This brisket chili combines ground brisket with poblano peppers and kidney beans for a rich, savory comfort dish that goes beyond standard chili. The meat-forward base and mild heat from poblanos make it accessible and deeply satisfying.
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Dice the poblano peppers and yellow onion. Mince the garlic.
Heat olive oil in a large Dutch oven or pot over medium-high heat.
Add the ground brisket to the pot and cook, breaking it up with a spatula, until browned. Remove the cooked brisket and set aside.
In the same pot, add the diced onion and poblano peppers. Sauté until softened.
Add the minced garlic and cook for another minute until fragrant.
Return the browned brisket to the pot. Add the chili seasoning mix and stir everything to combine.
Add your preferred chili liquid (like beef broth or canned tomatoes, not shown in video) and bring to a simmer. Let it cook and reduce to your desired consistency.
Optional: To thicken the chili, create a slurry by whisking together 1/4 cup of water and 1 tablespoon of cornstarch in a small bowl until smooth.
Optional: Pour the slurry into the simmering chili and stir continuously until it thickens.
Optional: About 20 minutes before serving, stir in the can of kidney beans.
Ladle the finished chili into bowls. Garnish with shredded cheddar cheese, a dollop of sour cream, and chopped green onions.
Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months; reheat on the stovetop or in a microwave.
Yes—beans are listed as optional. Omit the kidney beans and chili sauce, then add an extra 1/4 to 1/2 cup water to maintain the consistency and simmer until the meat is tender and flavors meld.
Poblanos are mild (1,000–2,000 Scoville units), larger, and slightly sweet—they won't overpower the dish. Unlike jalapeños or serranos, they give subtle heat and depth without sharp spice.
Simmer until the meat is tender and flavors have melded, typically 30–45 minutes. The sauce should coat the back of a spoon; the cornstarch will help thicken it as it cools slightly.
Yes—make it up to 2 days ahead and store in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Flavor improves as it sits overnight.
Ground beef (chuck or sirloin), ground short rib, or ground chuck all work. Ground brisket adds richness from its fat content, so fattier cuts perform best.
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