Brisket Chili Recipe

Prepare brisket

If using leftover smoked brisket, trim excess fat and cut into 1/2- to 3/4-inch cubes. Reserve any juices. If you have raw brisket, smoke or roast it separately until tender (not included here).

Dice the onion and red bell pepper, mince the garlic, seed and finely chop the jalapeño, and drain/rinse the canned beans.

Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add 2 tbsp vegetable oil. When shimmering, add the diced onion and a pinch of salt. Sauté 5–7 minutes until softened and starting to brown.

Add the diced red bell pepper and chopped jalapeño and cook 3–4 minutes until softened.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Stir in the tomato paste and cook 1–2 minutes, pressing it into the pan to caramelize slightly; this deepens the flavor.

Lower heat to medium. Add chili powder, ground cumin, smoked paprika, and dried oregano to the pot. Cook 1 minute, stirring, to toast the spices and bloom their flavor.

Add the cubed smoked brisket and stir to coat with the spice and tomato mixture. Cook 2–3 minutes to warm the meat and let some pieces brown slightly.

Pour in the diced tomatoes (with juices) and beef broth. Scrape up any browned bits from the bottom of the pot.

Stir in minced chipotle in adobo, brown sugar, kosher salt, and black pepper. Bring the mixture to a gentle simmer.

Reduce heat to low so the chili maintains a gentle simmer. Cover partially and cook 30 minutes, stirring occasionally, to meld flavors and allow brisket to become tender in the chili liquid.

After 30 minutes, add the drained kidney and black beans and continue simmering uncovered 10–15 minutes to thicken the chili and heat the beans through. If chili is too thick, add up to 1/2 cup additional beef broth or water.

Taste and adjust seasoning: add more salt, a pinch of sugar, or another half-teaspoon chili powder if you want more heat. Stir in 1 tbsp fresh lime juice and 1/4 cup chopped cilantro.

Ladle chili into bowls and offer optional garnishes: sour cream, shredded cheddar, extra chopped cilantro, and lime wedges.

Leftovers: cool to room temperature, refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat gently on the stove, adding a splash of broth if thickened.