Smoked Texas Brisket Chili Recipe

Savor the rich, smoky flavors of Texas with this irresistible brisket chili
recipe – a perfect blend of heat, texture, and BBQ goodness.

Servings: 12

Author:

Prep Time:
10 minutes

Cook Time:
1 hour, 15 minutes

BBQ

American

Instructions

1 Trim and cube the smoked brisket flat into small ¼” pieces.
2 In a large Dutch oven or stockpot, cook the bacon pieces until crispy. Remove
the bacon and set aside. Discard all but 1-2 tablespoons of bacon fat.
3 In the same pot, add the diced onion with a pinch of salt. Cook until the onions
are browned, scraping the bottom of the pan to release the brown bits.
4 Stir in the chili powder, cumin, paprika, thyme, chipotle chili powder. Cook for
two minutes. Add the minced garlic and cook for one more minute until fragrant.
5 Add the cubed smoked brisket back into the Dutch oven. Pour in the coffee and
beef broth. Stir well.
6 Open the can of whole tomatoes and hand-crush them into the pot. Add the tomato
juice. Stir in the roasted Hatch chiles.
7 Crumble the cooked bacon and add it to the pot along with the black beans (if
using). Place the lid on the pot and simmer over low-medium heat for one hour.
Season with salt and pepper to taste.
8 Serve the chili topped with freshly shredded sharp cheddar cheese, minced white
onion, and Frito chips. Optionally, add other toppings like cilantro or sour
cream.