Description
This beef brisket chili recipe is a hearty, smoky dish packed with tender brisket, bold spices, and rich flavors from coffee and beer. Perfect for cozy family dinners, game day gatherings, or meal prep, this chili is customizable for any occasion and tastes even better the next day!
Ingredients
- For the Brisket:
- 2 lbs beef brisket, trimmed and cut into 1-inch cubes
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp bacon fat (or vegetable oil)
- For the Chili Base:
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 jalapeños, diced (optional for heat)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp ancho chili powder
- 1 tsp smoked paprika
- 1 (28 oz) can fire-roasted tomatoes
- 1 cup beef broth
- 1 cup brewed coffee
- 1 cup dark beer (stout or porter)
- 2 chipotle peppers in adobo, chopped
- 2 tbsp adobo sauce from the chipotle can
- 1 tsp sugar (optional for balance)
- Optional Add-Ins:
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 tsp cocoa powder
- Toppings:
- Shredded cheddar cheese
- Sour cream
- Sliced jalapeños
- Chopped fresh cilantro
- Lime wedges
Instructions
Prepare the Brisket
Trim excess fat from the brisket and cut it into 1-inch cubes.
Season the cubes with kosher salt, black pepper, and smoked paprika.
Sear the Brisket
Heat bacon fat in a large Dutch oven over medium heat.
Sear the brisket cubes on all sides until browned. Remove and set aside.
Sauté Aromatics
In the same pot, heat olive oil. Add onions, garlic, and jalapeños. Sauté until softened and fragrant.
Build the Chili Base
Stir in chili powder, cumin, ancho chili powder, and smoked paprika. Cook for 1 minute to toast the spices.
Add fire-roasted tomatoes, beef broth, coffee, beer, chipotle peppers, and adobo sauce. Mix well.
Simmer the Chili
Return the seared brisket to the pot, ensuring the meat is submerged in the liquid.
Reduce the heat to low and let the chili simmer uncovered for 2–3 hours, stirring occasionally.
Optional: Add Beans or Cocoa Powder
If desired, stir in pinto beans or cocoa powder during the last 30 minutes of cooking.
Adjust Seasoning
Taste the chili and adjust salt, spices, or sugar for balance.
Serve and Enjoy
Ladle the chili into bowls and garnish with your favorite toppings like shredded cheese, sour cream, or cilantro. Serve with cornbread or tortilla chips on the side.
Notes
- Make Ahead: Chili tastes even better the next day, so feel free to prepare it in advance.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 6 months.
- No Alcohol Option: Substitute beer with additional beef broth or root beer for a non-alcoholic version.
- Spice Level: Adjust the number of chipotle peppers and jalapeños to control the heat.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: beef brisket chili recipe, slow cooker brisket chili, Texas-style chili, smoky chili