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Texas-Style Chili with Brisket

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Ingredients

Adjust Servings:
3 pounds flat-cut beef brisket, trimmed and cut into 1-inch cubes
1 pound beer stew meat
2 teaspoons freshly ground black pepper divided
1 3/4 teaspoons Kosher Salt divided
5 teaspoons canola oil divided
4 cups chopped yellow onion
2 tablespoons dried oregano
1 1/2 tablespoon smoked paprika
1 tablespoon chili powder
1 tablespoon ancho chili powder
1 tablespoon ground cumin
6 garlic cloves finely chopped
2 dried bay leaves
1 dried ancho chile, seeded
1 (6-ounce) can unsalted tomato paste
4 1/2 cups Water divided
1 (12-ounce) lager beer such as Shiner
5 tablespoons masa harina
2 teaspoons hot sauce (such as Tabasco)
1/2 cup chopped green onion

Nutritional information

41g
Protein
4g
Fiber
6mg
Iron

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Texas-Style Chili with Brisket

Features:
  • Gluten Free
  • Spicy
Cuisine:
    • 2 Hours 40 Mins
    • Serves 10
    • Hard

    Ingredients

    Directions

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    Texas chili is purely beef-driven: no beans allowed. This version boasts smoky, complex, deep flavor from a mix of dried chiles and chili powders.

    A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time to meld.

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    Steps

    1
    Done

    Sprinkle beef with 1 teaspoon pepper and 1 teaspoon salt. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat.
    Add one-quarter of beef to pan; sauté 3 minutes or until well browned on all sides. Remove beef from pan. Repeat procedure 3 times with 3 teaspoons oil and remaining beef.

    2
    Done

    Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and next 8 ingredients (through dried chile); sauté 3 minutes. Stir in remaining 1 teaspoon black pepper, remaining 3/4 teaspoon salt, and tomato paste; cook 1 minute, stirring constantly. Stir in 4 cups water and beer; bring to a simmer.

    3
    Done

    Reduce heat to medium-low, cover, and cook 2 hours or until beef is very tender. Combine remaining 1/2 cup water and masa in a small bowl, stirring with a whisk until smooth. Add masa mixture and hot sauce to pan; cook 3 minutes or until slightly thickened. Discard dried ancho chile and bay leaves. Sprinkle with green onions.

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