Texas Brisket Chili
Tender Texas Brisket Chili is the perfect meat focused chili and is absolutely delicious.
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.