Description

This slow-cooked brisket chili features fall-apart tender brisket in a rich, smoky red sauce, complemented by a bright, zesty corn relish. It is a hearty and flavorful meal perfect for family dinners or game day gatherings.

Ingredients

3 lbs beef brisket, well-marbled (flat cut or point cut)
2 Tbsp olive oil
1 large yellow onion, diced (about 2 cups)
4 cloves garlic, minced (about 2 Tbsp)
28 oz can crushed tomatoes (San Marzano variety is excellent)
1 cup quality beef broth (low-sodium or organic)
2 Tbsp chili powder blend (like Ancho and Chipotle)
1 Tbsp smoked paprika
1 tsp ground cumin
0.5 tsp dried oregano
Salt, to taste
Freshly ground black pepper, to taste
1.5 cups sweet corn kernels, fresh or frozen (thawed)
0.25 cup finely diced red onion
0.25 cup finely diced red or yellow bell pepper
2 Tbsp fresh cilantro, chopped (or fresh parsley)
1 Tbsp fresh lime juice

Cook Mode Prevent your screen from going dark

Instructions

Prep the Brisket: Trim any large pieces of hard fat from your 3 lb brisket. Season it generously all over with 1 tsp salt, 0.5 tsp black pepper, and 1 Tbsp of your chili powder blend. The meat should look well-coated with spices.
Sear and Saute: Heat 2 Tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the brisket until deeply browned on all sides (5-7 minutes per side), forming a flavorful crust. Remove brisket and set aside. In the same pot, saute diced onions until softened and translucent (5-7 minutes), then add minced garlic and cook until fragrant (about 1 minute), stirring frequently to prevent burning.
Build the Chili Base: Stir in the remaining 1 Tbsp chili powder, 1 Tbsp smoked paprika, 1 tsp cumin, and 0.5 tsp oregano. Cook for 1 minute until spices are fragrant and slightly darkened, releasing their aromas. Deglaze the pot with 0.25 cup beef broth, scraping up any browned bits from the bottom with a wooden spoon. Add the 28 oz can crushed tomatoes and the remaining 0.75 cup beef broth, stirring until combined.
Simmer the Chili: Return the seared brisket to the pot, ensuring it(s mostly submerged in the sauce. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 3-4 hours on the stovetop, or 6-8 hours in a slow cooker, until the brisket is fork-tender and easily shreds when probed with a fork. (If the liquid looks too thin, uncover for the last 30 minutes to allow it to reduce slightly.)
Shred the Brisket: Carefully remove the tender brisket from the pot. Shred it using two forks against a cutting board, pulling the meat apart easily. Return the shredded meat to the chili. Stir well, allowing the meat to absorb the rich, smoky red sauce.
Prepare the Corn Relish: While the chili simmers, combine 1.5 cups corn, 0.25 cup finely diced red onion, 0.25 cup bell pepper, 2 Tbsp fresh cilantro, and 1 Tbsp lime juice in a small bowl. Toss gently until everything is evenly mixed. Season with a pinch of salt and pepper; the colors should be vibrant and inviting.
Taste and Serve: Taste the brisket chili and adjust seasonings as needed, adding more salt or chili powder if desired. Serve hot, topped generously with the fresh, crunchy corn relish. The chili should be thick, rich, and deeply savory.

Notes

Always sear the brisket for deep, caramelized flavor. Do not rush the simmering process; brisket needs time to become fall-apart tender. Taste and adjust seasonings at the end to avoid over-salting, especially if using store-bought broth. Consider adding a dash of espresso powder or a square of dark chocolate for complexity, or a splash of apple cider vinegar for brightness.

Prep Time: 45 minutes
Cook Time: 240 minutes
Category: Main Course
Method: Slow Cook
Cuisine: American

Nutrition

Serving Size: 1.5 cups (approx 400g)
Calories: 580 calories
Sugar: 12 g
Sodium: 980 mg
Fat: 38 g
Saturated Fat: 14 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 8 g
Protein: 50 g
Cholesterol: 130 mg