Slow-Cooked Brisket Chili with Local Craft Beer

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A rich, hearty brisket chili slow-cooked with bold Texas spices and a splash of local craft beer for depth and complexity. This American-inspired beef recipe, ready in about 215 minutes, pairs beef brisket, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 1-inch cubes beef brisket
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 1, seeded and finely chopped jalapeño pepper
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 2 tbsp tomato paste
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 cup local craft beer
• 1 can (15 oz), drained and rinsed black beans
• to taste salt
• to taste black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving (optional) sour cream
• for serving (optional) shredded cheddar cheese

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs cubed beef brisket and brown on all sides, about 6-8 minutes. Remove meat and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 4 minced garlic cloves, and 1 finely chopped seeded jalapeño. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, and 2 tbsp tomato paste. Cook for 2 minutes until spices bloom.
4. Step 4: Return browned brisket to the pot and add 1 can (14 oz) diced tomatoes, 2 cups beef broth, and 1 cup local craft beer. Bring to a simmer.
5. Step 5: Cover and reduce heat to low. Let chili cook gently for 3 hours until brisket is tender.
6. Step 6: Stir in 1 can (15 oz) drained and rinsed black beans, season with salt and black pepper to taste. Simmer uncovered for another 15 minutes to thicken.
7. Step 7: Serve chili topped with 1/4 cup chopped fresh cilantro, sour cream, and shredded cheddar cheese if desired.