Jul 14 2026
Restaurants›Doc Crow's›Doc's Brisket Chili Recipe

Doc's Brisket Chili Recipe

Inspired by Doc Crow's
Time2h 30m
Serves6

Served with sour cream, Brisket, pickled jalapenos, cheddar and cornbread.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chili Base

Toppings

Method

Chili Preparation

  1. 1

    Sear the Brisket

    In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the brisket with salt and black pepper. Sear the brisket on all sides until browned, about 4-5 minutes per side. Remove the brisket and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are soft and translucent, about 5-7 minutes.

  3. 3

    Combine Ingredients

    Add the diced tomatoes, kidney beans, black beans, beef broth, chili powder, ground cumin, and smoked paprika to the pot. Stir to combine.

  4. 4

    Add Brisket

    Return the seared brisket to the pot. Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours, or until the brisket is tender.

  5. 5

    Shred Brisket

    Once the brisket is tender, remove it from the pot and shred it using two forks. Return the shredded brisket to the pot and stir in pickled jalapenos.

  6. 6

    Final Seasoning

    Taste the chili and adjust seasoning with salt and pepper as desired. Simmer for an additional 15 minutes.

Serving

  1. 7

    Prepare Toppings

    While the chili is simmering, prepare your toppings by having sour cream, shredded cheddar cheese, and cornbread ready to serve.

  2. 8

    Serve

    Ladle the brisket chili into bowls, top with sour cream, shredded cheddar, and additional pickled jalapenos if desired. Serve with cornbread on the side.

More from Doc Crow's