Texas-Style Smoked Brisket Chili

Get ready to create the most flavorful and authentic Texas-Style Smoked Brisket Chili you’ve ever tasted. This recipe combines the rich, smoky goodness of tender brisket with bold Southwestern spices for a hearty, soul-warming dish that’s perfect for game day or cold winter evenings.

Ingredients:

• Main Ingredients:
  • 4 lbs smoked brisket, chopped into ½-inch cubes
  • 2 large onions, diced
  • 4 cloves garlic, minced
  • 2 poblano peppers, diced
  • 2 (28 oz) cans fire-roasted diced tomatoes
  • 3 cups beef broth
  • 2 (15 oz) cans pinto beans, drained (optional for authentic Texas-style)
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 2 teaspoons chipotle powder
  • Salt and black pepper to taste
• Optional Additions:
  • Shredded cheddar cheese
  • Sour cream
  • Diced avocado
  • Fresh cilantro
  • Lime wedges
  • Cornbread for serving
• Pro Tips:
  • For best results, use leftover smoked brisket or smoke fresh brisket a day ahead
  • Replace pinto beans with black beans if preferred
  • Adjust spice levels by modifying chipotle powder amount
  • Contains common allergens: none (if dairy-free toppings are excluded)

Step-by-Step Instructions:

1. Prep the Base (15 minutes)

   Heat a large Dutch oven over medium heat. Add 2 tablespoons of oil and sauté diced onions until translucent (about 5-7 minutes). You’ll know they’re ready when they become slightly golden and fragrant.

2. Build the Flavors (10 minutes)

   Add minced garlic and diced poblanos. Cook for 3-4 minutes until peppers soften. Stir in all dry spices and cook for 1 minute to bloom the flavors. The mixture should be intensely aromatic.

3. Add Main Ingredients (10 minutes)

   Stir in chopped brisket, tomatoes, and beef broth. The liquid should just cover the ingredients. If needed, add more broth. Bring to a gentle simmer.

4. Slow Cook (2-3 hours)

   Reduce heat to low, cover, and simmer for 2-3 hours, stirring occasionally. The chili should thicken and develop a deep, rich color. Add beans in the last 30 minutes if using.

Key Details:

🕒 Total Time: 3.5 hours (Prep: 30 mins | Cook: 3 hours)
🍽️ Servings: 8-10 people
🔥 Calories: ~425 per serving
⚙️ Equipment: Large Dutch oven, cutting board, sharp knife, measuring spoons

Pro Tips & Variations:

• For deeper flavor, make this chili a day ahead
• Use the point end of the brisket for extra marbling and flavor
• Toast whole spices and grind them fresh for more intense flavor
• Add a dark beer or coffee for extra depth

Storage Instructions:

Store in an airtight container in the refrigerator for up to 4 days. Freeze portions for up to 3 months. Reheat gently on stovetop, adding beef broth if needed to adjust consistency.

Frequently Asked Questions:

• Can I use unsmoked brisket?

  Yes, but you’ll miss the signature smoky flavor. Try adding liquid smoke or smoked paprika to compensate.

• What if my chili is too spicy?

  Add a dollop of sour cream or diced avocado to mellow the heat. You can also add more tomatoes or broth.

• Can I make this in a slow cooker?

  Yes! Complete steps 1-2 on stovetop, then transfer to slow cooker. Cook on low for 6-8 hours.