This is a great way to make an amazing pot of chili. While you can use ground beef, sausage, and other proteins, brisket is a family favorite.
This was cooked on my camp chef outback in Oklahoma. Yes, we love Texas-style cooking as well and this turned out great!
Texas Style: Brisket Chili
A great chili to share with your friends and family made with brisket chunks. It is an amazing version of chili, also known as Texas Chili.
Prep Time
30 minutes
Cook Time
4 hours
Total Time
4 hours 30 minutes
Ingredients
- 4-5 slices of bacon
- 3-4 lb brisket
- 1 onion
- 1 TBS paprika
- 1 TBS cumin
- 3 1/2 TBS Mexene Chili Powder
- 1/2 tsp thyme
- 1/2 tsp chipotle chili powder
- 1/2 tsp salt
- 2 14.5 ounce cans whole tomatoes
- 1 shot expresso
- 4 cups beef broth
- salt, pepper and onion powder to season during cooking
Instructions
- Prep your brisket. You can use any brisket, however the flat is best for chili. Cut into cubes anywhere between 1/4 inch to 1-inch cubes.
- Heat a skillet and cook 4 to 6 bacon slices to crispy and golden brown.
- Remove bacon for later leaving bacon fat in the pan.
- Brown the brisket cubes in batches. Season generously with salt, pepper, and onion powder. Do not overcrowd the pan. Repeat until all the cubes are nice and seared on all sides. Then, remove the brisket from the pan.
- Dice an onion and add to the same pan. Sprinkle some salt and cook for about 1 minute.
Add all the spices and cook for an additional 1 to 3 minutes. - Add the seared brisket cubes, whole tomatoes, and sauce. Break up the tomatoes with a spoon.
- Add the garlic, 2 cups of broth, cooked bacon, and an expresso shot.
- After a couple of hours add additional broth if needed.
- Cook for 3 to 4 hours on low until tender.
- Top with cheese, jalapenos, Fritos, sour cream, and/or cilantro. Enjoy with some crackers!
Notes
If you do not have an expresso machine, add 1/4 to 1/2 cup of strong coffee instead of an expresso shot.