Category: Beef

The Best Texas Brisket Chili

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

Tender Texas Brisket Chili is the perfect meat focused chili and is absolutely delicious.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 40 minutes
Course Main Course
Cuisine American
Servings 8
Calories

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!

      Video

      Keyword best Instant pot texas beef brisket chili recipe, best texas brisket chili, dutch oven brisket chili, easy texas brisket chili, tender texas brisket chili, texas brisket chili
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      Dutch Oven Hearty Beef Stew

      Nothing is better than a Hearty Beef Stew. Braised beef and onion are some of my favorite ways to unleash natural appeal to the cooking process. The kitchen starts to warm up from the cooking and the tantalizing aromas promised. Chuck is the preferred choice of meat as it does not get stringy. This recipe is perfect for prepping the “preliminaries” ahead of time and then combining the final fixings just prior to serving. This approach to creating a hearty meal covers some of the most succulent methods for flavor profiles and texture development.

      I work to compress recipes into a short video with easy to follow recipes. However, I would like to acknowledge the giant that came before us that is the inspiration of this recipe. Try this dish and taste the elegance of this simple hearty stew.

      Watch the video and follow the instructions below to flex your culinary acumen. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember the key to a well braised meat is drying the the chuck to remove all water, otherwise you are just steaming and not growing. Thanks for visiting and see you again soon. 

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      Pat the beef dry and place in a large bowl. Coat with salt, pepper and mix. 

      Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the other half of beef & remove.

      In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes.

      Add garlic and sauté for 30 seconds.

      Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot. Turn up the heat to high and bring to a simmer.

      Return seared beef to the pot. Pour in beef broth. Add chopped carrots & potatoes. Do not stir. Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid. Place the dutch oven/pot in the middle rack of the oven.

      Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ – 3 hours or until the meat is fork tender Remove pot from oven. Discard herb bouquet. Gently stir the everything together with a wooden spoon.

      Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter. Gently stir everything together until the butter is fully melted.

      Season with salt & pepper to taste if needed.

      Serve with French bread. Enjoy!

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      Dutch Oven Hearty Beef Stew

      Dutch Oven Hearty Beef Stew is a classic approach to a delicious recipe that is full of tender meat and vegetables for a scrumptious meal that everyone will enjoy.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 2 hours 35 minutes
      Total Time 2 hours 50 minutes
      Course Main Course
      Cuisine American
      Servings 8
      Calories

      Equipment

      • Dutch Oven

      Ingredients
        

      • 3 – 3½ lbs chuck roast cut into 2"x2"
      • 3 cups unsalted or low-sodium beef broth/stock
      • 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon
      • ½ cup unsalted butter divided
      • 4 tbsp flour
      • 3 tbsp tomato paste
      • 2 tbsp Worcestershire sauce
      • 2 tbsp extra virgin olive oil
      • 2 tsp salt
      • 1 tsp black pepper
      • 2 lbs Yukon potatoes cut into 1" cubes
      • 5 carrots peeled & cut into 1"
      • 6 garlic cloves minced
      • 1 large sweet onion chopped

      Herb Bouquet

      • 3 sprigs rosemary
      • 3 sprigs thyme
      • 2 bay leaves

      Instructions
       

      • Preheat the oven to 400°F. Pat the beef dry and place in a large bowl. Coat with salt, pepper and mix.
      • Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the other half of beef & remove.
      • In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot.
      • Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Pour in beef broth. Add chopped carrots & potatoes. Do not stir. Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid.
      • Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ – 3 hours or until the meat is fork tender 
      • Remove pot from oven. Discard herb bouquet. Gently stir the everything together with a wooden spoon. Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter. Gently stir everything together until the butter is fully melted. Season with salt & pepper to taste if needed.

      Serve with French bread. Enjoy!

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        Slow Cooker Roast Beef Po’Boy with Gravy

        Juice and delicious flavor drip from this hearty Slow Cooker Roast Beef Po’Boy for comforting satisfaction with homemade beef gravy. The beef creates a steaming scent of roasted deliciousness as you approach the first bite. If feeling bold, just add some mayonnaise with hot sauce to create a filling juicy sandwich that will require a few napkins. I highly recommend using garden fresh tomatoes from local farmers market if you can still find them. They will add juicy bursts to the gravy soaked bread and complete the foodlicious experience. Lips will be smacking as lightly toasted bread crunches from the hungry eaters that have been pacing around the kitchen in anticipation because the gravy fills the room and your mouth with anticipation.

        This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Watch the video and follow the instructions below to have a deliciously gigantic Roast Beef Po’Boy today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent sauce and juicy meat make this sandwich a must try. Thanks for visiting and see you again soon.

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        Pat the chuck roast dry with a paper towel. Season with salt and pepper. Heat the pan/skillet to medium-high. Add 2 tbsp butter, olive oil and wait for it to get hot. Sear the roast chunk for 4-5 minutes per-side. Remove the roast and set aside.

        Add 2 tbsp butter and wait for it to melt. Add sliced onions and sauté for 10-12 minutes or until caramelized. Add minced garlic and sauté for 1 minute. 

        Place the seared roast in the slow cooker. Add cajun seasoning, caramelized onion, beef broth & bay leaves.

        Cook on low for 8-10 hours or high for 5-6 hours or until fork tender.

        Discard the bay leaves. Remove the roast and place in a medium-large sized bowl. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. 

        In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved. Transfer the broth to a pan. Add cornstarch mixture and mix. Turn the heat to medium and let simmer for 10-15 minutes or until thickens to your liking. Season with salt & pepper to taste. Optional- Set the slow cooker to high. Add cornstarch mixture to the slow cooker and simmer for 20 minutes or until desired consistency. Season with salt & pepper to taste. 

        Pour 1-2 cups of gravy over the shredded meat and mix. Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.

        Prepare Sandwich – smear a generously amount of mayo on the bread. Add shredded meat, lettuce & tomatoes on top. Place some of the dip in a small serving bowl.

        Serve immediately. Dip the sandwich in the gravy and enjoy!

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        Slow Cooker Roast Beef Po’Boy

        This slow cooker Roast Beef Po'Boy is slap your mama delicious and is better than anything you will find at a local restaurant, I guarantee it!
        No ratings yet
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        Prep Time 10 minutes
        Cook Time 8 hours
        Total Time 8 hours 10 minutes
        Course Main Course
        Cuisine Creole
        Servings 6
        Calories

        Equipment

        • Slow Cooker

        Ingredients
          

        • 3 lbs chuck roast
        • 4 cups unsalted beef broth
        • 4 tbsp butter
        • 2 tbsp olive oil
        • 2 tsp cajun seasoning
        • 2 tsp salt
        • 1 tsp pepper
        • 2 large sweet onions sliced
        • 2 bay leaves
        • 8 garlic cloves minced

        Cornstarch Mixture

        • 2 tbsp cornstarch
        • 2 tbsp water

        Other

        • French bread or Hoagie
        • shredded lettuce
        • sliced tomatoes
        • mayo
        • hot sauce

        Instructions
         

        • Pat the chuck roast dry with a paper towel. Season with salt and pepper. Heat the pan/skillet to medium-high. Add 2 tbsp butter, olive oil and wait for it to get hot. Sear the roast chunk for 4-5 minutes per-side. Remove the roast and set aside.
        • Add 2 tbsp butter and wait for it to melt. Add sliced onions and sauté for 10-12 minutes or until caramelized. Add minced garlic and sauté for 1 minute.
        • Place the seared roast in the slow cooker. Add cajun seasoning, caramelized onion, beef broth & bay leaves.
        • Cook on low for 8-10 hours or high for 5-6 hours or until fork tender.
        • Discard the bay leaves. Remove the roast and place in a medium-large sized bowl. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. 
        • In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved.
        • Transfer the broth to a pan. Add cornstarch mixture and mix. Turn the heat to medium and let simmer for 10-15 minutes or until thickens to your liking. Season with salt & pepper to taste. Optional- Set the slow cooker to high. Add cornstarch mixture to the slow cooker and simmer for 20 minutes or until desired consistency. Season with salt & pepper to taste.
        • Pour 1-2 cups of gravy over the shredded meat and mix.
        • Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.
        • Prepare Sandwich – smear a generously amount of mayo on the bread. Add shredded meat, lettuce & tomatoes on top. Place some of the dip in a small serving bowl.

        Serve immediately. Dip the sandwich in the gravy and enjoy!

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          Instant Pot Oxtail

          Instant Pot Oxtail is perfectly tender and delicious for a comforting meal at home. Serve with rice or on a bed of fresh mashed potatoes for a complete balanced meal. Oxtail is a traditional feature in many Asian recipes and is full of fatty delicious juicy meat that create a succulent broth you won’t soon forget. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the juices that permeate the meat and once you try it you will too.

          Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh. This meal is comforting and rewarding and can be featured in a multitude of applications. I enjoy in a nice broth, with rice or even mashed potatotes. Thanks for visiting and see you again soon.

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          Clean and pat the oxtails dry.

          Season both sides with salt and pepper.

          Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker.

          Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed. 

          Add onion, garlic and cook for ~60 seconds or until fragrant.

          Add tomato paste and stir for a few seconds.

          Return seared oxtails into the cooker. Place bay leaves & thyme on top. 

          Then add carrots, beef broth, red wine, Worcestershire sauce and mix.

          Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve. 

          In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste. 

          Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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          Instant Pot Oxtail

          Delicious Instant Pot Oxtail that is quick and easy while maintaining full texture and natural flavor of this bovine selection.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 15 minutes
          Cook Time 45 minutes
          Total Time 1 hour
          Course Main Course
          Cuisine American, Asian, Jamaican
          Servings 4
          Calories

          Equipment

          • Pressure Cooker

          Ingredients
            

          • 3 ½ – 4 lbs oxtails
          • 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
          • 1 cup unsalted or low-sodium beef broth/stock
          • 2 tbsp extra virgin olive oil
          • 2 tbsp Worcestershire sauce
          • 2 tbsp tomato paste
          • 2 tsp salt
          • 1 tsp black pepper
          • 5 garlic cloves minced
          • 4 large carrots peeled & cut into 1"
          • 1 sweet onion chopped
          • 4 fresh thyme sprig
          • 3 bay leaves

          Cornstarch Mixture

          • 2 tbsp cornstarch
          • 2 tbsp water

          Instructions
           

          • Clean and pat the oxtails dry. Season both sides with salt and pepper. Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker. Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed.
          • Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds. Add beef broth, red wine, Worcestershire sauce and mix. Return seared oxtails into the cooker. Then add carrots, bay leaves & thyme on top.
          • Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure.
          • Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve.
          • In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.

          Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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            No Smoker Homemade Pastrami

            No Smoker Homemade Pastrami is delicious and tender, my family loved it and yours will too. Your heart will beat like a fantastic drum to the rhythm of balanced aromas inviting you to the serving table as your eyes drink in the gentle whispers of this simple to make savory Pastrami sandwich. My family was up to the challenge of this large sandwich, but feel free to tailor your to the size of your appetite. This recipe is basically effortless it just takes place over many days. The time it takes for natural non-preservative flavors to cure into the meat making this pastrami a homemade triumph that your family will absolutely love.

            Watch this video and follow the detailed instructions below to put a hearty satisfying juice dripping homemade Pastrami sandwich on the dinner table today. Like and share this or any of my recipes you find interesting from the growing catalog of tasty menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The meat from this recipe is so tender you can cut it with a fork and my mouth is watering just thinking about taking another bite. Leave a comment and let me know if you enjoyed this recipe or if you have any questions, as I love to talk about food. Have a safe rest of your week and see you again soon!

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            Brine

            In a medium size pot: add 2 ½ cups of water and bring it to a boil. Add kosher salt, granulated sugar, brown sugar, Prague powder (pink curing salt) & smoke salt. Stir until everything is fully dissolved. Turn off the heat. Add bay leaves, whole peppercorn, garlic cloves, allspice, whole cloves and mix. Remove the pot from the heat source.

            Add 8 cups ice and let sit at room temperature or until completely cooled & cold.