This award winning recipe for Texas Brisket Chili has been in my family for 4 generations, and was served at all of my grandparent's north Texas cafe's and drive ins in the 60's.
Funny that I didn't realize it was something special until I posted a bowl of it on Instagram and my phone blew up with messages asking how to make it. 😀
This is a bean free chili recipe, and what many would say to be authentic Texas chili, (though every Texan has walked a different path and I find all the recipes to be valid with a hint of the region of Texas that you grew up in).
I've won 4 chili cook-offs with this recipe, AND 3 other people have emailed me letting me know they won chili cook-offs with this recipe too, so you know its gonna go down like a fat kid on a see-saw. 😀
But if you're not into all that hoopla, it's just as good shared with friends or family, and can even be finished off in a slow cooker while you go about your daily errands.
So today we'll be learning how to make brisket chili, with step by step instructions and photos, that will help you understand what is crucial in each portion of the recipe.
(For example, searing and seasoning the meat develops a rich, brown crust which will slowly melt back into your pot of chili. I'll help you work through how to do that in photos.)
This chili may not be that different from your own favorite recipe— except when it comes to the meat. This is a beef brisket chili recipe.
For Texas style brisket chili, I look for a brisket on the smaller side (9-10 lbs.) or I purchase a brisket flat when the grocery store sells split briskets. (See my doodles below for an illustration.)
For this recipe, I only use the flat of the brisket and save the point for smoking brisket for my Brisket Deviled Eggs with Candied Jalapeno, or topping on my Brisket Queso. It's easy to freeze that brisket point and pull it out when you are doing some smoked meats and just add it along to your barbecue. So, for this recipe I will clean and trim the brisket, AND THEN separate the flat from the point as shown below.
⇒ Click here for my tutorial for cleaning and trimming brisket.
After it's been cleaned up and trimmed, I just cut it right in half and wrap and store the brisket point in my freezer for later in the week.
Now we can cut the flat into 1/4 inch cubes like this. I toss them liberally in kosher salt, pepper, garlic powder, and onion powder, the same seasonings I use to sear steak.
Meanwhile, fry 4 pieces of bacon in a heavy bottomed stock pot, le creuset, or dutch oven. Remove to a plate to cool the bacon, but leave the bacon fat in the pot. Bacon fat is crucial to the savory flavor in any Texas chili with brisket, as it adds a smokey richness and depth to the final chili.
SEARING THE BRISKET CUBES:
In small batches, over medium high heat, sear the brisket cubes in the bacon fat... sprinkle with additional salt, pepper, and onion powder. Add additional cooking oil or bacon grease when necessary (when the pan gets dry between batches) from whatever you have in the pantry. Just make sure whatever oil you use is safe for high heat so think safflower, sunflower or peanut oil, not extra virgin olive oil.
The brisket cubes need space to brown so they must be seared in batches, otherwise they will weep moisture all over each other and the liquid will prevent browning. This is the most important step. Think of every little morsel as a steak that would be best with that nice brown crust around it!
Give them space and time as they are creating the primary flavor foundation for the chili.
All of the seared brisket cubes reserved after cooking...
Making the Base of the Brisket Chili:
Now begin to add the onion, garlic, and spices.
Here is the second most important tip: Make sure to use only Texas chili powders like Gebhardt's or Mexene for the best, most authentic, Tex Mex flavor. Gebhardt's and Mexene are Texas chili powders with recipes that are over 100 years old, incredibly smooth and flavorful, they have overcome the test of time. If you can't get them in time for your chili you must have a Texas style chili powder of some kind.
Note: I've tried making my own chili powder and hated it! After you make homemade chili powder and do a taste test it's never as robust as the brands I listed above. Do what you want but keep in mind Texas chili powders have other ingredients like cumin, and mexican oregano in them, so standard chile powder (fine ground chiles), is technically not the same thing.
Add back in the seared brisket cubes, crumbled bacon, beef stock, strong coffee, and one can of whole tomatoes which you crush up in your palms before adding to the pot.
And now we cover and wait 🙂 This brisket chili simmers 4-5 hours before the brisket and tomatoes melt into the broth. At hour 3-4 the brisket will be tender, but it's not really done until the brisket has completely fallen apart in the chili.
You may need to add additional water, and stir to prevent the bottom from browning, depending on what kind of pot you are using.
I stir mine every 25-30 minutes and usually cook this in my le creuset pot, which insulates well from hot spots on the stove. Please modify for your particular pot so your chili doesn't burn on the bottom.
You can top brisket chili with cheddar cheese, monterey jack, and any mexican cheese you like such as queso fresco, cotija, and grated quesadilla cheese. I also add chopped cilantro and put out crema (it's like sour cream) and Fritos for my family.
As you have no doubt realized by now, this brisket chili makes a wicked frito pie, so save your leftovers.
Got questions? I'm right below in the comments eager to help!
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Texas Brisket Chili Recipe
Ingredients
- 4 slices thick cut bacon
- 3-4 lb. beef brisket trimmed
- NOTE: I use the brisket flat, as opposed to the point. Check out my tutorial on brisket trimming for help understanding which side to use, and how to trim your brisket. Also, occasionally you can buy half briskets at the market. Check with your butcher.
- Kosher salt pepper, onion powder – for liberally sprinkling on the meat while browning.
- 2 c. white onion small diced (one large onion)
- 5 garlic cloves pressed through a garlic press
- 1 T paprika
- 1 T. cumin powder
- 3 ½ T Texas chili powder such as Mexene or Gebhardt’s
- ½ t. dried thyme
- ½ t. chipotle chile powder
- ½ t. salt
- 1 quart beef broth
- ½ c. strong black coffee you can save this from your morning coffee
- 28 oz. can whole tomatoes in juice
- Garnish: Sharp cheddar cheese freshly grated. White onion, fritos, tabasco sauce, and jalapenos.
Instructions
- For the brisket, clean and trim the brisket. You will only need 3-4 lbs. Cube the brisket into small ¼” cubes. Reserve the brisket point for another meal.
- In a large stockpot, cook 4 pieces of bacon until crispy. Remove from pan and set aside until later.
- Increase the heat to medium-high. In the bacon fat, brown the brisket cubes in 3 batches making sure not to crowd the pan. You want to develop as much browning on the cubes as possible and browning in 3 batches will ensure that moisture coming from the meat won’t crowd the pan and prohibit the browning process.
- Season liberally with salt, pepper, and onion powder while browning to season the meat.
- Remove the previous batch to a bowl before starting on the next batch. You can add additional cooking oil if you need to. Cook all 3 batches and reserve.
- In the same pot, add the diced white onion and stir in a pinch of salt. Cook down, scraping the bottom of the pan to release the brown bits and brown the onion. Reduce the heat if necessary to cook the onion down and slightly caramelize it.
- Add in all of the spices and stir into the onions. Cook 2 minutes.
- Add the pressed garlic and stir. Cook 1 minute.
- Add the seared meat back into the pan. Add the coffee and 2 c. of the beef broth. Stir well.
- Open the tomatoes, and using your hands, break them up as you add them to the pan. Add tomato juice to the pan.
- Stir well and crumble in the bacon. Place the lid back on the pot and cook over low-medium (simmer gently) for 2 ½ - 3 hours. Add the additional 2 c. beef broth as necessary.
- Finish off with fresh tabasco pepper sauce if desired.
- Serve topped with freshly shredded sharp cheddar cheese, freshly minced white onion, and Frito chips.
Kristyn says
I won a chili cook-off in my Rhode Island neighborhood yesterday with this recipe! Thanks for for sharing and all the tips from this post and the video. It came out perfectly.
Sarah Penrod says
We are so excited for you Kristyn!!!
J. Ryan says
Won a chili cook-off with this recipe tonight!! Everyone commented on how amazing the brisket was. I also added some ground beef for additional texture.
Doug says
I'm making this right now and came across a conflict between the webpage and youtube video. On the webpage, you say cut the brisket into small 1/4" cubes. In the video, you say cut into 1/2" to 1" cubes. I feel silly asking this of a Texas girl, but does size really matter? I know the video came after the webpage. Did you decide that 1/4" was too small and 1/2 to 1" yielded a better result?
Sarah Penrod says
LOL 1/4 in to 1/2 inch chunks are fine. They are going to fall apart eventually. Best comment ever. 😉
Sabrina says
Can you use leftover smoked brisket?
Sarah Penrod says
Yes! And people have in the past with good success!
Will Hodges says
Question Could you add beans to this and if so what kind? I made it and everyone loved it but since im in the south they want beans in it. Just curious.
Sarah Penrod says
You can add beans to it! I would just add cooked pinto beans or kidney beans. You can cook them in the instant pot or use canned, whichever you prefer. Probably 2-3 cups cooked beans would be about right.
Glenn says
You said to use Mexene or Gebharts but you were using Fiesta in your video.I love Fiesta brand stuff, so which do you prefer? Fortunately in NW Louisiana (actually basically at the Texas state line I have all 3 available).
Sarah Penrod says
I prefer Mexene but I'll take Fiesta or Gebharts any day of the week. They're so close in quality and flavor that only the subtlest of nuances makes me prefer Mexene.
Belinda says
I found this recipe last Fall and helped my husband make it for a chili cook off. 3 of the judges own restaurants and guess who won? My husband. Unfortunately he brought the slow cooker back empty so I didn’t get to eat it. But testing it was a pleasure. Thanks for sharing. Making it again very soon for family♥️
Sarah Penrod says
Congratulations to y'all on the win!!! I'm going to say his taste tester was a major contributor to the win! HAHA 🙂
Dawn says
I won a cook-off based off this recipe!!
Sarah Penrod says
Yay! Great job Dawn! We would love to see any pics you have if you are on Instagram. We are @UrbanCowgirl if you want to tag us so we can all see your amazing work!
Chris says
Hi. This looks delicious. I am going to make it this weekend. I don’t have a stock pot. Can you transfer to a slow cooker once everything is mixed together?
If I cannot find brisket any other beef substitutes? Like a chuck roast or short rib?
Thanks!
Chris.
Sarah Penrod says
You can use any fatty meat. Chuck roast is a great substitute and I've seen many comments on our YouTube video about people subbing chuck roast in and having phenomenal results!
And I'd think you are safe to transfer everything to a slow cooker once it is mixed together. Chilis are amazing when the flavors have time to meld together and develop!
Ellen says
I won a small neighborhood cook off with this recipe! I added beans and it was delish.
Sarah Penrod says
Congratulations Ellen! I'm glad your chili recipe was a hit!
Diane says
This is our "go-to" chili recipe. Thank you Sarah! We have made it dozens of times. Love it!!!
If you make it exactly like the recipe calls for it will be absolutely delicious. However, over the years we have slightly tweaked it for our own taste.
First of all most of the time we substitute chuck for brisket. Just as rich and chuck is usually easier to find than brisket. If we are going to buy a brisket we will prefer to smoke it and use chuck for chili.
We usually add a little Mexican oregano to the spice mix. While simmering we add a couple of bay leaves. We will also add a teaspoon of apple cider vinegar near the end of the cook. Just about anytime we fix any Tex Mex dish like this we will add an envelope or two of Goya Sazon seasoning.
On occasion we have added beer for the liquid and it is good. We go a little easier on the garlic than the recipe calls for.
My husband likes it without beans like the recipe calls for but I like to put in a couple cans of kidney beans but being from Indiana I can't help myself.
Once I used hamburger for the meat but I don't recommend it.
Jonathan says
Yay!Just won 1st place in a company chili cook off with this awesome recipe here in Texas! Made it exactly as your recipe called for(no beans). Won a Blackstone griddle/grill with your awesome chili recipe! Right after I won, had so many coworkers beg for your recipe. My old chili recipe is put on the back shelf and your recipe is going straight to the front.Thank you for sharing this awesome recipe.
Sarah Penrod says
Yay!!! I'm so happy for you Jonathan! If you have a picture we would love to see it. Tag us @urbancowgirl on Instagram.
Amy says
Can this be made in a crockpot? What would your recommended cook time be?
Sarah Penrod says
Hi Amy, I recommend searing the brisket, cooking the onion etc. and assembling in a pan and then you can pour it into a crockpot. I would think it would need about 6 hours to overnight, and you would need to monitor it and possibly add more liquid. We have braised this in the crockpot many times.
Robert says
I've only had prior experience making chili with ground beef, (No, I'm NOT from Texas, sad to report) so this was an adventure. I used petite sirloin steak, so maybe that was a significant alteration. I simmered the chili for 2.5 hour, as your recipe instructs. I found the meat to still be a little tough, but the flavor was outstanding. I made an effort to obtain Mexene chili powder, which I had never even heard of before, let alone try.
In the text leading up to the recipe, however, you say it should simmer for 4-5 hours. Do you feel if I continue to simmer it for another 2-3 hours, that toughness will be resolved? I guess one cannot really over-simmer the chili.
(It's obviously too late to switch to the conventional brisket.)
Also, I'm used to eating chili that is much thicker. Is traditional Texas chili this "soupy?"
Thanks for reading.
Sarah Penrod says
The only reason I would say simmering for another 2.5 hours wouldn't be ideal is because sirloin steak is so lean that it may have the opposite effect and actually toughen up further. A fatty cut of meat is best for this recipe to work correctly. If you didn't have brisket, you could use a chuck roast for a substitution.
Regarding the soupiness, that is a personal preference and simmering it longer would have the desired effect of thickening up. So simmer away until you've got the soupiness or anti-soupiness that you prefer!
I hope this helps!
-Sarah
Rob says
@Sarah Penrod, I made this in a crockpot and let is simmer on low for 6-7 hours, and by removing the lid for the last 90 mins it really thickened up!
Sarah Penrod says
That is an excellent tip Rob! I'm glad it worked out wonderfully!
Terence says
For the instant pot, should I reduce the amount of beef broth as there’s very little evaporation? Also, does the chili taste the same using the instant pot compared to the stove? I’d love to save time with the instant pot, but fine with the stove if it’s better that way. Thanks!
Sarah Penrod says
I saw someone mention they used an instant pot in the comments and they used the different functions of it and from the sound of that person's comment, it came out amazing!
Michael says
You mentioned that you've made this in the instant pot. Was there any noticeable difference in taste between using the instant pot vs. stove?
Sarah Penrod says
There is a difference but it is so good either way, I don't think you'll notice much at all!
tammy says
Can I use already smoked brisket in this recipe?
Sarah Penrod says
Yes, many have. You'll just chop your brisket and start the process after the searing portion of the recipe.
Simon Williams says
Good Morning,
I'm in Austria and have a question.
In your measurements:
1T is a Tablespoon?
1t is a teaspoon?
So......... 3 ½ T is 3 Tablespoons?
Thank you, I look forward to making it.
Sarah Penrod says
Yes, that's right.
Shane says
I entered this in a chili competition with about 23-25 entries.. Took second place.
Lani says
Made this with regular chili powder and it was still delicious. How much of a diffeeence do the specific chili powders make? Thinking of getting them.
Sarah Penrod says
It can definitely vary based on the specific chili powder. You'll have to experiment on that one. When it comes to seasonings in any recipe, I go with my favorites or I may be experimenting with a new one to see what I think!
John says
Dear Sarah:
I live in northern Wisconsin. A little place called Superior, just like the great lake. Up here, chili is always super spicy[which we dislike], and contains kidney beans. My wife is allergic to peas and beans [no matter what kind]. Chili has always been off our menu for that reason. I was so excited to find your recipe because traditional Texas chili does not contain beans. Although I was not in a chili cook-off, your recipe hit a home run in my house. I did color outside the lines a little bit. I used the smallest size can of tomato paste, and ended up using McCormick's dark chili powder [which uses different spices and a little sweeter flavor than traditional chili powder]. Gebhardt's is available, but it would have taken several days to get it. For me, this was definitely an all day project. I was able to call one of the local meat shops and have them cut the brisket flat for me [4.25 lbs]. Unfortunately, it was still frozen. I still cut it up frozen into cubes as instructed and put it into ziplock bags, ran a sink full of warm water to thaw the meat. Of course I patted all the meat dry afterward. Everything else went according to Hoyle. This is truly the best chili I have ever had. While I was waiting for the chili to simmer, I went to the bar and shared your recipe with several of my friends who are also excited to give it a try. When I arrived home, the chili was ready. Absolute MONEY!!! Thank you!!!
Sarah Penrod says
Thank you for the kind comments John! I very much appreciate them and am so thrilled you and your family were able to enjoy chili again! I also loved that you made the recipe your own. 🙂
Meg says
I have to make 3 gallons of chili for church cook off.
It has to be done outside on a gas burner and everything had to be cooked there (meat is only thing that can be precooked)
Can I smoke the brisket prior maybe and add it all to simmer together for the 2 hours for this recipe maybe?
I’ve always made my chili’s in instant pots or crocks and this whole process is new to me. I have to buy the cooking elements and all the things 😂
Sarah Penrod says
Hi Meg, you can definitely smoke the brisket prior to if you'd like. I don't prefer to do it that way just because of typical time constraints and if I'm smoking a brisket, my family is going to eat it before I have a chance to put it in the chili! LOL
Also, buying "all the things" means getting to use them again and again later! Haha
Pam Rucker says
Can this be made in a crock pot
Sarah Penrod says
It can be but you'd have to still follow the steps and techniques for the recipe to get the same results as everyone else you've seen in the comments.
I didn't intend for this to be a dump it all in and let it go recipe but if you do that, please let me know how it turns out! I'm very interested to know! 🙂
Patrick says
Hey I've made this twice and it is so good. I have a trick though. The second time I made this was for 130 people. I used pot roast sliced 3/4 to 1 inch thick steaks. Then I seared the meat till gorgeously browned on both sides to really get uniform browning and depth. After that, I trimmed and cut the meat into cubes. It is much easier to brown that way rather the cut into cubes and try to get the same browning. Do it in a pot and deglaze a little (Pale Ale) as you go along if needed.
Next week I'm going to compete with this. Only twists will be with pork shoulder blade steaks as well as the beef (same method as the beef) and some mild Italian sausage too. I think I'll make some small Masa "dumplings" to go with it as well. I may skim some of the fat though. To be continued.......
Andy says
Hi, if I wanted to make this for 4-6 people would I just half the ingredients amounts detailed in your recipe?
Sarah Penrod says
You could but I wouldn't simply because you're either not going to have leftovers or you're going to want them if you do! LOL
Robin Freeman says
I made this multiple times, the absolutely BEST chili!
I didn’t see the link for the knife sharpener. Is it possible to still share? Thank you
Sarah Penrod says
Here: https://amzn.to/48lZKSD
Glad to hear you enjoyed it!!
Mark says
I've made several brisket chili's, and yours definitely looks awesome! I will give it a shot. Your note about homemade chili powders did catch my eye, however. May I suggest you pick up a copy of Rob Walsh's book, 'The Chili Cookbook', and try the recipe on page 11? As much as I love Gebhart's, this one knocked my socks off! Enjoy it within 30 days, or less, and I think you may change your mind on homemade chili powders.
Sarah Penrod says
I have tried so many homemade chili powders with no good success, but I recently bought a really nice dehydrator so I will try this one just for you. 🙂 Thanks for the suggestion.
Mark Kohring says
Can you put in crockpot? How long on low or high? Thank you
Sarah Penrod says
You can get it to the simmering stage and then place it in a crockpot to braise and simmer. I have no idea how long because I don't know how hot your crockpot gets but I would guess 4 hours on high and maybe 6 or more on low?
Mark Kohring says
@Sarah Penrod,
Thanks for fast response!
I’m entering it in a competition
Tomorrow with 50 other entries
Sarah Penrod says
Let us know how your chili goes!!
Colleen says
Add another win for this chili! Won a small chili cook-off with this - glad I found this recipe!
Sarah Penrod says
Yay Colleen! Happy to hear that!
Jo Robinson says
Thank you for this recipe. I won with it today at my church. I tweaked it just a little bit. I added one small can of chili beans. I struggled with myself on adding the beans, I don't live in Texas and people in my neck of the woods like beans in their chili. So thank you very, very much.
I'm from Detroit, Michigan.
Sarah Penrod says
Thanks Jo!
Barbara Coughlin says
This question might be something that bans me for life, I hope not though? Can beans be added, and if so what kind would you suggest?
Sarah Penrod says
You can add some cooked beans towards the end if you like. I prefer kidney beans! 🙂
Edwin says
I took 3rd out of over a dozen entries in my local church's chili cookoff. I did not use the best chili powder; I substituted Kinder red, and I was honestly a little heavy-handed on the spices but added beans to mellow out the flavor. I have a smoker but opted to go with the instant pot this time. If I had minded, my spices likely would have taken 1st-2nd. With more attention to the spices,
Thomas Buckley says
Hi Sarah, thanks so much for the recipe. I'm excited to try it out. After searing the brisket and getting the base together I was planning on leaving in the crockpot to cook overnight. I saw you mentioned it just takes a lot longer. Would you recommend 8-9 hrs on low or something to that end? Thanks
Sarah Penrod says
Probably 4 hours on high is a good starting point. But it can go longer especially if you turn it down to low.
Juan says
How much chili does the recipe make?
Sarah Penrod says
Just under a gallon
Amanda says
Proud to say I just won a chilli cook-off with this recipe!
Sarah Penrod says
I am so proud of you! Do you have pics? Tag me on Instagram at @urbancowgirl
Lynn says
Meant to say “I made this chili”, not cribs. I think the auto text changed. We loved the flavor and the meat was very tender too!
Lynn says
I just made cribs chili recipe and it is delicious although it didn’t thicken like I thought it would. Should I add tomato paste? I believe you mentioned to use an emulsion blender to thicken it with meat and sauce. How does that thicken the sauce? Any guidance would be great!
Sarah Penrod says
Hi Lynn, there is many ways to thicken it up if it doesn't naturally thicken through simmering. You can use the immersion blender for Texas restaurant quality chili, or you can use the easiest method, a cornstarch slurry (corn starch in a little bit of water whisked in and then increase the heat and simmer). Hope this helps! Glad to hear it was a success!
Lynn says
Thanks, Sarah! I used the immersion blender with a little bit of the chili and that worked perfectly! I also added some Serrano and Basil Hot Sauce which gave it a nice kick. We’re having some friends over this weekend. This was a trial batch and we really loved it! Thanks so much!
Melody Salveson says
Can I add beans to this or just skip them? If so at what point and will I need more tomatoes or broth?
Sarah Penrod says
Hi Melody, it is your chili so I encourage you to add beans if you like. I would add canned beans not dry so that they are already cooked. I don't know how that will throw off the thickness of the chili but adding a little water, broth, or tomatoes certainly will not hurt your chili. Just season to taste with your chili seasonings and everything should go fine! Let us know how it goes!
Melody Salveson says
@Sarah Penrod,
Thank you! I'll keep you posted, making this in 2 days.
Beth Kramer says
In your video I noticed you showed of talked about 4 different chili powders: Adam’s, Fiesta, Gebhardt’s and Mexene. Which do you use. I’m wanting to make a Texas chili for a change of pace from ground meat chili
Sarah Penrod says
Hey Beth, I use all of those brands. I like Gebhardt's or Mexene the best but as with everything supply chains have been unpredictable. All of those are Texas chili powders which means they are mild, red dried chiles ground fine, plus cumin, mexican oregano, and sometimes garlic or onion powder.
Susan says
@Sarah Penrod,
Great recipe. I did add both pinto & red kidney beans after soaking them over nite. I also substituted pork belly for bacon as I didn't have any on hand and can I just say my boys had 2nds and praised it. Thank you for sharing. This recipe will definitely be on our fàll / winter menu from now on
Sarah Penrod says
Thank you so much for the wonderful feedback and sharing your modifications! I'm glad your boys loved it as well! We're adding more and more recipes so please let me know what you think of those if they strike your fancy! 🙂
Shan says
Hi Sarah,
What do you think about adding red or pinto beans in this? Would I have to change anything in that case? We LOVED this recipe the way it is, but looking to experiment a little too. Thanks!
Sarah Penrod says
Hi Shannon! I say go for it. I would use canned and rinsed beans. I wouldn't add dried beans because I have no idea how long they would take to cook fully or how much of the liquid they would absorb. I think I would also limit it to one can. Hope this helps! I like red kidney beans best! 🙂
John says
In the ingredient list what is the difference between the upper case T and lower case t? Is that tablespoons and teaspoons? Usually people use tbs and tsp. I bought the Texas chilli powder and the fancy cumin and I just wanted to be sure before I made the chilli because I don't want to over season it and do 3 1\2 tablespoons if it is actually 3 1\2 teaspoons. I don't want to under season it either
Sarah Penrod says
Hi John, that's a great question! We'll always use "T" for tablespoon and "t" for teaspoon. I get not wanting to over/under season. I truly hope you and everyone else you're making the chili for enjoy it! 🙂
Jim says
She paid $21 for a 10lb brisket in 2018. And you're gonna tell me that the current administration hasn't caused inflation?
Sarah Penrod says
TAKE ME BACK!!!!
Tom says
This is my go-to recipe now. Love the true smoking process on this one.
Denise says
This was the best chili I have ever made. My family loved it and my husband fell in love with the sauce. He is a chili verde lover and I was wondering if I could substitute pork in this recipe.
Sarah Penrod says
Thanks Denise! Excited you found us.
Tommy says
I made this but with a twist. I smoked more bacon and chdeddar/jalepeno sausage and added as well! I also simmered my chili on the smoker and it turned out fantastic. After 4 hours of smoking i covered to keep moisture in.
Sarah Penrod says
WOW! This sounds amazing! Gonna have to try that!
Brentley says
@Tommy,
Wow!! Definitely will need to try this. Added smokiness would put this dish over the top. Great suggestion! Will be attempting this soon.
Denise says
The chili tasted great but it wasn't very thick. How can I thicken it next time?
Sarah Penrod says
If it doesnt thicken while it simmers you can add a cornstarch slurry, and then bring to a boil. Should thicken immediately.
schatzi says
In the oven braising as I write. Made this time with chuck roast instead of brisket. my house smells fantastic! Got my Fritos, sharp cheddar, and chopped red onions ready to make the fam happy tonight! This is my favorite chili recipe.
Sarah Penrod says
Yay! This makes me happy.
James says
Add another win - 20 chilis, 5 brisket based. This recipe is the real deal. smoked my brisket in hickory and Jack Daniels wood chips first but saved some for frying as well for the fat rendering taste. Substituted Guinnes Stout for the coffee and added Green Pepper. Judging was by local restaurant chefs. Thanks so much for the recipe! My first chili cookoff ever was a success.
Sarah Penrod says
Congratulations James and thank you for the feedback!
Ell says
Great work James, you made a completely different recipe.
Joe says
Would 3lbs of ground beef be good replacement for the 3-4lbs of brisket called for in this recipe?
Sarah Penrod says
I think chuck roast would be a better substitute if that's what you are trying to do!
Bobby says
Sarah, I have one more question. Feel free to just answer via email if you don’t want all this on your comments board. I followed the video where you add the garlic at the same time as the onion. The text says cook onion, add spices then add garlic next. My Dutch oven is smoking hot after browning the brisket and I may have scorched my garlic by cooking it too long as I followed the video. Could you verify if I should add garlic with the onion like in the video or hold it back a few minutes as in the text? Thank you for the recipes and responding so quickly to my questions.
Bobby says
Sarah, can the brisket be ground on a course setting instead of cubed? If so would one brown the cubes before grinding or just brown after grinding?
Thanks!
Sarah Penrod says
I've never tried it but I think it could work great. I love making brisket burgers because THEY ARE SO FLAVORFUL. One thing I will say, is if you keep cooking and simmering the chili it will completely fall apart and not be in little squares. I see many people's pictures of their brisket and they have not simmered as long as necessary to get it to fall a part in the liquid. So if that is your goal you can just cube it and keep simmering or hit it with an immersion blender for similar results. Best of luck! - Sarah
Bobby says
@Sarah Penrod, thank you, that was what I was wondering, if you simmered long enough would the cubes cook down!
Paolo says
Made this twice and it is delicious! 3rd time will be tomorrow and wondered how adding 1 lb of ground beef might work out. I have a lot of G.B. and would like to use some of it up. Any thoughts or experience with doing this? Still using the brisket, just adding G.B.
Sarah Penrod says
Yes i think that would be a great addition!
Jennifer says
After starting this on the stove top could I finish it in the crock pot?
Sarah Penrod says
You can but it does take quite a long time.
Justin Goss says
Hey Sarah! I noticed from the video that you don't trim the fat off the brisket. I always do. Should I leave the fat...will it render down and add to the flavor?
Sarah Penrod says
I didn't because quite a bit renders when you are searing the meat. You can trim a bit of the fat cap off if it is really thick and you don't want to deal with pouring off that much grease!
Katie says
So we are having a chili comp at our Church next week. I was wondering what you thought about smoking the brisket first to get that smoke flavor, then following the recipe as written??
K says
@Katie, i have the same question. Can I use already smoked (wet or dry) brisket?
Sarah Penrod says
Some people have done that with good success!
SeanO says
We Won!!!! Chalk up another one. 1st place, almost unanimous. I wish I could show you guys the trophy. Either way, thank Sarah - so tasty and a lot of fun making this.
Josh says
Have too smoke that brisket!
Ben says
Hey! Great recipe! Had ~5 lbs of brisket trimmings in my freezer, left over from the last few packers I've smoked. Thought this would be a great way to use them up. It was!
Had a mix of flat and point, simmered for 6 hours till until all the meat was super tender. Super rich and flavorful! The whole family loved it.
Only thing was that it came out pretty salty. I did salt liberally when browning the cubes in the beginning, so when I make this again (and I will!) I'll probably not add more salt with the spices.
Either way, thanks for the recipe! Great stuff. Tasted like Texas.
Ben says
Hello, planning to cook this a day before the chili cook off… will it stay well overnight in the fridge and be as good the next day?
Sarah Penrod says
It will be fabulous the next day.
SeanO says
Hi Sarah - we have a chili contest coming up, and we're going to submit this recipe. The "test" batch we made was awesome, so looking forward to how it holds up in the contest. QQ - can I simmer this in the oven vs the cooktop? Do you think it would make a difference? If not, any temp you would suggest for the oven and time?
Sarah Penrod says
Braising temperatures so about 200 degrees to 250.
Rusty says
I cannot wait to try this this weekend.
Unfortunately for me, I have to modify it a bit as I'm allergic to normal garlic so I will be making my own chili powder sans garlic, and using elephant garlic (a member of the leek family,) so hopefully it will work.
Curtis says
Is this recipe for a 1-gallon of chili?
Sarah Penrod says
Give or take a cup that should be about right.
Fred Hanselmann says
I don't do coffee at all. What can I use in its place? Another 1/2 cup of beef broth?
Sarah Penrod says
Yes sir. If you drink beer you can add a nice brown beer in its place.
Scott says
@Fred Hanselmann,
You want something with a strong flavor. Dark beer, or dark chocolate both will work well.
Frances Keefe says
Making it right now. I found that once I added the onions, the pot was a bit dry, so I added some olive oil, and again once I added the spices. Just didn't want everything sticking to the pan. 2 hours left, and so far it's amazing.
Tim says
I see why this one went viral. Best chili I have ever had. If you keep cooking it, it does break down fully.
Sven says
Hi Sarah, I have cooked quite some chilis in my life, but this one is a definitely a keeper forever! Just added extra smoked pepper powder. Done it for my birthday and even the old ones loved it.
Thanks for this great recipe.
Sven from Germany 🙂
Kate says
Absolutely amazing recipe! Won my chili cookoff with it.
Allison Court says
Hi Sarah! Sorry if this is weird…my husband, Derek, tried your recipe and loves it! He’s won a couple chili cook offs recently with it here in our little town in CO. He shares your recipe with everyone he can (hope that’s ok!). He wrote a comment in Nov and it would mean the world to him if you approved it. Hope this isn’t too crazy!! Merry Christmas and thanks for the most flavorful bowl of chili ever!
Sarah Penrod says
I found his comment filtered in a folder! Sorry about that! Awesome to hear about all these chili victories and Derek's awesome additions. 🙂 Your friends in Texas - Sarah and Dereck
Johnny B says
FYI, this recipe works great for turkey chili. Just sub the turkey for the brisket and use chicken broth instead of beef broth. It was fantastic!!
Derek says
I’ve won 2 Chili Cook-offs in the past month with this recipe. The only deviation I’ve made is blending a can of chipotle’s in adobo sauce and adding slowly for spice and a little extra flavor profile. Thanks for sharing this recipe with us all!
Sarah Penrod says
Hi Derek!!! Congratulations on all your victories! Sorry, I didn't see this comment as it was filtered into a " for review" folder! We are so happy to hear about the chipotles! Tag us in any photos and we will share them with other readers on social media. 🙂 Best wishes - Chef Sarah
LW says
I can't find the Chili powder you suggested and the chili cook off is tomorrow. Do you have any recommendations?
Sarah Penrod says
Any Texas chili powder will work, such as Fiesta brand, even McCormick.
Irv Eddinger says
When I make this I’m going to sear the brisket slab on both sides then cut into chunks and sear the other sides. Seems much more efficient than turning a bunch of little cubes from side to side
Sarah Penrod says
Hello Irv, you can do it this way but you will have less surface area seared. The sear is what flavors the chili. The extra work really makes the flavor pop!
Steve Barnard says
Hi Sarah - thanks for sharing this recipe! Was I supposed to trim all the fat from the brisket? I don't remember you doing that in the video. It didn't emulsify into the sauce, so I have cubes of meat with fat, and cubes of fat.
Am I a dunce? Flavor is fantastic!
DB says
Sarah,
Has anyone ever tried to freeze this chili with success? TIA.
-DB
Sarah Penrod says
Yes DB, this recipe freezes beautifully. I use glass tupperware with the red lids.
Guy Stalnaker says
Am eating my first bowl of this incredible chili. Only variances are I used a can of Miller HighLife to deglaze the pot, used chick stock (cause I forgot the beef stock) and I cooked it in the oven on 300°F 3.5 hours. Bought Mexene Chili powder online specially for it. Definitely a keeper. Thanks.
Andrea says
I want you to know I made this for our block party Halloween chili cook off last week and guess who won? Yep, this recipe won! Had some pretty stiff competition and received many compliments. Will definitely be making it again 🙂
Sarah Penrod says
Andrea that is so awesome to hear! You get it girl! Adding you to our list. 🙂 - Chef Sarah
Paige says
Hi Sarah!
I loved the flavor of the chili! I think its my mother’s low carb chili dream. But in the end I found it to have a lot of separated grease. Any tips? I know you said to leave the fat to render off, but did I miss a step somewhere where we should reduce the excess fat?
Sarah Penrod says
Hi Paige! Next time you make it, you can just pour off the grease in the pan as you are browning the bits of meat. I mean it's definitely not my healthiest dish...after you refrigerate it, you know that the grease hardens on top when it chills and you can just scoop it off with a spoon and have zero grease. Hope this helps! 🙂 - Chef Sarah
Matt says
Sarah:
We are, as we speak, making your Texas Chile. My question is about the brisket, as we religiously follow your steps on YouTube.
We used choice brisket. However, it is very tough. My wife thinks that if you cook too fast, that can be the result.
Is yours a bit on the tough side? Suggestions?
We went thru a couple of steps to get the sear. Pitched the non-stick pan and reduced the liquid. That helped.
Sarah Penrod says
I know we talked over email but I am curious how it turned out Matt!!
Stewart says
FYI..the chili powder you were using in the video was neither Mexene or Gebhardt. It was Bolner brand but that’s an excellent chili powder also.
Sarah Penrod says
Awesome! Thank you Stewart!
Tasha says
Have you ever done this in the crock pot? Maybe overnight on low?
Sarah Penrod says
Yes that works great. Also, Instant Pot for 1 1/2 hours
Lindsay says
Is it okay to make this about a day ahead of time?
Does the flavor improve?
Sarah Penrod says
It tastes amazing after a day!!
Samantha says
I noticed your recipe specifies "strong" black coffee. Would you recommend Starbucks or will any black coffee do? I don't like Starbucks, BUT if this wins I'll use whatever ; ) Thank you!
Sarah Penrod says
Any coffee will be fine. Just brew it with an extra scoop of coffee grinds. 🙂
Johnny B says
What would you think about subbing Rotel tomatoes for at least half if not the whole amount. I would think that would kick up the spice level a bit. Also what about using smoked brisket? I am going to give both of these ingredients a go and will report back. But I would be interested in your opinion,
Sarah Penrod says
Yes! You definitely can use smoked brisket as a lot of others have. You don't need to sear the brisket in this case just cube it up and add to the pot.
I think using Rotel for the tomatoes would be great. It stews for a long time, and in doing so you really want the tomatoes to fall apart so much that they are indistinguishable from the rest of the chili. I do not know if Rotel will transform in the same way but it certainly isn't going to taste bad! - Sarah
Johnny B says
@Sarah Penrod, Thanks for the reply. It is all in the pot now and simmering. So far it tastes fantastic but it is still coming together. I can’t wait!!!
Sarah Penrod says
Excited for you!! Let us know how it goes!
Johnny B says
@Sarah Penrod, well…..it was absolutely insanely good….as good as it gets. The smoke flavour of the brisket really kicks it up a notch. And the Rotel tomatoes give it just the right amount of kick. I will say there was 4 of us eating and when my wife went to put the leftovers away, I was shocked that we had almost ate the whole pot. There was one serving leftover…haha. I am in Houston and hosting some friends for the game tonight and will be making another pot for tonight….tripling the recipe so hopefully I don’t lose the synergy of it all on the multiplication. Thanks again. This will be a mainstay at our house for years to come!!!
Sarah Penrod says
Heck yeah! So happy for you!
Duke says
Adding in Lone Star or Shiner Bock in place of the coffee and may also swap out some of the brisket for venison. 😉
Johnny B says
@Duke, don’t be afraid of the coffee. You cannot taste it as coffee. It adds a level of acidity and smoke that you may not get with beer….although I think it will turn out fine with beer. If I were using beer I would go dark. Something in the St. Arnold’s family like their brown ale(I assume you are from Texas from your beer choices). Lone Star or any yellow beer would do nothing for it IMO. Good luck. If you can smoke your meat I would highly recommend.
David says
To be clear.. the whole brisket should be 3-4 lbs or just the flat should be 3-4 lbs ?
Sarah Penrod says
The flat. It may be more or less but that is about the amount that I used.
TJ says
Hi Sarah, have you tried smoked paprika? Just wondering if you can taste the difference?
Brent Chappell says
I just smoked my brisket today and I plan on making the chili tomorrow. Do I still need to brown brisket cubes or should I just cut up the pre smoked brisket?
Ed says
Can't wait to try this. Never thought of using the Brisket flat. Usually use the Tri-tip or boneless short ribs.
Sarah Penrod says
I think you'll like the rich flavor!
Walter says
Going to double this recipe as we are going to have a large crowd. Hope that works.
Sarah Penrod says
You can definitely double the recipe without any issues! Hope it turned out great! - Chef Sarah
Mark S. says
I'm going to try this for our neighborhood get together.
How did you cook this in your InstaPot?
Sarah Penrod says
I cooked it for 1.5 hours, let it depressurize, and then further shred any big chunks of meat leftover with two forks or you can lightly hit it with an immersion blender. Hope this helps! Good luck!
Lisa says
Sarah- I was thinking I would bake my brisket in the oven ahead of making the chili. That would cut down the cooking time for the chili. Thoughts?
Sarah Penrod says
I feel like cooking the brisket in the oven is not going to give you that beautiful golden brown crust that flavors the chili so well. Did you try it? If so what were your impressions?
David Nelson says
Briskets are hard to come by in Wisconsin: they're considered imported food and typically sold only whole at 12-15 lbs.
Corned-beef briskets are often available on sale.
Could these be adapted to the recipe, perhaps by soaking in water for a day beforehand?
Sarah Penrod says
I would recommend chuck roast over corned beef brisket. I think that will give you great results!! - Chef Sarah
Sheldon Weingust says
What can you use instead of coffee, as I don’t drink coffee and do not like coffee. Also instead of the bacon what can you use because I do not eat bacon?
Sarah Penrod says
You can leave the coffee out if you like and substitute a little extra water. Instead of the pork bacon, you can try turkey bacon or leave it out and use avocado oil to fry the batches of meat in. Happy Cooking!
Lane says
@Sheldon Weingust, I used turkey bacon and fried it in duck fat.. I no longer eat pork, but the duck fat crisped up the leaner turkey bacon and rendered great for browning the brisket and sweating the onion and garlic.
mark says
No beans = not Chili
Maybe call it Hobo Stew
Thanks for trying, I will try it , I love hobo stew
Sarah Penrod says
If we see you put beans in chili we will be forced to call the police. Much love, Chef Sarah and Crew
Barry says
@Sarah Penrod,
Just found your site and look forward to making this chile. A q re: beans. Is it just your personal taste that you don't include beans or you found that it subtracts from the overall flavor? TIA.
Sarah Penrod says
Yes, for me and most Texans, we wouldn't "muddy" a perfectly made all-beef chili like this with beans. The opinion of most Texans is that pinto beans and chili are both important dishes in our culture and they should each get their chance to shine. It's really a reverence for both dishes, not an attack on beans.
I do like beans in chili made with hamburger meat...I feel like people hear something and repeat it so often that they don't understand the original idea of why we don't put the beans in there. It's because beans deserve to be their own thing and meat would distract from their creaminess, and chili deserves to not be made muddy by stewed beans. It's a love thing, not a hate thing. 🙂 Hope this helps. - Sarah
Chili Police says
@mark, beans in chlil is soup. You never, ever put beans in chili.
Sarah Penrod says
OMG. They're HERE!!!! The chili police are HERE!! Hide!
John says
@mark,
False. Chili does not have beans in it. Period.
You're thinking of bean soup.
Sarah Penrod says
LOL!
Laura says
I need to make 6 gallons of Chili for a chili cookoff we have won 2 times. But didn't win last time so I think we're going to kick it up a notch with this recipe. Any idea how I can calculate this for 6 gallons? We have large pot's that we use. Here's the kicker....we can't pre cook it...we must make on the chili cookoff site and we only have 3 hours. Think the meat would get done in this amount of time?
Thank you,
Laura
Sarah Penrod says
Hi Laura, You can make 6 gallons by multiplying this recipe 5-6 times. I would use the meat of 2-3 briskets, the flat and the point and just trim as much fat as possible. When you do the searing part I would recommend pouring off extra grease because you will have a lot when you use the point.
It would be best to fry the meat in 2-3 pots or cast iron skillets to make the process go much faster. Then I would split the chili in 2 tall gumbo-style stock pots to braise for hours... remember if the meat is soft but its not falling apart yet you can just hit it with an immersion blender and get a nice rich chili by helping it out a bit.
I always hit it with a bit of acidity at the end like fresh lemon juice or tobacco to brighten and magnify the flavors. Might even recommend a second dusting of chili powder and salt towards the end to keep things nice and robust. You probably already know that trick though if you do competitions. Anyway, I hope this helps and I cant wait to see you bring home the big win! - Chef Sarah
Peter Sandberg says
@Sarah Penrod, I’ve used a little balsamic vinegar at the end for acid before and it’s pretty good
Sarah Penrod says
Oh that sounds like ti would be really good!
Walter says
In your story, you say simmer 4-5 hrs. In step 12 of the instructions, it say simmer 2-1/2 to 3 hrs. Which is it? Also, at step 12, can I put this in a slow cooker and let it simmer on "low" overnight?
Sarah Penrod says
Hi Walter, the beef will be soft after 3 hours and edible but I like to let it keep going until it fully falls apart and the entire chili is like liquid meat. I don't know any other way of explaining it. 🙂
3 hours will get you to the consistency of my chili in the photos for sure but taking it further will leave you with liquid chili. It also helps it along to hit it with an immersion blender at 3-4 hours and that breaks down the meat chunks further.
Yes, you can put it into your crock pot after step 12 but add water when needed. I have even made this chili in about 2 hours in the instant pot!
Clark Bowen says
@Sarah Penrod,
Liquid meat? Don't know wheither that sounds awesome or sickening. One thing's for sure, it would make a cool punk rock band name.
Sarah Penrod says
Clark you really are hilarious. 🙂 Yes, like that chili that is just solid meat but hearty and filling and delicious. Start a punk rock band and I will be your manager!
John says
Awesome recipe - literally award winning. I won our neighborhood Chilli Cookoff in 2021. Am preparing to win again next weekend !
Sarah Penrod says
Cheers John! Tag me in the photo if you post it on social media because I WANNA SEE!! 🙂
Caroline says
Hi! Thanks for sharing this recipe. What volume of chili does this make?
Sarah Penrod says
Depending on how much water you add, I would say between 3 and 4 quarts of dense chili. Chili that is more solid meat than broth. Also, if you get a large brisket flat, or as many have done, used a whole brisket; you can easily get 2 gallons from this recipe. Happy Cooking!
MDS says
I am an experienced home cook who loves to try new recipes...I followed the recipe exactly....used the Gebhardt's (new to me)...it came out cooked perfectly!
Matt Snead says
Hi Y'all!
Love this recipe and looking forward to making it!
How many quarts does this recipe yield? I'm trying to make 18 quarts ????
Terry Player says
This was delicious. We used Mexene and San Marzano tomatoes.
Sarah Penrod says
Glad to hear that!! - Chef Sarah
Jack says
I've got a whole brisket. I'll cut the flat and use per your suggestion. Thoughts on what to use the point for?
Sarah Penrod says
I usually just smoke the point because it makes the best brisket sandwiches! Could also be nice in the slow cooker as a Mexican taco situation or bbq pot roast. - Sarah
Tina Adams says
Hi- This looks amazing and I have a brisket that I was trying to decide what to make with it. I was wondering if you could use diced tomatoes and canned tomato sauce in place of whole tomatoes, only because I already have those in my pantry. Also, have you ever tried the addition of ground beef? Not taking away anything, just to add an additional meat to your recipe. Thank you so much for your time!
Sarah Penrod says
Hi Tina, I am sure the tomato substitutions will be fine. Haven't tried adding more beef because it seems to be a lot of meat already! Let us know how your batch goes!
El Gordo Loco says
I don't like coffee. Can I just leave it out or would you recommend a substitution?
Sarah Penrod says
You can leave it out but replace it with a little water.
Ed says
@El Gordo Loco, I would go with a bottle of Modelo Negra instead of the coffee.
Sarah Penrod says
Why don't you like the coffee Ed? 🙂
Ketih says
Well, it's not as prestigious as the other awards this recipe has gotten, but I won my office chili cook-off by a very large margin! Thanks!
Sarah Penrod says
YAY!!! I will add it to the list! 🙂
Gregory says
Since I live alone I cut the recipie in half, which was a perfect 4 meals. I know my cumin was old so that may have impacred the flavor, but I followed the instructions to a tee. I loved the smokiness of the chili and that it didn't have a strong tomato flavor. I ended up doubling the chili powder and cumin because I prefer more flavor than the original recipie had. Overall a very good chili but for my personal taste needed more spice. When I make it again I would make that adjustment and add a pablano pepper for some added flavor.
Sarah Penrod says
That sounds like a good deal Gregory!
Ed says
@Gregory, My kids love my chili recipe (very close to this), I have to double or 4x the recipe, because it will all be gone in the morning.
Sarah Penrod says
That sounds wonderful!!
Gregory says
Since I live alone I cut the recipie in half, which was a perfect 4 meals. I know my cumin was old so that may have impacred the flavor, but I followed the instructions to a tee. I loved the smokiness of the chili and that it didn't have a strong tomato flavor. I ended up doubling the chili powder and cumin because I prefer more flavor than the original recipie had. Overall a very good chili but for my personal taste needed more spice. When Iake it again I would make that adhusrment and add a pablano pepper for some added flavor.
kenneth Thomson says
This is a great recipe. My family loved it. Mine was slightly different in that I had already smoked the brisket and was looking for what to do with leftovers. Turned out very yummy and I will for sure make it again!!!
Chloe H. says
Hi! I am confused about the coffee part. Is it the ground coffee beans straight from the bag before it used to make coffee? Or is it the freshly brewed coffee with water added?
Sarah Penrod says
It's brewed coffee!! Just save it from your morning coffee. 🙂 Let us know how that goes for you!
Lara says
This was an awesome recipe. I did add a few extra veggies. Thank you.
Christina says
Made this today and everyone loved it. Couldn’t find Texas chili powder, not sure if Fiesta brand is considered “Texas” chili powder. I also used crushed tomatoes instead. Once meat was tender, I used a potato masher to chop up meat a bit. I added 2 cans of pinto beans just as preference. So good!
Lisa says
Hey Sarah, we’re entering a chili contest and I’d love to use your recipe. My husband is kinda known for his love of very spicy food and was specifically asked to make spicy chili. What do you suggest? I was thinking of smoking some habaneros, then adding them in purée form, but I’d appreciate your suggestions! Thanks! ~ LISA
Sarah Penrod says
That all sounds good. Also, chile de arbol is a little dried chile that can be reconstituted and added to the chili for more spice. You just pour hot water over the dried chiles and wait until they become soft and fleshy again. Remove the stems and seeds and puree in a blender. That chile puree will be hot hot hot!
Savanna Armenta says
I am on hour 3 of simmering. The meat is getting very tender. This is quite delicious, though I added 1 chipotle pepper (deseeded) in adobo sauce for some added kick. Entering the chili cook-off tomorrow at church and I'm quite excited to see how they like it. Thank you for the delicious recipe!
Sarah Penrod says
That sounds amazing! Happy to hear how it went.
Julie says
I made this a few days ago and loved it! My husband (a 7th generation Texan) insists on no beans in his chili and this was a hit with him as well! I forgot to season my meat as I browned it so needed more salt at the end but that was an easy fix and my mistake. I was able to find Mexene at my local Kroger. Will definitely be making this again!
Sarah Penrod says
We're so happy you loved it Julie!
Rebecca says
how do I double the batch having a nascar party and need to feed about 40 people
Sarah Penrod says
Hi Rebecca,
Quadrupling a recipe like this is always tricky to do without testing but here are some tips. You can just get one of those huge gumbo/chili pots at Academy in the outdoor cooking area, and cook in that. You can double this recipe by using the flat and the point of the brisket, just remove as much fat as possible. I think you would need to triple or quadruple this recipe to feed 40 people a dinner of nothing but chili and fixins, but if you are serving other appetizers and desserts you could do less. Only you know if your guests are big chili eaters! Add more seasoning and salt as you cook if you think it needs it. Let me know if there is anything more I can do to help! I'm excited for ya! 🙂 - Sarah
Beatrice says
This was phenomena!!!! Unbelieve depth of flavor, the entire family devoured it. Obviously will be making this again. I followed your a recipe to a T, Texas Chili powder wasn't available to me here (Long Island, NY) so I ordered Gebhardts (Mexene wouldn't ship to my location 🙁 ) online. Thank you for a memorable meal.
paul says
Possible to use a stew meat instead of the brisket? Brisket is hard to come by these days here in SoCal.
Sarah Penrod says
Give it a try! It will likely be perfect!
Kristi says
@paul, how did the stew meat go? I can't find brisket in northern nevada either.
Louie Cole says
Making your recipe this weekend. I've smoked a big beef brisket for 14 hours with the intention to make a beef brisket chili. I think that I will shred the beef brisket as I cut it into slices. I also plan to use Fire Roasted tomatoes. I have to add a little beer too ... so the comment on the coffee beer sounds very interesting. I'll let you know how it turns out. Can't wait!!
Kenny Osgood III says
Louie, I'm smoking a brisket to do chili too... How did yours turn out? Any tips? Thanks in advance.
Niklas Swanstrom says
Just made it for the family and they all gave five stars ratings. With love from Sweden.
Silab May says
@Niklas Swanstrom, I also have left over brisket any tips ? Did u have to blend the meat or do it soften and break apart on its own?
sincerelysydneynicole says
This looks amazing, can't wait to try it! Can I do this in the slow cooker??
Sarah Penrod says
You can braise it in the slow cooker after you sear the meat and get everything into the pot. It should braise 3-4 hours on the stove, but in the slow cooker you could go as long as 6 or 7 on low. Happy Cooking! -Chef Sarah
Chris says
Have you thought to use a coffee porter (beer) in place of the coffee and some of the beef broth?
I should probably start by using your recipe to the letter, but I always try to put something of my own spin on a recipe.
Sarah Penrod says
Sounds good! Let us know how it goes if you try it! 🙂
Christina says
I have made this 3 times in the past month, I love it so much!! My absolute new fave!!!
Sarah Penrod says
We're so happy to hear that Christina! 🙂 Sarah
Nicole Smith says
So I laid out the wrong piece of meat, as I was rushed getting kids out the door. Any chance I could work this recipe with a pork butt roast? Trying to make a big dinner for family tomorrow night.
Sarah Penrod says
Sorry, I am just now getting to this! Halloween was a crazy week! How did it go for you? 🙂 Chef Sarah
Dale Denton says
A bit different flavor, but should be wonderful. I personally go with Hatch green chiles instead of chile powder when making a pork chile, but this recipe (double the chile powder) should work well.
Ashley Dohman says
Do you use ground or dried thyme?
Sarah Penrod says
I use dried thyme! 🙂
Kirstie says
I've seen that most chili is better the second day, would you say this is true for this chili as well? Want to get the optimal flavor for serving. Thanks!
Sarah Penrod says
I think that all chilis are better the next day. That's common with all soups, stews, etc. Happy Cooking!
Kirstie says
I made it the day before and reheated in a crockpot for the competition and I got 1st out of 10! Thanks so much!!
Sarah Penrod says
Yay! Another win!!!! Congratulations!
Charlotte says
I`ve tried many chili recipes. This recipe is the very best. I followed it rather faithfully and though from the east coast I wanted a recipe without beans. I`m delighted. Thank you.
Rick says
Wife and I made this chili today and was blown away. It’s the deepest beef flavor Chili we’ve ever had . We used Mexenes chili powder as you suggested. We added red kidney beans as we’re from the east coast. Very good recipe definitely a keeper.thanks
Sarah Penrod says
I'm so glad!! That's awesome Rick. 🙂 Hugs from Texas! - Sarah
Joy says
Making this Chili inOhio, we smoked a brisket over the weekend, now using up the leftovers. Cant wait to try it!
Sarah Penrod says
That's great! How did it turn out?!
Julie A Faust says
How about smoked brisket? Do you have a recipe for that?
Sarah Penrod says
People have substituted smoked brisket and begun the braising portion of the recipe with good success. My only question would be how much-cooked brisket you would substitute for the seared chunks. Guess I'll have to test that out this weekend. 🙂 - Sarah
Hannah says
Hi! Can I add some beans to this? I love bean chili but I am not sure if its going to be an insult to brisket chili. 🙂
Carol S. says
Wow, I'm just going to have to make this. Sounds so good. Can you imagine serving this at a Super Bowl party?
Craig Smith says
Made this twice. I do smoke the brisket and add towards the end. It is the best chili I have ever had. Family loves it.
Chris says
Hey, Craig.
Do you smoke the brisket to done, then dice and toss in the chili, or do you only partially smoke and dice and cook the rest of the way in the chili?
How'd it turn out?
Sarah Penrod says
I can't speak for Craig, but I would definitely finish the smoked meat fully and then combine the brisket chili ingredients and begin the braise.
Chris says
Thanks, Sarah!
I did do a 4 hour, low temp smoke so the meat was still undercooked. I then followed your recipe till completed.
This turned out very good and I received LOTS of compliments.
I think next time I would finish the meat on the smoker then braise, as you recommended. Next time, I will also cube some sweet potato and stir in prior to simmer.
Thank you for sharing the recipe!
Sam says
Tablespoons I am assuming right?
Shawn says
Can I smoke the brisket before hand that will also have a great crust and chop and use for this recipe?
Sarah Penrod says
Hey Shawn, I am leery about doing this! My friend Bryan at 407 barbecue does a delicious brisket chili using leftover brisket but it's a much different process. I think I just need to make an entirely different recipe for people who want to use brisket leftovers. If you need a great way to use leftover brisket until then try my Texas Twinkies or Brisket Queso!!! Happy Cooking!! 🙂 - Sarah
Marissa says
Hi Sarah, What La creuset pot did you use? The Dutch oven?
Can you send a link? 🙂
I can’t wait to try out this recipe 🙂
Thank you
Jerry says
So which chili powder is better of the two that you recommend in the recipe?
Sarah Penrod says
I love Mexene. They are both excellent though!
Tammy says
Can’t wait to try this...gonna make it in the crockpot...would you recommend 6-8 hrs on low?
Noel says
Can you use a crockpit???
Sarah Penrod says
Hi Noel!
Yes, you can but it will take longer. I recommend making the chili up the point where it braises for a long time. That's when you can add it to the crockpot and let it braise all day. Hope this helps!
- Sarah
Jennifer Suplita says
Made this today for a cook off tomorrow. I hope it all goes well.
Sarah Penrod says
Well how did it go?! - Sarah
Via says
Can i use instapot for this? If yes, how long do i have to cook it?
Sarah Penrod says
Yes, you can use the instapot. I am guessing you should check it after 2-3 hours.
Laurie says
Can I use instant coffee? And is it coffee grounds or liquid coffee?
Sarah Penrod says
You can use true instant coffee made into liquid, sure. Make sure it is instant coffee and not coffee grounds. Also, instant espresso is basically the same thing.
Kyle says
The way that this is written, how many gallons of chili does this make?
Sarah Penrod says
Less than 1 gallon, I would say 3 quarts if I had to guess. But it is very filling and almost solid braised beef in sauce, as authentic Texas chili usually is.
Michelle Neill says
This is truly the best chili I have ever made. The only change I made was to fresh Texas Chili powder from another blogger because I don't live in Texas and couldn't find it. But otherwise we follow the recipe to a tee. So so so good. Thank you for this fantastic chili!!
Sarah Penrod says
YAY! I am so happy, you made my day. 🙂 - Sarah
John says
Add 1st place at the St. Mary’s Episcopal Church 2019 Halloween Chili Cook Off to tour list. Thank you!
Sarah Penrod says
YAY JOHN! So excited for you!