People talk an awfully big game about soup season (which I do love), but for me it’s all about chili. While I usually make a classic Texas chili, using brisket feels a little more special. I typically eat brisket one of two ways: braised on Jewish holidays, or smoked at Texas barbecue joints. They both use a low-and-slow cooking process for fork-tender meat to really soak up flavor, and that’s why brisket is a perfect cut for chili. As this brisket chili slowly simmers, the brisket gets extra-tender.
In a nod to the barbecue I grew up eating in Texas, I like to infuse the chili with some smoky elements: Bacon, smoked paprika, and some canned chipotle peppers in adobo sauce add a layer of smoked flavor. It doesn’t exactly scream barbecue, but it’s certainly a nod to the classic Texas flavors. Then, it’s all about how you top it. I’m always partial to a combination of corn chips, cheddar cheese, and sour cream, but there are nearly endless toppings to choose from.
Why you’ll love it
- The perfect hint of smoke. As a nod to Texas barbecue, this chili gets a smoky flavor from chopped bacon, smoked paprika, and chipotle peppers in adobo sauce.
- Even better the next day. Chili is one of those better-as-it-sits foods, and this one is no exception. The flavors become even more pronounced after a night spent mingling in the fridge.
Key ingredients in brisket chili
- Brisket: This recipe was tested with both the leaner flat-cut and fattier point-cut, so you can use either! The point-cut cooks down to ultra-tender, slightly more shredded texture, but the extra connective tissue can be a bit more annoying to cut. Flat-cut will give you still-tender pieces that hold together more.
- Chiles: A combination of dried ancho chiles, chili powder, and a few smoky chipotle peppers create a well-rounded blend that highlights the dish’s namesake.
- Spices: Cumin, smoked paprika, and cinnamon fill out the flavor profile and add warmth.
- Tomato: You won’t find tomatoes in traditional Texas chili, but a little concentrated tomato paste and a can of fire-roasted crushed tomatoes add some acidity and an extra boost of umami.
- Masa harina: A few tablespoons of nixtamalized hominy flour (the kind used to make corn tortillas and tamales) will thicken the chili base and give it a velvety, rich texture.
Helpful swaps
- Add 1/2 cup brewed coffee in with the broth for a rich flavor boost (it won’t taste like coffee).
- If you like beans in your chili, go ahead and add two (about 15-ounce) cans drained and rinsed pinto, black, or kidney beans in the last 30 minutes of cooking.
- For a gluten-free chili, use gluten-free beer or more beef broth in place of beer that contains gluten.
- Even with the lengthy list of serving suggestions below, there are still many more options! Sliced scallions, warm flour tortillas, store-bought fried onions, sliced radishes, and avocados are also delicious options.
- Swap out some of the ancho chiles for other dried varieties like smoky morita and fruity guajillo, or a few fresh jalapenos.
- Use your leftovers as a topping for loaded nachos or Frito pies, stir it into queso dip, or make some really spectacular chili fries or chili dogs.
Brisket Chili
Makes about 12 cups; serves 6 to 8
For the chili:
6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
1 (4- to 5-pound) brisket, trimmed and cut into 1/2-inch pieces
2 teaspoons kosher salt, divided, plus more as needed
3 dried ancho chiles, seeds and stems removed, chopped or torn into small pieces
1 large white or yellow onion, finely diced (about 2 cups)
2 canned chipotle peppers in adobo sauce, finely chopped
6 cloves garlic, finely grated or minced
3 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon packed brown sugar
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper, plus more as needed
2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
1 (12-ounce) bottle dark beer, such as Shiner Bock or Negro Modelo
3 tablespoons masa harina
1 (32-ounce) carton low-sodium beef or chicken broth (4 cups)
1 (28-ounce) can crushed tomatoes, preferably fire-roasted
Topping options:
Corn chips or tortilla chips
Shredded cheddar cheese
Diced white onion
Sliced fresh jalapenos
Lime wedges
Sour cream or plain Greek yogurt
Coarsely chopped fresh cilantro
1. Place six chopped thick-cut bacon slices in a large Dutch oven or heavy-bottomed pot and cook over medium-low heat until browned and crisp, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate.
2. Increase the heat to medium-high. Season one (4- to 5-pound) chopped brisket all over with 1 teaspoon of the kosher salt. Working in three batches, add the brisket to the pot in a single layer and sear undisturbed until the bottom develops a dark brown crust, about 4 minutes. Stir and continue cooking until browned all over, about 4 minutes more. Using tongs or a slotted spoon, transfer to a large plate. Repeat searing the remaining brisket and transferring to the plate.
3. Reduce the heat to medium-low. Add three chopped dried ancho chiles and one finely diced large white onion to the pot. Scrape up any browned bits from the bottom of the pot and cook until the onion is softened and browned, about 5 minutes.
4. Stir in two finely chopped canned chipotle peppers in adobo sauce, six grated garlic cloves, 3 tablespoons chili powder, 2 tablespoons tomato paste, 1 tablespoon packed brown sugar, 2 teaspoons ground cumin, 2 teaspoons black pepper, 2 teaspoons smoked paprika, 1/4 teaspoon ground cinnamon, and the remaining 1 teaspoon kosher salt. Cook, stirring constantly, until fragrant and lightly toasted, about 1 minute.
5. Stir in 12 ounces dark beer and 3 tablespoons masa harina, and repeat scraping up the browned bits from the bottom of the pot. Pour in 1 (32-ounce) carton low-sodium beef broth and 1 (28-ounce) can crushed tomatoes. Return the bacon and beef and any accumulated juices on the plate to the pot and stir to combine. Bring to a simmer. Reduce the heat to low.
6. Partially cover and simmer, stirring every 20 minutes or so, until the beef is fork-tender but not falling apart, 2 to 2 1/2 hours. Taste and season with more kosher salt and black pepper as needed. Serve with desired toppings.
Recipe notes
- Make ahead: The chili can be made up to three days ahead and refrigerated in an airtight container. Reheat on the stovetop over low heat, adding a splash of water as needed to thin out the sauce.
- Storage: Leftovers can be refrigerated in an airtight container for up to four days or frozen for up to three months. Thaw overnight in the refrigerator before reheating.
(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
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