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Clean recipe · urbancowgirllife.com

Texas Brisket Chili Recipe

This authentic Texas chili recipe has won over 150 blue ribbons & trophies at Chili Cookoffs throughout the country! This iconic brisket chili recipe was served at my Grandparent's cafes since the 1950s and now I want to share it with your family!

Original recipe: urbancowgirllife.com

Yield:
6 servings
Prep:
30 min
Cook:
240 min
Total:
270 min
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Texas Brisket Chili Recipe

Ingredients

  1. 4 slices thick cut bacon
  2. 3-4 lb. beef brisket flat (trimmed)
  3. 1/4 cup oil
  4. Kosher salt
  5. Black Pepper
  6. Onion Powder
  7. Garlic Powder
  8. 2 c. white onion, diced ((one large onion))
  9. 5 garlic cloves (pressed through a garlic press)
  10. 1 T paprika
  11. 1 T. cumin powder
  12. 3 ½ T Texas chili powder (such as Mexene or Gebhardt’s)
  13. ½ t. dried thyme
  14. ½ t. chipotle chile powder
  15. ½ t. salt
  16. 1 quart beef broth
  17. ½ c. strong black coffee (you can save this from your morning coffee)
  18. 28 oz. can whole tomatoes (in juice)
  19. 1 cup sharp cheddar cheese (grated)
  20. 1/4 cup finely diced white onion
  21. 1 bag Fritos corn chips
  22. 1/4 cup pickled jalapenos
  23. 1 tbsp Tabasco, or favorite hot pepper sauces

Instructions

  1. Trimming and Seasoning The Brisket Flat

    For the 3-4 pound brisket flat, trim off any excess fat. If you bought a whole brisket in order to have a brisket flat, reserve the brisket point for another meal. (See my suggestions for excess brisket in the notes section.)Cube the brisket flat into 1/4-1/2 inch cubes. Season the cubes liberally with kosher salt, black pepper, onion powder, and garlic powder on all sides.

  2. Cooking The Bacon

    In a large heavy-bottomed stockpot, cook 4 pieces of bacon until crispy. Remove from pan and set aside until later. We will use the bacon grease to sear the brisket cubes.

  3. Browning the Brisket Cubes

    Increase the heat to medium-high. In the bacon fat, brown the seasoned brisket cubes in 3 batches making sure not to crowd the pan. You want to develop as much browning on the cubes as possible and browning in 3 batches will ensure that moisture coming from the meat won’t crowd the pan and prohibit the browning process.
  4. As needed during the searing process, continue seasoning with salt, pepper, and onion powder and garlic powder, to develop a nice crust on the cubes.
  5. Remove the previous batch to a bowl before starting on the next batch. You can add additional cooking oil if you need to. Cook all 3 batches and reserve.

  6. Making The Chili Base

    In the same pot you've been working in, add the diced white onion and stir in a pinch of salt. Cook down, scraping the bottom of the pan to release the brown bits and lightly brown the onion. Reduce the heat if necessary to cook the onion down and slightly caramelize it.
  7. Add in all of the spices. Cook 2 minutes.
  8. Add in the garlic (which should be pressed through a garlic press, but finely dicing is also fine) and stir. Cook 1 minute.
  9. Add the seared meat back into the pan. Add the coffee and 2 c. of the beef broth. Stir well.
  10. Open the canned tomatoes and pour them into a large bowl. Using your hands (gloves are handy here) break them up into whisps of tomato. Pour all the tomato chunks and juice into the chili pot. Stir in well.
  11. Crumble in the cooked bacon reserved from the first step. Place the lid back on the pot and cook over low-medium (simmer gently) for 2 ½ - 3 hours. Add the additional 2 c. beef broth as necessary. (This is the time to transfer to a slow cooker if you wish.)
  12. Serve bowls of chili topped with freshly shredded sharp cheddar cheese, freshly minced white onion, pickled jalapeno and Fritos corn chips. Finish off with tabasco pepper sauce if desired.