People talk an awfully big game about soup season (which I do love), but for me it’s all about chili. While I usually make a classic Texas chili, using brisket feels a little more special. I typically eat brisket one of two ways: braised on Jewish holidays, or smoked at Texas barbecue joints. They both use a low-and-slow cooking process for fork-tender meat to really soak up flavor, and that’s why brisket is a perfect cut for chili. As this brisket chili slowly simmers, the brisket gets extra-tender.
In a nod to the barbecue I grew up eating in Texas, I like to infuse the chili with some smoky elements: Bacon, smoked paprika, and some canned chipotle peppers in adobo sauce add a layer of smoked flavor. It doesn’t exactly scream barbecue, but it’s certainly a nod to the classic Texas flavors. Then, it’s all about how you top it. I’m always partial to a combination of corn chips, cheddar cheese, and sour cream, but there are nearly endless toppings to choose from.
Why You’ll Love It
- The perfect hint of smoke. As a nod to Texas barbecue, this chili gets a smoky flavor from chopped bacon, smoked paprika, and chipotle peppers in adobo sauce.
- Even better the next day. Chili is one of those better-as-it-sits foods, and this one is no exception. The flavors become even more pronounced after a night spent mingling in the fridge.
Key Ingredients in Brisket Chili
- Brisket: This recipe was tested with both the leaner flat-cut and fattier point-cut, so you can use either! The point-cut cooks down to ultra-tender, slightly more shredded texture, but the extra connective tissue can be a bit more annoying to cut. Flat-cut will give you still-tender pieces that hold together more.
- Chiles: A combination of dried ancho chiles, chili powder, and a few smoky chipotle peppers create a well-rounded blend that highlights the dish’s namesake.
- Spices: Cumin, smoked paprika, and cinnamon fill out the flavor profile and add warmth.
- Tomato: You won’t find tomatoes in traditional Texas chili, but a little concentrated tomato paste and a can of fire-roasted crushed tomatoes add some acidity and an extra boost of umami.
- Masa harina: A few tablespoons of nixtamalized hominy flour (the kind used to make corn tortillas and tamales) will thicken the chili base and give it a velvety, rich texture.
Helpful Swaps
- Add 1/2 cup brewed coffee in with the broth for a rich flavor boost (it won’t taste like coffee).
- If you like beans in your chili, go ahead and add two (about 15-ounce) cans drained and rinsed pinto, black, or kidney beans in the last 30 minutes of cooking.
- For a gluten-free chili, use gluten-free beer or more beef broth in place of beer that contains gluten.
- Even with the lengthy list of serving suggestions below, there are still many more options! Sliced scallions, warm flour tortillas, store-bought fried onions, sliced radishes, and avocados are also delicious options.
- Swap out some of the ancho chiles for other dried varieties like smoky morita and fruity guajillo, or a few fresh jalapenos.
- Use your leftovers as a topping for loaded nachos or Frito pies, stir it into queso dip, or make some really spectacular chili fries or chili dogs.
