Smoked Brisket Chili


Using smoked brisket adds an extra layer of flavor to this traditional Texas chili.

Smoked Brisket Chili
Serves: 3 quarts
  • 1 tablespoon vegetable oil
  • 2 cups chopped onion 4 cups beef broth
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • 2 (15-ounce) cans mild chili-style black beans, drained
  • 1 (28-ounce) can chunky-style crushed tomatoes
  • 3 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1½ teaspoons kosher salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 pound smoked beef brisket, cut into ¾-inch pieces
  • Queso fresco and sliced jalapeño, to serve
  1. In a large cast-iron Dutch oven, heat oil over medium-high heat. Reduce heat to medium. Add onion; cook until lightly browned, about 5 minutes. Add broth, beans, tomatoes, tomato paste, chili powder, cumin, salt, garlic powder, and pepper; bring to a low boil. Reduce heat to medium-low; simmer for 20 minutes, stirring occasionally.
  2. Add brisket; cook until heated through, about 20 minutes. Serve with queso fresco and jalapeño.