This Authentic Texas Brisket Chili is a hearty and flavorful dish packed with tender brisket, beans, and a mix of spices. It’s perfect for warming up on chilly days!
I’ve always loved how this chili brings everyone together. It smells amazing while it cooks, and I can’t resist a big bowl topped with cheese. Trust me, it’s a crowd-pleaser!
Key Ingredients & Substitutions
Beef Brisket: The star of this chili! You want a good quality brisket for the best flavor and texture. If brisket isn’t available, chuck roast can be a tasty substitute, though it may take less time to cook.
Chili Powder: I love using ancho chili powder for its depth and smokiness. You can also mix different types like chipotle for extra heat or cayenne if you prefer spiciness. Experiment with what you like best!
Onion and Garlic: Yellow onions can be used instead of white, and shallots are a milder alternative if you want something softer. Feel free to add more garlic if you’re a garlic fan, or use garlic powder in a pinch.
Toppings: I suggest classic toppings like shredded cheese and sour cream, but avocado slices or chopped cilantro can add freshness. If you’re dairy-free, consider using cashew cream or just skip it altogether!
How Do You Make Sure the Brisket is Tender?
Getting the brisket tender is crucial for this chili. Here are some helpful steps:
- **Sear the meat**: Browning the brisket adds flavor, so make sure you’re letting it properly sear on each side.
- **Low and slow cook**: The key to tenderness is cooking the brisket on low heat for several hours. A Dutch oven or slow cooker works perfectly.
- **Simmering**: After shredding the brisket, give it more time to simmer in the sauce. This helps the flavors meld and keeps the meat moist.
With patience, you’ll achieve a beautifully tender brisket that makes this chili truly delightful!
Authentic Texas Brisket Chili
Ingredients You’ll Need:
- 3 lbs beef brisket, trimmed and cut into 1-2 inch chunks
- 2 tbsp vegetable oil
- 1 large white onion, finely chopped
- 6 cloves garlic, minced
- 3 tbsp chili powder (preferably ancho or New Mexico chili powder)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to heat preference)
- 1 tbsp tomato paste
- 1 (14 oz) can diced tomatoes
- 4 cups beef broth
- 1 tbsp apple cider vinegar
- Salt and freshly ground black pepper, to taste
- Optional toppings: shredded cheddar or Monterey Jack cheese, chopped white onions, sliced green onions, sour cream
How Much Time Will You Need?
This delicious recipe takes about 30 minutes of hands-on preparation time, plus 3-4 hours of simmering to make the brisket tender. Once it’s ready, you’ll have a hearty, comforting meal that’s perfect for sharing!
Step-by-Step Instructions:
1. Searing the Brisket:
Start by heating the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. While it heats up, season the brisket chunks generously with salt and pepper. When the oil is hot, carefully add the brisket in batches, searing them until they’re browned on all sides, which should take about 3-4 minutes per side. Once browned, remove the brisket from the pot and set it aside on a plate.
2. Cooking the Aromatics:
Lower the heat to medium. Add the chopped onion to the pot where you seared the brisket, and cook it until it becomes soft and translucent, about 5-7 minutes. After that, add the minced garlic and cook for an additional 1-2 minutes, stirring often to prevent it from burning.
3. Adding Spices and Tomato Paste:
Now, stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, and tomato paste. Cook this fragrant mixture for 1-2 minutes until all the spices are aromatic and well combined.
4. Combining the Ingredients:
Next, return the seared brisket back to the pot along with the can of diced tomatoes (juice included) and the beef broth. Stir everything well, scraping any delicious browned bits from the bottom of the pot to enhance the flavor.
5. Simmering to Perfection:
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 3-4 hours or until the brisket is incredibly tender and easy to shred.
6. Shredding the Brisket:
Once the brisket is tender, carefully remove it from the pot with a slotted spoon. Use two forks to shred the meat into bite-sized pieces. Return the shredded brisket to the pot. Stir in the apple cider vinegar for a little acidity, which brightens up the flavors.
7. Final Simmer:
Let the chili simmer uncovered for an additional 15-20 minutes to thicken it up. Taste and adjust the seasoning with more salt and freshly ground black pepper, as needed.
8. Serving:
Serve the chili hot in bowls, topped with your choice of shredded cheese, chopped onions, sliced green onions, and a dollop of sour cream if desired. It pairs wonderfully with cornbread or tortilla chips for a complete meal!
This chili is rich, hearty, and full of Texas flavor—each bite will warm you up from the inside out! Enjoy!
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Can I Use Other Cuts of Meat?
Absolutely! While brisket is traditional, you can also use chuck roast or short ribs for a different flavor and texture. Just be aware that cooking times may vary slightly depending on the cut.
What If I Don’t Have Chili Powder?
No worries! If you don’t have chili powder, you can create your own blend using equal parts cumin, paprika, and a pinch of cayenne for heat. Adjust these spices according to your preference for a customized flavor!
Can I Make This Chili Spicier?
Yes! To add more spice, increase the amount of cayenne pepper or mix in some diced jalapeños or serranos. You can also use hotter chili powders like chipotle for a smoky kick!
How Do I Store Leftovers?
Store leftover chili in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of broth if it’s too thick.