Brisket Chili Recipe

Ingredients

• 2 tablespoons chili powder (use your favorite blend (use 3 tbsp for extra flavor))
• 1 tablespoon cayenne (use paprika for milder)
• 1 tablespoon garlic powder
• 1 tablespoon ground black pepper
• 2 teaspoons Mexican oregano
• 2 teaspoons ground cumin
• Salt to taste
• 2 tablespoons vegetable oil
• 2.5 pounds boneless beef brisket (brisket flat preferred, cut into bite-sized pieces (about 1-inch cubes))
• Salt and pepper to taste
• 1 large onion (chopped)
• 2 jalapeno peppers (chopped (use serranos for hotter, or more to taste))
• 6 cloves garlic (chopped, or more to taste)
• 2 cups beef stock
• 2 15-ounce cans fire roasted tomatoes
• 2 15-ounce can pinto beans (drained (optional) - or use red kidney beans or other chili beans)
• 1 tablespoon Worcestershire sauce or to taste
• Hot sauce to taste
• Your favorite toppings for serving

Steps

1. 1

   Combine the spices in a small bowl and mix well. Set aside.

2. 2

   Heat the vegetable oil in a large pot or Dutch oven to medium-high heat. Season the brisket pieces with salt and pepper, then sear them 1-2 minutes per side to get a nice brown crust on them. Do this in batches, if needed. Remove the brisket and set on to a plate.

3. 3

   Add the onion and jalapeno peppers. Cook 5 minutes to soften.

4. 4

   Stir in the garlic and half of the chili spice mixture. Cook for 1 minute to let the spices bloom.

5. 5

   Add the beef stock and scrape up any browned bits from the bottom of the pan.

6. 6

   Add the reserved brisket, fire roasted tomatoes, chili beans, Worcestershire sauce, and hot sauce. Stir.

7. 7

   Bring to a boil, then reduce the heat, cover and simmer for 1.5 hours.

8. 8

   Stir in the remaining chili spice mix and simmer, uncovered, for 1 hour, or until the brisket is tender to your preference.

9. 9

   Serve into bowls and top with your favorite toppings.