Authentic Texas Brisket Chili recipe
Authentic Texas Brisket Chili is a hearty and satisfying dish that brings together tender chunks of smoky brisket with bold spices and a rich, deep chili sauce. This chili is…
Tip: save now, cook later.Authentic Texas Brisket Chili is a hearty and satisfying dish that brings together tender chunks of smoky brisket with bold spices and a rich, deep chili sauce. This chili is all about simple, robust flavors with no beans—just pure meatiness and a kick of heat that warms you from the inside out. The smokiness and the slow-cooked brisket texture really make this chili stand out from the rest.
I love making this chili on chillier weekends when I want something comforting but still packed with flavor. It’s one of those recipes where the longer it simmers, the better it tastes because the brisket gets fall-apart tender and soaks up all the seasoning. One tip I’ve picked up is to use a good quality smoked brisket and make sure to cook it low and slow—I think that’s the secret to nailing the perfect texture and depth of flavor.
When I serve this chili, I like to keep it classic with some simple toppings like cheddar cheese, a dollop of sour cream, and a handful of chopped onions or fresh cilantro for a bit of brightness. It’s such a crowd-pleaser, especially when paired with some cornbread or crispy tortilla chips on the side. This recipe never fails to bring a little slice of Texas right to my kitchen, and I always feel a little proud sharing it with friends and family.
Key Ingredients & Substitutions
Smoked Beef Brisket: This is the star of the chili, providing the smoky, tender texture. If you can’t find smoked brisket, use regular brisket and add a little smoked paprika or liquid smoke for flavor.
Chili Powder: A good blend with ancho and cayenne chili powders gives depth and heat. You can adjust the cayenne to make it milder or spicier depending on taste.
Beef Broth: It adds richness to the chili base. If you want a vegetarian option, try using vegetable broth and swap brisket with smoked seitan or mushrooms to keep a smoky vibe.
Apple Cider Vinegar: This adds a subtle tang and balances the chili’s richness. White vinegar can work, but cider vinegar has a softer, fruitier flavor.
How Do You Get the Brisket Tender and Flavorful in This Chili?
Slow, gentle cooking is key for tender brisket in chili. Here’s how to do it:
- Use a heavy pot or Dutch oven to keep heat steady.
- After browning the brisket with spices, add liquids and bring to a gentle boil.
- Lower heat to a simmer and cover the pot.
- Cook for 2-3 hours, stirring occasionally to prevent sticking and help flavors develop.
- The low heat breaks down the connective tissue in brisket, making it tender and flavorful without drying it out.
Patience really pays off here! Cooking slowly ensures your brisket soaks in all the spice goodness while melting into a deliciously tender chili.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and slow simmering to tenderize the brisket.
- Sharp chef’s knife – helps you cut the brisket into nice, even cubes easily.
- Cutting board – gives you a stable surface when prepping brisket and vegetables.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Measuring spoons and cups – essential for getting spice and liquid amounts just right.
Flavor Variations & Add-Ins
- Try adding diced green chilies or chipotle peppers for a smoky, spicy twist.
- Swap sharp cheddar for Monterey Jack cheese for a milder, creamier topping.
- Include black beans or pinto beans if you want a heartier chili, although not traditional in Texas style.
- Add sweet corn kernels toward the end for a pop of sweetness and texture contrast.
Authentic Texas Brisket Chili Recipe
Ingredients You’ll Need:
For The Chili:
- 3 lbs smoked beef brisket, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 3 tbsp chili powder (preferably a blend of ancho and cayenne)
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp dried oregano (preferably Mexican oregano)
- ½ tsp ground black pepper
- 2 cups beef broth
- 1 (14 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1 tbsp apple cider vinegar
- Salt to taste
For Garnishing:
- Fresh cilantro, chopped
- Fresh jalapeño slices
- Diced white onion
- Shredded sharp cheddar cheese
- Sour cream (optional)
- Lime wedges (optional)
How Much Time Will You Need?
This chili takes about 15 minutes to prepare and then needs 2 to 3 hours of gentle simmering to make the brisket perfectly tender and let the flavors blend beautifully. Overall, plan around 3 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Base:
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until it’s soft and translucent, about 5-7 minutes. Then stir in the minced garlic and cook for one more minute until fragrant.
2. Add the Spices and Brisket:
Mix in chili powder, ground cumin, smoked paprika, cayenne pepper, dried oregano, and black pepper. Keep stirring for 1-2 minutes to toast the spices and bring out their aromas. Then add the cubed brisket, coating the meat evenly with the spices and onion mixture.
3. Build the Chili:
Pour in the beef broth, crushed tomatoes, and tomato paste, stirring well to combine. Add apple cider vinegar and salt to taste. Bring the chili to a gentle boil.
4. Simmer Until Tender:
Lower the heat to a gentle simmer and cover the pot. Let it cook slowly for 2 to 3 hours, stirring occasionally. The brisket will become tender, and the chili sauce will thicken to a rich, hearty texture.
5. Serve and Enjoy:
Taste and adjust seasoning if needed. Serve the chili hot, topped with fresh cilantro, sliced jalapeños, diced onion, shredded cheddar cheese, and a dollop of sour cream if you like. Add lime wedges on the side for a fresh, zesty kick.
Pair your authentic Texas brisket chili with warm cornbread or crispy tortilla chips for a perfect, comforting meal!
Can I Use Regular Brisket Instead of Smoked Brisket?
Yes! If you don’t have smoked brisket, use regular brisket and add smoked paprika or a few drops of liquid smoke to mimic that smoky flavor. Just make sure to cook it low and slow for tender results.
How Can I Make This Chili Less Spicy?
To reduce heat, cut back on the cayenne pepper or omit it entirely. You can also remove seeds from jalapeños before adding them as garnish to keep things milder.
Can I Prepare This Chili Ahead of Time?
Absolutely! Chili often tastes even better the next day as the flavors meld. Cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
What’s the Best Way to Reheat Leftover Chili?
Warm leftovers gently on the stovetop over low heat, stirring occasionally. Add a splash of beef broth or water if it’s too thick. You can also reheat in the microwave, stirring halfway through for even heating.
