Brisket Chili (bowl) Recipe

sauté aromatics

Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add olive oil. When shimmering, add the diced yellow onion and sauté 5–6 minutes until translucent and beginning to brown at the edges. Add the diced green bell pepper and continue to cook 3–4 minutes until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant.

toast spices

Reduce heat slightly and add ground cumin, chili powder, smoked paprika, oregano, ground coriander (if using), kosher salt, and black pepper. Cook, stirring constantly, about 1 minute to bloom the spices and deepen their aroma.

build tomato base

Add the tomato paste and cook 1–2 minutes, stirring, to caramelize slightly. Pour in the canned diced tomatoes with their juices and scrape up any browned bits from the pot with a wooden spoon.

add liquids and seasonings

Pour in the beef broth and beer (if using). Stir in the brown sugar and apple cider vinegar. Bring the mixture to a gentle simmer, then reduce heat to maintain a low simmer.

simmer and develop

Cover partially and simmer gently for 25–30 minutes, stirring occasionally, to let the flavors meld and the sauce thicken slightly.

add beans

Stir in the drained kidney beans and pinto beans. Continue to simmer uncovered for 10 minutes to heat the beans through and allow the chili to reach desired thickness. Taste and adjust seasoning with additional salt, pepper, or chili powder as needed.

If your smoked brisket is cold, warm it gently: add the pulled brisket and any reserved brisket juices to a small saucepan over low heat and warm until just heated through (3–5 minutes), or stir the brisket directly into the chili pot in the last 10 minutes of simmering to let it absorb juices. If you prefer larger chunks, fold in chopped brisket. If you like a more shredded texture, pull brisket into smaller pieces.

After adding brisket to the chili, simmer together 8–10 minutes so the meat absorbs the chili flavors. If the chili becomes too thick, add up to 1/2 cup additional beef broth or water to reach desired consistency.

Spoon chili into bowls. Top each bowl with shredded cheddar cheese, a dollop of sour cream, diced white onion and sliced green onions, and chopped cilantro as desired. Serve with tortilla chips or cornbread on the side.

Leftovers: Cool to room temperature, transfer to airtight containers, and refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stovetop over low heat, stirring and adding a splash of broth if needed.