the brisket tender and flavorful, so be patient—it’s worth the wait!
Step-by-Step Instructions:
1. Sear the Brisket:
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once hot, add the brisket chunks and sear them until browned on all sides, which should take about 5-7 minutes. If your pot is small, you can work in batches. Once browned, remove the brisket from the pot and set it aside.
2. Sauté the Vegetables:
In the same pot, add the diced onion and cook until softened, about 5 minutes. This will add a lovely base flavor to your chili. Then, mix in the minced garlic and cook for another minute until it’s fragrant.
3. Add Spices:
Stir in the ground cumin, smoked paprika, chili powder, ground coriander, and cayenne pepper (if using). Let the spices cook with the onion mixture for about 1 minute. This step will help to bloom the spices, enhancing their flavors.
4. Combine Everything:
Return the browned brisket to the pot and mix in the diced tomatoes, beef broth, and tomato paste. Stir everything together until well combined.
5. Simmer the Chili:
Bring the mixture to a simmer. Once simmering, cover the pot and reduce the heat to low. Allow it to cook gently for 2.5 to 3 hours, or until the brisket is very tender and can be easily shredded.
6. Shred the Brisket:
When the brisket is tender, use two forks to shred the meat right in the pot. This will help to combine the flavors even more!
7. Add Beans and Corn:
Now it’s time to stir in the black beans and corn. Heat through for about 15-20 minutes uncovered, allowing the flavors to meld and the chili to thicken.
8. Final Touches:
Season the chili with salt and freshly ground black pepper to taste. Give it a final stir and get ready to serve!
9. Serve and Enjoy:
Ladle the chili into bowls and garnish with chopped cilantro and diced green onions. Serve hot with your favorite chili toppings, such as shredded cheese, sour cream, or creamy avocado slices. Enjoy every delightful bite of your homemade brisket chili!
Can I Use Other Cuts of Beef?
Absolutely! If brisket isn’t available, you can substitute it with chuck roast or even ground beef for a quicker cooking time. Just remember that different cuts may have varying cooking times and tenderness.
How Can I Thicken My Chili?
If you prefer a thicker chili, consider mashing some of the beans against the side of the pot or add a tablespoon of cornmeal or masa harina mixed with a little water towards the end of cooking, stirring until it thickens.
Is This Chili Freezer Friendly?
Yes, brisket chili freezes beautifully! Allow it to cool completely, then transfer it to an airtight container and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove or in the microwave.
Can I Adjust the Spice Level?
Definitely! If you prefer a milder chili, simply omit the cayenne pepper or reduce the amounts of the chili powder. For a spicier kick, feel free to add more cayenne or throw in some chopped jalapeños! Adjust to your taste preference.
