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Ultimate Brisket Chili

A rich and hearty brisket chili that combines tender smoked brisket, beans, and spices for the ultimate comfort food experience.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs smoked brisket, chopped Opt for well-marbled brisket for tenderness.
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper chopped (red or green)
  • 2 cups diced tomatoes Canned tomatoes are fine.
  • 2 cups beef broth
  • 2 tablespoons chili powder Adjust based on desired spiciness.
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Olive oil for sautéing Use about 2 tablespoons.
Optional Toppings
  • sour cream For creaminess.
  • shredded cheese For added flavor.
  • green onions For garnish.
  • jalapeños For added heat.

Method
 

Preparation
  1. Be by chopping your onion, bell pepper, and garlic. Make sure your smoked brisket is diced into bite-sized pieces for easy eating.
  2. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the onions, bell pepper, and garlic. Sauté until the vegetables are softened, about 5 minutes.
  3. Stir in the chili powder, cumin, and smoked paprika. Cook for another minute until the spices become fragrant.
  4. Add the chopped brisket, kidney beans, black beans, diced tomatoes, and beef broth to the pot. Mix everything together until well combined.
  5. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 1.5 to 2 hours, stirring occasionally to prevent sticking.
  6. Taste your chili and adjust the salt and pepper as needed.
  7. Once done, ladle the chili into bowls and add your favorite toppings.

Notes

Chili tastes even better the next day! Leftover chili can be stored in the fridge for up to 5 days or frozen for about 3 months.