Brisket Chili Recipe
Bold and Flavorful History of Brisket Chili is more than just a spicy, satisfying comfort food—it’s a symbol of culinary ingenuity that bridges cultures, geographies, and eras. Known for its rich, smoky depth and fall-apart tender beef, brisket chili has carved a permanent place in the hearts of food lovers, tailgaters, and competitive cooks alike.
Ingredients
- Ingredients:
- 2 lbs smoked or braised beef brisket chopped or shredded
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 jalapeño seeded and diced
- 1 tablespoon tomato paste
- 1 can 28 oz crushed tomatoes
- 2 cups beef broth or stock
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Optional: 1 can black beans or pinto beans if desired
- Optional toppings: shredded cheese sour cream, cilantro, chopped green onions
Instructions
- Instructions:
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic and jalapeño, cooking for another 2 minutes.
- Add tomato paste and cook for 1 minute to deepen the flavor.
- Pour in the crushed tomatoes and beef broth, stirring to combine.
- Add chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Bring the mixture to a simmer.
- Stir in the brisket and beans (if using). Reduce heat to low and simmer uncovered for at least 45 minutes to 1 hour, stirring occasionally, until thickened and flavors meld.
- Taste and adjust seasonings as needed. Serve hot with desired toppings.