Tex-Mex Chili with Brisket

$Tex Mex chili feature image close up in bowl with cilantro, cheese, and lime.$

5 from 2 votes

Looking for a hearty, smoky chili recipe packed with bold Tex-Mex flavors? This Tex Mex Chili delivers tender chunks of beef, fire-roasted tomatoes, and a splash of Mexican beer for an irresistible dinner that’s perfect for busy families or cozy gatherings.

Prep Time20

Cook Time3

Total Time3 20

Course: Dinner

Cuisine: American, Mexican

Servings:

Calories: 252kcal

Author: Jami Powell

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

Storage Store leftover Tex-Mex chili in an airtight container in the refrigerator for up to 4 days.

Freeze Freeze in an air tight container for up to 3 months.

Reheat To reheat, warm gently on the stovetop over low heat, stirring occasionally.

Substitutions

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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition