Beer-Braised Brisket Chili with Amber Ale

Why You’ll Love This Recipe

• Deep, layered flavor from a malty amber beer reduction, caramelized onions, and warm spices.
• Ultra-tender shredded brisket turns a classic chili into a weekend-worthy comfort dish.
• Make-ahead friendly: tastes even better the next day and freezes beautifully.
• Flexible heat level and easy swaps to fit your pantry and preferences.

Grocery List

• Produce: 2 large yellow onions, 6 garlic cloves, 1 jalapeño, 1 lime, cilantro, scallions
• Dairy: Sour cream, sharp cheddar cheese
• Pantry: 3 lb beef brisket (flat), amber ale (12 oz), low-sodium beef broth, crushed tomatoes (28 oz), fire-roasted diced tomatoes (15 oz), pinto beans (2 × 15 oz), tomato paste, chipotles in adobo, chili powder, cumin, smoked paprika, coriander, dried oregano, bay leaves, light brown sugar, unsweetened cocoa powder (optional), masa harina (optional), kosher salt, black pepper, neutral oil

Full Ingredients

Beef and Braising Base

• 3 lb beef brisket (flat), trimmed to a 1/4 inch fat cap
• 2.5 tsp kosher salt, divided (2 tsp for brisket, 1/2 tsp for onions/liquid; plus more to taste)
• 2 tsp freshly ground black pepper
• 2 tbsp neutral oil (avocado, canola, or grapeseed)
• 2 large yellow onions (about 1.5 lb), thinly sliced
• 6 garlic cloves, minced
• 1 jalapeño, seeded and minced (optional for heat)
• 2 tbsp tomato paste
• 12 fl oz amber ale
• 2 cups low-sodium beef broth
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) fire-roasted diced tomatoes, with juices
• 2 bay leaves

Chili Seasonings

• 3 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp dried oregano
• 2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
• 1 tsp light brown sugar
• 1 tsp unsweetened cocoa powder (optional, but great for depth)

Beans and Finish

• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 tbsp masa harina, mixed with 2 tbsp water (optional thickener)
• 1 tbsp apple cider vinegar (to finish)

To Serve (Optional, but recommended)

• Sour cream, chopped cilantro, sliced scallions, shredded sharp cheddar
• Pickled jalapeños, lime wedges
• Cornbread or tortilla chips

Step-by-Step Instructions

Step 1: Preheat and prep the brisket

Heat the oven to 325°F. Pat the brisket very dry with paper towels so it sears well. Season all over with 2 teaspoons kosher salt and all the black pepper. Set out the remaining 1/2 teaspoon salt to use later. Open the canned tomatoes and drain and rinse the pinto beans so they are ready to go.

Step 2: Sear the brisket for maximum flavor

In a large, heavy Dutch oven (at least 6 quarts), heat the oil over medium-high until shimmering. Sear the brisket 4–5 minutes per side until a deep, crusty brown develops. Do not rush this step—it builds big flavor. Transfer the brisket to a plate, leaving the drippings in the pot.

Step 3: Caramelize the onions and bloom aromatics

Reduce heat to medium. Add the sliced onions and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are soft, golden, and caramelized at the edges, about 15–20 minutes. Add the garlic, jalapeño (if using), and tomato paste; cook 2 minutes, stirring, until fragrant and slightly darkened.

Step 4: Deglaze with amber ale and reduce

Sprinkle in the chili powder, cumin, smoked paprika, coriander, and oregano; stir 1 minute to bloom the spices. Pour in the amber ale and scrape up any browned bits from the bottom. Simmer briskly until reduced by about half, 5–7 minutes—you want it syrupy and malty, not watery. Stir in the crushed tomatoes, fire-roasted diced tomatoes, beef broth, chipotle peppers and adobo sauce, brown sugar, cocoa (if using), and bay leaves. Bring to a lively simmer.

Step 5: Braise low and slow

Nestle the brisket into the pot, fat side up. Cover tightly and transfer to the oven. Braise until the brisket is fork-tender, 3 to 3.5 hours. It should shred easily and register around 195–205°F in the thickest part. If at any point the liquid drops below the brisket, add a splash of water or broth to keep it mostly submerged.

Step 6: Shred the brisket and defat the sauce

Transfer the brisket to a cutting board and rest 10 minutes. Skim 2–4 tablespoons of fat from the surface of the pot (or reserve some for frying eggs tomorrow). Coarsely shred the brisket across the grain into hearty shreds and bite-size chunks; scrape any juices back into the pot.

Step 7: Turn the braise into chili

Return the shredded brisket to the pot along with the pinto beans. Bring to a gentle simmer on the stovetop, uncovered, 20–30 minutes to thicken and marry flavors. For extra body, stir in a slurry of masa harina and water during the final 10 minutes. Stir occasionally, but try not to break up the meat too much.

Step 8: Finish and serve

Fish out the bay leaves and stir in the apple cider vinegar. Taste and adjust salt, pepper, and heat. The chili should be rich, glossy, and spoon-coating. Ladle into warm bowls and finish with sour cream, cilantro, scallions, cheddar, and a squeeze of lime. Serve with cornbread or tortilla chips.

Pro Tips

• Choose the right beer: a medium-bodied amber ale gives malt sweetness without bitterness. Avoid highly hopped IPAs.
• Sear deeply: color equals flavor. If your pot runs hot, lower the heat so you brown without scorching.
• Caramelize the onions fully; pale onions mean less complexity in the final chili.
• Make it ahead: chili tastes even better the next day as the flavors meld and the sauce thickens.
• Fine-tune body: use a quick reduction or a spoonful of masa slurry to hit your ideal thickness.

Variations

• Slow Cooker: After Step 4, transfer everything to a slow cooker. Cook on Low 8–9 hours. Shred, add beans, and cook 30 minutes more to thicken.
• Pressure Cooker: After Step 4, pressure cook brisket on High for 75 minutes; natural release 15 minutes. Shred, add beans, and simmer on Sauté 10–15 minutes.
• No-Bean or Different Beans: Skip beans for a Texas-leaning bowl, or swap pintos for black or kidney beans.
• Beer Swap: For deeper roast notes, use a porter or stout. For gluten-free, use a GF amber-style beer or replace beer with extra beef broth.

Storage & Make-Ahead

Cool completely, then refrigerate in airtight containers up to 4 days. Reheat gently on the stovetop over medium-low, adding a splash of water or broth if thicker than you like. Freeze up to 3 months; thaw overnight in the fridge before reheating. For the best bean texture after long freezing, you can freeze the brisket base without beans and add freshly rinsed beans while reheating.

Nutrition (per serving)

Approximate: 520 calories; 33 g protein; 22 g fat; 47 g carbohydrates; 9 g fiber; 10 g sugar; 1180 mg sodium. Values will vary based on brands, salt, and garnish choices.