Texas Style Chili with Slow Cooked Brisket

The number one most google searched food item in the month of February is Chili, so I made sure this Texas Style Chili with Slow Cooked Brisket recipe was on point!  I am guessing it’s because of the Super Bowl, and if you are looking for a recipe then this Texas Style Chili with Slow Cooked Brisket is exactly what you should make.  Not chicken wings, potato skins, or any other thing that you love to make and eat for the big game.  I love chili for the simple fact that to me it means FOOTBALL.  Yes, I’m obsessed I get it but hey we all have our TV watching struggles lol.

I don’t say this lightly but this Texas Style Chili with Slow Cooked Brisket is the best chili I have ever made, and believe me I’ve made quite a few in my day.  My favorite used to be my white chicken chili until I made this Texas Style Chili and now this is number 1!  Yes, I know most Texas Style Chili recipes do not have beans in it, look I get it.  However, my inspiration for calling this a “Texas Style Chili” was because I finished it with chocolate and cinnamon which quite a few Texans do.  And no offense, but I love beans in my chili, it’s a must and well it’s my recipe so I get to do what I want :-).

Texas Style Chili with Slow Cooked Brisket Recipe

For some reason chili is just one of those things that is hard too perfect.  I mean there are so many different ingredients, from the beans, to the meat, the correct amount of seasonings and spices, too many things to get right!  I also like the fact that chili can be so versatile with all of the different ingredients you can put in it.  Heck I just made a vegan chili with sweet potato and kale and it was THE BOMB!!  Who knew??  I also like the fact that you can pick and choose your spicy peppers for the perfect amount of heat.  Guess what if you don’t like the fact that I used jalapeños in my Texas Style Chili with Slow Cooked Brisket and want something hotter, then go get yourself a habanero pepper, just don’t come crying to me when your mouth is on fire.  It’s all about balance, remember that.

The first thing I threw away when making this Texas Style Chili with Slow Cooked Brisket recipe was time.  I literally had to put zero time constraints on this Texas Style Chili with Slow Cooked Brisket recipe so that I could cook the meat properly, as well as caramelize the onions properly.  When you take the time to caramelize your vegetables it literally takes on a completely different flavor and is just so delicious.  I mean think about it, a raw onion or a sweet caramelized onion?!  Exactly what I thought!  If you’ve ever smoked brisket, then you know firsthand just how long it takes to cook.  I mean honestly it takes like 18+ hours to smoke a brisket and for it to be done correctly, so it is definitely a labor of love.  Well thank the good Lord for slow cookers because we don’t have to worry about cooking the brisket for that long, however it does still take about 8 hours, which is quite a bit of time.  I also like to start by searing the brisket first to get a nice crust on it before I add it to the slower cooker to be broken down.  Something just weird about putting raw protein and letting a slow cooker cook it.  I’m odd I know.

Texas Style Chili

The end result of this Texas Style Chili with Slow Cooked Brisket recipe is absolutely insane and while I haven’t had time to make it again, there is zero doubt in my mind that this Texas Style Chili with Slow Cooked Brisket will be the recipe that I make.  If you think you have a better recipe I want to see it, so send it my way in the comments below or on social media.  Enjoy!

Texas Chili with Brisket

A quick shot of the Texas Style Chili with Slow Cooked Brisket without any of the fixin’s.  A lot of goodness going on above for Pinterest!

5.0 from 7 reviews
Texas Style Chili with Slow Cooked Brisket
Serves: 2½ gallons
 
This Texas Style Chili with Slow Cooked Brisket is the ultimate recipe to show off to your friends and family. It is quite simply the best!
Ingredients
For the Brisket:
  • 4 pound brisket
  • 2 bottles of stout beer
  • 28 ounce can of chopped tomatoes
  • 1 tablespoon of olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Chili:
  • 1 tablespoon of olive oil
  • 2 small diced yellow onion
  • 1 small iced red onion
  • 6 finely minced cloves of garlic
  • 2 seeded and small diced jalapeños
  • 1 seeded and small diced poblano pepper
  • 2 small diced chipotle peppers in adobo sauce
  • 1 seeded and small diced red bell pepper
  • 1 seeded and small diced green bell pepper
  • 2 cans of strained and rinsed chickpeas
  • 2 cans of strained and rinsed black beans
  • 2 cans of strained and rinsed kidney beans
  • two 28 ounce cans of whole plum tomatoes and juice
  • two 28 ounce cans of crushed tomatoes
  • two 28 ounce cans of chopped tomatoes and juice
  • ½ cup of chili powder or to taste
  • ⅓ cup of cumin or to taste
  • ¼ cup of dry oregano or to taste
  • 1 tablespoon of cinnamon or to taste
  • 4 ounces of dark chocolate
  • Kosher salt and fresh cracked pepper to taste
  • Tomato paste as needed
Instructions
  1. Season the brisket generously on all sides with salt and pepper. Next add the olive oil to a very large sauté pan on high heat and brown the brisket on all sides.
  2. Once the brisket is caramelized, add it to a slow cooker along with stout beer, can of chopped tomatoes and salt and pepper, and cook on high heat for 8 hours.
  3. After the brisket has cooked for 4 hours, add 1 tablespoon of olive oil to a very large pot on medium-high heat. Next, add in the onions and garlic and caramelize. Once the onions and garlic are brown, add in the peppers and cook for 10 minutes on high heat.
  4. Add in the beans, tomatoes, and seasonings (except the chocolate) and stew on low heat for until the brisket is finished cooking.
  5. Once the brisket is done, pull it apart using two forks so that it is completely shredded. Add the entire pot of brisket including the beer and tomatoes to the pot of chili.
  6. Thicken with tomato paste if need be. Finish by stirring in chocolate and seasoning with salt and pepper.

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