Delicious Texas Brisket Chili is a splendidly rich soup with delicious filing meaty ingredients, that is both hearty and worth the preliminaris to make. We enjoy our chili around my house. This recipe provides a nice inspirational twist to a well known main course and is a perfect soup for cold days or wintery nights. Start this dish for lunch or better yet the day before to have a well flavored soothing belly full of something good to eat. I prefer long cook times for chili to unlock all those subtle flavor notes and create new ones through natural marination, my family absolutely loves this and your will too. This is one of my go to dishes for putting the teenagers to work in the kitchen to learn to feed themselves. A beginner cook can open up a world of possibilities with little effort through the magic of following this recipe after watching the video. The authentically flavored stew such as this sends good old fashioned aromas throughout the home. Cooking something everyone loves to eat makes your hearts will swell with the pride of a good cook and it is a worthy satisfaction to watch the young ones step into that role.
Don’t skimp out on the presentation of your dish when making this at home. Take a look at the photos to see some suggestions that send visual invitations for a wanted first bite. Watch the video and follow the simple instructions below to have a hot bowl of comforting satisfaction at the ready. Like and share this or any of my recipes you find interesting from the growing catalog of eatfoodlicious meal suggestions. Don’t forget to hit the subscribe button to stay up to date with my latest publications. Leave a comment and let me know if you or your family enjoyed this creamy white chicken chili. Best served hot, this meat flavor infused Texas Brisket Chili is so good. May your next food adventure be one that is shared with those you love and with a taste that inspires the art of true living. Eat, enjoy and repeat.
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Deseed the dried ancho (mild heat) or guajillo (medium heat) peppers and discard the seeds.
In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 3 minutes or until softened. Remove the pan from the heat source. Let cool for at least 10 minutes.
Place the boiled peppers, with liquid (from the pan), and the rest of the mixture ingredients into a blender. Blend until smooth.
Prepare
- Clean and pat dry the meat with a paper towel. Trim the fat off the meat (make sure to leave some fat). Cut the meat into 1½” x 1½” cubes. Season the meat with 2 tsp salt, 1 tsp pepper and mix well. Set aside until ready to cook. Cut the bacon strips into cubes and set aside.
Cook
Heat the dutch oven or pot to medium-high. Add diced bacons to the pot and sauté for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside.
Add the seasoned meat and sear for 4-5 minutes or until all sides of the meat have browned.
Remove & set aside. You may need to do this in 2-3 separate batches to maintain good spacing during cooking.
Add butter and wait for a 30 seconds. Add chopped onions and cook for 2-3 minute or until fragrant. Deglaze: add ½ of the Mexican beer bottle and deglaze the bottom of the dutch oven/pot.
Return seared meat to the pot. Add pepper mixture, fire roasted diced tomatoes with green chilies
Add 1 ½ Mexican beer bottle, bacon bites and mix everything together. Place the bay leaves on top. Submerge the leaves into the liquid. Watch video for reference.
Turn down the heat to low-medium. Place the lid on the dutch oven and cook for 3 hours or until the meat is tender. Make sure to stir after 2 hours and add more water if needed to cover the meat. Remove the lid after 3 hours. Discard the bay leaves. Let simmer uncovered for 20 – 30 minutes or until the liquid is reduced in half. Optional: scoop out the grease floating on top of the stew. Stir the chili and season with salt to taste.
Optional: add shredded cheese, chopped onions, chopped cilantro, chopped green onions, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili. Serve with cornbread, cracker, corn tortillas or toast. ENJOY!
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Texas Brisket Chili
Ingredients
- 4.5 – 5 lbs brisket (flat or point)
- 24 oz Mexican beer Cerveza
- 20 oz fire roasted diced tomatoes with green chilies
- 2 tsp salt
- 1 tsp pepper
- 1 large onion
- 3 bay leaves
- 6 bacons
- 2 tbsp butter
Mixture
- 6 dried ancho (mild heat) or guajillo (medium heat) chiles
- 5 garlic cloves
- 2 cups water
- 2 tbsp chili powder
- 1 tbsp spanish paprika
- 2 tsp ground cumin
- 2 tsp Mexican oregano
- 2 tsp ground coriander
- 1 tsp salt
Instructions
Pepper Mixture
- Deseed the dried ancho (mild heat) or guajillo (medium heat) peppers and discard the seeds.
- In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 3 minutes or until softened. Remove the pan from the heat source. Let cool for at least 10 minutes. Place the boiled peppers, with liquid (from the pan), and the rest of the mixture ingredients into a blender. Blend until smooth.
Prepare
- Clean and pat dry the meat with a paper towel. Trim the fat off the meat (make sure to leave some fat). Cut the meat into 1½" x 1½" cubes. Season the meat with 2 tsp salt, 1 tsp pepper and mix well. Set aside until ready to cook. Cut the bacon strips into cubes and set aside.
Cook
- Heat the dutch oven or pot to medium-high. Add diced bacons to the pot and sauté for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside. Add the seasoned meat and sear for 4-5 minutes or until all sides of the meat have browned. Remove & set aside. You may need to do this in 2-3 separate batches to maintain good spacing during cooking. Add more cooking oil if needed.
- Add butter and wait for a 30 seconds. Add chopped onions and cook for 2-3 minute or until fragrant. Deglaze: add ½ of the beer bottle and deglaze the bottom of the dutch oven/pot. Return seared meat to the pot. Add pepper mixture, fire roasted diced tomatoes with green chilies, 1 ½ beer bottle, bacon bites and mix everything together. Place the bay leaves on top. Submerge the leaves into the liquid. Watch video for reference.
- Turn down the heat to low-medium. Place the lid on the dutch oven and cook for 3 hours or until the meat is tender. Make sure to stir after 2 hours and add more water if needed to cover the meat.
- Remove the lid after 3 hours. Discard the bay leaves. Let simmer uncovered for 20 – 30 minutes or until the liquid is reduced in half. Optional: scoop out the grease floating on top of the stew. Stir the chili and season with salt to taste.
Optional: add shredded cheese, chopped onions, chopped cilantro, chopped green onions, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili.
Serve with cornbread, cracker, corn tortillas or toast. ENJOY!
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