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.
Prep Time 30 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 30 minutes mins
Servings 8 -10 servings
Calories 425 kcal
- 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
Heat a large Dutch oven over medium heat. Add 2 tablespoons of oil and sauté diced onions until translucent (about 5-7 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.
Stir in chopped brisket, tomatoes, and beef broth. Bring to a gentle simmer.
Reduce heat to low, cover, and simmer for 2-3 hours, stirring occasionally. Add beans in the last 30 minutes if using.