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Smoky Brisket Chili with Pinto Beans

Smoky brisket chili with pinto beans simmers low and slow until the beef is very tender and the broth is rich with chili powder, cumin, and smoked paprika. Pinto beans finish the pot as it thickens to your liking.
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Prep Time 20 minutes
Cook Time 3 hours 32 minutes
resting 10 minutes
Total Time 4 hours 2 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef brisket trimmed of excess fat and cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp neutral oil
  • 1 yellow onion large, diced
  • 4 cloves garlic minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 tbsp chipotle pepper in adobo sauce minced
  • 1 can (28 oz) crushed tomatoes
  • 3 cups beef broth
  • 2 cans (15 oz) pinto beans drained and rinsed

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the brisket dry and season it all over with the salt and black pepper.
  2. Heat a 6-quart Dutch oven over medium-high heat and add 1 tablespoon oil; brown half the brisket on all sides, about 6–8 minutes, then transfer it to a plate.
  3. Add the remaining oil and brown the rest of the brisket in batches, transferring it to the plate as it browns.
  4. Add the onion to the pot and cook over medium heat, stirring occasionally, until softened, 5–7 minutes.
  5. Stir in the garlic, chili powder, cumin, smoked paprika, and oregano and cook for 30 seconds.
  6. Stir in the tomato paste and cook for 1 minute.
  7. Stir in the chipotle, crushed tomatoes, and beef broth, scraping up any browned bits from the pot.
  8. Return the brisket and any accumulated juices to the pot.
  9. Bring to a boil, then cover and simmer over low heat for 2 1/2–3 hours, stirring occasionally, until the brisket is very tender.
  10. Stir in the pinto beans and simmer uncovered for 20–30 minutes, stirring occasionally, until the beans are heated through and the chili has thickened to your liking.
  11. Remove the pot from the heat and let the chili rest for 10 minutes before serving.

Notes

For the best browning, cook the brisket in batches rather than crowding the pot. Refrigerate leftovers for 3–4 days or freeze them for up to 3 months; use low-sodium beef broth for a lower-sodium option.