Texas-Style Chili with Brisket

Name: Texas-Style Chili with Brisket
Total time: 2 h 45 min
Yield: Serves 10 (serving size: about 1 cup)
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 ¾ teaspoons kosher salt, divided; 5 teaspoons canola oil, divided; 4 cups chopped yellow onion; 2 tablespoons dried oregano; 1 ½ 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 ½ cups water, divided; 1 (12-ounce) lager beer (such as Shiner); 5 tablespoons masa harina; 2 teaspoons hot sauce (such as Tabasco); ½ cup chopped green onions

3 Ratings
4 Reviews

Texas chili is purely beef-driven: no beans allowed. This version boasts smoky, complex, deep flavor from a mix of dried chiles and chili powders.

By Hunter Lewis

Recipe by Cooking Light October 2015

Gallery

Credit: Iain Bagwell; Styling: Thom Driver

Recipe Summary

hands-on:

40 mins

total:

2 hrs 45 mins

Yield:

Serves 10 (serving size: about 1 cup)

Nutrition Info

Directions

Step 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; sauté 3 minutes or until well browned on all sides. Remove beef from pan. Repeat procedure 3 times with 3 teaspoons oil and remaining beef.

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Step 2
Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and next 8 ingredients (through dried chile); sauté 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.

Nutrition Facts

Per Serving:

347 calories; fat 13.4g; saturated fat 3.9g; mono fat 6.7g; poly fat 1.4g; protein 41g; carbohydrates 17g; fiber 4g; cholesterol 119mg; iron 6mg; sodium 569mg; calcium 74mg.

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carolfitz

06/01/2017

Followed recipe except we subbed beef stock for half the water and used Serious Eats’ approach: added 1 tsp marmite, 1 tsp anchovy paste, 2 tsp soy sauce & put in 200° oven with lid cracked – meat tender at 2 ½ hours. Very flavorful, didn’t need the tabasco. Served with CL’s spicy jalapeno cornbread.

daneanp

11/23/2015

I was nervous after reading the last review (and spending some money on good, quality beef at New Seasons). The butcher gave me a 4 lb brisket so I omitted the stew meat. I also used beef broth in place of the 4 cups of water to add more flavor. I was a little worried it would be too hot for my daughter so used 1/2 the ancho chili powder and omitted the hot sauce (let people put it in their own serving) and it was not hot at all. So next time, the full amount of ancho chili powder! My husband really loved this. Even though I trimmed off all the fat, there is a fair amount in the sauce but it is very flavorful. A good weekend meal. Will make again.

Claire

10/26/2015

I'm from Texas, and the best Texas-style chili I've found is from Martha Stewart, surprisingly. Here is a link to her recipe - our you can Google Martha Stewart Texas red chili.http://www.marthastewart.com/315350/texas-red-chili

AlexCT

10/03/2015

I had high hopes for this chili, but it was unfortunately disappointing. The sauce was fatty, watery and surprisingly lacked a strong flavor. Now to figure out how to transform the leftovers.

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