Name: Beef Brisket Black Bean Chilli: The Ultimate Recipe
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 270 min
Yield: 6-8 servings
Ingredients: 3-4 lbs Beef Brisket, point cut preferred; 2 tbsp Olive Oil; 2 tsp Kosher Salt; 1 tsp Black Pepper; 1 large Onion, chopped; 4 cloves Garlic, minced; 1 tbsp Smoked Paprika; 1 tsp Chili Powder; 1/2 tsp Cumin; 1/4 tsp Cayenne Pepper (optional, for heat); 1 cup Beef Broth; 1 cup Dark Beer (such as stout or porter); 2 tbsp Tomato Paste; 1 tbsp Worcestershire Sauce; 2 tbsp Olive Oil; 1 large Onion, chopped; 2 Green Bell Peppers, chopped; 2 Red Bell Peppers, chopped; 4 cloves Garlic, minced; 2 Jalapeños, seeded and minced (optional, for heat); 1 tbsp Chili Powder; 2 tsp Cumin; 1 tsp Smoked Paprika; 1/2 tsp Oregano; 1/4 tsp Cayenne Pepper (optional, for extra heat); 1 (28 oz) can Crushed Tomatoes; 1 (15 oz) can Tomato Sauce; 1 (15 oz) can Diced Tomatoes, undrained; 2 (15 oz) cans Black Beans, rinsed and drained; 1 (15 oz) can Kidney Beans, rinsed and drained (optional)

Beef brisket black bean chilli: prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Forget everything you thought you knew about chilli because this isn’t your average weeknight meal. We’re talking about a deeply rich, smoky, and utterly satisfying experience that elevates the humble chilli to gourmet status.

Chilli, in its various forms, has a fascinating history, tracing back to indigenous cultures in the Americas who combined peppers with beans and other ingredients. Over time, it evolved into the hearty, comforting dish we know and love today, with countless regional variations. This particular recipe draws inspiration from the slow-cooked barbecue traditions of the American South, where beef brisket reigns supreme.

What makes this beef brisket black bean chilli so irresistible? It’s the perfect marriage of textures and flavors. The tender, melt-in-your-mouth brisket, infused with smoky goodness, mingles beautifully with the creamy black beans, creating a symphony of sensations in every bite. People adore this dish because it’s both incredibly flavorful and surprisingly easy to make. The slow cooking process allows the flavors to meld together, resulting in a depth of complexity that will impress even the most discerning palates. Plus, it’s a fantastic make-ahead meal, perfect for busy weeknights or weekend gatherings. Get ready to experience chilli like never before!

Ingredients:

For the Beef Brisket:

3-4 lbs Beef Brisket, point cut preferred
2 tbsp Olive Oil
2 tsp Kosher Salt
1 tsp Black Pepper
1 large Onion, chopped
4 cloves Garlic, minced
1 tbsp Smoked Paprika
1 tsp Chili Powder
1/2 tsp Cumin
1/4 tsp Cayenne Pepper (optional, for heat)
1 cup Beef Broth
1 cup Dark Beer (such as stout or porter)
2 tbsp Tomato Paste
1 tbsp Worcestershire Sauce

For the Chili:

2 tbsp Olive Oil
1 large Onion, chopped
2 Green Bell Peppers, chopped
2 Red Bell Peppers, chopped
4 cloves Garlic, minced
2 Jalapeños, seeded and minced (optional, for heat)
1 tbsp Chili Powder
2 tsp Cumin
1 tsp Smoked Paprika
1/2 tsp Oregano
1/4 tsp Cayenne Pepper (optional, for extra heat)
1 (28 oz) can Crushed Tomatoes
1 (15 oz) can Tomato Sauce
1 (15 oz) can Diced Tomatoes, undrained
2 (15 oz) cans Black Beans, rinsed and drained
1 (15 oz) can Kidney Beans, rinsed and drained (optional)
1 cup Beef Broth (or reserved brisket braising liquid)
1 tbsp Apple Cider Vinegar
1 tbsp Brown Sugar (optional, to balance acidity)
Salt and Pepper to taste

Optional Toppings:

Shredded Cheddar Cheese
Sour Cream or Greek Yogurt
Chopped Green Onions
Diced Red Onion
Avocado slices
Cilantro
Tortilla Chips
Hot Sauce

Preparing the Beef Brisket:

Sear the Brisket: Pat the beef brisket dry with paper towels. This is crucial for getting a good sear. Season generously with kosher salt and black pepper. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the brisket in the pot and sear on all sides until deeply browned, about 5-7 minutes per side. Don’t overcrowd the pot; you may need to do this in batches. Remove the brisket from the pot and set aside.
Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add Spices: Stir in the smoked paprika, chili powder, cumin, and cayenne pepper (if using). Cook for about 1 minute, stirring constantly, until the spices are fragrant. This blooms the spices and enhances their flavor.
Deglaze the Pot: Add the tomato paste and cook for another minute, stirring constantly. Pour in the beef broth and dark beer, scraping up any browned bits from the bottom of the pot. These browned bits are packed with flavor and will add depth to the braising liquid. Stir in the Worcestershire sauce.
Braise the Brisket: Return the brisket to the pot, making sure it’s mostly submerged in the liquid. If needed, add a little more beef broth to cover. Bring the liquid to a simmer, then cover the pot tightly.
Cook Low and Slow: Reduce the heat to low and simmer for 3-4 hours, or until the brisket is fork-tender. The brisket should easily shred with a fork. Check the brisket periodically and add more beef broth if the liquid is reducing too quickly.
Shred the Brisket: Once the brisket is cooked, remove it from the pot and let it cool slightly. Shred the brisket using two forks or your hands. Be sure to remove any large pieces of fat.
Reserve Braising Liquid: Strain the braising liquid through a fine-mesh sieve, discarding the solids. Reserve the liquid; this will add incredible flavor to the chili. You can skim off some of the excess fat if desired.

Preparing the Chili:

Sauté Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the chopped green and red bell peppers and cook for another 5-7 minutes, until slightly softened.
Add Aromatics and Spices: Add the minced garlic and jalapeños (if using) and cook for another minute until fragrant. Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for about 1 minute, stirring constantly, until the spices are fragrant.
Add Tomatoes and Beans: Add the crushed tomatoes, tomato sauce, diced tomatoes (undrained), black beans, and kidney beans (if using). Stir well to combine.
Add Brisket and Broth: Add the shredded beef brisket to the pot. Pour in the beef broth (or reserved brisket braising liquid). Stir well to combine.
Simmer the Chili: Bring the chili to a simmer, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2-3 hours. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
Adjust Seasoning: After simmering, taste the chili and adjust the seasoning as needed. Add salt and pepper to taste. If the chili is too acidic, add a tablespoon of brown sugar to balance the flavors. Stir in the apple cider vinegar for a touch of brightness.

Serving the Chili:

Serve Hot: Ladle the beef brisket black bean chili into bowls and serve hot.
Add Toppings: Offer a variety of toppings for your guests to customize their chili. Some popular options include shredded cheddar cheese, sour cream or Greek yogurt, chopped green onions, diced red onion, avocado slices, cilantro, tortilla chips, and hot sauce.
Enjoy! This chili is even better the next day, as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the chili for longer storage.

Tips for the Best Beef Brisket Black Bean Chili:

Choose the Right Brisket: The point cut of the brisket is fattier and more flavorful than the flat cut, making it ideal for chili.
Don’t Skip the Sear: Searing the brisket is essential for developing a rich, deep flavor.
Low and Slow is Key: Braising the brisket low and slow ensures that it becomes incredibly tender and flavorful.
Use High-Quality Spices: Fresh, high-quality spices will make a big difference in the flavor of your chili.
Adjust the Heat: If you prefer a milder chili, reduce or omit the jalapeños and cayenne pepper. If you like it spicy, add more!
Simmer for Flavor: Simmering the chili for a longer period of time allows the flavors to meld together and deepen.
Taste and Adjust: Always taste the chili and adjust the seasoning as needed. Don’t be afraid to experiment with different spices and flavors.
Make it Ahead: This chili is a great make-ahead dish. It can be made a day or two in advance and stored in the refrigerator. The flavors will actually improve over time.
Freezing Instructions: To freeze the chili, let it cool completely. Then, transfer it to an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions: Serve this chili with cornbread, crackers, or a side salad. It’s also great served over rice or pasta.

Variations:

Vegetarian Option: Omit the beef brisket and add more beans or vegetables, such as corn, zucchini, or butternut squash.
Spicy Chili: Add more jalapeños, cayenne pepper, or a dash of hot sauce to increase the heat.

Conclusion:

And there you have it! This Beef Brisket Black Bean Chili is more than just a recipe; it’s an experience. It’s a symphony of smoky, savory, and slightly spicy flavors that will warm you from the inside out, especially on a chilly evening. The tender, melt-in-your-mouth brisket combined with the hearty black beans creates a texture that’s both satisfying and comforting. I truly believe this is a must-try recipe for anyone who loves chili, brisket, or just good, honest food.

Why is it a must-try? Because it elevates the humble chili to a whole new level. The slow-cooked brisket infuses the entire pot with its rich, beefy goodness, creating a depth of flavor you simply can’t achieve with ground beef. The black beans add a creamy texture and earthy sweetness that perfectly complements the smoky spice. And the best part? It’s surprisingly easy to make! Yes, it requires a bit of time for the brisket to become perfectly tender, but the hands-on time is minimal, leaving you free to relax and enjoy the aroma filling your kitchen.

But the fun doesn’t stop there! This chili is incredibly versatile. Serve it straight up in a bowl, topped with a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheddar cheese, and a few chopped green onions. Or, get creative! Use it as a topping for nachos, baked potatoes, or even hot dogs. For a spicier kick, add a pinch of cayenne pepper or a few chopped jalapeños to the pot while it’s simmering. If you prefer a sweeter chili, a tablespoon of brown sugar or molasses will do the trick.

Looking for some exciting variations? Try adding a can of diced tomatoes with green chilies for a southwestern twist. Or, for a richer, more decadent chili, stir in a square or two of dark chocolate towards the end of the cooking time. The chocolate adds a subtle depth of flavor that will surprise and delight your taste buds. You could even experiment with different types of beans, such as kidney beans or pinto beans, to create your own unique chili masterpiece.

Serving Suggestions:

* Classic: In a bowl with sour cream, cheddar cheese, and green onions.
* Nachos: Poured over tortilla chips with your favorite toppings.
* Baked Potato: As a hearty and flavorful topping.
* Chili Dogs: The ultimate comfort food.
* Chili Mac: Mixed with macaroni and cheese for a kid-friendly meal.

Variations:

* Spicy: Add cayenne pepper or jalapeños.
* Sweet: Add brown sugar or molasses.
* Southwestern: Add diced tomatoes with green chilies.
* Decadent: Stir in dark chocolate.
* Bean Variety: Experiment with different types of beans.

I’m so excited for you to try this Beef Brisket Black Bean Chili recipe! I know you’ll love it as much as I do. Its a crowd-pleaser, a family favorite, and a guaranteed way to impress your friends and family. So, gather your ingredients, put on some music, and get ready to create a chili that will become a staple in your kitchen.

Once you’ve made it, I’d love to hear about your experience! Did you make any variations? What did you serve it with? What did your family think? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy cooking!