Texas Brisket Chili (No Beans)

Texas Brisket Chili is a thick, rich chili that’s just as filling with no beans. An easy dish perfectly flavored with paprika, cumin, onion, and jalapeno.

If you’ve tried the recipe for Texas Chili already, you’ll love this version that replaces the ground beef with tender brisket. It’s perfect for a weeknight Dinner Recipe or to make for your next chili cook-off.

Texas Brisket Chili in pot


This Tex-Mex chili recipe is perfect to make the next time you have leftover Slow Cooker Beef Brisket. Although having leftovers for weeknight meals is super convenient, it can get boring eating the same meal twice in a week. Repurposing the brisket into an entirely new chili dish is the perfect way to take advantage of your remaining brisket and still have an entirely new dinner. 

This hearty dish is especially great to serve up on colder nights. It’s warm, filling, and full of comforting flavors. Top it with some shredded cheese and serve it with big pieces of Cornbread for the ultimate winter meal. 



Texas Chili, sometimes known as Cowboy Chili, is an authentic and delicious southern dish. There is however some disagreement on what actually makes chili a Texas Chili. Most everyone can agree that Texas Chili doesn’t have beans. Instead of beans all of its flavors come from the chili, spices, and meat surrounding it. 

Texas Chili also doesn’t have any tomato sauce in it. Some people insist it shouldn’t have any tomatoes in it whatsoever. We did include crushed tomatoes in this chili recipe, but if you’d prefer to leave them out you’re more than welcome to. Though every cook has a slightly different way to make Texas Chili, pretty much everyone can agree it’s one of the most flavorful chili dishes you can make!

Texas Brisket Chili ingredients in pot


  • Meat: You can use essentially any kind of cooked brisket you have for Brisket Chili. Try using smoked brisket, slow-cooked brisket, or oven cooked brisket. You can also try other kinds of meat like ground beef, ground turkey, or ground chicken if you don’t have brisket.
  • Peppers: Try adding some more peppers to Brisket Chili. Guajillo, ancho chile, chipotle or fire-roasted peppers would all make great additions to this chili recipe.
  • Beans: While it’s true that Texas Chili is not made with beans if you want to add some you can. Try adding in kidney beans, black beans, pinto beans, or navy beans to the recipe. 
  • More add-ins: Some other add-ins to try in your chili are adobo sauce, bell pepper, minced garlic cloves, oregano, diced tomatoes, or a little brown sugar. You can also serve it with classic chili toppings like corn chips, cheese, and sour cream. 


  • Start by setting your instant pot to sauté mode. Add in oil to the base.
  • Put the onions and jalapenos in the pot and cook until fragrant and translucent.
  • Add the garlic, paprika, chili powder, cumin, salt, pepper, crushed tomatoes, beef broth, and the cooked brisket.
  • Stir all the ingredients together.
  • Seal the instant pot and pressure cook for 50 minutes.
  • Allow the pressure to release naturally for 10 minutes then manually release it. 



  • Serve: Don’t leave Texas Chili at room temperature for more than 2 hours. 
  • Store: Let the chili cool down before you store it in a sealable bag or another airtight container. You can keep chili in the fridge for up to 3 days before it goes bad. 
  • Freeze: Keep Texas Chili in the freezer for up to 4 months. When you want to reheat the chili let it first defrost in the fridge overnight. Once it’s thawed you can reheat all of it on the stovetop in a large pot or dutch oven, or you could reheat a serving in the microwave. 

Texas Brisket Chili in bowl

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Texas Brisket Chili

Texas Brisket Chili is a thick, rich chili that's just as filling with no beans. An easy dish perfectly flavored with paprika, cumin, onion, and jalapeno.
Yield 8 Servings
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 2 tablespoons vegetable oil
  • 1 yellow onion , diced
  • 1 jalapeno , minced
  • 3 cloves garlic , minced
  • 1/4 cup chili powder
  • 2 tablespoons paprika
  • 1 tablespoon cumin
  • 2 teaspoons Kosher salt
  • 1/ teaspoon coarse ground black pepper
  • 28 ounces crushed tomatoes
  • 4 cups beef broth
  • 3 pounds beef brisket , cooked and chopped


  • Add oil to a large pot or dutch oven on high heat.
  • Add onions and jalapeno and cook for 4-5 minutes, until translucent.
  • Add in garlic, chili powder, paprika, cumin, salt, pepper, crushed tomatoes, beef broth, and cooked brisket and stir well.
  • Bring to a boil, then reduce heat to medium and simmer for 2 hours, stirring occasionally.


Calories: 370kcal | Carbohydrates: 14g | Protein: 40g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 1418mg | Potassium: 1139mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3296IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 7mg
Keyword: Texas Brisket Chili

Texas Brisket Chili collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Do yourself a favor and take the few extra minutes to toast the spices before you assemble this chili. Toasting only takes a few seconds (Literally) and it seriously takes the chili to the next level.

    Place the chili powders and paprika you are using in a skillet and heat them to toast, being careful not to scorch/burn

  2. Sounds really good. Don’t have an instant pot, would it work in a crockpot, if so about how long or would it be better to simmer on the cook top.