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Texas Style Chili with Slow Cooked Brisket

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!
Course Soup
Prep Time 45 minutes
Cook Time 10 hours
Total Time 10 hours 45 minutes
Servings 32
Calories 130kcal
Author Chef Billy Parisi

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
  • 1/3 cup of cumin or to taste
  • ¼ cup of dry oregano or to taste
  • 1/2 tablespoon of cinnamon or to taste
  • 2 ounces of dark chocolate
  • Kosher salt and fresh cracked pepper to taste
  • Tomato paste as needed

Instructions

  • 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.
  • 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.
  • 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.
  • Add in the beans, tomatoes, and seasonings (except the chocolate) and stew on low heat for until the brisket is finished cooking.
  • 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.
  • Thicken with tomato paste if need be. Finish by stirring in chocolate and seasoning with salt and pepper.

Nutrition

Calories: 130kcal | Carbohydrates: 4g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 49mg | Potassium: 304mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3.8% | Vitamin C: 18.2% | Calcium: 2.6% | Iron: 11%