Easy Brisket Chili Recipe
A cozy brisket chili built from pantry staples and leftover brisket. Gentle simmering keeps beans tender and flavors rich—perfect for game day.
Servings: 8
Calories: 405kcal
Ingredients
- 1 Tablespoon olive oil
- 1 cup diced onion
- 1 pound chopped brisket around 3 cups
- 3 cups beef broth
- 1 14.5 ounce can black beans drained and rinsed
- 1 14.5 ounce can dark red kidney beans drained and rinsed
- 1 14.5 ounce can light red kidney beans drained and rinsed
- 1 14.5 ounce can pinto beans drained and rinsed
- 1 28 ounce can diced tomatoes with juices
- ¼ cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 2 teaspoons Kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Heat oil in a Dutch oven over medium heat. Sauté the diced onion for 4–5 minutes until softened.
- Add the chopped brisket and cook for 2 minutes, until warmed and some of the fat has rendered.
- Stir in the beef broth, rinsed beans, diced tomatoes with juices, chili powder, garlic powder, cumin, salt, and pepper.
- Bring to a gentle simmer. Partially cover and cook for about 2 hours, stirring occasionally, until the mixture has slightly thickened.
- Taste and adjust seasoning. For a thicker chili, simmer uncovered 10–15 minutes.
Notes
Storage & Reheating
- Fridge: 4–5 days in airtight containers.
- Freeze: Up to 3 months; thaw overnight.
- Reheat: Stovetop over medium-low with a splash of broth or water; stir occasionally.
Nutrition
Calories: 405kcal | Carbohydrates: 44g | Protein: 24g | Fat: 16g | Fiber: 8g | Sugar: 6g