Texas-Style Chili With Brisket Recipe

Name: Texas-Style Chili With Brisket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds flat-cut beef brisket, trimmed and cut into 1-inch cubes; 1 pound beef 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 tablespoons paprika; 1 tablespoon chili powder; 1 tablespoon ancho chile 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 onions

Servings: persons

3 pounds flat-cut beef brisket, trimmed and cut into 1-inch cubes
1 pound beef 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 tablespoons paprika
1 tablespoon chili powder
1 tablespoon ancho chile 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 onions

1
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; saute 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
Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and next 8 ingredients (through dried chile); saute 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. 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.

1576

kcal

Calories

Fat

Carbs

132

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 20 ingredients. The key ingredients include: 3 pounds flat-cut beef brisket, trimmed and cut into 1-inch cubes, 1 pound beef stew meat, 2 teaspoons freshly ground black pepper, divided, 1 3/4 teaspoons kosher salt, divided, and more.

Yes, Texas-Style Chili With Brisket 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-Style Chili With Brisket

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