Texas Beef Brisket Chili
Indulge in the bold, smoky flavors of Texas Beef Brisket Chili, an irresistible dish that redefines comfort food. This hearty recipe features tender, slow-simmered beef brisket infused with a rich medley of spices including chili powder, smoked paprika, cumin, and a hint of cayenne for just the right kick. Fire-roasted tomatoes, tomato paste, and beef broth create a robust base, while a touch of apple cider vinegar and a surprising addition of dark chocolate add depth and complexity. Perfect for cozy nights, this chili is simmered to perfection over four hours, ensuring melt-in-your-mouth brisket and thick, flavorful sauce. Garnish with fresh cilantro and a dollop of sour cream for the ultimate Texan-inspired meal that's guaranteed to impress. Perfect for game days, family gatherings, or simply satisfying your craving for hearty Southern fare!
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Recipe Information
Ingredients
- 3 lbs Beef brisket
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 4 cups Beef broth
- 28 oz Fire-roasted diced tomatoes
- 3 tbsp Tomato paste
- 3 tbsp Chili powder
- 2 tsp Smoked paprika
- 2 tsp Ground cumin
- 1 tsp Ground oregano
- 0.5 tsp Cayenne pepper
- 2 tsp Kosher salt
- 1 tsp Black pepper
- 1 tbsp Apple cider vinegar
- 1 oz Dark chocolate, chopped
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
- Sour cream (optional, for garnish)
Instructions
Trim excess fat from the brisket and cut it into 1-inch cubes. Pat the meat dry with paper towels.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the brisket pieces in batches until browned on all sides, about 4-5 minutes per batch. Transfer the browned meat to a plate and set aside.
Reduce the heat to medium and add the diced onion to the pot. Sauté for 4-5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the chili powder, smoked paprika, ground cumin, oregano, cayenne pepper, salt, and black pepper. Toast the spices for 1-2 minutes to release their aromas.
Add the tomato paste to the pot and cook, stirring frequently, for 1 minute to deepen its flavor.
Pour in the beef broth, fire-roasted diced tomatoes (with their juices), and apple cider vinegar. Stir to combine and scrape up any browned bits from the bottom of the pot.
Return the brisket pieces to the pot along with any accumulated juices. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 3.5 to 4 hours, stirring occasionally, until the brisket is tender and the sauce has thickened.
During the last 10 minutes of cooking, stir in the chopped dark chocolate until it melts and fully incorporates into the chili. Adjust the seasoning with additional salt and pepper, if needed.
Serve the chili hot, garnished with fresh cilantro and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
4115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.6 g | 269% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 1294 mg | 431% | |
| Sodium | 12186 mg | 530% | |
| Total Carbohydrate | 114.4 g | 42% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 45.2 g | ||
| Protein | 426.0 g | 852% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 517 mg | 40% | |
| Iron | 58.8 mg | 327% | |
| Potassium | 6848 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
