Texas Beef Brisket Chili

Indulge in the bold, smoky flavors of Texas Beef Brisket Chili, an irresistible dish that redefines comfort food. This hearty recipe features tender, slow-simmered beef brisket infused with a rich medley of spices including chili powder, smoked paprika, cumin, and a hint of cayenne for just the right kick. Fire-roasted tomatoes, tomato paste, and beef broth create a robust base, while a touch of apple cider vinegar and a surprising addition of dark chocolate add depth and complexity. Perfect for cozy nights, this chili is simmered to perfection over four hours, ensuring melt-in-your-mouth brisket and thick, flavorful sauce. Garnish with fresh cilantro and a dollop of sour cream for the ultimate Texan-inspired meal that's guaranteed to impress. Perfect for game days, family gatherings, or simply satisfying your craving for hearty Southern fare!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 lbs Beef brisket
• 2 tbsp Olive oil
• 1 large Yellow onion, diced
• 4 Garlic cloves, minced
• 4 cups Beef broth
• 28 oz Fire-roasted diced tomatoes
• 3 tbsp Tomato paste
• 3 tbsp Chili powder
• 2 tsp Smoked paprika
• 2 tsp Ground cumin
• 1 tsp Ground oregano
• 0.5 tsp Cayenne pepper
• 2 tsp Kosher salt
• 1 tsp Black pepper
• 1 tbsp Apple cider vinegar
• 1 oz Dark chocolate, chopped
• 2 tbsp Fresh cilantro, chopped (optional, for garnish)
• 0 Sour cream (optional, for garnish)

Directions

Step 1

Trim excess fat from the brisket and cut it into 1-inch cubes. Pat the meat dry with paper towels.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the brisket pieces in batches until browned on all sides, about 4-5 minutes per batch. Transfer the browned meat to a plate and set aside.

Step 3

Reduce the heat to medium and add the diced onion to the pot. Sauté for 4-5 minutes, stirring occasionally, until softened.

Step 4

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Stir in the chili powder, smoked paprika, ground cumin, oregano, cayenne pepper, salt, and black pepper. Toast the spices for 1-2 minutes to release their aromas.

Step 6

Add the tomato paste to the pot and cook, stirring frequently, for 1 minute to deepen its flavor.

Step 7

Pour in the beef broth, fire-roasted diced tomatoes (with their juices), and apple cider vinegar. Stir to combine and scrape up any browned bits from the bottom of the pot.

Step 8

Return the brisket pieces to the pot along with any accumulated juices. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 3.5 to 4 hours, stirring occasionally, until the brisket is tender and the sauce has thickened.

Step 9

During the last 10 minutes of cooking, stir in the chopped dark chocolate until it melts and fully incorporates into the chili. Adjust the seasoning with additional salt and pepper, if needed.

Step 10

Serve the chili hot, garnished with fresh cilantro and a dollop of sour cream, if desired.

Nutrition Facts

Serving size	3472 grams (3472.0g)

Amount per serving	% Daily Value*
Calories	4115

Total Fat 209.60g	269%
Saturated Fat 77.00g	385%
Polyunsaturated Fat 9.10g
Cholesterol 1294mg	431%
Sodium 12187mg	530%
Total Carbohydrate 114.40g	42%
Dietary Fiber 31.50g	113%
Total Sugars 45.20g
Protein 426.00g	852%

Vitamin D 109IU	545%
Calcium 517mg	40%
Iron 59mg	327%
Potassium 6848mg	146%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 42.1%

Carbs: 11.3%