I remember the first time I tried a chili made with brisket. It was on a cold Saturday afternoon, and I was hanging out with some friends at a local food truck. The brisket chili hit my taste buds in a way I had never experienced before-rich, smoky, and tender. I instantly knew I had to replicate that experience at home.
Jamie Oliver’s Brisket Chili recipe is one of those dishes that takes comfort food to the next level. His approach combines the slow-cooked richness of brisket with layers of spices and fresh ingredients, making it a hearty meal that’s perfect for any occasion.
What I love about this recipe is that it’s simple but full of depth. You don’t need to be a master chef to pull it off, but the flavors will make you feel like you’ve spent hours in the kitchen.
Jamie Oliver’s Brisket Chili Recipe
Jamie’s Brisket Chili is all about slow cooking and allowing the flavors to meld together. When I first saw the recipe, I was curious about how he managed to infuse so much flavor into something as humble as chili. The key to his version is using brisket, a cut of beef that becomes incredibly tender when cooked low and slow. Add a mix of chili peppers, fresh vegetables, and a few pantry staples, and you’ve got a masterpiece on your hands.
His method doesn’t rush through the process, which is part of the beauty. When you let the brisket cook for hours, the fat renders down, and the meat just falls apart-infusing the chili with all that smoky, beefy goodness. I’ve made this several times now, and each time, I marvel at how easy it is yet how impressive the dish turns out.
Ingredients Needed
- Brisket: The star of the dish. Look for well-marbled, high-quality brisket. It can be a little more expensive, but it’s worth it for that melt-in-your-mouth texture.
- Olive Oil: Used to sear the brisket and get those beautiful caramelized bits.
- Onions: A classic base for any chili. They add sweetness and depth.
- Garlic: Fresh garlic brings a fragrant note that complements the savory flavors.
- Chili Peppers: A mix of mild and hot peppers like jalapeños, chipotle, or ancho chilies adds a well-balanced kick.
- Canned Tomatoes: I go with whole peeled tomatoes, but you can use crushed if you prefer a smoother texture.
- Beef Stock: For the liquid base that brings everything together.
- Beans: Kidney beans or black beans work well, though you can skip them if you want a more “meaty” chili.
- Spices: Cumin, paprika, smoked paprika, and a touch of cinnamon (yes, cinnamon) for a hint of warmth.
- Coriander & Fresh Cilantro: For garnish and a pop of fresh flavor.
How To Make Jamie Oliver’s Brisket Chili
-
Prepare The Brisket
Cut the brisket into chunks. Don’t worry about it being perfect-just make sure the pieces are bite-sized. Season the meat generously with salt and pepper.
-
Sear The Brisket
Heat some olive oil in a large pot over medium-high heat. Add the brisket in batches and sear each side until it’s golden and crispy. This step is important because the caramelization adds a lot of flavor.
-
Sauté The Veggies
In the same pot, add chopped onions and garlic. Cook them for about 5 minutes until they’re soft and fragrant. Add the chili peppers and cook for another minute.
-
Add The Spices
Sprinkle in the cumin, paprika, smoked paprika, and cinnamon. Stir everything together so the spices toast and release their oils. This step deepens the flavor of the chili.
-
Simmer
Pour in the canned tomatoes and beef stock, then add the seared brisket back into the pot. Bring everything to a simmer and let it cook for about 3-4 hours, or until the meat is tender and the flavors have melded together.
-
Final Touches
If you’re using beans, stir them in about 30 minutes before serving. Taste and adjust the seasoning with salt and pepper.
-
Serve
Ladle the chili into bowls and top with fresh cilantro. You can also add a dollop of sour cream, shredded cheese, or a squeeze of lime for extra zing.
Ingredient Science Spotlight
When you slow-cook brisket, something magical happens. The long cooking time breaks down the connective tissue in the meat, turning it from tough and chewy into tender, melt-in-your-mouth perfection. Brisket is known for its marbling-fat that runs through the meat-and this fat renders down during cooking, infusing the dish with rich, savory flavors.
The chili peppers provide a balance of heat and depth. Chipotles, for instance, bring that smoky, earthy flavor that pairs beautifully with the richness of the brisket. Meanwhile, cumin and paprika work together to create warmth and complexity in the base.
Cinnamon might seem like an odd addition, but it’s one of those secret ingredients that adds a subtle sweetness, helping to balance out the acidity of the tomatoes and the heat of the peppers.
Expert Tips
- Don’t Rush the Sear: It’s easy to throw everything into the pot at once, but taking the time to properly sear the brisket will elevate the flavor. The browned bits on the bottom of the pot (called fond) are packed with flavor, so don’t skip this step!
- Low and Slow: The longer the chili cooks, the better the flavors will develop. If you have the time, try letting it simmer for up to 5 hours.
- Adjust the Spice Level: If you like your chili spicy, add more hot peppers. If you prefer something milder, go easy on the heat and maybe even add a small bit of honey to balance it out.
- Rest Before Serving: Chili always tastes better the next day. Let it sit for at least an hour before serving, or even refrigerate it overnight to let the flavors fully develop.
Recipe Variations
- Vegetarian Brisket Chili: If you want a lighter version, swap out the brisket for a plant-based protein like tempeh or seitan. Both have a meaty texture and absorb flavors well.
- Beer-Infused Chili: Instead of beef stock, use a rich stout or porter. The dark beer adds an extra layer of depth.
- Smokier Chili: Add smoked paprika or toss in some smoked sausages to amp up the smokiness.
- Spicy with a Twist: Use a combination of habaneros and poblano peppers for an extra kick, and maybe even add a splash of hot sauce or some chopped fresh jalapeños for an extra punch.
Final Words
This chili is more than just a meal-it’s an experience. From the rich brisket to the perfect balance of spices, it’s a dish that brings comfort and satisfaction with every bite. What’s great is that, despite the long cook time, most of it is hands-off, leaving you plenty of room to kick back and relax.
FAQs
How Do I Make Jamie Oliver’s Brisket Chilli?
Start by slow-cooking the brisket in a rich mix of tomatoes, spices, and beans. Jamie recommends using a slow cooker for tender, melt-in-your-mouth meat.
Can I Use A Different Cut Of Beef Instead Of Brisket?
You can! While brisket gives great flavor, you can swap it with chuck or another slow-cook-friendly cut for similar results.
How Long Does Jamie Oliver’s Brisket Chilli Take To Cook?
It takes about 3-4 hours on the stove or 6-8 hours in a slow cooker, depending on how tender you want the brisket.