Updated: May 10, 2026 | Originally Published: 2018
Some chili recipes are good. Some chili recipes are great. And then there are recipes that have been feeding Texas families since the 1950s, winning blue ribbons at cookoffs from Dallas to Denver — and now, from London to Crete to Australia. This is that recipe!
My grandmother served this brisket chili at her north Texas cafe and drive-in starting in the 1960s. It was the kind of food that made people pull over, sit down, and order a second bowl before they'd finished their first. I grew up eating it, never thinking twice about how special it was — until I posted a photo of it on Instagram one afternoon and my phone didn't stop buzzing for two days.
That was the moment I realized this chili needed to be shared with the world.
Since then, this Texas brisket chili recipe has collected over 450 five-star reviews, received over a million views on YouTube, and helped hundreds of readers win chili cookoffs on literally every continent — from small-town Texas throwdowns to formal competitions in the UK, Greece, and Australia. I get messages from all over the world from people who entered on a whim and walked away with first place. That never gets old, and I don't think it ever will.
This is an authentic Texas chili — which means no beans, no shortcuts, and no compromising on the meat. We're using a beef brisket flat, cooked low and slow until it melts into the richest, most deeply flavored bowl of chili you've ever had. And I'm going to walk you through every single step, with photos and a full video tutorial that has been watched by millions of home cooks just like you.
Let's make some chili.
Jump to:
- Ingredient Overview
- What Cut of Brisket is Best for Chili? (Flat vs. Point Explained)
- The Difference Between Chile Powder and Chili Powder
- Equipment
- Instructions
- Tips & Tricks
- Top Tip: The Sear is Where the Flavor is Born
- Variations
- How to Make This Chili in a Slow Cooker (Crockpot Method)
- Storage Tips
- Texas Brisket Chili Recipe
Watch the Full Video Tutorial
This recipe is one of the most-watched chili tutorials on YouTube. If you're a visual learner or just want to see the technique before you start, watch this first. Then use this post as your step-by-step written guide alongside it.
What Makes This Texas Brisket Chili Different From Every Other Chili Recipe
Before we get to the recipe itself, let's talk about what's actually in this pot — because every single ingredient here is doing a specific job, and understanding why makes you a better cook and a harder person to beat at a cookoff.
Ingredient Overview
- Beef brisket flat — dense, flavorful meat that is perfect for braising
- Bacon fat — widely used in competition cooking to build the base
- White onion — builds the aromatic foundation, slowly melts into the chili
- Fresh garlic — added at two stages for layered depth
- Mexene or Gebhardt's chili powder — iconic and authentic Texas flavor
- Cumin — earthy warmth that bridges the beef and the chili powder
- Mexican Oregano — an herbal note, keeps the chili from being one-dimensional
- Beef broth — use a good quality broth; this is your liquid base
- Black coffee — adds acidity, enhances other flavors
- Canned Whole Tomatoes— perfect whisps of tomato to break up the richness
- Hot Pepper Sauce— a pop of brightness for customizing heat
What Cut of Brisket is Best for Chili? (Flat vs. Point Explained)
A whole packer brisket has two distinct muscles — the flat and the point. The flat is the leaner, wider section of the brisket that most people picture when they think of sliced BBQ brisket. The point is the fattier, thicker end that sits on top — the one that gets turned into chopped brisket sandwiches.
For chili, you want the flat. It's a dense, tight-grained muscle with just enough marbling to braise beautifully — without dumping a ton of excess grease into your pot. That density is actually an asset in chili. The flat breaks down slowly during the long simmer, releasing deep, beefy collagen into the broth. This collagen is what cooks refer to as 'mouthfeel'.
It's also just the right size. One flat gives you the perfect amount of brisket for a pot of chili without any waste or fuss.
Want to double the recipe? Use a whole packer brisket — both the flat and the point together. Do not buy two flats. It's more trouble than it's worth and a whole brisket is easier to find and handle. I recommend trimming as much fat from the point as possible before you begin searing the cubes, so that you won't have to skim off a bunch of grease from the final pot of chili. This brisket trimming guide will help you figure out what to trim.
Am I against using the point? Not at all. If the point is what you have, use it — this chili will still be incredible. But if you've ever spotted a brisket flat at your grocery store and wondered what to do with it, this is the recipe it was born for. Flats braise down into absolutely outstanding chili, and that's the honest truth.
Can you use leftover smoked brisket? Absolutely — and honestly, it makes an incredible chili. Jump to the smoked brisket variation section below for exactly how to adjust the recipe.
The Difference Between Chile Powder and Chili Powder
Here's something that trips up even experienced cooks: chile powder and Texas chili powder are not the same thing.
Chile powder — spelled with an "e" — is simply powdered dried red chile peppers. New Mexico chile powder, ancho chile powder, guajillo chile powder — these are all single-ingredient spices made from one variety of dried chile. Pure, straightforward, and useful in their own right.
Texas chili powder is something else entirely. It's a proprietary spice blend — a carefully guarded combination of various red chile powders, cumin, black pepper, and other ingredients that each brand keeps close to the chest. It's not just heat. It's a complete flavor profile in one jar, and it's the foundation that authentic Texas chili is built on.
What Texas Chili Powders Are Best?
Mexene and Gebhardt's are the two historic Texas chili powders — both have been around since the early 1900s and both are deeply woven into the DNA of authentic, Texas chili. They have a warmer, earthier, more complex flavor than anything you'll find in a generic spice aisle blend.
My grandmother used Mexene. I use Gebhardt's. If you can find either, use it.
If you can't find either locally, look online — both are widely available — or use a combination of ancho chili powder, a little cumin, garlic powder, and black pepper to approximate that deep, earthy flavor profile.
Why Bacon Fat is Non-Negotiable in Authentic Texas Chili
This is not the place to substitute olive oil or cooking spray. Bacon fat is part of the flavor architecture of this recipe — it's what you sear the brisket in, and those browned bits that stick to the bottom of the pot after the sear are pure gold. They get deglazed into the chili base and the bacon flavor becomes a part of the aroma of the pot.
Keep a jar of bacon fat in your fridge. It lasts for months and makes everything better. This is Texas cooking 101...start your chilis and gumbos with bacon fat.
The Ingredient You'd Never Guess: Black Coffee
Yes, really. And no, your chili won't taste like coffee.
A splash of strong black coffee added during the simmer does something remarkable — it deepens the color, adds acidity which further adds dimension to the flavor, and wakes up the other ingredients.
Use leftover morning coffee or a shot of espresso. Just make sure it's black — no cream, no sugar. If you hate coffee, it can be replaced with broth, but you won't taste it in the final pot, you'll only taste what it does to the other ingredients.
Equipment
The Right Pot for Texas Chili (This Matters More Than You Think)
What you need is a 8-quart heavy-bottomed stockpot with a lid that can do two things beautifully: sear meat at high heat without hot spots or burning the fond, and maintain a low, even simmer for hours without scorching.
Here's what I personally use and what I recommend:
All-Clad Copper Core — This is my pot of choice for this recipe. The copper core distributes heat so evenly that you get a perfect, consistent sear across the entire bottom of the pan without any hot spots. It's an investment, but if you cook seriously it will last you a lifetime.
Vintage Magnalite — If you have Louisiana roots or grew up in a Southern kitchen, you already know about Magnalite. These heavy aluminum roasters and pots are legendary for a reason — they heat evenly, hold temperature beautifully, and are absolutely ideal for long braises and simmers like gumbo and chili. A Magnalite pot with a lid is a fantastic choice here and will make your Cajun grandma proud. These are only available now on eBay.
(Links are affiliate links to products we think are helpful and we may receive a small commission, at no cost to you, if purchased.)
What to look for if you're buying new: Any heavy-bottomed stainless steel or aluminum-core pot with a tight-fitting lid will work. You want something with enough weight to hold and distribute heat evenly, a wide enough base to sear the brisket in batches without crowding, and a lid that traps steam during the simmer.
What to avoid: Thin stainless pots, non-stick pans, and yes — enameled cast iron because it will burn the fond over the course of searing all these cubes of meat. A regular cast iron Dutch Oven is okay.
Instructions
Here is a step-by-step guide for the visually minded.
- Step 1: Breakdown the brisket by separating the point from flat. (Or purchase a brisket flat by itself).
- Step 2: Slice the brisket flat into manageable pieces and then cube into 1/2 inch squares. Season on all sides.
- Step 3: The brisket cubes need space to brown well in the bacon fat, so work in batches.
- Step 4: After all the cubes have been seared and developed a nice crust reserve and start the base.
- Step 5: Cook the onion, garlic and seasonings to bloom the spices.
- Step 6: Place the whole tomatoes in a bowl and crush them by hand.
- Step 7: Add in the beef stock, bacon crumbles, coffee, and the canned whole tomatoes we crushed by hand.
- Step 8: Braise for 4 hours, or until all of the meat cubes fall apart easily.
Tips & Tricks
An ice cold brisket is easier to trim and cube then a room temperature brisket!
Top Tip: The Sear is Where the Flavor is Born
Here's what nobody tells you about searing brisket for chili: the meat itself is almost secondary. The brown crust created when searing the brisket cubes will melt into your pot of chili, flavoring the whole batch with rich, meaty goodness.
What you are also doing when you sear is building the fond — that dark, caramelized crust of seasoned beef drippings that coats the bottom of your pot after every batch. That fond and the sear is the most concentrated, deeply flavored thing in this entire recipe, and it hasn't even made it into the chili yet.
This is why seasoning your brisket cubes generously with salt, garlic powder, onion powder, and black pepper before they ever hit the pot is non-negotiable. You are not just seasoning the meat — you are seasoning the fond that will flavor your entire pot of chili. Every grain of salt, every crack of pepper, every bit of spice that hits those cubes ends up in that fond, and that fond ends up in every single bowl.
Don't rush it or crowd the pan. The golden brown crust is the whole point.
Variations
Can You Use Leftover Smoked Brisket in This Chili?
This might be the best-kept secret in this entire post: leftover smoked brisket makes an absolutely extraordinary leftover brisket chili.
If you've smoked a brisket and have leftovers — or if you live near a great BBQ joint and want to grab a pound of sliced brisket to cube up — this recipe is where that meat was always meant to end up. The smoke flavor weaves itself into the chili broth in a way that is unforgettable!
Here's how to adjust the recipe when using pre-smoked brisket:
- Skip the searing step — your brisket already has a bark and smoke flavor that you don't want to cook off. Instead, render a little bacon fat in the pot and go straight to your onions.
- Reduce your simmer time — since the meat is already fully cooked, you only need about 2 hours for everything to meld together. Going longer won't hurt it, but it isn't necessary.
- Watch your salt — smoked brisket is already seasoned, often aggressively. Taste before adding any additional salt and adjust from there.
- Add a splash of beef broth if needed — smoked brisket is drier than raw braised brisket, so you may need a little extra liquid to get the consistency right.
The result is a chili with a depth of smoky, beefy flavor that you simply cannot manufacture from scratch. If you have access to great smoked brisket, use it.
How to Make This Chili in a Slow Cooker (Crockpot Method)
Yes, you can make this in a slow cooker — but with one condition that I am not willing to negotiate on: you still need to sear the brisket first.
I know. I know. The whole appeal of a slow cooker is throwing everything in and walking away. But skipping the sear on this recipe produces a flat, grey, one-dimensional chili that doesn't hold a candle to what this recipe is capable of. Take the twenty minutes to sear your brisket and bloom your spices in a skillet first. Then transfer everything to the slow cooker. Your future self will thank you.
Slow cooker instructions:
- Sear your brisket cubes in bacon fat in a heavy skillet in batches, exactly as described above. Transfer to the slow cooker.
- In the same skillet, cook your onion and garlic until softened, bloom your spices, then deglaze with the beef broth to lift the fond. Pour everything into the slow cooker.
- Add remaining broth, black coffee, tomatoes, etc.
- Cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Taste for seasoning just before serving.
The low and slow setting is always preferable here — brisket responds to gentle, extended heat and the longer cook produces a noticeably more tender result.
Storage Tips
How Long Does Texas Brisket Chili Last?
Good news — this chili gets better with time. The flavors continue to meld and deepen overnight, and most people who make this recipe will tell you that day two is even better than day one. Make a big pot. Plan for leftovers. You will not regret it, and the frito pies and chili dogs will be legendary.
In the Refrigerator
Allow the chili to cool completely before storing — never put a hot pot directly into the refrigerator. Transfer to an airtight container and refrigerate for up to 4 days.
When reheating, add a small splash of beef broth if needed to loosen it up — the chili will thicken considerably as it sits and the brisket absorbs more of the liquid overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally.
In the Freezer
Texas brisket chili is one of the best things you can have in your freezer and it freezes beautifully. Here's how to do it right:
- Cool completely before freezing
- Freeze in individual or double portions in zip-lock freezer bags laid flat — they stack efficiently and thaw faster than bulky containers
- Label with the date — chili keeps in the freezer for up to 3 months at peak quality
- Thaw overnight in the refrigerator, never on the counter
- Reheat slowly on the stovetop with a splash of beef broth to bring it back to the perfect consistency
The Day Two Rule
If you have the willpower to wait — and I won't pretend it's easy — this chili is always best the next day. This happens when flavors and aromas bloom and marry overnight. If you're making this for a cookoff, make it the day before, refrigerate it overnight, and reheat it the morning of. That is your secret weapon and I'm giving it to you for free.
A Note on Reheating for a Crowd
If you're reheating a large batch for a party or cookoff, the stovetop is always preferable — but a slow cooker on the WARM or LOW setting is a fantastic hands-off option for keeping a big pot ready to serve over several hours. Just give it a stir every 30 minutes and add a splash of broth if it starts to thicken too much.
Have questions? Need help? Have an addition or a suggestion to a recipe? Drop me a comment below!
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Texas Brisket Chili Recipe
Ingredients
- 4 slices thick cut bacon
- 3-4 lb. beef brisket flat trimmed
Spices For Browning Meat
- 1/4 cup oil
- Kosher salt
- Black Pepper
- Onion Powder
- Garlic Powder
Building The Chili
- 2 c. white onion, 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
Traditional Garnishes (optional)
- 1 cup sharp cheddar cheese grated
- 1/4 cup finely diced white onion
- 1 bag Fritos corn chips
- 1/4 cup pickled jalapenos
- 1 tbsp Tabasco, or favorite hot pepper sauces
Instructions
Trimming and Seasoning The Brisket Flat
- For the 3-4 pound brisket flat, trim off any excess fat. If you bought a whole brisket in order to have a brisket flat, reserve the brisket point for another meal. (See my suggestions for excess brisket in the notes section.)Cube the brisket flat into 1/4-1/2 inch cubes. Season the cubes liberally with kosher salt, black pepper, onion powder, and garlic powder on all sides.
Cooking The Bacon
- In a large heavy-bottomed stockpot, cook 4 pieces of bacon until crispy. Remove from pan and set aside until later. We will use the bacon grease to sear the brisket cubes.
Browning the Brisket Cubes
- Increase the heat to medium-high. In the bacon fat, brown the seasoned 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.
- As needed during the searing process, continue seasoning with salt, pepper, and onion powder and garlic powder, to develop a nice crust on the cubes.
- 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.
Making The Chili Base
- In the same pot you've been working in, 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 lightly brown the onion. Reduce the heat if necessary to cook the onion down and slightly caramelize it.
- Add in all of the spices. Cook 2 minutes.
- Add in the garlic (which should be pressed through a garlic press, but finely dicing is also fine) 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 canned tomatoes and pour them into a large bowl. Using your hands (gloves are handy here) break them up into whisps of tomato. Pour all the tomato chunks and juice into the chili pot. Stir in well.
- Crumble in the cooked bacon reserved from the first step. 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. (This is the time to transfer to a slow cooker if you wish.)
- Serve bowls of chili topped with freshly shredded sharp cheddar cheese, freshly minced white onion, pickled jalapeno and Fritos corn chips. Finish off with tabasco pepper sauce if desired.
Kiplan says
I really liked the seasoning in this Texas Brisket Chili recipe. The instructions are so easy to follow!
Doris says
I won 2nd place at our small campground chili cook off. I did use chuck roast due to brisket price and cooked it for probably 6-8 hours all together.
Diane Watson says
How many servings is this? Is it enough for 10 adults?
Sarah Penrod says
Maybe, if you were serving it with fixins like cheese, cornbread and a salad. I feel like people eat several servings with this one.
Robert says
Would give this 10 stars if possible.
Plano Mom says
This is the best chili I have ever had. A friend made it using smoked brisket from a BBQ house but everything else the same. I plan to make it for my chili cook-off in February.
Edward Morfiris says
Looks great. Do you think if i smoke the brisket and then put it all in a crock pot for about a day on low it will come out better? Maybe add an other type of meat?
Sarah Penrod says
I have heard that works great!
Sarah Penrod says
Yay! Enjoy 🙂
Ken Thomas says
Made Urban CowGirl chili for the frist time this past Saturday 11/15/25, for a community Chilli cook off, we had 20 cooks and around 100 samplers..
I didn't change anything, followed the recipe ( including the expensive brisket) well worth it..
I took Frist Place... what a great Night..
Thanks for sharing your family's recipe..
Ken
South Carolina.
Melanie says
Best ecer
Timothy French says
HI All,
We attended a Brinkley RV Rally in Maine over the weekend and there was a Chili contest with 20 other entries and I WON!! They ate ever ounce of the chili in the crook pot. Winning prize was a New Solo Stove for camping. Pretty cool deal.
Thanks,
Tim
Kelsie says
I’ve made this chili several times and it’s always just perfect! I sub soy sauce for salt and I add two HEAPING spoonfuls of gochujang paste and it adds such a savory and smoky heat!
Jim Morton says
I just won a chili cookoff with this recipe! It's amazing! I tweaked it a bit by smoking the brisket to an internal temp of 140 deg F before cubing and searing. It definitely adds a smokier flavor.
Patricia says
This is a show stopper. I tweak it ever so slightly just so I can feel like I put my own spin on it. It always gets rave reviews. Thanks so much. Gonna enter it the county fair.
Rho says
Delicious and a first-place winner!!! Will definitely make it again.
Sarah Penrod says
Excited for you! Way to go!
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!!!
Jared says
So I'm making this the day before a neighborhood competition. What's the best way to reheat back to temp, stove top? Pellet smoker?
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.
Chris R says
I have made this recipe using Truth (Houston), pit room, and Franklin’s brisket in competition on different years. Won the people’s choice the year I used Pit Room, and the judged competition yesterday with Franklin’s brisket. The smoked brisket is great because some pieces stay together as chunks and others fall apart so you get a good variety of consistency.
A great recipe.
Sharyn says
Would you ever substitute pork shoulder for brisket?
Tony says
The price tag on that brisket makes me want to cry 😢 Memory Lane.
Great recipe! My family loved it!
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!
Tommy says
Going to make this this weekend. Will this make enough to fill a crockpot when complete?
Sarah Penrod says
Yes, it will!
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 🙂
Rayorshelia@ says
My husband is soon excited. Church is having a chili cook off on the 12 this month. He's 80 years old together we can do this. Our pastor is born and raised Texas man. I don't know who will be judging. This morning he was looking at thrift shop for a pot but no luck. New it is.his brisket is too small he's gone to buy another.indiana doesn't have chill power we need but he found one.carrroll Shelby bowl of red.
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!
Heather MacFadyen says
How many people does this amount serve? I’ll have 8 adults maybe a kid or two who will try. Didn’t know if I should double the recipe. Thank you!
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.
Catherine says
I just paid $60
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!
Diane Watson says
How many servings is this?
Sarah Penrod says
I would say it serves 6 adults "big bowl" servings, but it can be less if you have big eaters.