Brisket Chili Recipe

1. Refrigerator thaw

Remove the frozen brisket chili container from the freezer and place it in the refrigerator to thaw. Allow at least 24 hours for a 2 lb container; larger portions may require longer. Keep the chili covered while thawing.

2. If you need a quicker thaw, place the sealed container in a cold water bath, changing water every 30 minutes until pliable (not recommended for long-term storage).

3. Prepare pan and heat

Transfer the thawed brisket chili to a medium to large heavy-bottomed sauce pot. Place the pot over medium-low heat. This lower starting heat helps prevent scorching.

4. Stir and bring up temperature

Stir the chili constantly with a heat-resistant spoon or spatula, scraping the bottom and sides to prevent sticking. As the chili warms, adjust heat to maintain a gentle simmer (small bubbles around the edges), not a rolling boil.

5. Monitor internal temperature

Use an instant-read thermometer and insert it into the center of the pot, avoiding contact with the bottom. Continue stirring and heat until the chili reaches an internal temperature of 160°F (71°C). This will typically take 15–25 minutes for a 2 lb thawed batch, depending on pot and stovetop.

6. Hold and serve

Once the chili reads 160°F, remove the pot from heat. Keep stirring for 30–60 seconds to distribute heat, then let rest off-heat for 2 minutes. Serve immediately or keep in a warm holding container at 140°F if not serving right away (do not hold longer than 2 hours).

7. Ladle chili into bowls. Top each serving with shredded cheddar (about 2 tbs per bowl), a dollop of sour cream (about 1 tbs), and a sprinkle of chopped green onions. Serve with tortilla chips or bread on the side.

8. Adjust garnishes to taste. Stir garnishes into the chili or leave on top as preferred.