This pressure cooker Texas chili recipe is one of our favorites! Made with fire-roasted tomatoes, brown ale beer and seared Wagyu beef brisket from H-E-B. It’s so incredibly comforting, hearty and delicious that you’ll be asking for seconds.
This brisket chili is incredibly hearty, super smoky and so wildly flavorful. Because we make it in a pressure cooker, the usual hours long process of cooking a brisket till tender is shortened to just an hour or so. As with anything we approach, whether it be our line of Texas BBQ sauces at H-E-B, or meals at home, we like to start off with the very best ingredients that we can find. Wagyu might seem over the top for a bowl of chili that gets coated in spices but the mouth feel from using this grade of meat is second to none. Our local H-E-B has an amazing beef program, too, so finding great cuts of meat is a pretty easy and enjoyable task, if you’re one that gets excited about high-quality proteins, like we do.
Everything about this recipe is easy and ensures a great tasting, no bean Texas Chili. As the recipe will show, all you need to do is sear the brisket, cook some bacon and throw all of the ingredients in the pressure cooker. You’ll set the pressure cooker for (2) two cycles of 30 -minutes each and you’ll be enjoying a seriously good, award-winning Texas Chili recipe in no time.
Texas Wagyu Brisket Chili Recipe
- 1 Pressure Cooker Cosior Brand- 6 liter in size
- 1 Weber Kettle Grill
- 1 Cutting board and knife
- 2 tbsp Kosher Salt Morton's Blue Box
- 2 tbsp Coarse ground black pepper 16 mesh
- 1 tsp Granulated garlic
- 1 tsp Cumin
- 1/4 tsp Cayenne
- 8 oz Thick cut smoked bacon
- 3 pounds Wagyu Brisket flat Find one with heavy marbling. H-E-B Beef Market Trimmed Brisket Flat Cut- Wagyu (or Prime grade)
- 1 Med-large yellow onion 1/4" dice
- 10 Cloves fresh garlic smash and mince
- 1 large shallot fine dice
- 4 tbsp Chili Powder Fiesta brand
- 2 tbsp Paprika
- 1 1/2 tbsp Granulated Garlic
- 1 tbsp Cumin
- 2 tsp Coarse Kosher Salt Mortons Blue Box
- 1 tsp Coarse Ground Black Pepper 16 mesh
- 1/8 tsp Vietnamese ground cinnamon
- 4 Cups Beef Broth
- 1.5 Cups Brown Ale Beer We used "Samuel Smith's" Nut Brown Ale from H-E-B Grocery Store. Chill first, drink the remaining amount.
- 14.5 oz Can Fire-Roasted tomatoes Diced
- 14.5 oz Can Crushed Tomatoes Crushed
- 6 oz Can Tomato Puree H-E-B Organics
- 3 Tbsp White Flour Reserve for last cycle of cook.
- 3 tbsp olive oil lightly coat brisket in olive oil before applying spice rub.
- Brisket Chili with ingredients from H-E-B Grocery Store
- Light Weber Grill and get coals ready for meat to be seared.
- Combine brisket rub ingredients in small bowl and mix. Sprinkle on all sides of brisket that has been coated in olive oil. You can also use peanut oil. Set aside until your grill is hot.
- Once your grill is hot, sear brisket on all sides, about 3-4 minutes per side. You want to achieve a nice charred crust. We added a small chunk of Pecan wood for added flavor.
- Seared wagyu Beef Brisket. Set aside to rest for 5-10 minutes.
- Then cube into 1/2" bite-sized chunks.
- Cook bacon in skillet, once done place on paper towel to absorb grease and then rough chop to ½” in size.
- Add to pressure cooker: 1/2" cubed brisket, onion, garlic, shallots, broth, brown ale beer, bacon, all canned tomato ingredients and all other dry ingredients. Reserve the flour for last 30 minutes of the cook. You will set pressure cooker on two (2), thirty-minute cooks using the “Beans Chili” button. After first 30 minute pressure cooking cycle is done, release pressure in lid, open and stir chili and then add flour to lightly thicken up chili. It's advisable to first remove a cup of liquid and add flour to that and create a slurry and then add back into the chili so that it's does not clump.
- After flour has been added, cook for one more 30-minute cycle. Brisket should be tender and fall apart.
- Garnish with 1 tablespoon of sour cream and a pinch of shredded cheese or avocado.