Texas Brisket Chili

This Texas Brisket Chili has “No Beans”. That is because we don’t eat beans in our chili in Texas. Truth. We do like lots of toppings like cheese, onions, jalapenos, sometimes sour cream and even guacamole. So good!

There are so many dishes we make with our chili. Enchiladas, Chili Cheeseburgers, just a bowl of chili, nachos, chili cheese fries and a topping for a brisket sandwich, you know, brisket on brisket! Oh, yum!

No Beans! Essential Texas Brisket Chili

My go to meat for chili in the past was “chili meat” which is a large ground beef…I guess like hamburger, but ground large. I still use that, but a while back I started making my Texas Brisket chili with the flat of a whole brisket and it is so good. The flavor of the brisket itself, along with the fat that adds additional flavor combined renders an amazing chili. The flat is the lean end of the brisket, unlike the point, so you’re not having all that fat, just enough to add so much flavor!

Chili requires either whole dried chilies or a chili powder. I like to use a mild to medium New Mexico Red Chile powder I always have on hand. The last time I purchased was on line from “Made in Mexico”. Here’s a link if you are interested: http://www.madeinnewmexico.com/. I buy mild and medium because they both usually have a little kick. I do have some hot right now, but it is really hot.

Before I give you this Texas Brisket Chili, here’s a link for a burger I made with this leftover chili!

Crazy Leftover Texas brisket Chili and Beef Queso Dip Burger

No Beans! Essential Texas Brisket Chili

Here’s the recipe! Hope you make this! It is so good!!

No Beans! Essential Texas Brisket Chili

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Servings: 6 servings

Course: Appetizer, dinner, Lunch, Main Course, mexican

Cuisine: Mexican

Ingredients Method

Ingredients

  

• 4 slices thick cut bacon
• 3-4 lb the flat of a beef brisket, trimmed and cubed into 1/4 inch pieces
• salt, pepper and onion powder for liberally sprinkling on the meat while browning
• 2 cups white onion, small diced
• 5 garlic cloves, finely minced
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 3 1/2-4 tbsp Chili powder ( I use New Mexico red chili powder, if not use a good Texas chili powder)
• 1/2 tsp dried thyme
• 1 tsp Mexican oregano
• 1 quart beef broth (not heavily salted, or your chili will be too salty. If you use beef bullion cubes, omit the salt in the first step of sprinkling the meat while browning)
• 1/2 cup strong black coffee
• 28 oz can whole tomatoes, in juice
• Garnish with your choice of shredded cheddar cheese, chopped onions, jalapenos, sour cream, Fritos, avocado, etc.

Method

 

1. For the brisket, clean and trim the brisket. You will only need 3-4 lbs. Cube the brisket into small ¼” cubes.
2. In a large stock pot, cook 4 pieces of bacon until crispy. Remove from pan and set aside until later.
3. Increase the heat to medium high. In the bacon fat, brown the brisket cubes in 3 batches making sure not to crowd the pan. You want to develop as much browning on the cubes as possible and browning in 3 batches will insure that moisture coming from the meat won’t crowd the pan and prohibit the browning process.
4. Season liberally with salt, pepper, and onion powder while browning to season the meat.
5. Remove the previous batch to a bowl before starting on the next batch. You can add additional cooking oil if you need to. Cook all 3 batches and reserve.
6. In the same pot, add the diced white onion and stir in a pinch of salt. Cook down, scraping the bottom of the pan to release the brown bits and brown the onion. Reduce the heat if necessary to cook the onion down and slightly caramelize it.
7. Add in all of the spices and stir into the onions. Cook 2 minutes.
8. Add the pressed garlic and stir. Cook 1 minutes.
9. Add the seared meat back into the pan. Add the coffee and 2 c. of the beef broth. Stir well.
10. Open the tomatoes, and using your hands break them up as you add them to the pan. Add tomato juice to the pan.
11. Stir well and crumble in the bacon. Place the lid back on the pot and cook over low-medium (simmer gently) for 2 ½ – 3 hours. Add the additional 2 c. beef broth as necessary.
12. Finish off with fresh tabasco pepper sauce if desired.
13. Top with any and all of the toppings your prefer! Enjoy!