Smoky Texas Brisket Chili

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty chili featuring slow-cooked beef brisket infused with smoky spices and Texas-inspired flavors, perfect for a comforting meal. This American-inspired beef recipe, ready in about 225 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.

Prep: 15 min Cook: 210 min Serves 6 American cuisine 450 cal/serving

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Ingredients

2 lbs beef brisket
2 tbsp olive oil
1 large, diced yellow onion
4 minced garlic cloves
2 tbsp chipotle chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 can (14.5 oz) diced tomatoes
2 cups beef broth
1 can (15 oz), drained and rinsed kidney beans
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: Preheat oven to 300°F. Rub 2 lbs beef brisket with 2 tbsp olive oil, 2 tbsp chipotle chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Place in a roasting pan and cover tightly with foil. Cook for 3 hours until tender.
Step 2: While brisket cooks, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 4 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
Step 3: Add 1 can (14.5 oz) diced tomatoes and 2 cups beef broth to the pot. Stir and bring to a simmer.
Step 4: Remove brisket from oven, shred into bite-sized pieces, and add to the pot along with 1 can (15 oz) drained kidney beans. Simmer uncovered for 30 minutes until chili thickens and flavors meld.
Step 5: Stir in 1/4 cup chopped fresh cilantro just before serving. Serve chili hot with lime wedges on the side for squeezing.