Brisket Chili Recipe

Prepare and season brisket

Pat the brisket cubes dry with paper towels. In a large bowl, toss the brisket with kosher salt and black pepper until evenly coated.

Brown the brisket

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the neutral oil and swirl to coat. Working in batches to avoid overcrowding, add brisket cubes and brown on all sides (about 3–4 minutes per batch). Transfer browned pieces to a plate and set aside.

Reduce heat to medium. If the pot is dry, add another 1 tablespoon oil. Add the diced onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the diced green bell pepper and jalapeño and cook 3–4 minutes more until softened. Stir in the minced garlic and cook until fragrant, about 30–45 seconds.

Add the chili powder, ground cumin, smoked paprika, dried oregano, ground coriander, cocoa powder, and chipotle powder (if using) to the pot. Cook the spices with the aromatics, stirring constantly for about 1 minute to bloom the flavors.

Stir in the tomato paste and cook 1–2 minutes until it darkens slightly. Deglaze the pot with the beer (or 1/2 cup stock), scraping up browned bits from the bottom with a wooden spoon. Return the browned brisket and any accumulated juices to the pot. Add the diced tomatoes with their juices and the remaining beef stock. Stir to combine.

Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially with a lid and simmer gently for 2 to 2 1/2 hours, stirring occasionally, until brisket is very tender and starting to fall apart. For deeper flavor, transfer to a 300°F (150°C) oven and braise for 2–3 hours instead of stovetop simmering.

If using beans, stir the drained and rinsed kidney beans into the chili about 20–30 minutes before the end of the cooking time so they heat through and absorb flavor without becoming mushy.

Once the brisket is fork-tender, adjust seasoning with brown sugar, apple cider vinegar, and fresh lime juice. Taste and add salt, pepper, or more sugar/vinegar to balance acidity and heat. If you prefer a thicker chili, simmer uncovered on low for 10–15 minutes to reduce the liquid, or mash a cup of the chili against the side of the pot and stir in to thicken.

Remove from heat and stir in chopped cilantro and sliced scallions. Let rest 10 minutes to meld flavors.

Serve the brisket chili hot with optional shredded cheese, a dollop of sour cream, additional cilantro, and lime wedges.