Texas Brisket Chili Recipe
Discover the ultimate Texas Brisket Chili Recipe and savor the rich flavors of slow-cooked beef, spices, and beans. Perfect for any occasion.
Ingredients
- 2 tbsp firmly packed light brown sugar
- 2 tbsp kosher salt
- 2 tsp onion powder
- 2 tsp ground black pepper
- ½ tsp ground red pepper
- 3 ponds brisket, flat, trimmed and cut into 1½-inch cubes
- 6 slices thick-cut bacon, chopped
- 1 m yellow onion, chopped
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 can tomato paste
- 1 cup strong black coffee
- 6 cups beef broth
- 1 can diced tomatoes
- Corn chips, sliced fresh jalapeño, and sharp Cheddar cheese, to serve
Instructions
- In a large bowl, mix brown sugar, salt, onion powder, black pepper, and red pepper. Add brisket, tossing to coat. Let stand for 20 minutes.
- Meanwhile, in a large Dutch oven, cook bacon over medium-low heat, stirring occasionally, until crispy, 6 to 7 minutes. Remove from pan, reserving drippings in pan, and let drain on paper towels. Increase heat to medium.
- Divide beef into three portions. Add the first portion to the pan, and cook, stirring occasionally, until browned about 5 minutes. Remove from pan and set aside; repeat with remaining portions.
- Add onion and garlic to the pan, and cook, stirring occasionally, until golden brown, about 5 minutes. Add chili powder, paprika, cumin, and tomato paste, and cook, stirring frequently, for about 3 minutes. Add coffee, and stir until slightly thickened. Add broth, bacon, and brisket, and bring to a boil.
- Reduce heat to low, cover, and let simmer, stirring occasionally, until meat is tender, about 2 hours. Add tomatoes, and cook, stirring occasionally, until reduced and thickened, about 30 minutes. Add salt to taste.
- Serve with corn chips, jalapeño, and cheese.