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!
Here is the recipe for the Texas Brisket Chili Recipe
If you make the recipe, post it to social media and tag Urban Cowgirl!
I’d love to see how it turns out! 🙂
Texas Brisket Chili Recipe
This authentic Texas chili recipe has won over 12 blue ribbon trophies at Chili Cookoffs throughout the country! This iconic brisket chili recipe was served at my Grandparent's cafes since the 1950s and now I want to share it with your family!
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.
Notes
This chili can be made in the Instapot! Follow all of the instructions up to the simmering. The chili at this point can be placed in the Instapot and cooked 1.5 hours. To further break up the meat I use an immersion blender to blend it into a rich and thick chili.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 1436Total Fat: 89gSaturated Fat: 35gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 496mgSodium: 858mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 138g
These nutritional values are an estimate only and provided as a courtesy. Different brands of ingredients may result in different calorie counts, and the software does not account for these differences. Consult with your dietician or doctor for precise nutritional values.
Jalapeno Poke in Wonton Cups
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!
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
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!
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!
That sounds amazing! Happy to hear how it went.
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!
We’re so happy you loved it Julie!
how do I double the batch having a nascar party and need to feed about 40 people
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
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.
Possible to use a stew meat instead of the brisket? Brisket is hard to come by these days here in SoCal.
Give it a try! It will likely be perfect!
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!!
Louie, I’m smoking a brisket to do chili too… How did yours turn out? Any tips? Thanks in advance.
Just made it for the family and they all gave five stars ratings. With love from Sweden.
This looks amazing, can’t wait to try it! Can I do this in the slow cooker??
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
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.
Sounds good! Let us know how it goes if you try it! 🙂
I have made this 3 times in the past month, I love it so much!! My absolute new fave!!!
We’re so happy to hear that Christina! 🙂 Sarah
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.
Sorry, I am just now getting to this! Halloween was a crazy week! How did it go for you? 🙂 Chef Sarah
Do you use ground or dried thyme?
I use dried thyme! 🙂
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!
I think that all chilis are better the next day. That’s common with all soups, stews, etc. Happy Cooking!
I made it the day before and reheated in a crockpot for the competition and I got 1st out of 10! Thanks so much!!
Yay! Another win!!!! Congratulations!
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.
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
I’m so glad!! That’s awesome Rick. 🙂 Hugs from Texas! – Sarah
Making this Chili inOhio, we smoked a brisket over the weekend, now using up the leftovers. Cant wait to try it!
That’s great! How did it turn out?!
How about smoked brisket? Do you have a recipe for that?
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
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. 🙂
Wow, I’m just going to have to make this. Sounds so good. Can you imagine serving this at a Super Bowl party?
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.
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?
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.
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!
Tablespoons I am assuming right?
Can I smoke the brisket before hand that will also have a great crust and chop and use for this recipe?
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
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
So which chili powder is better of the two that you recommend in the recipe?
I love Mexene. They are both excellent though!
Can’t wait to try this…gonna make it in the crockpot…would you recommend 6-8 hrs on low?
Can you use a crockpit???
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
Made this today for a cook off tomorrow. I hope it all goes well.
Well how did it go?! – Sarah
Can i use instapot for this? If yes, how long do i have to cook it?
Yes, you can use the instapot. I am guessing you should check it after 2-3 hours.
Can I use instant coffee? And is it coffee grounds or liquid coffee?
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.
The way that this is written, how many gallons of chili does this make?
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.
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!!
YAY! I am so happy, you made my day. 🙂 – Sarah
Add 1st place at the St. Mary’s Episcopal Church 2019 Halloween Chili Cook Off to tour list. Thank you!
YAY JOHN! So excited for you!