This Authentic Texas Brisket Chili is a hearty dish packed with tender brisket, spicy peppers, and rich, smoky flavors. It’s perfect for warming you up on a chilly day!
What makes this chili special? You get to enjoy big chunks of beef with every bite! I love to make a big pot on weekends and serve it with fresh cornbread—it’s a cozy delight!
Key Ingredients & Substitutions
Beef Brisket: Brisket is key for that tender texture and rich flavor. If brisket isn’t available, you might try chuck roast, which can also work well. Just cut it into similar-sized chunks.
Chili Powder: Ancho chili powder adds a deep flavor. If you can’t find it, any good quality chili powder works, but I suggest adding a little smoked paprika for depth.
Dried Chilies: Ancho and guajillo chilies bring unique smoky notes. If they’re unavailable, use chipotle in adobo for a spicy kick. Just be careful, as it can get hot!
Beef Broth: Beef broth is essential for a rich base. You can substitute it with chicken broth or vegetable broth if you’re in a pinch, but the flavor will change slightly.
Garnishes: Cheese and sour cream are classic, but feel free to customize! I sometimes add avocado or jalapeños for an extra kick.
How Do I Achieve Perfectly Tender Brisket in My Chili?
Cooking brisket until it’s tender is all about low and slow heat. The longer cooking time allows the connective tissues to break down, making the meat melt-in-your-mouth delicious.
- First, sear the brisket well. This adds flavor and locks in juices.
- After browning, let it simmer gently—high heat can make it tough. So aim for a low simmer for 3-4 hours.
- Don’t rush! Trust the process. Check occasionally and stir it up to ensure even cooking.
By the end, you’ll have perfectly tender brisket that balances beautifully with the rich chili base!
Authentic Texas Brisket Chili
Ingredients You’ll Need:
- 3 pounds beef brisket, trimmed and cut into large chunks
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 3 tablespoons chili powder (preferably ancho or a good Texas blend)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, or to taste
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 cups brewed strong coffee or dark beer (optional for depth)
- 2 dried ancho chilies, stemmed and seeded
- 2 dried guajillo chilies, stemmed and seeded
- Salt and black pepper to taste
- Garnishes (optional): shredded cheddar cheese, chopped white onions, chopped fresh cilantro, sour cream
How Much Time Will You Need?
This recipe takes about 20 minutes for prep and then 3 to 4 hours of cooking time. So, you should budget around 4 hours total to really enjoy the process of making this delicious chili!
Step-by-Step Instructions:
1. Prepare the Chilies:
Start by soaking the dried ancho and guajillo chilies in hot water for about 15 minutes until they are soft. Once they are softened, blend them with a bit of the soaking water until you have a smooth chili puree. Set this aside for later.
2. Brown the Brisket:
In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the brisket chunks in batches, browning them on all sides. This should take about 8-10 minutes. Remove the browned brisket and set it aside on a plate.
3. Sauté Onions and Garlic:
In the same pot, lower the heat to medium and add the chopped onions. Sauté them until they are translucent, which will take about 5-7 minutes. Then add the minced garlic and cook for another 1-2 minutes, stirring often to keep it from burning.
4. Toast the Spices:
Add the chili powder, ground cumin, smoked paprika, and cayenne pepper to the pot. Stir and cook for about 1 minute to toast the spices, allowing their flavors to bloom.
5. Incorporate Tomato Paste:
Next, stir in the tomato paste and continue cooking for about 2 minutes. This deepens the flavors further!
6. Combine Ingredients:
Return the browned brisket back into the pot, adding the chili puree you made earlier, the beef broth, and the coffee or dark beer if you’re using it. Stir everything together well.
7. Simmering Time:
Bring the chili to a gentle simmer (you want to see just a few bubbles), then reduce the heat to low. Cover the pot and let it cook slowly for about 3 to 4 hours. Check occasionally, stirring gently, until the brisket is fork-tender and falls apart easily.
8. Shred and Season:
Once the brisket is cooked to perfection, shred some of it inside the pot to thicken the chili, but leave some chunks for texture. Taste and season with salt and black pepper as needed. If the chili is too thick, add a bit more broth or water to reach your desired consistency.
9. Serve and Enjoy:
Serve the chili hot, topped with your choice of garnishes like shredded cheddar cheese, diced onions, fresh cilantro, and a dollop of sour cream. Enjoy this hearty dish with friends or family, and get ready for compliments!
Enjoy this rich, smoky, and authentic Texas Brisket Chili full of deep flavors and tender beef chunks!
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Can I Use Different Cuts of Beef?
Absolutely! While brisket is traditional, you can substitute with chuck roast or short ribs for similar results. Just remember that cooking times may vary based on the cut you choose.
How Can I Adjust the Spice Level?
If you’re looking to reduce the heat, you can simply use less cayenne pepper or omit the dried chilies altogether. Alternatively, if you want more spice, add diced jalapeños or an extra pinch of cayenne to taste!
Can I Make This Chili Ahead of Time?
Yes, definitely! This chili tastes even better the next day as the flavors meld together. You can refrigerate it for up to 3 days or freeze it in airtight containers for up to 3 months!
What Should I Serve with Texas Brisket Chili?
This chili goes great with cornbread, tortilla chips, or over rice. You can also enjoy it with a simple side salad or some pickled jalapeños for an extra kick!