Texas Beef Brisket Chili Recipe

Name: Texas Beef Brisket Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large dried ancho chiles; 6 ounces bacon, diced; 1 1/4 lbs onions, chopped (about 4 cups); 5 lbs flat-cut beef brisket, cut into 2 1/2- to 3-inch cubes (also called first-cut); 1 teaspoon kosher salt; 6 large garlic cloves, peeled; 2 tablespoons chili powder; 2 teaspoons cumin seeds; 1 teaspoon dried oregano; 1 teaspoon ground coriander; 1 1/2 teaspoons coarse kosher salt; 1.5 (10 ounce) cans fire-roasted diced tomatoes and green chilies (1 3/4 cups); 1 (12 ounce) bottle mexican beer; 1 (7 ounce) can diced roasted green chilies; 1/2 cup finely chopped fresh cilantro stem; 4 cups seeded peeled butternut squash (1 1/2- to 2-inch chunks, from 3 1/2-pound squash) or 4 cups potatoes; Garnishes; fresh cilantro leaves; chopped red onion; diced avocado; shredded monterey jack cheese; warm corn tortillas or flour tortilla

Servings: persons

6 large dried ancho chiles
6 ounces bacon, diced
1 1/4 lbs onions, chopped (about 4 cups)
5 lbs flat-cut beef brisket, cut into 2 1/2- to 3-inch cubes (also called first-cut)
1 teaspoon kosher salt
6 large garlic cloves, peeled
2 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons coarse kosher salt
1.5 (10 ounce) cans fire-roasted diced tomatoes and green chilies (1 3/4 cups)
1 (12 ounce) bottle mexican beer
1 (7 ounce) can diced roasted green chilies
1/2 cup finely chopped fresh cilantro stem
4 cups seeded peeled butternut squash (1 1/2- to 2-inch chunks, from 3 1/2-pound squash) or 4 cups potatoes
Garnishes
fresh cilantro leaves
chopped red onion
diced avocado
shredded monterey jack cheese
warm corn tortillas or flour tortilla

1
For chili:
2
Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
3
Preheat oven to 350u00b0F Saute bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
4
Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
5
Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.
6
Garnishes:
7
Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.

2139

kcal

Calories

115

Fat

108

Carbs

180

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 6 large dried ancho chiles, 6 ounces bacon, diced, 1 1/4 lbs onions, chopped (about 4 cups), 5 lbs flat-cut beef brisket, cut into 2 1/2- to 3-inch cubes (also called first-cut), and more.

Yes, Texas Beef Brisket Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Texas Beef Brisket Chili

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