Envision this: a pot of brisket chili simmering on the stove, filling your kitchen with a rich, hearty aroma that promises warmth and comfort.
There’s something inherently cozy about this dish, and it’s surprisingly easy to make, perfect for a relaxed family dinner.
As the ingredients meld together, each flavor deepens and transforms into a delicious symphony.
Let’s bring this dish to life and savor every delightful bite.
Kitchen Tools Required
- 1 large pot
- 1 sharp knife
- 1 cutting board
- 1 stirring spoon
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 pounds beef brisket, cubed
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking brisket chili, you can follow this timeline. This plan includes the prep time, cook time, and resting time, as well as a few minutes for reading the recipe instructions before starting.
Timeline for Brisket Chili Preparation and Cooking:
- Reading and Preparation (10 minutes):
- Spend the first 5 minutes reading through the entire recipe thoroughly to understand the steps and gather all equipment and ingredients.
- Spend the next 5 minutes organizing your workspace and ensuring all ingredients and equipment are within reach.
- Prep Work (20 minutes):
- Cube the beef brisket, chop the onion, mince the garlic, and chop the green and red bell peppers.
- Cooking Process (3 hours):
- (0:00 – 0:15) Heat the vegetable oil in a large pot over medium-high heat and brown the cubed beef brisket on all sides. Remove and set aside.
- 0:15 – 0:25) Add the onion and garlic to the pot and sauté until the onion is translucent.
- 0:25 – 0:30) Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper.
- 0:30 – 0:35) Return the brisket to the pot, add the crushed tomatoes and beef broth, and bring the mixture to a boil.
- 0:35 – 3:00) Reduce the heat to low, cover the pot, and simmer for 2 1/2 hours, stirring occasionally.
- 3:00 – 3:30) Add the kidney beans, black beans, green bell pepper, and red bell pepper. Continue to simmer for an additional 30 minutes.
- Resting Time (10 minutes):
- (3:30 – 3:40) Remove the pot from heat and let the chili rest for 10 minutes before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the vegetable oil in a large pot over medium-high heat.
Add the cubed beef brisket to the pot and brown on all sides.
Remove the brisket and set aside, then add the onion and garlic to the pot.
Sauté the onion and garlic until the onion is translucent.
Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper.
Return the brisket to the pot and add the crushed tomatoes and beef broth.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer the chili for 2 1/2 hours, stirring occasionally.
Add the kidney beans, black beans, green bell pepper, and red bell pepper.
Continue to simmer for an additional 30 minutes.
Remove the pot from heat and let the chili rest for 10 minutes before serving.
Serving Tips
- Cornbread: A classic side that complements the rich flavors of the chili and is perfect for soaking up the sauce.
- Rice: Serve the chili over a bed of steamed rice to add a hearty element to the meal.
- Tortilla Chips: Use as a crunchy topping or for scooping up the chili, adding texture and flavor.
- Sour Cream: A dollop on top can help balance the spices with a revitalizing, creamy taste.
- Shredded Cheese: Sprinkle on top to add a gooey, melty layer that enhances the chili’s richness.
Storage
To store brisket chili, let it cool completely before transferring to airtight containers.
Refrigerate for up to 4 days.
Freeze for up to 3 months for extended storage.
Freezing
To freeze brisket chili, let it cool completely.
Then transfer it to airtight containers or freezer bags.
Label with the date and freeze for up to 3 months.
Thaw before reheating.
Reheating
Reheat brisket chili gently on the stovetop over low heat.
Stir occasionally.
Alternatively, microwave individual portions, covered, at medium power.
Stir halfway through to guarantee even heating.
Avoid overheating to preserve flavor.
Final Thoughts
Brisket chili is a hearty and flavorful dish that offers a perfect blend of spices and tender meat.
The slow-cooking process guarantees that the brisket becomes melt-in-your-mouth tender, while the beans and peppers add texture and color.
Remember to adjust the seasoning to your preferences. A bit more chili powder or a dash of cayenne can enhance the spiciness if desired.
Enjoy this comforting meal with your favorite toppings, such as shredded cheese, sour cream, or chopped cilantro, for an extra layer of flavor.
Frequently Asked Questions
Can I Use a Slow Cooker Instead of a Pot for This Recipe?
You can use a slow cooker by browning the brisket, onion, and garlic in a pan first. Transfer them to the slow cooker with remaining ingredients. Cook on low for 8 hours, then add beans and peppers.
What Are Some Good Side Dishes to Serve With Brisket Chili?
Pair your chili with a cornbread for a classic touch, or opt for a crisp coleslaw to contrast the hearty flavors. Consider serving a simple green salad dressed with vinaigrette to balance the meal’s richness.
How Can I Make This Chili Recipe Spicier?
To make it spicier, add diced jalapeños or serrano peppers while sautéing the onions. Increase chili powder and include cayenne pepper or red pepper flakes. Taste after simmering and adjust the heat level as needed.
Is There a Vegetarian Version of Brisket Chili?
To make a vegetarian version, replace brisket with 2 cups of cubed tempeh or textured vegetable protein. Use vegetable broth instead of beef broth. Add extra vegetables like zucchini or mushrooms for more texture and flavor.
Can I Substitute Chicken or Turkey for the Beef Brisket?
Yes, you can substitute chicken or turkey for the beef brisket. Use cubed chicken thighs or turkey breast. Sauté until browned. Adjust cooking time to guarantee poultry reaches 165°F. Consider adding extra spices for depth.
Brisket Chili Recipe
Equipment
- 1 Large pot
- 1 sharp knife
- 1 Cutting board
- 1 Stirring spoon
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 pounds beef brisket cubed
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 can crushed tomatoes (28 ounces)
- 2 cups beef broth
- 1 can kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 1 green bell pepper chopped
- 1 red bell pepper chopped
Instructions
- Heat the vegetable oil in a large pot over medium-high heat.
- Add the cubed beef brisket to the pot and brown on all sides.
- Remove the brisket and set aside, then add the onion and garlic to the pot.
- Sauté the onion and garlic until the onion is translucent.
- Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper.
- Return the brisket to the pot and add the crushed tomatoes and beef broth.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Simmer the chili for 2 1/2 hours, stirring occasionally.
- Add the kidney beans, black beans, green bell pepper, and red bell pepper.
- Continue to simmer for an additional 30 minutes.
- Remove the pot from heat and let the chili rest for 10 minutes before serving.
Notes
