Texas Brisket Chili Recipe

If you’re a chili lover searching for a recipe with deep, robust flavors, this Texas Brisket Chili is a must-try. Featuring tender chunks of beef brisket simmered in a rich blend of spices, tomatoes, and a hint of coffee, this recipe will become a favorite for family dinners, game days, or any time you crave comfort food with a bold kick. Read on to learn how to make this hearty chili that stays true to its Texan roots.

Why This Recipe is Great

This Texas Brisket Chili Recipe is perfect for anyone who loves a classic chili with a twist. It’s tailored for BBQ enthusiasts, chili aficionados, and those who appreciate the slow-cooked depth of flavor that comes from using high-quality beef brisket. The unique combination of spices, coffee, and tomatoes creates a complex, layered flavor profile that sets this chili apart from the rest.

Ingredients Breakdown

Brisket Selection and Preparation

To make the best Texas brisket chili, it’s essential to choose the right cut of brisket. Use a 3-4 lb. beef brisket flat, trimmed of excess fat. The flat cut is leaner than the point, making it perfect for this recipe. If you’re unsure about how to trim brisket, check out a tutorial or ask your butcher for assistance. Proper trimming ensures that the meat remains tender and flavorful.

Spices and Seasonings

The seasoning blend is what truly defines this chili. A mixture of paprika, cumin powder, Texas chili powder (such as Mexene or Gebhardt’s), dried thyme, chipotle chili powder, and kosher salt provides a smoky, spicy base. The addition of onion powder enhances the flavor of the beef during browning.

The Role of Coffee and Tomatoes

Adding ½ cup of strong black coffee deepens the chili’s flavor, giving it a slightly bitter, earthy undertone that complements the spices. Meanwhile, the 28 oz. can of whole tomatoes adds acidity and sweetness, balancing out the richness of the brisket and broth.

this RECIPE

Step-by-Step Preparation

1. Prepping the Brisket

Start by trimming your 3-4 lb. beef brisket flat, removing any excess fat. Cut the brisket into small ¼-inch cubes, ensuring uniform pieces for even cooking. Remember to reserve the brisket point for another meal if your cut includes both.

2. Browning the Brisket

Heat a large stockpot over medium-high heat and cook 4 slices of beef bacon until crispy. Remove the bacon and set aside. In the remaining bacon fat, brown the brisket cubes in three batches. This step is crucial for developing a rich flavor base—avoid overcrowding the pan to ensure proper browning. Season each batch liberally with salt, pepper, and onion powder while browning. Set each batch aside as it finishes.

3. Cooking the Onions and Spices

In the same pot, add 2 cups of diced white onion and a pinch of salt. Cook the onions down, scraping the bottom of the pot to release all those delicious brown bits left by the meat. Reduce the heat if necessary to prevent burning, allowing the onions to caramelize slightly for about 5-7 minutes.

Next, add the paprika, cumin, chili powders, and dried thyme. Stir well to coat the onions and cook for 2 minutes to release the spices’ aromas. Add the pressed garlic and cook for an additional minute, stirring constantly to prevent burning.

4. Combining Ingredients and Simmering

Add the seared brisket cubes back into the pot. Pour in ½ cup of strong black coffee and 2 cups of beef broth, stirring to combine. Crush the whole tomatoes with your hands and add them, along with their juice, to the pot. Bring the mixture to a simmer.

Reduce the heat to low, cover the pot, and let it simmer for 2 to 2.5 hours, stirring occasionally. This slow cooking will tenderize the brisket and allow all the flavors to meld beautifully.

Serving Suggestions

Garnish and Toppings

For the ultimate Texas chili experience, top each bowl with freshly grated sharp cheddar cheese, diced white onions, crispy fritos, jalapenos, and a dash of Tabasco sauce. These garnishes add texture, flavor, and a satisfying crunch to every bite.

Tips and Variations

Recipe Swaps and Variations

• Alternative Meats: While brisket is ideal, you can substitute with chuck roast or even ground beef for a quicker version.
• Add Beans: Although traditional Texas chili doesn’t include beans, feel free to add pinto or kidney beans for extra protein and fiber.
• Vegetarian Version: Replace the brisket with hearty vegetables like mushrooms, zucchini, or sweet potatoes, and use vegetable broth.

Common Mistakes to Avoid

• Overcrowding the Pan: Always brown the brisket in small batches to prevent steaming and ensure a nice crust on the meat.
• Underseasoning the Brisket: Be generous with salt, pepper, and onion powder during browning to infuse the meat with flavor from the start.

Storing and Reheating

Best Practices for Storing Leftovers

Let the chili cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, thaw in the refrigerator overnight (if frozen) and warm on the stove over medium heat until hot.

Kitchen Equipment Needed

• Large stockpot
• Sharp knife
• Garlic press
• Measuring cups and spoons
• Ladle

FAQs

• Can I make this in a slow cooker? Yes, after browning the brisket and cooking the onions and spices, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the brisket is tender.
• Can I use ground beef? While ground beef won’t have the same texture, it can be used as a quicker alternative. Simply brown the beef in the pot before following the rest of the recipe steps.

Conclusion

This Texas Brisket Chili is the perfect recipe for anyone looking to enjoy a hearty, flavorful dish with deep, smoky undertones. Easy to customize and packed with unique ingredients, it’s sure to become a family favorite. Don’t forget to share this recipe with friends and subscribe to our blog for more delicious ideas!

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