Jul 14 2026
Restaurants›Char Bar - Westport›Loaded Brisket Chili Recipe

Loaded Brisket Chili Recipe

Inspired by Char Bar - Westport
Time2h 30m
Serves6

[no saltine crackers] tillamook cheddar, sour cream, scallions

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Ingredients

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Meat

Vegetables

Canned Goods

Spices

Dairy

Method

Preparation

  1. 1

    Prepare the Brisket

    Trim excess fat from the brisket and cut it into small cubes for even cooking.

  2. 2

    Chop the Vegetables

    Dice the onion, bell peppers, and jalapeño. Mince the garlic and chop the scallions, separating the white and green parts.

Cooking

  1. 3

    Brown the Brisket

    In a large pot or Dutch oven, add a little oil over medium-high heat. Add the brisket cubes and brown them on all sides. This should take about 5-7 minutes.

  2. 4

    Sauté the Vegetables

    Add the diced onions, garlic, bell peppers, and jalapeño to the pot. Sauté for about 5 minutes until they soften.

  3. 5

    Add the Spices

    Stir in the chili powder, cumin, smoked paprika, black pepper, and cayenne pepper. Cook for an additional 2 minutes to toast the spices.

  4. 6

    Combine Ingredients

    Add the diced tomatoes, tomato sauce, kidney beans, and black beans to the pot. Stir well to combine.

  5. 7

    Simmer the Chili

    Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, stirring occasionally, until the brisket is tender.

Serving

  1. 8

    Serve the Chili

    Ladle the chili into bowls and top with shredded Tillamook cheddar cheese, a dollop of sour cream, and chopped green scallions.

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