Brisket Chili for Tacos Recipe

Name: Brisket Chili for Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lbs beef brisket, trim as much fat off as you can cut into large pieces 4x2x2; 12 ounces shiner bock beer; 3 dashes Worcestershire sauce; 3 dashes of your favorite pepper hot sauce; 2 (8 ounce) cans beef broth; 3 boneless beef cubes; 1 (4 ounce) can tomato paste, and; adobo sauce, from can of chipotle; salt and pepper; 2 ½ tablespoons cumin; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 ½ tablespoons oregano (I add thyme to the blend which is my personal taste not traditional); 3 ounces paprika or 3 ounces smoked paprika, is preferable; 3 ounces cayenne; 3 ounces new mexico chile powder or 3 ounces dried chipotle powder; 1 chipotle chile in adobo; 2 -3 Spanish onions, julienned; 8 -10 heads crushed garlic, skins removed don't mince so others can take out; 3 poblano peppers, julienned; 2 sweet red peppers, julienned; 10 jalapenos or 10 serranos, use less for less heat. I love these cooked in the stew sliced thick; 1 (28 ounce) can whole tomatoes, drained chopped into big pieces (optional); green onion; cilantro, not too much better in other things salsa guac rice

Servings: persons

8 lbs beef brisket, trim as much fat off as you can cut into large pieces 4x2x2
12 ounces shiner bock beer
3 dashes Worcestershire sauce
3 dashes of your favorite pepper hot sauce
2 (8 ounce) cans beef broth
3 boneless beef cubes
1 (4 ounce) can tomato paste, and
adobo sauce, from can of chipotle
salt and pepper
2 ½ tablespoons cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ tablespoons oregano (I add thyme to the blend which is my personal taste not traditional)
3 ounces paprika or 3 ounces smoked paprika, is preferable
3 ounces cayenne
3 ounces new mexico chile powder or 3 ounces dried chipotle powder
1 chipotle chile in adobo
2 -3 Spanish onions, julienned
8 -10 heads crushed garlic, skins removed don't mince so others can take out
3 poblano peppers, julienned
2 sweet red peppers, julienned
10 jalapenos or 10 serranos, use less for less heat. I love these cooked in the stew sliced thick
1 (28 ounce) can whole tomatoes, drained chopped into big pieces (optional)
green onion
cilantro, not too much better in other things salsa guac rice

1
PHASE 1.
2
Trim fat cut beef into large chunks.
3
Marinate beef in beer, Worcestershire, pepper sauce overnight.
4
Pre set oven to 300F.
5
Drain beef.
6
Add beef to Dutch oven with broth, crumbled beef cubes.
7
Bring to a soft boil turning meat.
8
When it reaches a soft boil cover and place in oven.
9
Cook 3 hours.
10
PHASE 2.
11
Take out of oven add salt pepper, red powder pepper, chipotles if desired.
12
Chili is often called a bowl of red buy your favorite powders and add a lot.
13
Return to oven at 300F.
14
Cook 11/2 hours.
15
PHASE 3.
16
Take out of oven.
17
Break up brisket with tongs and spoon.
18
If it still tough (which it really shouldn't be) continue to cook in oven.
19
Add the onions, garlic fresh peppers and tomatoes.
20
Return to oven for an hour or until onions and peppers are very tender.
21
When done cooking let cool and serve with favorite toppings.

3023

kcal

Calories

172

Fat

120

Carbs

276

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 8 lbs beef brisket, trim as much fat off as you can cut into large pieces 4x2x2, 12 ounces shiner bock beer, 3 dashes Worcestershire sauce, 3 dashes of your favorite pepper hot sauce, and more.

Yes, Brisket Chili for Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brisket Chili for Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions