Smoky Texas Beef Brisket Chili

Elevate your senses with this hearty and smoky Texas beef brisket chili. Embrace the rich flavors of tender beef, bold spices, and roasted vegetables, all simmered together in a savory broth. Perfect for a cozy night in or a gathering with friends and family.

Ingredients

6	large dried ancho chiles
6	ounces diced bacon
1 1⁄4	lbs onions, chopped
5	lbs flat-cut beef brisket, cut into cubes
1	teaspoon kosher salt
6	large garlic cloves, peeled
2	tablespoons chili powder
2	teaspoons cumin seeds
1	teaspoon dried oregano
1	teaspoon ground coriander
1 1⁄2	teaspoons coarse kosher salt
1 1⁄2	(10 ounce) cans fire-roasted diced tomatoes and green chilies
1	(12 ounce) bottle Mexican beer
1	(7 ounce) can diced roasted green chilies
1⁄2	cup finely chopped fresh cilantro stem
4	cups seeded peeled butternut squash, cut into chunks

Instructions

• For preparing the chili:

  1. Soak the dried ancho chiles in a bowl with boiling water for at least 30 minutes.
  2. Preheat the oven to 350°F. In a heavy oven-proof pot, sauté the diced bacon until it starts to brown. Add chopped onions and cook until tender. Season the beef with salt and pepper, then add it to the pot.
  3. Blend soaked chiles, garlic, chili powder, cumin seeds, oregano, coriander, and salt to make a puree. Pour the puree over the beef in the pot. Add tomatoes, beer, green chilies, and cilantro stems. Mix well.
  4. Simmer the chili, then transfer to the oven. Cook for 2 hours covered, then uncover and cook for an additional hour. Add squash and continue roasting until tender. Adjust seasoning with salt and pepper. Skim off any fat from the surface. Chill if making ahead.
  5. For garnishes: Prep garnishes like fresh cilantro leaves, chopped red onion, diced avocado, shredded Monterey Jack cheese, and warm tortillas in separate dishes. Rewarm chili and serve in bowls, garnished as desired.

Aug 03, 2024