For deeper flavor, refrigerate overnight before serving. Adjust cayenne for desired spice level. Freeze up to 3 months.
Irresistible Texas Brisket Chili Recipe Game Day Winner
A rich, slow-simmered Texas-style chili made with tender brisket and bold smoky spices for a hearty, satisfying meal.
Ingredients
Scale
2 1/2 lbs beef brisket (1.1 kg), cubed
2 tablespoons olive oil (30 ml)
1 1/2 teaspoons salt (7 g)
1 teaspoon black pepper (4 g)
1 large onion (200 g), diced
1 red bell pepper (150 g), diced
4 cloves garlic (15 g), minced
2 tablespoons tomato paste (30 g)
1 can crushed tomatoes (28 oz / 800 g)
2 cups beef broth (480 ml)
2 tablespoons chili powder (16 g)
1 tablespoon cumin (8 g)
2 teaspoons smoked paprika (4 g)
1 teaspoon oregano (2 g)
1/2 teaspoon cayenne (1 g)
1 teaspoon brown sugar (4 g)
Optional: 1 can beans (15 oz / 425 g)
Instructions
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Heat oil and sear seasoned brisket until browned; remove.
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Sauté onion and bell pepper until soft.
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Stir in garlic and tomato paste.
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Add spices and toast briefly.
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Return brisket, add tomatoes and broth.
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Simmer 2 1/2–3 hours until tender.
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Add beans during final 30 minutes if using.
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Rest 10–15 minutes before serving.