When you want a chili that’s bold, rich, and guaranteed to warm you from the inside out, you need to go beyond ground beef.
You need brisket — slow-cooked until it’s melt-in-your-mouth tender, nestled into a thick, savory, slightly spicy sauce.
This Chili with Beef Brisket Recipe is the ultimate cozy dinner.
It’s smoky, hearty, packed with flavor, and perfect for Sunday family meals, game days, or anytime you need a big bowl of comfort.
Get ready for a pot of chili that’s anything but ordinary.
Why This Brisket Chili Will Become a Family Favorite
There’s a lot to love about this Chili with Beef Brisket Recipe—and it all starts with the meat.
Instead of ground beef, we’re using real chunks of brisket, slow-cooked until they’re melt-in-your-mouth tender.
Brisket brings a rich, deep flavor that transforms the chili into something truly special:
- Bold, smoky, and savory without being overwhelming
- Hearty chunks of beef that hold up beautifully in the thick sauce
- A rich, complex broth thanks to slow simmering and searing
This chili isn’t just filling — it’s comfort food at its absolute best.
It’s the kind of meal that feels like it’s been cooking all day (even if you sneak a few shortcuts).
Perfect for cozy family dinners, game day gatherings, or anytime you want something hearty, warm, and totally satisfying.
Ingredients You’ll Need (Serves 4)
- 1½ pounds beef brisket, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional for heat)
- 1 red bell pepper, diced
- 2 tablespoons tomato paste
- 1 (14-ounce) can crushed tomatoes
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- Juice of 1 lime (optional, for serving)
- Fresh cilantro, shredded cheese, and sour cream (for topping)
How to Make Chili with Beef Brisket
Step 1: Sear the Brisket
Heat the olive oil in a large heavy-bottomed pot (like a Dutch oven) over medium-high heat.
Season the brisket cubes with salt and pepper.
Sear the meat in batches, browning it well on all sides.
Remove the brisket from the pot and set aside.
Tip: Don’t overcrowd the pan — browning is key for building flavor!
Step 2: Build the Base
In the same pot, add diced onions, garlic, jalapeño, and red bell pepper.
Cook until the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for 1–2 minutes, letting it caramelize slightly for extra depth.
Step 3: Simmer the Chili
Return the brisket to the pot.
Add crushed tomatoes, diced tomatoes, kidney beans, beef broth, and all the spices (chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne if using).
Stir everything together and bring to a simmer.
Reduce the heat to low, cover partially, and simmer for 2–2½ hours, stirring occasionally, until the brisket is tender and the flavors have melded beautifully.
Step 4: Adjust and Serve
Taste the chili and adjust seasonings if needed (more salt, a squeeze of lime for brightness, or a pinch of extra spice).
Ladle the brisket chili into bowls and top with shredded cheese, sour cream, and fresh cilantro.
Serve hot with cornbread, tortilla chips, or a simple green salad on the side.
Tips for the Best Brisket Chili
- Choose the right brisket: A well-marbled piece will stay juicy and tender after long cooking.
- Sear for flavor: Browning the meat builds rich, deep flavors right from the start.
- Simmer low and slow: Brisket shines when given time to break down and get tender.
- Customize your heat: Add jalapeños, cayenne, or a few dashes of hot sauce if you love spicy chili!
Cozy Variations to Try
- No beans version: For a true Texas-style brisket chili, skip the beans entirely.
- Smoky brisket chili: Add a teaspoon of liquid smoke or use smoked brisket if you have leftovers.
- Vegetable boost: Toss in diced sweet potatoes or corn for a heartier, sweeter twist.
- Spicy twist: Stir in chipotle peppers in adobo sauce for smoky heat.
- the easiest way by using canned food, Tins taste not guaranteed and at your own risk.
Make-Ahead and Storage
- Make-Ahead: This brisket chili actually tastes better the next day! Make it ahead and reheat for even deeper flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Cool completely, then freeze for up to 3 months. Thaw overnight and reheat gently on the stove.
🧀 Frequently Asked Questions
What cut of brisket is best for chili?
Flat-cut brisket works great—it has enough marbling to stay tender but is lean enough to cut into nice bite-sized chunks.
How long does it take to cook brisket chili?
Plan for at least 2 to 2½ hours of low simmering time.
This allows the brisket to fully tenderize and absorb all those rich chili flavors.
Should brisket chili have beans?
It’s up to you!
Traditional Texas chili skips the beans, but for a heartier family dinner version, kidney beans add great texture and extra protein.
Can you make brisket chili in a slow cooker?
Yes!
After searing the brisket and softening the veggies, transfer everything to a slow cooker and cook on low for 6–8 hours or high for 4–5 hours.