This Texas Brisket Chili is rich, hearty, and full of bold flavors. It features tender brisket, beans, and a mix of spicy seasonings — perfect for a cozy meal!
Let’s be real: every spoonful is like a warm hug in a bowl! I love serving it with some cornbread on the side to soak up all that deliciousness. Yum!
Key Ingredients & Substitutions
Brisket: This cut of beef is key for a flavorful chili. It needs to be cooked low and slow to become tender. If brisket is unavailable, chuck roast can work as a substitute — just be sure to adjust the cooking time as needed.
Vegetables: Onions and garlic are essential for depth of flavor. If you’re in a pinch, you can use onion powder and garlic powder, but fresh will always give you a brighter taste!
Spices: The chili powder is the heart of the flavor. You can substitute with a mix of paprika and cayenne for a similar heat or use a store-bought chili blend. Adjust based on your heat preference!
Beans: Some Texans believe that real chili has no beans. If you’re following that tradition, you can skip the kidney beans altogether or use black beans if you prefer a different texture.
Garnishes: Sour cream and cheese add creaminess, but you can swap sour cream with Greek yogurt for a tangy touch. Fresh herbs like cilantro brighten the whole dish, but if you’re not a fan, leave it out!
What’s the Best Way to Brown Brisket for Chili?
Browning the brisket is crucial for rich flavor. Here are some tips to perfect this step:
- Make sure the brisket cubes are dry — pat them down with paper towels before browning. This enhances browning and gives you a nice crust.
- Heat your oil until it shimmers before adding the meat. This ensures even cooking.
- Don’t overcrowd the pot! Brown in batches so each piece has enough space and can caramelize properly.
- Allow the brisket to sear for 3-4 minutes without moving it, then flip to achieve that nice brown crust.
Following these tips will boost the flavor of your chili, making every bite deliciously satisfying!
Authentic Texas Brisket Chili
Ingredients You’ll Need:
- For The Chili:
- 3 lbs beef brisket, trimmed and cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons chili powder (preferably a mild Texas-style blend)
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1 tablespoon kosher salt (adjust to taste)
- 1 (14 oz) can fire-roasted diced tomatoes
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 (15 oz) can dark red kidney beans, drained and rinsed (optional)
- 1 fresh jalapeño, seeded and minced (optional)
- For Garnishing:
- sour cream
- shredded cheddar and Monterey Jack cheese
- chopped white onions
- freshly chopped cilantro
How Much Time Will You Need?
This delicious Texas brisket chili takes about 30 minutes of prep time, plus 2.5 to 3 hours of cooking time. The long simmering lets all the flavors meld beautifully, giving you a rich and hearty chili!
Step-by-Step Instructions:
1. Brown the Brisket:
Start by patting the brisket cubes dry with paper towels to help them brown nicely. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the brisket cubes in batches to avoid overcrowding, cooking for about 3-4 minutes per side until they are well browned. Once done, remove the brisket and set it aside.
2. Sauté the Aromatics:
In the same pot, add the chopped onion and cook until it’s softened and translucent, about 5 minutes. Then, add in the minced garlic and cook for another minute until it becomes fragrant — this is where the magic starts!
3. Build the Flavor:
Next, stir in the chili powder, smoked paprika, cumin, oregano, cayenne, black pepper, and salt. Cook this spice mixture with the onions and garlic for about 1-2 minutes to really bring out those delicious flavors. After that, add the tomato paste, stirring to coat all the veggies and spices for an additional 2 minutes.
4. Combine Everything:
Return the browned brisket to the pot, and stir in the fire-roasted diced tomatoes, beef broth, and Worcestershire sauce. Bring this mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 2.5 to 3 hours. Stir occasionally and enjoy the wonderful aromas wafting through your kitchen!
5. Add Beans (Optional):
If you’re adding beans, stir in the drained kidney beans and minced jalapeño about 15 minutes before the chili is done cooking. This lets them warm through while keeping their texture intact.
6. Final Touches:
Before serving, taste your chili and adjust the seasoning with more salt or cayenne pepper if needed. Now you’re ready to serve!
7. Serve and Enjoy:
Dish your chili into bowls and garnish with sour cream, shredded cheese, diced onions, and cilantro as desired. Enjoy this authentic Texas brisket chili with warm cornbread or tortilla chips for a truly indulgent and hearty meal!
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Can I Use Different Cuts of Beef for This Chili?
Absolutely! While brisket is traditional for its flavor and tenderness, you can substitute with chuck roast or even sirloin. Just be mindful that texture and cooking times may vary slightly depending on the cut you choose.
Can I Make This Chili Spicy?
Yes! If you love heat, you can add more cayenne pepper or include diced jalapeños or even habaneros for an extra kick. Just remember to adjust gradually to suit your taste! Start with a little and add more as you go.
How Should I Store Leftover Chili?
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze it for up to 3 months. Just be sure to let it cool completely before freezing and thaw overnight in the fridge before reheating.
Can I Omit the Beans?
Yes, traditional Texas chili often excludes beans! If you’d prefer a beanless chili, simply leave them out and adjust the broth to your desired consistency. The chili will still be rich and flavor-packed!
