This hearty Texas Brisket Chili is packed with tender brisket, spicy beans, and rich, smoky flavors. It’s just what you need for a cozy meal, especially on chilly days!
Honestly, the brisket melts in your mouth, and the spices give it a nice kick! I love serving it with cornbread on the side—what a perfect combo for those chilly nights! 🌶️
Key Ingredients & Substitutions
Brisket: A must for this chili! If you can’t find brisket, chuck roast is a good alternative. It cooks down well and gets just as tender. If you prefer a leaner cut, try sirloin, but the flavor won’t be as rich.
Chili Powder: Using a Texas-style chili powder boosts authenticity. If you need a substitute, mix equal parts paprika and cayenne for heat, along with a bit of cumin. I also love adding some chipotle powder for a smokier flavor!
Cayenne Pepper: This is optional for heat, but if you’re wary of spice, you can leave it out or use a mild chili powder instead. Adjust according to your spice tolerance.
Beef Broth: Homemade broth is great if you have it! You can also use chicken broth or vegetable broth for a lighter taste. Just remember, this will change the overall flavor of the chili a bit.
How Do I Achieve the Perfectly Tender Brisket?
For tender brisket in your chili, slow cooking is essential. Here’s how to ensure perfect results:
- Brown the brisket well on all sides in hot oil; this helps lock in flavor.
- After adding the broth, keep the chili on low heat. Simmering gently allows the brisket to become tender over time.
- Check occasionally, stirring gently to avoid sticking, and adjust seasoning as it cooks.
- Shred some brisket pieces towards the end to achieve a lovely texture contrast.
Patience is key—allow that brisket to soak in the spices and flavor as it cooks! Happy cooking!
Authentic Texas Brisket Chili
Ingredients You Will Need:
- 3 lbs beef brisket, trimmed and cut into 2-inch cubes
- 2 tbsp vegetable oil or lard
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 3 tbsp chili powder (preferably a Texas-style blend)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for heat)
- 1 tbsp dried oregano
- 1 tsp ground black pepper
- 2 cups beef broth
- 1 cup tomato sauce or crushed tomatoes
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- Salt to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Shredded cheddar cheese, for topping
- Sour cream, for topping
How Much Time Will You Need?
This recipe requires about 15-20 minutes of preparation time, plus 3 to 4 hours of simmering time. The long cooking time allows the flavors to develop beautifully, making the brisket tender and full of flavor. Enjoy this as a perfect meal for gatherings or cozy dinners at home!
Step-by-Step Instructions:
1. Browning the Brisket:
Begin by heating the vegetable oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the brisket cubes in batches, making sure not to overcrowd the pot. Brown each side well for even cooking. Once browned, remove the brisket from the pot and set it aside on a plate.
2. Sautéing the Aromatics:
In the same pot, add the finely chopped onion. Sauté for about 5-7 minutes until the onions are soft and translucent. Next, add the minced garlic, cooking for another 1-2 minutes until fragrant. Be careful not to let the garlic burn!
3. Adding the Spices:
Now, stir in the chili powder, ground cumin, smoked paprika, dried oregano, black pepper, and cayenne pepper if you’re using it. Cook the spices for about 1 minute, allowing them to become aromatic and mingle with the onions and garlic.
4. Combining Everything:
Return the browned brisket to the pot, making sure to coat it well with the spices. Pour in the beef broth and tomato sauce, stirring to combine all the ingredients. It’s time to add a touch of acidity; pour in the apple cider vinegar and sprinkle in the sugar to balance the flavors.
5. Simmering the Chili:
Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot loosely, and let it simmer gently for about 3 to 4 hours. You want the brisket to become incredibly tender and shred easily with a fork. Check occasionally and stir to ensure it’s not sticking to the bottom.
6. Finishing Touches:
After the brisket is tender, taste the chili and adjust the seasoning with salt. For a delightful texture, shred some of the brisket chunks into the chili, creating a mix of tender pieces.
7. Serving the Chili:
Serve hot in bowls, topped with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro or parsley. For a complete meal, consider serving it alongside warm cornbread or tortilla chips.
Enjoy the deep, smoky, and hearty flavors of this classic Texas Brisket Chili! Perfect for sharing with family and friends or warming up on a cool day!
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Can I Use a Different Cut of Meat?
Yes! If you can’t find brisket, chuck roast is a great substitute. It will also become tender with slow cooking. For a leaner option, consider sirloin, but the flavor won’t be as rich.
How Do I Adjust the Spice Level?
If you prefer a milder chili, you can reduce or omit the cayenne pepper. To increase the heat, consider adding fresh jalapeños or a dash of hot sauce when serving!
Can I Make This Chili in a Slow Cooker?
Absolutely! After browning the brisket and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the brisket is tender.
How Do I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. Just thaw in the fridge overnight before reheating!
