Texas Brisket Chili (No Beans)

This Tex-Mex chili recipe is perfect to make the next time you have leftover beer brisket. Texas Brisket Chili is a thick, rich chili that’s just as filling with no beans, and perfectly flavored with paprika, cumin, onion, and jalapeno. This hearty dish is especially great to serve up on colder nights. It’s warm, filling, and full of comforting flavors. Top it with some shredded cheese and serve it with big pieces of cornbread for the ultimate winter meal.

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Beef

Texas Brisket Chili (No Beans)

Cooking Method: Simmering Cuisine: American Cuisine Catagory: Soups / Salads, Soups / Stews Recipe Keys: Behrmann Meats

Servings: 8

Description

The best Texas Brisket Chili recipe without beans! Hearty Texas-style chili with tender beef brisket, layers of flavor and plenty of heat!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons vegetable oil
• 1 yellow onion , diced
• 1 jalapeno , minced
• 3 cloves garlic , minced
• ¹⁄₄ cup chili powder
• 2 tablespoons paprika
• 1 tablespoon cumin
• 2 teaspoons Kosher salt
• 1 teaspoon coarse ground black pepper
• 28 ounces crushed tomatoes
• 4 cups beef broth
• 3 pounds beef brisket , cooked and chopped

Instructions

1. Add oil to a large pot or dutch oven on high heat.
2. Add onions and jalapeno and cook for 4-5 minutes, until translucent.
3. Add in garlic, chili powder, paprika, cumin, salt, pepper, crushed tomatoes, beef broth, and cooked brisket and stir well.
4. Bring to a boil, then reduce heat to medium and simmer for 2 hours, stirring occasionally.