Ina Garten Brisket Chili recipe is made with beef brisket, bacon, white onions, garlic, paprika, cumin, Texas chili powder, dried thyme, chipotle chile powder, beef broth, strong black coffee, and whole tomatoes the total time needed for this recipe is 270 minutes, and it serves 8 people.
Try More Ina Garten Recipes:
- Ina Garten Mexican Chicken Casserole
- Ina Garten Million Dollar Chicken
- Ina Garten Chicken With Mushrooms
🤎 Why You’ll Love This Brisket Chili Recipe:
- Rich and Flavorful. Packed with robust flavours from beef brisket, bacon, and a blend of spices, this chili offers a delightful depth of taste that will satisfy your taste buds.
- Easy to Make. Simple instructions and readily available ingredients make this recipe straightforward and hassle-free, perfect for both beginners and experienced cooks.
- Perfect for Meal Prep. This chili stores well in the fridge or freezer, making it ideal for meal prepping. Enjoy a quick, tasty meal throughout the week, saving time on busy days.
- Crowd-Pleaser. This hearty chili is a guaranteed hit at family dinners, gatherings, or potlucks, ensuring everyone enjoys a satisfying and comforting dish.
❓ What Is Ina Garten Brisket Chili Recipe?
Ina Garten Brisket Chili is a hearty dish made with beef brisket, bacon, white onions, garlic, paprika, cumin, and Texas chili powder. It features a rich, smoky flavour with tender chunks of brisket it offers a comforting and flavourful meal perfect for chilly days.
🥩Ina Garten Brisket Chili Ingredients
- 4 slices thick cut bacon
- 3-4 lb. beef brisket, trimmed
- Kosher salt, pepper, onion powder – for liberally sprinkling on the meat while browning.
- 2 c. white onion, small diced (one large onion)
- 5 garlic cloves, pressed through a garlic press
- 1 T paprika
- 1 T. cumin powder
- 3 ½ T Texas chili powder, such as Mexene or Gebhardt’s
- ½ t. dried thyme
- ½ t. chipotle chile powder
- ½ t. salt
- 1 quart beef broth
- ½ c. strong black coffee
- 28 oz. can whole tomatoes, in juice
- Garnish: Sharp cheddar cheese, freshly grated. White onion, fritos, tabasco sauce, and jalapenos.
🍲How To Make Ina Garten Brisket Chili
- Clean and trim the brisket.You need 3-4 lbs of brisket.
- Cut the brisket into small ¼” cubes, then keep the brisket point for another meal.
- In a large pot, cook 4 pieces of bacon until crispy.Remove the bacon and set aside.
- Increase the heat to medium-high.Brown the brisket cubes in the bacon fat in 3 batches (don’t crowd the pan).
- Season with salt, pepper, and onion powder while browning.Remove each batch to a bowl before starting the next. Add more oil if needed.
- In the same pot, add diced white onion and a pinch of salt.Cook and scrape the bottom to release the brown bits.Reduce heat if needed and caramelize the onion.
- Add all the spices and stir into the onions. Cook for 2 minutes. Add pressed garlic and stir and cook for 1 minute.
- Add the browned meat back into the pot. Add coffee and 2 cups of beef broth. Stir well.
- Break up the tomatoes with your hands and add them, along with the tomato juice, to the pot.Stir and crumble in the bacon.
- Cover the pot with a lid and cook on low-medium heat (simmer gently) for 2 ½ – 3 hours.
- Add the remaining 2 cups of beef broth as needed. Add fresh tabasco pepper sauce if you like.
- Serve with freshly shredded sharp cheddar cheese, minced white onion, and Frito chips.
💭 Recipe Tips:
- Trim excess fat from the brisket and drain fat after browning to avoid a greasy chili.
- Reduce or omit chipotle and Texas chili powder for a milder chili; substitute with paprika.
- For thicker chili, add a tablespoon of cornmeal or masa harina mixed with water during the last 30 minutes.
- Enhance flavor with fire-roasted tomatoes and consider adding Worcestershire sauce or liquid smoke.
- Substitute beef broth with vegetable or chicken broth, but note the slight flavor change.
🥗 What To Serve With Brisket Chili?
Serve Brisket Chili with Roasted Carrot Salad, Crispy English Potatoes, or Jalapeno Cheddar Crackers top with Onion Rings,Marinated Olives, and Guacamole for extra flavor and texture.
🎚 How To Store Leftovers Brisket Chili?
- In The Fridge: Store leftovers brisket chili in an airtight container in the refrigerator for up to 4 days.
- In The Freezer: Freeze leftovers brisket chili in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Brisket Chili?
- On The Stovetop. Reheat leftovers brisket chili in a pot over medium heat until heated through, about 5 minutes.
- In The Microwave. Transfer leftovers brisket chili to a microwave-safe bowl cover loosely and heat on high for 2-3 minutes until hot.
- In The Oven. Place leftovers brisket chili in an oven-safe dish cover with foil and reheat at 180°C (350°F) for 2-4 minutes stirring once or twice.
FAQ’S
How do you prevent brisket chili from being too greasy?
Trim excess fat from the brisket and drain fat after browning the meat skim any visible fat off the top during cooking to ensure a balanced and flavorful chili.
How do you thicken brisket chili?
Mix one tablespoon of cornmeal or masa harina with water and stir into the chili during the last 30 minutes of cooking. Simmering uncovered also helps reduce and thicken.
What cut of brisket is best for chili?
The brisket flat is best for chili due to its leaner texture and uniformity it provides tender, flavorful chunks without excess fat, perfect for long cooking times.
Can I use leftover brisket for chili?
Yes, leftover brisket works great in chili. Chop it into bite-sized pieces and add it to the chili to heat through, adding a smoky, rich flavor to the dish.
Try More Ina Garten Recipes:
Ina Garten Brisket Chili Nutrition Facts
Amount Per Serving
- Calories: 1436
- Total Fat: 89g
- Saturated Fat: 35g
- Trans Fat: 0g
- Unsaturated Fat: 42g
- Cholesterol: 496mg
- Sodium: 858mg
- Carbohydrates: 14g
- Fiber: 3g
- Sugar: 7g
- Protein: 138g
Ina Garten Brisket Chili
Description
Ina Garten Brisket Chili recipe is made with beef brisket, bacon, white onions, garlic, paprika, cumin, Texas chili powder, dried thyme, chipotle chile powder, beef broth, strong black coffee, and whole tomatoes the total time needed for this recipe is 270 minutes, and it serves 8 people.
Ingredients
Instructions
- Clean and trim the brisket.You need 3-4 lbs of brisket.
- Cut the brisket into small ¼” cubes, then keep the brisket point for another meal.
- In a large pot, cook 4 pieces of bacon until crispy.Remove the bacon and set aside.
- Increase the heat to medium-high.Brown the brisket cubes in the bacon fat in 3 batches (don’t crowd the pan).
- Season with salt, pepper, and onion powder while browning.Remove each batch to a bowl before starting the next. Add more oil if needed.
- In the same pot, add diced white onion and a pinch of salt.Cook and scrape the bottom to release the brown bits.Reduce heat if needed and caramelize the onion.
- Add all the spices and stir into the onions. Cook for 2 minutes. Add pressed garlic and stir and cook for 1 minute.
- Add the browned meat back into the pot.
- Add coffee and 2 cups of beef broth. Stir well.
- Break up the tomatoes with your hands and add them, along with the tomato juice, to the pot.Stir and crumble in the bacon.
- Cover the pot with a lid and cook on low-medium heat (simmer gently) for 2 ½ – 3 hours.
- Add the remaining 2 cups of beef broth as needed.
- Add fresh tabasco pepper sauce if you like.
- Serve with freshly shredded sharp cheddar cheese, minced white onion, and Frito chips.
Notes
- Trim excess fat from the brisket and drain fat after browning to avoid a greasy chili.
- Reduce or omit chipotle and Texas chili powder for a milder chili; substitute with paprika.
- For thicker chili, add a tablespoon of cornmeal or masa harina mixed with water during the last 30 minutes.
- Enhance flavor with fire-roasted tomatoes and consider adding Worcestershire sauce or liquid smoke.
- Substitute beef broth with vegetable or chicken broth, but note the slight flavor change.