Smoked Brisket Chili

Loaded with tender brisket, bold beefy flavor, a spicy tomato-based sauce, and irresistible smoky goodness, this hearty chili is the ultimate comfort food.

Course Main

Cuisine American, Tex Mex

Diet Gluten Free

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 397kcal

Author Imma

Ingredients

1 tablespoon (15g) cooking oil (see note #1)
3-4 strips bacon
1 medium onion, diced
1 tablespoon (15g) minced garlic
1½ pounds (680g) diced smoked brisket
2 teaspoons (6g) ground cumin
2 teaspoons (2g) ground oregano
1 teaspoon (3g) ground coriander
¼ teaspoon (<1g) cayenne pepper
1 teaspoon (1g) dried thyme
1 jalapeño pepper, seeded and diced
1 green bell pepper, seeded and diced
1 15-ounce can diced tomatoes (fire-roasted tomatoes are amazing)
1 15-ounce can tomato sauce
2 15-ounce cans kidney beans, drained and rinsed
3 tablespoons (30g) chili powder
1½ cups (350ml) beef stock or water (more as needed)
2 tablespoons (30ml) beer or coffee (see note #3)
salt and pepper to taste (see note #5)

Optional Garnishes

grated cheddar cheese
chopped green onions
pickled jalapenos
salsa
sour cream

Instructions

Heat the oil in a heavy-bottomed, non-reactive Dutch oven or stainless steel pot over medium heat until shimmering but not smoking, 3-4 minutes.
Fry the bacon for 5-6 minutes or until browned and crispy. Remove and set aside on a plate.
In the same pot, sauté the onions and garlic until softened. Remove excess bacon fat if necessary.
Add the diced brisket, cumin, oregano, coriander, cayenne pepper, and dried thyme. Cook for 4-5 minutes.
Stir in the jalapeño, bell pepper, diced tomatoes, and tomato sauce for a minute or two, then add beans, chili powder, beef stock, beer or coffee, and reserved bacon. Adjust seasoning for salt if needed.
Bring to a simmer and cook for an hour or two, stirring occasionally. If it begins to stick to the bottom of the pot, stir in ½ cup of water and continue simmering until the chili is dark, rich, and thickened to the desired consistency.
Adjust seasoning with additional salt, pepper, and liquid as needed.
Serve hot with the desired toppings. Enjoy!

Notes

If you have a well-seasoned cast iron or non-stick skillet, you can skip the oil and cook the bacon straight in the skillet. The bacon will render its fat and give you crispy bacon.
I used ancho chili powder because it's mild with a complex flavor profile. But we don't make a special trip to the store; we use what we have in the pantry.
Beer and coffee add depth of flavor without changing anything drastically. There's no need to open a beer or brew an entire pot of coffee just for the chili; just save a tablespoon or two for later.
The best beers for chili are porters, stouts, brown ales, bocks, and Mexican lagers. Bitter beers and those that are hop-heavy can make the chili bitter. Feel free to omit it if it's not your thing.
Take it a little easy on the salt, as the bacon, brisket, tomatoes, and possibly the chili powder already have salt. Taste it first, then add if necessary.
The longer the chili simmers, the more the flavors develop. A slow cooker is amazing. It should take 2-3 hours on high or 4-5 hours on low.
Please remember that nutritional data is a rough estimate and can vary widely based on the ingredients used.

Nutrition