Brisket Chili Recipe (2024)

The Best Brisket Chili Recipe

Do you love a good bowl of meaty, hearty beef chili? You're going to love my new recipe - Beef Brisket Chili.

This recipe is loaded up with delicious brisket swimming in a gravy-like chili sauce made with fire roasted tomatoes and lots of chili powder and other spices.

It's the perfect way to warm your bones, and your soul, through the cooler days of the year. Honestly, though, I'll take this any time of year.

This is my own personal recipe, a riff off of both my Texas Chili Recipe and my Short Rib and Chorizo Chili, that I love. I think you'll love the combination.

Why You'll Love This Chili

1. Brisket. Brisket gets super tender when you simmer it low and slow, making every bit a melt-in-your-mouth experience.
2. Two Rounds of Seasoning. You'll add the spice blend not once, but at two different times during the cooking process to coax out as much chili flavor as possible.
3. Better the Next Day. You can definitely enjoy it right away, but I suggest setting the covered pot in the refrigerator to let the flavors mingle overnight. Then, simply reheat and enjoy the following evening.

I hope you love this recipe as much as we do.

Let's talk about how to make brisket chili, shall we?

Brisket Chili Ingredients

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• FOR THE CHILI SPICE BLEND
• Chili Powder. Use your favorite American chili powder blend, like my homemade chili powder.
• Cayenne Pepper. Use paprika for milder heat.
• Garlic Powder.
• Ground Black Pepper.
• Mexican Oregano.
• Ground Cumin.
• Salt.
• FOR THE BRISKET CHILI
• Vegetable Oil. For cooking.
• Brisket. I prefer the less fatty flat cut, but either cut will do.
• Vegetables. Onion, jalapenos (use serranos for hotter, green bell peppers for milder), garlic.
• Beef Stock.
• Fire Roasted Tomatoes.
• Red Kidney Beans. Optional. You can make your chili without beans if you prefer. It's perfectly delicious without them.
• Worcestershire Sauce.
• Hot Sauce. Use your favorite.
• Toppings. Use your favorites. Today I'm using chili flakes, shredded cheddar cheese, sliced jalapenos, and a bit of sour cream for Patty (because I made it a bit extra spicy -- oops!).

How to Make Brisket Chili - the Recipe Method

First, mix together all the spices and set it aside.

Brown the chopped brisket - I like smaller bite-sized pieces - in a Dutch oven or very large pot. It only takes a few minutes, and the browning develops extra flavor.

It's a good idea to do this in batches, as overcrowding the pot can cause them to steam in their own moisture rather than brown.

Set them aside, then cook down the onion and jalapeno.

Next, add the garlic and half of the chili spice mix and cook for a minute or so, stirring, to bloom them.

Add beef stock and scrape up any browned bits from the bottom of the pan. This is an important step, as there is a lot of flavor in those browned bits from browning the brisket.

Add the brisket back to the pot along with the fire roasted tomatoes, optional chili beans, Worcestershire sauce, and hot sauce. Stir it up.

Cover and simmer the pot for 1.5 hours then stir in the rest of the chili spice mixture.

Simmer another hour or so, or until the brisket is tender to your liking. I like it when the brisket is melt-in-your-mouth tender. So good!

Check the Recipe Tips & Notes section below for another optional step.

Boom! Done! Your brisket chili is ready to serve. Get all your favorite toppings ready! It smells so good in here! It's going to drive you crazy as it simmers, making you wait, and making you hungry! I love this chili, definitely a favorite.

Recipe Tips & Notes

• You can definitely enjoy your brisket chili right away, but I suggest refrigerating the pot, covered, to let the flavors mingle overnight. Reheat the next day and enjoy. Chili, like beef stew, develops extra flavor this way. It's so much better.

Storage & Leftovers

Leftover brisket chili will last up to 5 days in the refrigerator in a sealed container. Just reheat it in a pot on the stove top to enjoy again.

You can also freeze it for 3 months or longer in freezer containers. I freeze chili on a regular basis and it works great.

Cookbook Recommendation

If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.

• The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)

Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.

Try Some of My Other Popular Recipes

• Chili con Carne
• Classic Chili
• Chili Colorado
• Chili Verde
• Turkey Chili (the Real Deal!)
• See all of my Chili Recipes