Can I Use Frozen Brisket?

Yes, but make sure to thaw the brisket completely in the fridge before cubing and cooking. Trying to sear frozen meat will steam it instead — not ideal for this brisket chili recipe.

What If My Brisket Comes Out Too Tough?

If the meat feels tough or chewy, it hasn’t cooked long enough. Return it to a gentle simmer, cover, and check every 20–30 minutes until it softens.

Is This Recipe Safe for Pregnant Women?

Absolutely — as long as the meat is fully cooked and no unpasteurized dairy is added as a topper, this brisket chili recipe is safe and nourishing for pregnant women. Just watch the spice level if you're sensitive.

Brisket Chili Recipe: 5 Reasons It's the Best Main Dish

Name: Brisket Chili Recipe: 5 Reasons It's the Best Main Dish
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: American
Ingredients: 3 pounds beef brisket, trimmed and cut into 1-inch cubes; 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 2 teaspoons smoked paprika; 1 teaspoon cumin; ½ teaspoon garlic powder; ½ teaspoon onion powder; 3 tablespoons olive oil; 1 large yellow onion, diced; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 (28-ounce) can crushed tomatoes; 2 cups low-sodium beef broth; 2 (15-ounce) cans kidney beans, drained and rinsed; 1 (15-ounce) can black beans, drained and rinsed; 1 chipotle pepper in adobo, minced (optional, for heat); 1 teaspoon dried oregano

Brisket Chili Recipe: 5 Reasons It’s the Best Main Dish

Print Recipe

Melt-in-your-mouth brisket, browned and slow-simmered in a boldly seasoned tomato base with beans, chipotle, and warming spices, delivers unbeatable comfort and flavor in every bowl. Perfect for batch cooking, this chili is effortless, hugely satisfying, and even better as leftovers.

Author: Pearl
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Yield: 8 servings 1x
Category: Soups and stews
Cuisine: American

Ingredients

Scale

Meat Prep Essentials

3 pounds beef brisket, trimmed and cut into 1-inch cubes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Spice Rub

2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder

Pantry Staples

3 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
2 cups low-sodium beef broth
2 (15-ounce) cans kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 chipotle pepper in adobo, minced (optional, for heat)
1 teaspoon dried oregano

Instructions

Trim and cube brisket into 1-inch pieces, then season with salt and pepper.
Let the brisket sit at room temperature for 30 minutes.
Sear brisket in batches in olive oil over medium-high heat until browned.
Toss warm seared brisket in smoked paprika, cumin, chili powder, garlic powder, and onion powder. Set aside.
In the same pot, sauté the onion until it is golden brown, then add the garlic and cook for a brief moment.
Stir in tomato paste and spice mixture, and toast for about 1 minute.
Return brisket to the pot.
Add crushed tomatoes, beef broth, chipotle pepper (if using), and oregano.
Bring to a light boil, reduce heat, cover, and simmer on low for 2.5 to 3 hours.
After 2 hours, add the kidney and black beans; cook, uncovered, for an additional 30 minutes to thicken the sauce.
Check brisket for tenderness; simmer longer if necessary until it easily pulls apart with a fork.
Let chili rest 10–15 minutes before serving.

Notes

Brisket chili improves overnight as flavors deepen. Searing is essential for rich flavor. For less heat, omit chipotle. Substitute chuck roast or boneless short ribs if brisket is unavailable. Store leftovers refrigerated up to five days or freeze up to three months.

Keywords: brisket, chili, comfort food, slow-cooked, beef, beans

Find it online: https://pearlrecipes.com/brisket-chili-recipe-5-reasons-its-the-best-dish/