Texas Beef Brisket Chili
From mountainmama 15 years ago
Ingredients
- Chili: shopping list
- 6 large dried ancho chiles* shopping list
- 6 ounces bacon, diced shopping list
- 1 1/4 pounds onions, chopped (about 4 cups) shopping list
- 1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes shopping list
- Coarse kosher salt shopping list
- 6 large garlic cloves, peeled shopping list
- 2 tablespoons chili powder shopping list
- 2 teaspoons cumin seeds shopping list
- 1 teaspoon dried oregano shopping list
- 1 teaspoon ground coriander shopping list
- 1 1/2 teaspoons coarse kosher salt shopping list
- 1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups) shopping list
- 1 12-ounce bottle Mexican beer shopping list
- 1 7-ounce can diced roasted green chiles shopping list
- 1/2 cup finely chopped fresh cilantro stems shopping list
- 4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash) shopping list
- Garnishes: shopping list
- fresh cilantro leaves shopping list
- Chopped red onion shopping list
- Diced avocado shopping list
- Shredded monterey jack cheese shopping list
- Warm corn and/or flour tortillas shopping list
How to make it
- For chili:
- 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.
- Preheat oven to 350°F. Sauté 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.
- 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.
- 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.
- Garnishes:
- Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.
People Who Like This Dish 4
- greentreefrogs TN
- greekgirrrl Long Island, NY
- zoeb Seattle, WA
- choclytcandy Dallas, Dallas
- pauljohn Murfreesboro, NC
- lasaf St. Paul, MN
- chefelaine Muskoka, CANA
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The Rating
Reviewed by 7 people-
YEEHAW!!! FIVER from this old bat, mm! :+D
chefelaine
in Muskoka loved it
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Wonderful fall recipe! Very nice!
zoeb
in Seattle loved it
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