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Flavorful Dutch Oven Smoked Brisket Chili with Sharp Cheddar

Dutch Oven Smoked Brisket Chili - featured image
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A smoky, spicy, and cheesy chili made with slow-smoked brisket cooked in a Dutch oven, topped with melty sharp cheddar. Perfect for cold evenings and casual gatherings.

Ingredients

Scale
  • 4 pounds smoked beef brisket, trimmed and cut into 1-inch cubes
  • 2 tablespoons vegetable oil or avocado oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 bell peppers (red or green), chopped
  • 2 jalapeño peppers, deseeded and finely chopped (optional)
  • 2 (14.5 oz) cans diced tomatoes, undrained
  • 2 (15 oz) cans kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup beef broth or low-sodium broth
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, adjust to taste
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 2 cups sharp cheddar cheese, shredded
  • Chopped fresh cilantro or green onions for garnish (optional)

Instructions

  1. Cut smoked brisket into 1-inch cubes and set aside.
  2. Heat 2 tablespoons oil in Dutch oven over medium heat. Add diced onion, bell peppers, and jalapeños; cook until softened, about 7-8 minutes, stirring occasionally.
  3. Add minced garlic, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using. Cook 1-2 minutes until spices bloom, stirring to avoid burning garlic.
  4. Add brisket cubes and stir to coat with spices. Pour in diced tomatoes with juice and stir well.
  5. Add drained kidney beans, black beans, and 1 cup beef broth. Mix well; liquid should just cover ingredients. Add more broth or water if needed.
  6. Bring chili to a gentle simmer. Cover with lid slightly ajar and reduce heat to low. Cook slowly for 1.5 to 2 hours, stirring every 20-30 minutes to prevent sticking and check thickness.
  7. Taste and adjust seasoning with salt, pepper, or heat level. If too thick, add a splash of broth; if too thin, simmer uncovered for 10 more minutes.
  8. Ladle chili into bowls and top generously with shredded sharp cheddar. Let cheese melt slightly. Garnish with cilantro or green onions if desired.

Notes

For a crusty cheese top, place chili under broiler for 2-3 minutes watching carefully. Rinsing beans prevents starchiness and keeps texture cleaner. Low and slow simmering is key for tender brisket and flavor development. Adjust spice levels by adding or omitting jalapeños and cayenne. Can substitute smoked pork shoulder or smoked tofu/mushrooms for variations.

Nutrition

Keywords: smoked brisket chili, Dutch oven chili, winter chili, smoked chili, sharp cheddar chili, easy chili recipe, smoky chili, brisket recipe

Find it online: https://coracooks.com/flavorful-dutch-oven-smoked-brisket-chili-recipe-easy-and-perfect-for-winter/