Brisket Chili Recipe

Prepare brisket

Cut the smoked brisket into 1/2-inch cubes. If brisket is very fatty, trim excess fat so pieces are tender but not greasy.

Sear aromatics and brisket

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add olive oil. When shimmering, add the cubed brisket and sear 2–3 minutes to brown edges. Transfer brisket to a bowl and set aside.

Cook vegetables

Reduce heat to medium. Add chopped onion and diced bell pepper to the pot; cook 5–6 minutes until softened and beginning to brown. Add minced garlic and cook 30–60 seconds until fragrant.

Build the base

Stir in tomato paste and cook 1–2 minutes, scraping browned bits from the bottom. Add chili powder, cumin, smoked paprika, and oregano; toast spices 30–45 seconds to bloom aroma.

Deglaze and simmer

Pour in beef broth and canned diced tomatoes (including juices). Add Worcestershire sauce, brown sugar, hot sauce (if using), and return seared brisket to the pot. Stir to combine and bring to a gentle simmer.

Add beans and simmer

After simmering 10 minutes, add drained kidney and pinto beans. Season with kosher salt and black pepper. Reduce heat to low, cover partially, and simmer gently 25–35 minutes to let flavors meld and liquid reduce to desired thickness.

Finish

Taste and adjust seasoning — add more salt, pepper, or a splash of lime juice to brighten if desired. Stir in chopped cilantro just before serving.

Portion

Ladle approximately 12 oz (about 1.5 cups) of chili per serving into bowls. Top with optional shredded cheddar, sour cream, and sliced jalapeño as desired.

Preheat the oven to 400°F (200°C). Lightly grease a small 6-inch cast-iron skillet or an ovenproof ramekin that yields roughly a 12 oz portion.

In a medium bowl whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined.

In a separate bowl whisk buttermilk, egg, and melted butter. Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.

Pour batter into the prepared skillet or ramekin and smooth the top. Bake on the middle rack for 15–18 minutes, or until golden and a toothpick inserted in the center comes out clean.

Allow cornbread to cool 5 minutes, then loosen the edges and transfer to a plate. Serve warm alongside the chili or place a square atop the chili as a side.

Arrange shredded cheddar, sour cream, and sliced jalapeño in small bowls for guests to add to their chili to taste.