Brisket Chili
Texas-style, hearty, and perfect for feeding a crowd. Use that beautifully smoked brisket you already have on hand and turn it into a rich, peppery chili that's ready in about 2 1/2 hours. Texas-style means no beans, but I won't judge if you add them.
Ingredients
- 2 lbs leftover smoked brisket, trimmed and cut into 1/2-inch cubes
- 1 1/2 cups diced yellow onion (about 1 large)
- 4 cloves garlic, minced
- 3 tablespoons chili powder (Texas-style, no sugar)
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 can (28 oz) crushed tomatoes
- 1/2 cup tomato sauce
- 1 cup low-sodium beef broth
- 1/2 cup dark beer (lager or amber; substitute with broth if preferred)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Old No.2 Brisket Rub
- Hot sauce to taste
- 1 1/2 cups black, pinto, or kidney beans, drained (optional)
- 2 tablespoons vegetable oil
- Salt and freshly cracked black pepper to taste
- Toppings: shredded cheese, sour cream, diced onions, cilantro, lime juice
Instructions
Heat the Pot
Use a sturdy 6-quart Dutch oven or heavy stockpot. Over medium-high heat, add 2 tablespoons vegetable oil and let it shimmer.
Sauté the Aromatics
Add the diced onion. Cook, stirring occasionally, until translucent, about 4 minutes. Add the minced garlic and cook another 30 seconds until fragrant. Don't let the garlic burn.
Toast the Spices
Sprinkle the chili powder, cumin, smoked paprika, and a pinch of salt over the onions. Stir constantly for 1 minute; this awakens the oils and deepens the flavor.
Deglaze
Pour in the 1/2 cup dark beer and 2 tablespoons Worcestershire sauce, scraping the browned bits from the bottom of the pot. Let the liquid reduce by half, about 1 minute.
Add Brisket and Liquids
Add the chopped smoked brisket and let it brown briefly (2 minutes). Stir in the crushed tomatoes, tomato sauce, beef broth, and Old No.2 Brisket Rub. If using beans, add them now.
Simmer
Taste and adjust with salt, pepper, and hot sauce. Bring to a gentle boil, then reduce to low so the chili is just barely bubbling. Cover partially (leave a small vent) and simmer for 1 1/2 to 2 hours, stirring every 20 minutes. The longer you cook, the more the smoked brisket infuses the broth.
Finish and Serve
If the chili is too thick, stir in an extra splash of broth or beer. Remove from heat and let rest 10 minutes to meld the flavors. Serve with your favorite Texas toppings: shredded cheese, sour cream, diced onions, cilantro, or a drizzle of lime juice.
Pitmaster Notes from Bill
- For an extra smoky kick, add a smoked chipotle pepper (canned in adobo) in the last 30 minutes of simmering. It adds depth without overwhelming the brisket's natural smoke.
- Don't over-cube the brisket; larger pieces stay juicy and give a satisfying bite. If the brisket is very lean, add an extra 1/2 cup beef broth to keep the chili from drying out.
- This chili freezes beautifully. Portion into 2-cup containers, cool to room temperature, then freeze. Reheat gently on the stovetop, adding a splash of broth if needed.
Old No.2 Brisket Rub
Robust formula for brisket and pork butts. More spice, larger pieces, less sugar. One 2lb bag seasons ~30 lbs of meat.
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