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6 May, 2014

Brisket Chilli

Posted in : All, Dinner, Lunch on by : hdcook


Well yesterday was Cinco De Mayo~another excuse for the Red-Blooded Americans to drink and get wasted and for the Mexcan’s to Celebrate their the day of the dead with eating Some tasty Mexican foods. I would have celebrated Cinco  De Mayo but~on a previous week I had made carnitas and we had it for 3 days~now making a big batch of carnitas and eating if for 3 days~you can say I was burnt out on Mexican food so I celebrated Cinco De Mayo  with a bit of Texas flair~as you can you can say with Chilli~now I have this bone to pick with cooks who make chilli with beans~because original chilli dont have beans~but I quickly got over it because I have my own recipe with chilli~with no beans~ORIGINAL WAY~but this chilli recipe I decide to add beans for my hubby~I mean he would have loved it either way with or without chilli but~I always have to make something different so~a chilli recipe with beans, its delicious~a bit spicy and meaty with red kidney beans~red bell peppers and dice tomatoes~full of bold spices that a true chilli lovers with just die eating with tortilla chips, sour cream, shredded cheddar cheese or tomatoes~hey even your favorite guacamole~hey the toppings for chilli are endless~using tender Brisket when its slowly cooks~it just falls apart and tender to the mouth~you will have seconds~even thirds for this  chilli.


Take in the deliciousness of my Brisket chilli~is hearty and good.


Brisket Chilli

Prep Time: 20 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 50 minutes

Yield: 4-6


  • 3 Pounds beef brisket trim of some fat, dice to 1 inch cubes
  • 3 Tablespoon olive oil plus more for browning
  • 1 Cup dice yellow onion
  • 3 Garlic cloves finely dice
  • 1 Heaping Tablespoon chili powder
  • 1 Teaspoon red pepper flakes
  • 1 Teaspoon cayenne pepper
  • 1 Tablespoon ground cumin
  • 1 Red or green bell pepper seeded and diced
  • 1 Bay Leaf
  • 5 large fresh tomatoes chopped with juices
  • 3/4 Cup strong coffee
  • Juice of 1 orange and zest of 1 orange(optional)
  • 1 15 oz Red Kidney Beans~Drained
  • Handful of Chopped cilantro
  • 1 Teaspoon kosher salt and pepper


  1. Pat try brisket and cut to 1 inch cubes, heat up large dutch oven with 3 tablespoons of olive oil and brown brisket in all sides in batches,add more oil as needed, set aside on a large bowl . Saute the onion and garlic till limp translucent but not brown, add chili powder, pepper flakes, cayenne pepper, and cumin and saute for 1 minute, add the bell peppers, bay leaf and tomatoes with their juices, then the reserve meat with their juices, add 1 Teaspoon of salt and pepper and bring to a boil, reduce heat to a simmer and cover the pot and simmer for 2 1/2 hours stirring occasionally. Taste and season with salt and to taste, add coffee and simmer for 1 more hour. Add kidney beans, juice of orange ( and zest if adding) and warm through. serve with your favorite toppings.

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