Brisket Chili

Name: Brisket Chili with Fire-Roasted Tomatoes
Prep time: 15 min
Cook time: 4 h
Yield: 8 servings
Cuisine: American
Ingredients: 2 tablespoons chili powder (use your favorite blend (use 3 tbsp for extra flavor)); 1 tablespoon cayenne (use paprika for milder); 1 tablespoon garlic powder; 1 tablespoon ground black pepper; 2 teaspoons Mexican oregano; 2 teaspoons ground cumin; Salt to taste; 2 tablespoons vegetable oil; 2.5 pounds boneless beef brisket (brisket flat preferred, cut into bite-sized pieces (about 1-inch cubes)); Salt and pepper to taste; 1 large onion (chopped); 2 jalapeno peppers (chopped (use serranos for hotter, or more to taste)); 6 cloves garlic (chopped, or more to taste); 2 cups beef stock; 2 15-ounce cans fire roasted tomatoes; 2 15-ounce can pinto beans (drained (optional) - or use red kidney beans or other chili beans); 1 tablespoon Worcestershire sauce or to taste; Hot sauce to taste; Your favorite toppings for serving

This brisket chili combines tender, bite-sized beef brisket with fire-roasted tomatoes and a warm spice blend of chili powder, cumin, and Mexican oregano. The standout trait is its customizable heat level—use 3 tablespoons of chili powder for extra flavor or swap cayenne for paprika to dial down the fire.

🌍American 🏷️Beef chili 🏷️Brisket chili 🏷️Brisket chili recipe

Total

Servings

8

Difficulty

Hard

Est. Cost

$34–$56

Recipe Source

View original recipe

From Chilipeppermadness

Ingredients

2 tablespoons chili powder (use your favorite blend (use 3 tbsp for extra flavor))
1 tablespoon cayenne (use paprika for milder)
1 tablespoon garlic powder
1 tablespoon ground black pepper
2 teaspoons Mexican oregano
2 teaspoons ground cumin
Salt to taste
2 tablespoons vegetable oil
2.5 pounds boneless beef brisket (brisket flat preferred, cut into bite-sized pieces (about 1-inch cubes))
Salt and pepper to taste
1 large onion (chopped)
2 jalapeno peppers (chopped (use serranos for hotter, or more to taste))
6 cloves garlic (chopped, or more to taste)
2 cups beef stock
2 15-ounce cans fire roasted tomatoes
2 15-ounce can pinto beans (drained (optional) - or use red kidney beans or other chili beans)optional
1 tablespoon Worcestershire sauce or to taste
Hot sauce to taste
Your favorite toppings for serving

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Instructions

1
Combine the spices in a small bowl and mix well. Set aside.
2
Heat the vegetable oil in a large pot or Dutch oven to medium-high heat. Season the brisket pieces with salt and pepper, then sear them 1-2 minutes per side to get a nice brown crust on them. Do this in batches, if needed. Remove the brisket and set on to a plate.
3
Add the onion and jalapeno peppers. Cook 5 minutes to soften.
4
Stir in the garlic and half of the chili spice mixture. Cook for 1 minute to let the spices bloom.
5
Add the beef stock and scrape up any browned bits from the bottom of the pan.
6
Add the reserved brisket, fire roasted tomatoes, chili beans, Worcestershire sauce, and hot sauce. Stir.
7
Bring to a boil, then reduce the heat, cover and simmer for 1.5 hours.
8
Stir in the remaining chili spice mix and simmer, uncovered, for 1 hour, or until the brisket is tender to your preference.
9
Serve into bowls and top with your favorite toppings.

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Tips & Notes

Pro tips

Cut brisket into uniform 1-inch cubes to ensure even cooking and tender pieces throughout the chili.
Bloom the chili powder, cayenne, cumin, and oregano in hot oil before adding liquid—this releases their full flavor and prevents a raw, bitter taste.
Taste and season with salt at the end; brisket and spices develop deeper flavors as the chili simmers, so holding back salt early prevents over-salting.
For deeper flavor, brown the brisket cubes in batches before adding them to the pot, rather than adding raw meat directly.

Substitutions

Cayenne → paprika (mellows heat while keeping warmth and color)
Mexican oregano → regular oregano or marjoram (Mexican oregano is slightly citrusy; regular is more herbaceous)
Fire-roasted tomatoes → crushed canned tomatoes (loses smokiness but still delivers acidity and body)
Ground cumin → whole cumin seeds, toasted and ground fresh (more aromatic, though requires extra prep)

Storage & make-ahead

Store chili in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat slowly over low heat to prevent scorching.

Common Questions

Can I make this chili milder?

Yes. Reduce cayenne to ½ teaspoon or replace it entirely with paprika. You can also lower chili powder to 2 tablespoons or use a mild chili blend.

What cut of brisket works best?

Brisket flat is preferred because it's leaner and more tender when chopped into bite-sized cubes. Avoid brisket point, which has more marbling.

How do I know when the brisket is tender enough?

The brisket should break apart easily with a fork and have no chewy or tough fibers. This typically takes 2–3 hours of simmering.

Can I use ground beef instead?

You can, but browning ground beef produces a different texture—more crumbly than chunky. Cook ground beef separately and drain excess fat before adding to the chili.

How should I store leftovers?

Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally.