Smoky Texan Brisket Chili with Roasted Poblano Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A hearty chili featuring slow-cooked beef brisket infused with smoky roasted poblano peppers and spices for a rich, comforting meal. This american-inspired beef ready in about 160 minutes pairs cut into 1-inch cubes beef brisket, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
• 2 large, roasted and diced poblano peppers
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp chili powder
• 14 oz can diced tomatoes
• 2 cups beef broth
• 1 can (15 oz), drained and rinsed black beans
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp, freshly squeezed lime juice
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 450°F. Place 2 large poblano peppers on a baking sheet and roast for 15 minutes, turning halfway, until skins are charred. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, remove seeds, and dice the peppers.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs beef brisket cubes and brown on all sides for about 5-7 minutes until a deep crust forms. Remove brisket and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves; sauté for 4 minutes until softened and fragrant.
4. Step 4: Stir in 2 tsp ground cumin, 1 tbsp smoked paprika, 1 tsp dried oregano, and 2 tbsp chili powder; cook for 1 minute until spices bloom.
5. Step 5: Return brisket to the pot along with 1 can (14 oz) diced tomatoes, 2 cups beef broth, and the diced roasted poblano peppers. Bring to a simmer, cover, and cook on low heat for 2 hours until brisket is tender.
6. Step 6: Add 1 can (15 oz) drained black beans, 1 1/2 tsp salt, and 1 tsp black pepper; simmer uncovered for 15 minutes until chili thickens.
7. Step 7: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Serve hot garnished with extra cilantro if desired.