Brisket Chili Recipe

Prepare brisket

If using leftover smoked brisket, trim excess fat and cut into 1/2-inch cubes. If using additional beef chuck/short rib, pat dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper.

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Working in batches if necessary, sear the diced chuck/short rib pieces (if using) until browned on all sides, about 4–6 minutes. Remove and set aside. You are not searing the smoked brisket (it’s already cooked); it will be added later to warm through and meld flavors.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the diced green and red bell peppers and minced jalapeño. Cook until peppers begin to soften, about 4–5 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.

Push the vegetables to one side of the pot. Add the chili powder, ground cumin, smoked paprika, ground coriander, cocoa powder and brown sugar. Toast the spices 30–45 seconds, stirring constantly, until fragrant. Add the minced chipotle in adobo (if using) and stir to incorporate.

Deglaze the pot with the beer, scraping up any browned bits from the bottom. Let the beer reduce for 2–3 minutes. Pour in the tomato sauce, fire-roasted diced tomatoes with their juices, and beef broth. Stir to combine and bring to a gentle simmer.

Return the seared chuck/short rib (if used) to the pot. Add the bay leaf, remaining 1 1/2 tsp salt (adjust to taste later) and 3/4 tsp black pepper. Reduce heat to low, cover partially, and simmer gently for 60–90 minutes to allow flavors to meld and tougher beef to become tender. If not using extra beef, simmer 30–45 minutes to let flavors develop.

Add the drained kidney and pinto beans to the pot. Stir and continue to simmer, uncovered or partially covered, for another 15–20 minutes to heat the beans through and slightly thicken the chili. Taste and adjust seasoning with additional salt, pepper, or chili powder as needed.

Stir in the diced smoked brisket and simmer gently for 10–15 minutes just to heat the brisket and let it absorb the chili flavors. Remove and discard the bay leaf.

Off heat, stir in the lime juice. If you prefer a thicker chili, gently mash a cup of the beans against the side of the pot and stir, or simmer uncovered 5–10 minutes longer to reduce liquid.

Ladle chili into bowls and garnish with chopped cilantro, diced red onion, shredded cheese, and a dollop of sour cream if desired. Serve with cornbread, rice, or tortilla chips.