Description
Hearty Texas brisket chili brings bold Lone Star State flavors to your table, melding smoky beef with rich spices. Comfort meets culinary craft in this soulful dish you’ll crave again and again.
Ingredients
Scale
Meat:
- 3.4 pounds beef brisket, trimmed
- 4 slices thick cut bacon
Spices and Seasonings:
- 1 tablespoon paprika
- 1 tablespoon cumin powder
- 3.5 tablespoons Texas chili powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon chipotle chile powder
- 0.5 teaspoon salt
- Kosher salt
- Black pepper
- Onion powder
Other Ingredients:
- 2 cups white onion, small diced
- 5 garlic cloves
- 1 quart beef broth
- 0.5 cup strong black coffee
- 28 ounces whole tomatoes, in juice
Garnish:
- Sharp cheddar cheese, freshly grated
- White onion
- Fritos
- Tabasco sauce
- Jalapenos
Instructions
- Meticulously trim excess fat from brisket, preserving just enough for robust flavor. Dice the meat into precise ¼” cubes, ensuring uniform cooking. Consider requesting pre-cubing from your local butcher to save preparation time.
- Render bacon in a large stockpot over medium heat until achieving crisp, golden perfection. Extract bacon and reserve for later incorporation, leaving behind a flavorful fat foundation.
- Execute strategic browning of brisket cubes in multiple batches. Prevent overcrowding to guarantee proper caramelization. Liberally season each batch with salt, pepper, and onion powder during searing process. Maintain high heat to develop deep, complex flavor profiles.
- Utilize the same pot to sauté diced onions, incorporating a pinch of salt. Expertly deglaze the pan, capturing those concentrated flavor remnants clinging to the bottom. Allow onions to soften and slightly caramelize over 5-7 minutes.
- Introduce a symphony of spices: paprika, cumin, Texas chili powder, thyme, and chipotle powder. Toast the spices for approximately 2 minutes to amplify their aromatic intensity. Incorporate pressed garlic, cooking for an additional minute to release its pungent essence.
- Reunite the browned brisket with the spice-infused base. Pour in coffee and beef broth, creating a rich liquid foundation. Hand-crush canned tomatoes directly into the mixture, ensuring their juices integrate fully. Crumble reserved bacon throughout the pot.
- Initiate a low and slow simmering process for 2½ to 3 hours. Maintain a gentle heat, occasionally stirring to prevent scorching. Monitor liquid levels, supplementing with additional beef broth if the chili appears too dense. Allow the ingredients to meld, transforming into a deeply flavorful, tender chili.
Notes
- Ensure uniform ¼” cuts for even cooking and consistent texture throughout the chili.
- Keep a thin layer of fat on brisket for enhanced flavor and moisture, but remove excessive fatty sections.
- Cook meat in small batches to achieve proper caramelization and prevent steaming, which develops deeper flavor profiles.
- Briefly toast spices before adding liquid ingredients to release their essential oils and intensify their aromatic qualities.
- Monitor chili’s consistency during simmering, adding beef broth gradually to prevent over-thickening while maintaining rich texture.
- Can substitute brisket with chuck roast or short ribs for similar rich, tender results if brisket unavailable.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Lunch, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg