Texas style chili featuring tender moist chunks of delicious beef brisket served in a soup of infused flavors will put a fabulous hearty meal on the table. We really love our chili and we love trying new recipes. This bean-less recipe features authentic southwestern flavors that still makes my mouth water just thinking about how succulent the brisket turns out. With this recipe you can vary the heat of the pepper. If you prefer to capture more subtle flavors you may want to use the mild pepper that is recommended in the instructions. I prefer a bit of heat and this recipe also provides just that. The soup is fairly light compared to a traditional bean chili. I would suggest serving with crackers, toast or enjoy as my husband does, with fresh scratch made cornbread.
If you love chili and love to try new and different styles, then I recommend watching the video and following the instructions below. This recipe is good on any occasion and will be a hit with your friends and family alike. This chili also keeps well when refrigerated and is perfect for reheating later as the flavor becomes more enhanced through the natural magic of marination. The cool weather outdoors just seems warmer when you heat your soul with a comforting foodlicious bowl of Texas Beef Brisket Chili.
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Ingredients
Seasonings
Deseed the dried peppers.
In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 1 minute. Remove the pan from the heat source. Let cool for at least 10 minutes. Reserve 1 cup of the infused water.
Cut the meat into 1½” x 1½” cubes.
Season the meat with 1 tsp salt, 1 tsp pepper and mix well.
Place the boiled peppers, 1 cup of infused water, and the rest of the mixture ingredients into a blender. Blend until smooth.
Add diced bacons to the cooker and saute for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside. Discard most of the bacon grease but leave at least 3 tbsp for cooking purposes.
Add the seasoned meat to the cooker. Mix and cook for 8-10 minutes or until all sides of the meat have browned.
Add pepper mixture, Mexican beer and mix.
Add fire roasted diced tomatoes with green chilies, bacon bites and bay leaves. Submerge the leaves into the liquid and do not stir the tomatoes.
Place the lid on. Pressure cook on high for 50 minutes with a natural release (approx. 45-50 min). Remove the lid.
Discard the bay leaves. Stir the chili and season with salt to taste.
Optional: add shredded cheese, sliced red onions, chopped cilantro, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili.
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Instant Pot Texas Beef Brisket Chili
Equipment
- Pressure Cooker/Instant Pot (6 or 8 qt)
Ingredients
- 4 lbs flat cut beef brisket
- 6 bacon strips diced
- 1 large onion (or 2 medium) chopped
- 20 oz fire roasted diced tomatoes with green chilies 2 cans
- 12 oz Mexican beer
- 3 bay leaves
- 1 tsp salt
- 1 tsp black pepper
Mixture
- 5 dried ancho (mild heat) or guajillo (medium heat) chiles
- 5 garlic cloves
- 1 cup water
- 2 tbsp chili powder
- 1 tbsp spanish paprika
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp ground coriander
- 1 tsp salt
Toppings
- purple onion finely chopped
- cilantro finely chopped
- lime juice sliced
- jalapeño sliced
- sour cream
- shredded cheese
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 1 minute. Remove the pan from the heat source. Let cool for at least 10 minutes. Reserve 1 cup of the infused water. Place the boiled peppers, 1 cup of infused water, 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 1 tsp salt, 1 tsp pepper and mix well. Set aside until ready to cook. Dice cut the bacon strips and set aside.
Pressure Cook
- Set cooker to saute-high. Add diced bacons to the cooker and saute for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside. Discard most of the bacon grease but leave at least 3 tbsp for cooking purposes. Add the seasoned meat to the cooker. Mix and cook for 4-5 minutes or until all sides of the meat have browned. You may need to do this in 2 separate batches to maintain good spacing during cooking.
- Add chopped onions, minced garlic and cook for 1 minute. Add pepper mixture, Mexican beer and mix. Add fire roasted diced tomatoes with green chilies, bacon bites and bay leaves. Submerge the leaves into the liquid and do not stir the tomatoes. Watch video for reference.
- Place the lid on. Pressure cook on high for 50 minutes with a natural release (approx. 45-50 min). Remove the lid. Discard the bay leaves. 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
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