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Texas Smoked Brisket Chili

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A bold and smoky chili featuring tender Texas smoked brisket with a spicy kick, perfect for comforting weekend meals or game day gatherings.

Ingredients

Scale
  • 2 pounds Texas smoked brisket, chopped into bite-sized pieces
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 1 small jalapeño, finely chopped (seeds removed to reduce heat)
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 can (15 oz) kidney beans, drained and rinsed (optional)
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons cooking oil (avocado or vegetable oil preferred)
  • Optional garnishes: chopped cilantro, shredded cheese, sour cream, sliced green onions

Instructions

  1. Prepare the ingredients by dicing the onion, bell pepper, jalapeño, and mincing the garlic. Chop the smoked brisket into bite-sized pieces, trimming any excessively fatty bits.
  2. Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, bell pepper, and jalapeño. Cook until softened and fragrant, about 5 minutes. Add garlic and cook for another 2 minutes, stirring frequently to avoid burning.
  3. Sprinkle in chili powder, smoked paprika, cumin, cayenne, and oregano. Stir well to toast the spices for about 2 minutes until aromatic.
  4. Stir in tomato paste and cook for 1 minute to deepen the flavor.
  5. Pour in the diced tomatoes and beef broth. Stir to combine, then add the chopped brisket. Bring the mixture to a gentle simmer.
  6. Reduce heat to low, cover partially with the lid, and let it simmer for 1 hour and 30 minutes, stirring occasionally to prevent sticking.
  7. Add the drained kidney beans, stir, and continue simmering uncovered for another 10 minutes to thicken. Taste and adjust salt, pepper, or cayenne pepper as needed.
  8. Turn off heat and let the chili rest for 10 minutes before serving to allow flavors to settle and intensify.

Notes

If chili is too thick, add a splash more beef broth or water. For a smoother texture, pulse a cup of chili in a blender and stir back in. Adjust cayenne and jalapeño to control heat. Resting chili before serving enhances flavor. Can be made in a slow cooker by transferring after sautéing and cooking on low for 6-8 hours.

Nutrition

Keywords: Texas smoked brisket chili, spicy chili, smoked brisket recipe, easy chili, game day chili, smoky chili, homemade chili

Find it online: https://leilameals.com/texas-smoked-brisket-chili-recipe-easy-homemade-spicy-chili-with-bold-flavor/