Authentic Texas Brisket Chili recipe
Authentic Texas Brisket Chili is a hearty, bold dish that brings together tender smoked brisket chunks, rich chili spices, and a deep, flavorful sauce that’s both spicy and comforting. This…
Tip: save now, cook later.Authentic Texas Brisket Chili is a hearty, bold dish that brings together tender smoked brisket chunks, rich chili spices, and a deep, flavorful sauce that’s both spicy and comforting. This chili skips the beans like the true Texas style, focusing on thick, meaty goodness and just the right amount of heat to warm you up from the inside out.
I love how this chili celebrates the smokiness of the brisket, making every bite feel kind of special and satisfying. Whenever I make it, I find that letting it simmer slowly really helps all those flavors blend beautifully. It’s one of those recipes that smells amazing while cooking, and that first spoonful just reminds you why chili is the perfect comfort food on a chilly day.
My favorite way to enjoy this brisket chili is with a big handful of shredded cheese and a slice of buttery cornbread on the side. Sometimes I like to add a few crunchy tortilla chips on top for a little extra texture. It’s the kind of meal I’m always happy to share with friends and family because it’s not just filling – it’s full of heart.
Key Ingredients & Substitutions
Smoked Beef Brisket: This is the star of the dish. The smoky flavor gives the chili its unique Texas touch. If you can’t find smoked brisket, you can use regular brisket and smoke or sear it before cooking.
Dried Pasilla or Guajillo Chiles: These add richness and depth without overwhelming heat. If unavailable, chipotle or ancho chiles are good substitutes but adjust spice levels to your taste.
Chili Powder and Spices: Ancho chili powder is my favorite—it’s smoky but smooth. Feel free to tweak the cayenne for more or less heat. Mexican oregano has a slightly different flavor; regular oregano works if you don’t have it.
Tomato Paste and Crushed Tomatoes: Tomato paste gives body; crushed tomatoes add mild acidity and balance. If you want it less tomato-forward, skip the crushed tomatoes. This keeps it closer to the traditional style.
How Do You Get Tender, Flavor-Packed Brisket in Chili?
The key is slow cooking to break down the brisket collagen and infuse the flavors.
- Cut the brisket into uniform cubes so they cook evenly.
- Sauté onions and garlic first to build a flavor base before adding spices.
- Toast your spices in the pot to release their oils, but watch closely to avoid burning.
- Add pureed dried chiles to deepen the color and smoky taste.
- Simmer the chili gently on low heat for 2 to 3 hours. This slow simmer is crucial so the brisket becomes tender and the flavors meld.
- Stir occasionally and adjust liquid if it gets too thick—you want a thick but spoonable chili.
With patience and the right technique, you’ll get rich, tender brisket chili that’s packed with authentic Texan flavor every time.
Equipment You’ll Need
- Dutch oven or heavy large pot – perfect for slow simmering the chili evenly without burning.
- Sharp chef’s knife – essential for cutting brisket into uniform cubes for even cooking.
- Wooden spoon – great for stirring chili without scratching your cookware.
- Measuring spoons and cups – to get the spices and liquids just right.
- Blender or food processor – handy for pureeing the soaked dried chiles smoothly.
Flavor Variations & Add-Ins
- Swap brisket for smoked pork shoulder for a different smoky twist that’s just as tender.
- Add a handful of black beans if you want a bit more texture and fiber without overpowering the chili.
- Stir in some dark chocolate or a square of unsweetened baking chocolate for a deeper, richer flavor.
- Top with shredded cheddar or Monterey Jack cheese to add a creamy, melty layer on your chili.
Authentic Texas Brisket Chili
Ingredients You’ll Need:
- 3 lbs smoked beef brisket, cut into 1-inch cubes
- 2 tablespoons vegetable oil or beef drippings
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 3 tablespoons chili powder (preferably ancho chili powder)
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano (Mexican oregano if available)
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper (adjust to heat preference)
- ½ teaspoon ground black pepper
- 1 tablespoon tomato paste
- 3 cups beef broth
- 1 cup crushed tomatoes (optional for some acidity)
- 2 dried pasilla or guajillo chiles (seeds removed, soaked and pureed)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Sliced fresh jalapeño peppers (for garnish)
- Sour cream (for garnish)
- Optional: crushed red pepper flakes for extra heat
Time Needed
This chili takes about 30 minutes of preparation time and 2 to 3 hours for simmering gently so the brisket becomes tender and flavors meld beautifully. Plan for a total of roughly 3 to 3.5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare and Brown the Base:
Start by cutting your smoked brisket into 1-inch cubes and set aside. In a large heavy pot or Dutch oven, heat the vegetable oil or beef drippings over medium heat. Add the finely chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add Spices and Tomato Paste:
Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, coriander, cayenne pepper, and black pepper. Stir everything together for about 1 minute, to toast the spices and bring out their flavors, but be careful not to burn. Mix in the tomato paste and cook for 2 more minutes to deepen the flavor.
3. Combine Chili Base and Brisket:
Add the pureed soaked dried chiles, beef broth, and crushed tomatoes (if using) to the pot, stirring well to fully combine the ingredients. Then gently add the cubed brisket, making sure it is well covered by the chili sauce.
4. Simmer Gently:
Bring the chili to a gentle simmer, then reduce the heat to low. Partially cover the pot and let it simmer slowly for 2 to 3 hours, stirring occasionally. The brisket should become fork-tender and the chili thickens nicely. Taste and add salt near the end of cooking. If the chili is too thick, add a little more beef broth or water to reach your desired consistency.
5. Serve and Garnish:
Ladle the chili into bowls and top with a dollop of sour cream, fresh sliced jalapeños, and a sprinkle of chopped cilantro. Enjoy with cornbread or tortilla chips on the side for a complete Texas-style meal.
Can I Use Frozen Brisket for This Chili?
Yes, you can use frozen brisket, but be sure to fully thaw it in the refrigerator overnight before cooking. This helps the meat cook evenly and absorb the chili flavors better.
Can I Make Texas Brisket Chili Ahead of Time?
Absolutely! This chili actually tastes better the next day as the flavors have more time to meld. Store it in an airtight container in the fridge for up to 3 days, and reheat gently on the stove or in the microwave.
What If I Don’t Have Dried Pasilla or Guajillo Chiles?
No problem! You can substitute with dried ancho or chipotle chiles, adjusting the heat level to your preference. Remember to remove seeds and soak the chiles before pureeing them for the best texture.
How Should I Store Leftover Chili?
Keep leftover chili in a sealed container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat slowly on the stovetop, adding a splash of broth or water if it’s too thick.
