Brisket Chili

This brisket chili combines tender, slow-cooked brisket with sweet onions, garlic, chipotle peppers, tomatoes, and kidney and pinto beans in a perfect blend of warm chili spices with a hint of sweetness.

Course dinner, lunch, main meal beef

Cuisine American

Keyword beef brisket chili, beef brisket chili recipe, brisket chili recipe, how to make brisket chili

Prep Time 30

Cook Time 4

Total Time 4 30

Servings servings

Calories 347kcal

Author Beth Pierce

Ingredients

3 lbs beef brisket cut into bite-sized pieces (see notes)
2-3 tablespoons olive oil plus more if needed
1 large sweet onion chopped
4 cloves garlic minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
2-3 chipotle peppers minced
2 cups low-sodium beef broth
4 tablespoons tomato paste
2 (10-ounce) cans Rotel diced tomatoes and green chilies
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (15.5-ounce) can dark red kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
2 tablespoons brown sugar
¼ teaspoon crushed red pepper optional
Salt and black pepper to taste

Instructions

Heat the 1 ½ tablespoons of olive oil in a large Dutch oven. Brown the brisket. Work in batches so you don't crowd the pan. Remove the browned pieces to a plate. Do not clean the pot. You want those brown bits to give flavor to your chili.
Add the onion and cook over medium heat until soft, deglazing the pot. Reduce the heat to low, add the garlic, chili powder, ground cumin, and smoked paprika, then stir and cook for 1 minute.
Stir in the chipotle peppers, beef broth, and tomato paste. Add the browned brisket back to the pot. Simmer for 2½-3 hours.
Add the Rotel tomatoes, fire-roasted tomatoes, kidney beans, pinto beans, brown sugar, and red pepper flakes (if using). Simmer for 2 hours or until the beef is fork-tender.
Season with salt and freshly ground black pepper to taste. Customize with your favorite toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium-low heat or in the microwave at reduced power for short intervals until warm.

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