Brisket Chili Recipe

Prepare brisket

If brisket is in large pieces, shred or chop into bite-sized pieces (about 1/2 inch). Reserve any rendered fat. If using leftover brisket chilled, bring to room temperature for 15–20 minutes.

In a large heavy-bottomed pot or Dutch oven, heat 2 tbs olive oil over medium heat. If using bacon, add diced bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Remove half the bacon for garnish if desired and leave the fat in the pot.

Add diced yellow onion and green bell pepper to the pot with the rendered fat/oil. Sauté over medium heat until softened and translucent, about 6–8 minutes.

Add minced jalapeño and minced garlic and sauté for 1–2 minutes, stirring constantly, until fragrant but not browned.

Add the 1/2 cup finely chopped onion reserved for topping into a small bowl and refrigerate until serving (this keeps topping onion crisper).

Stir in tomato paste and cook 1–2 minutes to remove raw flavor, stirring to coat vegetables.

Pour in crushed tomatoes and fire-roasted diced tomatoes with their juices, scraping any browned bits from the bottom of the pot.

Add drained kidney beans and beef broth. Stir to combine and bring mixture to a gentle simmer.

Add chili powder, cumin, smoked paprika, dried oregano, brown sugar (or molasses), kosher salt, black pepper, and Worcestershire sauce. Stir thoroughly so spices are evenly distributed.

Reduce heat to low and simmer uncovered for 25–35 minutes, stirring occasionally, until chili thickens and flavors meld. If the chili reduces too quickly, partially cover the pot. Taste after 20 minutes and adjust seasoning (salt, sugar, or chili powder) as needed.

Stir in the shredded or chopped brisket and any collected juices. Simmer gently for 10 more minutes so the brisket warms through and absorbs the chili flavors. If using reserved bacon, stir most in now and reserve a few pieces for garnish.

Ladle chili into bowls. Top each serving with shredded cheddar cheese, a sprinkle of the reserved diced onion, sliced green onions or chives, reserved bacon (if using), pickled jalapeños and chopped cilantro as desired. Serve with lime wedges on the side for squeezing over (optional).

Leftovers: cool to room temperature, store in an airtight container in the refrigerator up to 4 days. Reheat gently on the stove, adding a splash of beef broth if needed to loosen.