Looking for a hearty, smoky chili recipe packed with bold Tex-Mex flavors? This Tex-Mex Chili delivers tender chunks of beef brisket, fire-roasted tomatoes, and a splash of Mexican beer for an irresistible dinner that’s perfect for cozy gatherings.
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Tex-Mex chili draws inspiration from the classic chili con carne, which traditionally consists of meat, chili peppers, and spices. The addition of brisket, chipotle, and Mexican beer gives it a distinct Tex-Mex twist.
If you like this recipe, you may also love our Dutch Oven Short Rib Barbacoa, Dutch Oven Cincinnati Chili, or our Easy Crockpot Birria Tacos
Why We Love This Recipe
- Bold Smoky Flavor: Fire-roasted tomatoes and chipotle peppers create an irresistible smoky base.
- Tender Brisket Chunks: Slow-simmered brisket turns ultra-tender, making each bite flavorful and satisfying.
- Family-Friendly Comfort Food: A perfect dish to serve during chilly evenings or weekend gatherings.
- Customizable Garnishes: Add your favorite toppings like shredded cheese, sour cream, and tortilla chips for extra flair.
Tex Mex Chili Ingredients
- Brisket: Use well-trimmed brisket for tender, melt-in-your-mouth chunks of beef.
- Bacon fat or olive oil: Adds a depth of flavor and helps sear the brisket.
- Onion and bell peppers: These aromatics provide the perfect savory base.
- Garlic: Fresh minced garlic boosts the flavor.
- Chipotle pepper in adobo: Adds a smoky heat that elevates the chili.
- Mexican beer: Enhances the depth of flavor with malty notes.
- Fire-roasted tomatoes: Essential for that signature smoky, roasted tomato flavor.
- Beans: Pinto and kidney beans offer a hearty texture and added protein.
- Tex Mex Chili Seasoning: Chili powder, smoked paprika, cumin, and oregano bring warmth and complexity.
- Better Than Beef Bouillon: Intensifies the richness of the broth.
- Dark cocoa powder: Adds a subtle bitterness that balances the spice.
- Lime: Fresh juice and zest brighten the chili, adding a tangy finish.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Brisket: Substitute with chuck roast or ground beef for a quicker version.
- Mexican beer: Use beef broth or a non-alcoholic malt beverage for a family-friendly option.
- Chipotle pepper: Replace with smoked paprika or add a pinch of cayenne pepper for a different smoky heat.
- Meatier Option: Beef up the flavor by adding lean ground beef.
How To Make this Tex Mex Chili Recipe
STEP ONE: Sear the Brisket
Heat bacon fat or olive oil in a large Dutch oven over medium-high heat. Season the brisket cubes with kosher salt and freshly ground black pepper. Sear the brisket in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
STEP TWO: Sauté and Deglaze
In the same pot, lower the heat to medium. Add the diced onion, red bell pepper, and green bell pepper. Sauté for 5 minutes until softened. Stir in the minced garlic, tomato paste, and finely chopped chipotle pepper with adobo sauce. Cook for 1 minute until fragrant.
Pour in the Mexican beer and scrape the bottom of the pot to release the browned bits. Let it simmer for 2-3 minutes, reducing slightly.
STEP THREE: Build the Chili Base
Add the fire-roasted tomatoes, drained beans, water, Better Than Beef Bouillon, chili powder, smoked paprika, cumin, oregano, Worcestershire sauce, cocoa powder, and reserved brisket. Stir well.
Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until the brisket is tender. Adjust the water as needed for your desired thickness.
STEP FOUR: Finish and Serve
Stir in the lime juice and zest. Taste and adjust salt, pepper, and spices as needed. Ladle the chili into bowls and garnish with shredded cheese, sour cream, green onions, or tortilla chips.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use high-quality brisket. More marbling means more flavor and tenderness, but too much fat may make the chili greasy.
✔️ DO Allow it to simmer for a few hours to fully develop the flavor.
❌ DO NOT Overcrowd the fryer. Keep the oil between 325-350°F for even frying.
Storage
Store leftover Tex-Mex chili in an airtight container in the refrigerator for up to 4 days. Freeze in an air-tight container for up to 3 months. To reheat, warm gently on the stovetop over low heat, stirring occasionally. When reheating, add a splash of water or broth to loosen the chili if it thickens too much.
Recipe FAQs
Tex-Mex chili typically includes unique ingredients like chipotle peppers, fire-roasted tomatoes, and sometimes beer, giving it a smoky, bold flavor. Traditional chili con carne focuses on simple meat and chili pepper combinations.
Yes, you can substitute brisket with chuck roast, short ribs, or even ground beef for a quicker version of the recipe. However, brisket provides a rich, tender texture that’s ideal for slow-simmered chili.
To reduce the spice, use fewer chipotle peppers and adobo sauce, and opt for mild chili powder. For more heat, add additional chipotle peppers or a pinch of cayenne.
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📖 Recipe
Tex-Mex Chili with Brisket
Equipment
- Large Dutch Oven
- Cutting board
- Sharp Knife
- Measuring Spoons and Cups
- Wooden spoon
Ingredients
- 2 tablespoons bacon fat or olive oil
- 2 pounds brisket trimmed and cut into 1-inch cubes
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 tablespoon tomato paste
- 1 chipotle pepper in adobo finely chopped, plus 1 teaspoon adobo sauce
- 1 cup Mexican beer such as Modelo or Pacifico
- 1 28 oz can crushed or diced fire-roasted tomatoes or combination
- 2 15 oz cans beans, drained and rinsed (pinto and kidney recommended)
- 1-2 cups water depending on desired thickness
- 1 teaspoon Better Than Beef Bouillon
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dark cocoa powder
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
- Juice and zest of 1 lime
- Optional toppings: Monterey Jack shredded cheese, sour cream, green onions, cilantro, avocado, or tortilla chips.
Instructions
- Heat bacon fat or olive oil in a large Dutch oven over medium-high heat. Season the brisket cubes with salt and pepper. Sear the brisket in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
- In the same pot, lower the heat to medium. Add the onion, red bell pepper, and green bell pepper. Sauté for 5 minutes until softened. Stir in the garlic, tomato paste, and finely chopped chipotle pepper with adobo sauce, cooking for 1 minute.
- Pour in the Mexican beer and scrape the bottom of the pot to release browned bits. Let it simmer for 2-3 minutes.
- Add the fire-roasted tomatoes, beans, water, Better Than Beef Bouillon, chili powder, smoked paprika, cumin, oregano, Worcestershire sauce, cocoa powder, and reserved brisket. Stir well to combine.
- Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until the brisket is tender and flavors develop. Adjust the water as needed for your preferred thickness.
- Stir in the lime juice and zest. Taste and adjust salt, pepper, and spices as needed.
- Ladle the chili into bowls and top with your favorite garnishes like shredded cheese, sour cream, or tortilla chips.
Notes
- Brisket: Substitute with chuck roast or ground beef for a quicker version.
- Mexican beer: Use beef broth or a non-alcoholic malt beverage for a family-friendly option.
- Chipotle pepper: Replace with smoked paprika or add a pinch of cayenne for a different smoky heat.
Shanna Cross says
Perfect flavor! Yummm