Texas Brisket Chili Recipe

There’s something truly comforting about a big pot of chili simmering away, filling the kitchen with warmth and a savory aroma that wraps around you like a cozy blanket. But when you swap out ground beef for tender, slow-cooked brisket, you’re in for an entirely new level of flavor. This Texas brisket chili brings a depth and richness that’ll make it a go-to for any cool-weather gathering or game-day spread. The best part? It’s easy to make in one pot and has all those Tex-Mex flavors that’ll keep everyone coming back for seconds.

this RECIPE

🍲 A little story behind this recipe

I still remember the first time I made this brisket chili for a family gathering. I’d been experimenting with brisket as a chili base instead of the usual ground beef, thinking it would add something special. And wow, did it deliver. My kitchen smelled incredible, a mix of smoky paprika, roasted coffee, and that unmistakable aroma of slowly cooked beef. When I finally served it, everyone was surprised by the rich, meaty flavor. My uncle even asked if I’d secretly smoked the brisket because it tasted so bold! Since then, it’s been a regular star at family get-togethers, especially when the weather turns cool.

The Texas twist on traditional chili

Texas chili, also known as “chili con carne,” is a bit different from the classic chili you might be familiar with. Traditionally, it doesn’t include beans or other fillers—it’s all about the meat and bold spices. This recipe stays true to those roots but ups the ante by using beef brisket instead of ground meat. Brisket, with its naturally rich and fatty texture, absorbs the smoky, spicy flavors beautifully. And adding coffee and a blend of Texan chili powders makes it unmistakably “Texas” in taste, with a slow-burn heat that warms you from the inside out.

Let’s talk ingredients: bold, simple, and satisfying

• Beef brisket: This cut of beef is perfect for slow cooking, becoming tender and flavorful over time. If you can’t find brisket, you could use chuck roast, though it won’t have quite the same rich texture.
• Texas chili powder: Chili powder brands like Mexene or Gebhardt’s have a unique flavor profile that’s spicy, earthy, and just a bit smoky. If you’re in a pinch, regular chili powder works too, but the Texas varieties make a big difference.
• Strong black coffee: Adding coffee to chili might sound odd, but it enhances the depth of the dish. Just use a bit of your morning brew—it’s a little trick for adding complexity.
• Whole canned tomatoes: They add acidity and sweetness that balances the spices. Crushing them by hand releases their juices and gives the chili a nice texture.
• Paprika, cumin, and chipotle chili powder: These spices give the chili its smoky heat. If you’re out of chipotle powder, smoked paprika can add a similar flavor profile.

Essential kitchen gear: keep it simple

You won’t need much to make this chili, but a few tools will make things easier:

• Heavy-bottomed pot or Dutch oven: This is ideal for evenly distributing heat and keeping the chili simmering at a low, steady temperature.
• Garlic press: Pressed garlic has a more intense flavor, and it’s easier than mincing (especially if you’re not a fan of garlic bits in your chili).
• Tongs: Useful for handling the meat as you brown it in batches without overcrowding. Overcrowding would reduce browning, which means less flavor.
• Ladle: For serving up this hearty chili, a ladle makes it easy to get those rich, chunky bites in every scoop.

Step-by-step: my foolproof method (and a few tips along the way)

1. Trim and cube the brisket: Start by trimming excess fat from the brisket, then cut it into ¼-inch cubes. This small size allows the meat to get tender faster while still packing a hearty bite.
2. Brown the brisket in batches: Heat your pot over medium-high and add a splash of oil. Brown the meat in three batches, so it doesn’t steam. Season each batch liberally with salt, pepper, and onion powder. The key here is patience—let each cube develop a deep brown crust before turning. (If you rush this step, you’ll miss out on tons of flavor!)
3. Cook down the onions: Once the brisket is browned, remove it from the pot and toss in the diced onions with a pinch of salt. The salt helps them release moisture, which loosens up those browned bits stuck to the pot (also known as “fond”—pure flavor gold). Lower the heat if needed and cook until they’re soft and slightly caramelized.
4. Add the spices: Stir in the paprika, cumin, Texas chili powder, thyme, and chipotle powder. Toasting the spices in the hot pan for a couple of minutes brings out their full flavor.
5. Add garlic and return brisket: Add the pressed garlic and cook for another minute, just until fragrant. Then return the browned brisket to the pot.
6. Pour in coffee and broth: Stir in the coffee and 2 cups of beef broth. The coffee adds depth, and the broth gives the meat something to cook in and absorb.
7. Add tomatoes: Crush the whole tomatoes with your hands as you add them to the pot, including the juice. This makes the chili a bit chunky and rustic.
8. Simmer: Cover the pot, reduce the heat to low, and let it simmer for 2 ½ to 3 hours. Stir occasionally and add more broth as needed to keep it from drying out.
9. Finish and serve: Add a dash of Tabasco if you like extra heat, then ladle into bowls. Top with freshly grated cheddar, diced onions, Fritos, and maybe a few jalapeños for a spicy kick.

Variations to try: make it your own

• Spicier version: For heat-lovers, add more chipotle chili powder or even a diced jalapeño with the onions. You can also finish each bowl with a few dashes of hot sauce.
• Low-carb option: Skip the Fritos and top with sliced avocado and a dollop of sour cream instead. This keeps it hearty without adding carbs.
• Vegetable-packed: Although traditional Texas chili doesn’t have beans, you could sneak in some veggies like diced bell peppers or zucchini. They’ll add extra texture without changing the flavor too much.
• Smokier flavor: If you have liquid smoke on hand, add a few drops to the chili as it simmers. It enhances that BBQ-style depth without actually smoking the brisket.
• Instant Pot adaptation: Sear the brisket in the Instant Pot on sauté mode, then add the remaining ingredients. Cook on high pressure for 60 minutes, and let the pressure release naturally.

Serving suggestions: make it look (and taste) amazing

For the ultimate bowl of Texas brisket chili, top each serving with a sprinkle of freshly grated sharp cheddar cheese, diced white onions for crunch, and Frito chips for that Texan flair. If you’re feeling extra festive, add a few pickled jalapeño slices for a punch of acidity. Serve with warm cornbread on the side to round out the meal. This chili is bold enough to stand alone, but the garnishes really elevate it.

drink pairings

This chili is hearty and full of bold spices, so I love pairing it with something that’s refreshing but not too sweet. Try a sparkling limeade or a classic iced tea with a squeeze of lemon. The citrus cuts through the richness of the brisket. Another great option is cold ginger ale—it’s lightly spicy and pairs well with the smoky flavors. Or, if you’re in the mood for something warm, a mug of black tea with a splash of milk works surprisingly well.

Storage and reheating tips

This chili tastes even better the next day, as the flavors continue to meld. Store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. When reheating, add a splash of beef broth or water to loosen it up, as the chili will thicken in the fridge. Reheat on the stovetop over medium heat until warm, stirring occasionally to avoid sticking.

Adjusting for different serving sizes

This recipe makes about 8 hearty servings, but it’s easy to scale up if you’re feeding a crowd. Just make sure your pot is big enough! If you need a smaller batch, halve the ingredients, though note that it might cook a bit faster. Adjust the seasoning as needed if you make a smaller or larger batch—taste along the way to get it just right.

Potential issues and how to avoid them

• Tough brisket: If your brisket isn’t tender after 3 hours, let it simmer a bit longer. Some cuts just take a little more time.
• Chili too thick: Add extra beef broth as needed to loosen it up.
• Overpowering coffee flavor: If you’re sensitive to coffee’s bitterness, start with ¼ cup instead of ½ cup.

Time to dig in!

Whether you’re cooking for a big group or just making a batch for yourself, this Texas brisket chili is guaranteed to impress. It’s got that slow-cooked, deeply flavorful goodness that’s just perfect for cool days. Try it as written, or get creative with the variations—either way, you’re in for a real treat. Grab a bowl, pile on those toppings, and enjoy every spoonful of this Texan classic!

FAQs

1. Can I use ground beef instead of brisket?
Yes, but it’ll change the texture. Ground beef is quicker to cook and won’t have the same rich bite as brisket. Try chuck roast if you want a similar texture.

2. Can I make this in a slow cooker?
Absolutely! Just brown the brisket and onions on the stovetop first, then transfer to the slow cooker. Cook on low for 8 hours or until the brisket is tender.

3. Why add coffee?
The coffee adds depth and rounds out the flavors. Don’t worry, it doesn’t make the chili taste like coffee; it just brings a subtle richness.

4. Is there a way to make it less spicy?
Sure! Reduce the chipotle chili powder and skip the Tabasco at the end. Texas chili powder can also be mild, so check the label.

5. What’s the best way to freeze leftovers?
Let the chili cool completely, then portion it into freezer-safe containers. It keeps well in the freezer for up to 3 months.

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