Spicy Texas Brisket Chili

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Do you love spicy chili and beef brisket?  Have you ever thought of combining the two to make a hearty, spicy to-die-for chili? Then you must try this Spicy Texas Brisket Chili.

Spicy Texas Brisket Chili Recipe Eat With Joe


Spicy Texas Brisket Chili

Spicy Texas Brisket Chili is good anytime of year by itself, and it is perfect for nachos or even a homemade Chili Cheese Burrito.

Chili is a popular dish we enjoy year round in our household. While we have several variations of chili, this one is the spiciest and most original, and it’s also a great way to use leftover brisket. This is very similar to Texas Chili, but the addition of beans adds my Florida touch to this recipe. With any chili, I start by adding a lot of flavor with fresh diced garlic, onions and bay leaves. This one is going to be spicy, so for anyone who wants a little milder chili, check out my Turkey & Beans Texas Chili.

Is This Chili Really Spicy?

Oh yes! It can be. However, I have included tips to increase or decrease spice levels based on your preference. For instance, you can add a third can of tomatoes or only use a small can of Chipotle Peppers. The ratio of Chili Paste to Tomatoes in the base is about 50/50 with two 28oz cans of tomatoes, I recommend you add a third can unless you want it really spicy. The rest of the heat comes from the Chipotle Peppers in Adobo Sauce, the Chili Paste and Eat with Joe’s Spicy Chili Powder. It is easy to reduce spiciness by reducing the amount of heat in these 3 ingredients.

Are Dried Peppers Necessary?

Yes, for authentic Texas Chili, I think you have to use dried peppers to make a powder or paste. I prefer to use multiple types of peppers to form a Chili Paste. I promise, this is much easier than it sounds. All it requires is having some dried Ancho and Guajillo peppers and a blender. Most grocery stores carry these now, Mexican Grocery Stores will always have them, and you can even substitute peppers if you can’t find both. The recipe for Chili Paste is included below.

What Chili Powder Should I Use?

I make my own Chili Powder so that I can control the salt, sugar and heat of the Chili. It’s very easy and keeps for up to six months. I usually have one of my kids make it because it only requires measuring spices and pouring into a Mason Jar. You can always use a store bought Chili Powder, but if you are able to get spices in bulk, I highly recommend making your own. You can find the recipe at the bottom of this recipe.

Is There Bacon?

Of course there is bacon! I add Bacon Drippings because it’s Brisket, I never add Bacon Drippings to Turkey Chili, but it’s Spicy Texas Beef Brisket Chili, so I go all-in on fat and flavor. If you don’t keep Bacon Drippings in your refrigerator, just fry 3-4 pieces of bacon before you begin in the pot you plan to use for Chili. Eat the bacon, leave the drippings.

How About Beer?

I say you need beer, but of course it is optional, add 12 ounces of water as the simmering liquid if you don’t want to add beer. Experimenting with different types of beer and seeing how it turns out is a lot of fun. Lately, I have found that Chocolate and Coffee stouts really add depth and sweetness that gives the chili a more unique flavor than light beers. The Dude, a Big Lebowski inspired White Russian Milk Stout by Ormond Brewing Company is my current favorite addition to my chili.

Spicy Texas Brisket Chili
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4.67 from 3 votes

Spicy Texas Brisket Chili

This is a very spicy Chili and is a great way to use leftover brisket. This is very close to a traditional Texas Chili, except I use beans, because, I'm from Florida and I think that beans make Chili better.
Course Main Course
Cuisine American
Keyword Chili,Brisket,Beef Brisket, Texas Chili
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings 20 Bowls
Calories 996kcal
Cost $50


Spicy Texas Brisket Chili

  • 4-5 lbs Beef Brisket I almost always use a leftover smoked brisket point, but you can easily smoke a flat, or even cube brisket raw and add it with your onions and garlic in Step 10. If you use a raw brisket, make sure you coat the cubes with Kosher Salt and Joe’s Chili Powder before cooking.
  • 1 TBSP bacon drippings Optional
  • 3 TBSP Extra Virgin Olive Oil
  • 1 Head garlic Peeled and Diced
  • 2 Medium Onions Peeled and Diced. I prefer Vidalia.
  • 2 Whole Bay Leaves
  • 3-4 TBSP Joe’s Chili Powder
  • 2 28 OZ Canned Tomatoes Crushed is best. You can use Whole Tomatoes and crush (with your hands is best way) when you add to pot. Add a 3rd can if you want to reduce more of the spiciness.
  • 12 OZ Beer I like to use Stouts that have Coffee or Chocolate tastes.
  • 4-6 Cans Beans Light or Dark Red Kidney and Pinto Beans are best for this Chili, but you can also use Black Beans or any other bean you prefer.
  • 1 Batch Joe's Chili Paste Recipe Follows
  • 1 Cup Water

Chili Paste

  • 3 peppers Ancho Chile
  • 3 peppers Guajillo Chile
  • 1 cup Water
  • 1 7 oz or 16 oz Can Chipotle Peppers in Adobo Sauce


Chili Paste

  • First, Start with Dried Ancho and Guajillo Chile Peppers. I use three of each and remove the stems, seeds and inner rinds.
    Start with Dried Peppers
  • Second, roast the dried Chiles for 10 minutes at 350 degrees in the oven. They should be smoking a little, but not burning.
  • After 10 minutes, Add 1 cup of water and roast 10 more minutes at 350 degrees.
  • After 20 minutes, remove from oven. Now, you will want to press the peppers into the water if any are not submerged. Let them cool 5 minutes.
  • After they have cooled, pour peppers and water into Vitamix or Blender.
  • Add one can of Chipotle Peppers in Adobe Sauce. Add a small can for Spicy or a large can for really Spicy.
    7 oz can Adobe Peppers in Chipotle Sauce
  • After blending until smooth, set aside to use in the Chili.

Spicy Texas Brisket Chili

  • First, add some fat and coat the bottom of a large, thick pot with extra virgin olive oil. If using Bacon, now is the time to add the Drippings.
  • Second, add some flavor with: 1 TBSP Joe’s Chili Power, bay leaves, onions and garlic to your pot. Once garlic begins to bubble, begin to stir.
  • Next, add the Brisket after sautéing onions and garlic for 2 minutes.
  • Continue Cooking, sautéing for another 5-7 minutes stirring regularly. Make sure brisket is browned if using raw meat.
  • After your meat is cooked, add Tomatoes and Chili Paste. I also add about one cup of water now by rinsing the cans and getting all of the tomato bits into the Chili.
  • Once you have added tomatoes, chile paste and water, add 2 TBSP Joe’s Chili Powder and one bottle/can of Beer.
  • Stir in the beer and Chili Power, then cover and bring to simmer over Medium Heat.
  • Once the Chili is simmering, stir making sure to scrape the bottom. Return to simmer and reduce heat. Reduce heat to Medium Low or Simmer Setting.
  • Cook for one hour with no lid, stirring every 10-15 minutes.
  • After one hour, add drained and rinsed beans.
  • Continue to simmer for 2 more hours, stirring every 10-15 minutes.
  • After 3 hours, the brisket should be falling apart into the Chili. Now your chili should be turning into an almost stew like texture. You can continue simmering for another hour to further break down the meat, or eat now!
  • Enjoy with your favorite toppings like Cheese, Green Onions, Chives, Sour Cream, etc.


Serving: 8oz | Calories: 996kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 120mg | Potassium: 31mg | Fiber: 4g | Sugar: 4g


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