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Flavorful Texas No-Bean Chili Recipe with Smoked Brisket and Dark Beer Made Easy

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A bold and smoky Texas-style no-bean chili featuring tender smoked brisket and rich dark beer, perfect for hearty gatherings and quick prep once the brisket is ready.

Ingredients

Scale
  • 2 pounds smoked brisket, chopped into bite-sized pieces
  • 12 ounces dark beer (stout or porter, e.g., Guinness)
  • 2 cups low sodium beef broth
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 tablespoons chili powder (blend with ancho or New Mexico chili)
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon brown sugar
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Optional: 1 teaspoon cayenne pepper or 1 diced jalapeño for heat

Instructions

  1. Chop smoked brisket into roughly 1-inch chunks and set aside.
  2. Heat olive oil over medium heat in a Dutch oven. Add chopped onion and cook until translucent, about 5-6 minutes.
  3. Add minced garlic and cook for 1-2 minutes until fragrant.
  4. Stir in chili powder, cumin, smoked paprika, oregano, and brown sugar. Toast spices while stirring for about 1 minute.
  5. Add tomato paste and cook for 2 minutes, stirring constantly.
  6. Pour in dark beer slowly, scraping the bottom of the pot to deglaze. Simmer for 2 minutes to reduce slightly and burn off alcohol.
  7. Add chopped brisket and beef broth. Bring to a gentle boil, then reduce heat to low.
  8. Simmer partially covered for at least 45 minutes, stirring occasionally. Add more broth or water if chili becomes too thick.
  9. Taste and adjust seasoning with salt, pepper, and optional cayenne or jalapeño. Simmer uncovered for another 10-15 minutes for thicker consistency.
  10. Serve hot with desired toppings.

Notes

Use a brisket with a good fat cap for juiciness. Pour dark beer slowly to avoid flare-ups. Toast spices to unlock deep flavors. Chili tastes better the next day. Adjust salt gradually due to salty brisket and broth. For slow cooker method, transfer ingredients after sautéing and cook on low for 4-6 hours.

Nutrition

Keywords: Texas chili, no-bean chili, smoked brisket chili, dark beer chili, hearty chili, smoky chili, easy chili recipe

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