Brisket Chile

  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 20 min
  • Cook: 2 hr 10 min
  • Yield: 6 to 8 servings
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1/4 cup canola oil

1 red onion, small diced

2 cloves garlic, minced

2 red peppers, diced

1 tablespoon kosher salt

2 tablespoons chili powder

2 tablespoons chipotle powder

2 tablespoons smoked paprika

1 pound smoked beef brisket, diced

1 quart smoked tomatoes

1 bunch fresh cilantro, leaves chopped

Sour cream and shredded Cheddar, for garnish


  1. Saute onions, garlic, and peppers until tender in canola oil with salt in an 8-quart cast enamel pan over medium-high heat. Add spices and cook for 1 more minute. Add meat and tomatoes, lower the heat to medium or medium-low and simmer for 2 hours. Remove from heat and add cilantro.
  2. Serve in soup bowls and top with sour cream and cheddar cheese for garnish.

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