Slow-Cooked Brisket Chili Recipe – Rich, Hearty, and Perfect for Cozy Dinners

If you are craving a bowl of something truly comforting, this slow-cooked brisket chili is exactly what you want simmering on your stove. Tender cubes of beef brisket slowly cook in a rich tomato and beef broth with beans and warm spices, creating a chili that feels cozy, hearty, and deeply satisfying. You can expect big flavor, a wonderfully meaty texture, and a pot of chili that tastes even better than it smells.

This recipe walks you through every step in a friendly, relaxed way, so you can cook with confidence. Whether you are planning a casual weeknight dinner or feeding a hungry crowd on game day, this brisket chili will quickly become one of those recipes you reach for again and again.

What Makes This Brisket Chili So Irresistible

This brisket chili stands out because it focuses on slow cooking and simple, reliable ingredients that bring maximum flavor with minimal fuss. Instead of ground beef, we use beef brisket cut into small cubes. As it simmers gently in crushed tomatoes and beef broth, the brisket becomes incredibly tender, almost melting into the chili while still giving you satisfying bites of beef.

The combination of chili powder, ground cumin, smoked paprika, dried oregano, and a touch of crushed red pepper flakes creates a warm, layered flavor that feels comforting rather than overpowering. Kidney beans and black beans add heartiness and fiber, while a little brown sugar gently balances the acidity of the tomatoes. The result is a bowl of chili that is rich, balanced, and full of character.

What You Will Need: Ingredients for This Brisket Chili

Here is exactly what goes into this brisket chili, along with how each ingredient helps build flavor and texture.

• Beef brisket, trimmed and cut into 1-inch cubes (2 lb) – The star of the dish, brisket becomes incredibly tender and flavorful when simmered slowly, giving the chili a hearty, meaty bite.
• Olive oil (2 tbsp) – Used for searing the brisket and softening the vegetables, it helps develop rich, browned flavors at the base of the chili.
• Yellow onion, diced (1 large) – Provides a savory, slightly sweet foundation that supports all the spices and ties the flavors together.
• Red bell pepper, diced (1 large) – Adds gentle sweetness, color, and a bit of texture to the finished chili.
• Garlic, minced (4 cloves) – Brings a warm, aromatic depth that complements the spices and beef.
• Chili powder (2 tbsp) – The primary spice blend that gives the chili its classic flavor and gentle heat.
• Ground cumin (2 tsp) – Adds earthy, slightly nutty notes that make the chili taste fuller and more complex.
• Smoked paprika (1 tsp) – Introduces a subtle smokiness that mimics slow-smoked meat, enhancing the overall depth of the dish.
• Dried oregano (0.5 tsp) – Contributes a delicate herbal note that lifts the richness of the chili.
• Kosher salt (1 tsp, plus more to taste) – Essential for bringing out all the flavors; you will adjust it at the end to taste.
• Black pepper (0.5 tsp) – Adds gentle warmth and balances the other spices.
• Tomato paste (2 tbsp) – Deepens the tomato flavor and helps thicken the chili slightly.
• Crushed tomatoes (1 can, 28 oz) – Forms the rich, tomato-based sauce that the brisket and beans simmer in.
• Beef broth (2 cups) – Provides savory depth and enough liquid to slowly tenderize the brisket.
• Kidney beans, drained and rinsed (1 can, 15 oz) – Add hearty texture and help make the chili more filling.
• Black beans, drained and rinsed (1 can, 15 oz) – Offer a slightly different texture and flavor, contributing to the chili's satisfying bite.
• Brown sugar (1 tsp) – Gently balances the acidity of the tomatoes and rounds out the flavors.
• Crushed red pepper flakes (0.25 tsp, optional) – Provides an extra hint of heat for those who enjoy a touch more spice.

How to Make Brisket Chili: A Step-by-Step Walkthrough

Follow these steps and take your time with the simmering. The longer, gentle cooking is what transforms the brisket into something truly special.

1. Season the brisket cubes. Pat the beef brisket cubes dry with paper towels so they brown more easily. Sprinkle them lightly with a pinch of the kosher salt and black pepper. This early seasoning begins building flavor right from the start.
2. Heat the pot and start searing. Place a large, heavy-bottomed pot or Dutch oven over medium-high heat and add 1 tablespoon of olive oil. Give the oil a moment to heat until it shimmers.
3. Sear the first batch of brisket. Add about half of the brisket cubes in a single layer, leaving a bit of space between pieces so they brown instead of steam. Let them cook undisturbed for a few minutes, then turn to brown on at least two sides, about 4–5 minutes total. Transfer the browned brisket to a plate.
4. Sear the remaining brisket. Add the remaining 1 tablespoon of olive oil to the pot and repeat the process with the rest of the brisket cubes. Once browned, transfer them to the same plate. Do not worry if there are browned bits on the bottom of the pot; those will add flavor to the chili.
5. Soften the onion. Reduce the heat to medium and add the diced yellow onion to the pot. Cook, stirring occasionally, until the onion softens and turns translucent, about 4–5 minutes. If the pot looks too dry, you can add a small splash of beef broth to help loosen the browned bits.
6. Add the red bell pepper. Stir in the diced red bell pepper and cook for another 3–4 minutes, until it begins to soften but still holds some texture. This layer of vegetables will form a flavorful base for the chili.
7. Stir in the garlic. Add the minced garlic and cook for 30 seconds to 1 minute, stirring constantly. You want the garlic to become fragrant without browning, as burned garlic can taste bitter.
8. Toast the spices. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, the remaining kosher salt, black pepper, and the crushed red pepper flakes if you are using them. Stir well to coat the onions and peppers. Let the spices toast for about 1 minute, stirring frequently, to bring out their full aroma.
9. Cook the tomato paste. Add the tomato paste and stir it into the vegetables and spices. Cook for 1–2 minutes, allowing it to darken slightly. This step concentrates the tomato flavor and adds richness to the chili.
10. Deglaze with crushed tomatoes and broth. Pour in the crushed tomatoes and beef broth, stirring to combine. Use your spoon to scrape up any browned bits from the bottom of the pot; these will dissolve into the liquid and add even more flavor.
11. Return the brisket to the pot. Carefully add the seared brisket cubes and any juices that have collected on the plate back into the pot. Stir to nestle the brisket into the tomato and broth mixture so it is evenly distributed.
12. Add the beans and brown sugar. Stir in the kidney beans, black beans, and brown sugar until they are well combined with the brisket and sauce. The beans will help thicken the chili slightly as it simmers.
13. Bring to a simmer. Increase the heat just enough to bring the mixture to a gentle boil, then immediately reduce the heat to low. You want a quiet, steady simmer with only occasional bubbles breaking the surface.
14. Slow-simmer the chili. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let the brisket chili simmer for about 2.5 to 3 hours, stirring occasionally to prevent sticking. Over time, the brisket will become very tender and the flavors will meld together beautifully.
15. Check for tenderness and adjust seasoning. After about 2.5 hours, check a piece of brisket with a fork. It should be very tender and easy to break apart. When the brisket reaches this stage, taste the chili and adjust with more salt or black pepper if needed.
16. Thicken if desired. If you prefer a thicker chili, remove the lid and let it simmer uncovered for an additional 10–15 minutes, stirring occasionally, until it reaches the consistency you like.
17. Rest and serve. Turn off the heat and let the brisket chili rest for about 10 minutes. This brief resting time helps the flavors settle and makes the chili even more enjoyable when you serve it.

Cooking Time, Prep, and When Your Chili Is Ready

This brisket chili is simple to put together, but it does reward patience. Here is how the timing breaks down so you can plan your meal comfortably:

• Prep time: About 25 minutes to trim and cube the brisket, chop the onion and red bell pepper, mince the garlic, and measure out the spices.
• Searing and sautéing: Around 20–25 minutes to brown the brisket and soften the vegetables while building the flavorful base.
• Simmering time: Approximately 2.5 to 3 hours on low heat, covered with the lid slightly ajar, until the brisket is very tender.
• Optional thickening: 10–15 minutes uncovered if you want a thicker chili.
• Resting time: About 10 minutes off the heat before serving.

You will know your brisket chili is ready when the brisket cubes are fork-tender and the sauce has thickened into a rich, hearty consistency that coats the beans and meat. The chili should smell deeply savory and inviting, with a gentle hint of spice from the chili powder and smoked paprika.

If you are cooking for guests, you can easily keep the chili warm on the lowest heat setting once it is done, stirring occasionally. The flavors will continue to deepen as it sits, making it a very forgiving and flexible dish for entertaining.

A Quick Nutritional Overview

The following values are approximate and based on one serving when the recipe is divided into six portions. Exact numbers can vary depending on the specific brands of ingredients you use.

• Calories: about 520 kcal per serving
• Protein: around 40 g – largely from the beef brisket and beans, helping make this chili very satisfying.
• Carbohydrates: about 34 g – coming mostly from the beans, crushed tomatoes, and a small amount of brown sugar.
• Fat: roughly 23 g – including both the natural fat from the brisket and the olive oil used for searing.
• Saturated fat: around 7 g – primarily from the beef brisket.
• Sodium: approximately 780 mg – this will vary depending on your broth and how much additional salt you add.
• Fiber: about 9 g – thanks to the kidney beans and black beans, which also contribute to the chili’s hearty texture.
• Sugar: around 9 g – from the tomatoes, red bell pepper, and small amount of brown sugar.

This brisket chili is a robust, protein-rich meal that feels indulgent yet still offers a good amount of fiber and balanced macronutrients. Pairing it with a simple side salad or a light vegetable dish can round out the meal nicely.

Common Questions About Brisket Chili

Can I make this brisket chili in advance?

Yes, this brisket chili is an excellent make-ahead dish. In fact, the flavors often deepen and improve after a night in the refrigerator. Let the chili cool, then refrigerate it in an airtight container. When you are ready to serve, gently reheat it on the stove over low to medium-low heat, stirring occasionally until warmed through.

How can I adjust the spice level?

If you prefer a milder chili, you can simply leave out the crushed red pepper flakes and keep the chili powder as written. For a bit more heat, you can increase the crushed red pepper flakes slightly. Adjusting the spice level is easy, so feel free to tailor it to your own taste or the preferences of your guests.

Can I freeze leftover brisket chili?

Yes, this brisket chili freezes well. Allow it to cool completely, then transfer it to freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to a few months. When you are ready to enjoy it, thaw the chili in the refrigerator overnight and reheat gently on the stove, stirring occasionally.

Wrapping Up: Enjoying Your Brisket Chili

There is something very comforting about a pot of slow-simmered brisket chili on the stove. From the moment you start searing the brisket and softening the onions to the final, fragrant simmer, you are building a meal that invites people to gather, relax, and enjoy a warm bowl together.

This recipe is meant to be approachable and reassuring, even if you do not cook with brisket often. With a little patience and these clear steps, you will end up with a rich, deeply flavored chili that feels special enough for guests yet simple enough for a cozy family dinner. Whether you are serving it for a laid-back weekend meal or saving portions for busy weeknights, this brisket chili is a recipe you can return to whenever you want something hearty, comforting, and full of flavor.

Take your time, enjoy the process, and savor every spoonful. Cooking like this has a way of slowing life down for a moment and bringing people together around the table, one warm bowl at a time.

Slow-Cooked Brisket Chili

A rich, smoky, and deeply comforting brisket chili made with tender beef brisket, tomatoes, beans, and warm spices, simmered low and slow for incredible flavor.

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Prep Time 25 minutes mins

Cook Time 3 hours hrs

Servings 6

Calories 520 kcal

Ingredients

  

• 2 lb beef brisket, trimmed and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 large red bell pepper, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• 0.5 tsp black pepper
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 2 cups beef broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp brown sugar
• 0.25 tsp crushed red pepper flakes (optional, for heat)

Instructions

 

• Pat the beef brisket cubes dry with paper towels and season them lightly with a pinch of the kosher salt and black pepper.
• Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
• Add half of the brisket cubes in a single layer and sear until browned on at least two sides, about 4–5 minutes per batch. Transfer the browned brisket to a plate.
• Add the remaining 1 tablespoon of olive oil to the pot and repeat the searing process with the remaining brisket cubes. Transfer all browned brisket to the plate and set aside.
• Reduce the heat to medium and add the diced yellow onion to the same pot. Cook, stirring occasionally, until the onion softens and becomes translucent, about 4–5 minutes.
• Stir in the diced red bell pepper and cook for another 3–4 minutes until slightly tender.
• Add the minced garlic and cook for 30 seconds to 1 minute, stirring constantly, until fragrant but not browned.
• Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, remaining kosher salt, black pepper, and crushed red pepper flakes if using. Stir well to coat the vegetables in the spices and toast them for about 1 minute.
• Add the tomato paste to the pot and cook, stirring, for 1–2 minutes to deepen its flavor and slightly caramelize it.
• Pour in the crushed tomatoes and beef broth, stirring to combine and scraping up any browned bits from the bottom of the pot.
• Return the seared brisket cubes and any accumulated juices from the plate back into the pot, stirring them into the tomato and broth mixture.
• Stir in the kidney beans, black beans, and brown sugar until everything is evenly distributed.
• Bring the chili to a gentle boil over medium-high heat, then reduce the heat to low to maintain a steady simmer.
• Cover the pot with a lid, leaving it slightly ajar, and simmer the brisket chili for about 2.5 to 3 hours, stirring occasionally, until the brisket is very tender and the flavors are well developed.
• Once the brisket is fork-tender, taste the chili and adjust seasoning with additional salt or black pepper if desired.
• If you prefer a slightly thicker chili, remove the lid and simmer uncovered for an additional 10–15 minutes, stirring occasionally, until it reaches your desired consistency.
• Turn off the heat and let the brisket chili rest for about 10 minutes to settle before serving.