Spicy Texas Brisket Chili
This is a very spicy Chili and is a great way to use leftover brisket. This is very close to a traditional Texas Chili, except I use beans, because, I'm from Florida and I think that beans make Chili better.
Servings 20 Bowls
Calories 996kcal
Cost $50
Ingredients
Spicy Texas Brisket Chili
- 4-5 lbs Beef Brisket I almost always use a leftover smoked brisket point, but you can easily smoke a flat, or even cube brisket raw and add it with your onions and garlic in Step 10. If you use a raw brisket, make sure you coat the cubes with Kosher Salt and Joe’s Chili Powder before cooking.
- 1 TBSP bacon drippings Optional
- 3 TBSP Extra Virgin Olive Oil
- 1 Head garlic Peeled and Diced
- 2 Medium Onions Peeled and Diced. I prefer Vidalia.
- 2 Whole Bay Leaves
- 3-4 TBSP Joe’s Chili Powder
- 2 28 OZ Canned Tomatoes Crushed is best. You can use Whole Tomatoes and crush (with your hands is best way) when you add to pot. Add a 3rd can if you want to reduce more of the spiciness.
- 12 OZ Beer I like to use Stouts that have Coffee or Chocolate tastes.
- 4-6 Cans Beans Light or Dark Red Kidney and Pinto Beans are best for this Chili, but you can also use Black Beans or any other bean you prefer.
- 1 Batch Joe's Chili Paste Recipe Follows
- 1 Cup Water
Chili Paste
- 3 peppers Ancho Chile
- 3 peppers Guajillo Chile
- 1 cup Water
- 1 7 oz or 16 oz Can Chipotle Peppers in Adobo Sauce
Instructions
Chili Paste
- First, Start with Dried Ancho and Guajillo Chile Peppers. I use three of each and remove the stems, seeds and inner rinds.
- Second, roast the dried Chiles for 10 minutes at 350 degrees in the oven. They should be smoking a little, but not burning.
- After 10 minutes, Add 1 cup of water and roast 10 more minutes at 350 degrees.
- After 20 minutes, remove from oven. Now, you will want to press the peppers into the water if any are not submerged. Let them cool 5 minutes.
- After they have cooled, pour peppers and water into Vitamix or Blender.
- Add one can of Chipotle Peppers in Adobe Sauce. Add a small can for Spicy or a large can for really Spicy.
- After blending until smooth, set aside to use in the Chili.
Spicy Texas Brisket Chili
- First, add some fat and coat the bottom of a large, thick pot with extra virgin olive oil. If using Bacon, now is the time to add the Drippings.
- Second, add some flavor with: 1 TBSP Joe’s Chili Power, bay leaves, onions and garlic to your pot. Once garlic begins to bubble, begin to stir.
- Next, add the Brisket after sautéing onions and garlic for 2 minutes.
- Continue Cooking, sautéing for another 5-7 minutes stirring regularly. Make sure brisket is browned if using raw meat.
- After your meat is cooked, add Tomatoes and Chili Paste. I also add about one cup of water now by rinsing the cans and getting all of the tomato bits into the Chili.
- Once you have added tomatoes, chile paste and water, add 2 TBSP Joe’s Chili Powder and one bottle/can of Beer.
- Stir in the beer and Chili Power, then cover and bring to simmer over Medium Heat.
- Once the Chili is simmering, stir making sure to scrape the bottom. Return to simmer and reduce heat. Reduce heat to Medium Low or Simmer Setting.
- Cook for one hour with no lid, stirring every 10-15 minutes.
- After one hour, add drained and rinsed beans.
- Continue to simmer for 2 more hours, stirring every 10-15 minutes.
- After 3 hours, the brisket should be falling apart into the Chili. Now your chili should be turning into an almost stew like texture. You can continue simmering for another hour to further break down the meat, or eat now!
- Enjoy with your favorite toppings like Cheese, Green Onions, Chives, Sour Cream, etc.
Nutrition
Serving: 8oz | Calories: 996kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 120mg | Potassium: 31mg | Fiber: 4g | Sugar: 4g