Hearty Beef Brisket Chili with Fire-Roasted Tomatoes and Three Beans (Edit recipe)

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Hearty Beef Brisket Chili Recipe with Fire-Roasted Tomatoes & Three Beans

This Beef Brisket Chili is a hearty, flavorful dish that’s perfect for cozy nights. Featuring tender, slow-cooked brisket simmered in a rich blend of spices, beans, and fire-roasted tomatoes, it’s a meal that warms you from the inside out. The brisket is seared to perfection, creating a deep, caramelized crust, and then braised to tender, fall-apart goodness. With pinto, black, and kidney beans, along with green chiles and a touch of cayenne pepper, this chili packs both heat and depth of flavor. Topped with your favorite garnishes like sour cream, cilantro, and cheese, this chili is a family-friendly comfort food that’s sure to impress.

Perfect for chilly evenings, meal prep, or a crowd-pleasing dinner, this brisket chili is easy to make, full of bold flavors, and guaranteed to satisfy!

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PREP TIME

25 minutes

COOK TIME

2 hours and 40 minutes

INGREDIENTS

22

Serves: 8

Ingredients

Beef Brisket

2 lb Beef Brisket, flat cut and cubed
1 tsp Sea Salt
1 tsp Paprika
2 Tbsp Olive Oil

Chili

1 cup Yellow Onion, diced
1 cup Green Bell Peppers, diced
2 cloves Garlic, minced
1 tsp Cumin, Ground
2 Tbsp Chili Powder
1 tsp Paprika
0.25 tsp Cayenne Pepper, optional
1 tsp Sea Salt
15.5 oz Pinto Beans, one can - drained and rinsed
15.5 oz Black Beans, one can - drained and rinsed
15.5 oz Kidney Beans, one can - drained and rinsed
8 oz Green Chilies, canned
6 oz Tomato Paste
28 oz Fire Roasted Diced Tomatoes
1 whole Beef Instant Bone Broth - Bare Bones, packet
2 cup Hot Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep the Brisket: Cut the brisket into 2-inch cubes (or your preferred size) and toss with sea salt and paprika. Set aside.
Brown the Brisket: Heat olive oil in a large soup pot over medium-high heat. Add the brisket in batches, avoiding overcrowding. Sear each batch for 1-2 minutes until a nice brown crust forms. Remove the brisket and set aside.
Sauté Vegetables: In the same pot, add the diced onion and green pepper. Sauté for 2-3 minutes until the onion is translucent.
Add Spices & Garlic: Stir in the minced garlic, cumin, chili powder, paprika, cayenne (if using), and salt. Cook for about 1 minute until fragrant.
Combine Ingredients: Add the beans, green chiles, tomato paste, and diced tomatoes to the pot. Stir to combine.
Add Broth: Mix the Bare Bones broth packet with 2 cups warm water, then pour it into the pot. Stir everything together.
Simmer: Bring the chili to a simmer. Cover with a tight-fitting lid and cook on low for 2-3 hours, stirring occasionally. The brisket should be tender and falling apart.
Serve: Ladle into bowls and top with your favorite garnishes, like sour cream, cilantro, and cheese.

Notes

If you want a richer flavor, feel free to sear the brisket in batches and let each batch get a deep caramelized crust.

Adjust the heat level by varying the cayenne and chili powder to your liking.

You can also make this chili in the instant pot. The stovetop is my preferred method because the stewing for a couple hours lends to a better flavor and texture.

Use the saute button on the instant pot and follow the instructions above. After you add all the ingredients lock the lid in place and hit “manual” and cook on high for 40 minutes.

Let the valve release on its own and then serve when ready.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	427
Fat:	10 g
Carbohydrates:	48 g
Protein:	37 g
Cholesterol:	33 g
Sodium:	1024 mg
Fiber:	14 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.