Tex-Mex Chili with Brisket
Tex-Mex Chili with Brisket brings together slow-simmered beef, bold smoky chili flavor, and hearty Dutch oven comfort. Tender cubes of brisket, fire-roasted tomatoes, beans, and spices simmer together in this Tex-Mex chili recipe using a long stovetop cooking method that develops deep layered flavor.
Servings: 8
Calories: 252kcal
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 ounce) can crushed or diced fire-roasted tomatoes or combination
- 2 (15 ounce) cans beans, drained and rinsed (pinto and kidney recommended)
- 1 to 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
Cooking Notes
Searing the brisket first builds a deep base flavor for the chili. Deglazing the pot with beer lifts the browned bits and adds richness to the broth. A long gentle simmer allows the brisket to become tender and the spices to fully develop.
Tips for Best Results
- Sear the brisket in batches so it browns instead of steaming.
- Scrape the bottom of the pot when adding beer to capture all the flavor from the browned bits.
- Stir the chili occasionally during simmering so it cooks evenly.
- Adjust the water near the end if you prefer a thinner or thicker chili.
Nutrition
Calories: 252kcal | Carbohydrates: 8g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 465mg | Potassium: 590mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1586IU | Vitamin C: 34mg | Calcium: 37mg | Iron: 4mg
