authentic texas chili

Meat, beer, chile. The basics for this authentic and spicy Texas chili recipe.

Texas Chili

extra virgin olive oil

pasilla peppers

guajillo peppers

chile de arbol

water

beef rub

meat,

yellow onions ((About two medium sized yellow onions))

garlic,

beer ((We used lager))

beef stock

salt

masa flour

jalapeño,

white onion

cilantro

sour cream

cheddar cheese

Toast Chile

In a large dutch oven (we use a 7.5 quart) over medium heat, add olive oil and the dried chiles. Sauté the chiles for 6 - 8 minutes until you smell the aroma of the toasting chiles.

Place in Blender

Remove the stems from the chiles and place into a blender with 1 cup of water.

Blend

Puree for 1 minute or until the texture of the paste is smooth.

Chili Paste

Season Beef

Add 1 tablespoon olive oil and beef rub to the cubed chuck.

Brown Meat

Add 1 tablespoon of olive oil to the same pot the chile was roasting in over medium heat. In two batches add the cubed chuck meat (no need to add more olive oil in between batches). Stir the beef to brown the sides. Remove and reserve the beef for later.

Soften Onions and Garlic

Add remaining 1 tablespoon olive oil over medium heat, and add the onions and cook about 6 minutes while stirring often (just to soften the onions). Add the garlic and cook for 1 additional minute.

Add Beef and Beer

Return the beef to the pot and then add the beer. Stir for 1 minute.

Add Chili Paste

Add the chile paste to the pot and stir and incorporate the beer and paste, keeping the heat on medium.

Add stock

Add the beef stock, salt, and stir to incorporate. Bring the chili to a simmer and continue simmering uncovered for 2 - 3 hours stirring occasionally.

Check Beef

The chili is done when the beef has become fork tender, almost falling apart AND the liquids have reduced. This will take between 2 and 3 hours.

Add Masa Flour

Once the beef is done and liquid has reduced, add the masa flour and stir. Turn off the heat and continue stirring. The chili will thicken.

Serve

Make Chili

This authentic Texas chili recipe has won over 30 blue ribbons &amp; trophies at Chili Cookoffs throughout the country! This iconic brisket chili recipe was served at my Grandparent&#x27;s cafes since the 1950s and now I want to share it with your family!

Texas Brisket Chili Recipe

bacon

beef brisket,

NOTE: (I use the brisket flat,

Kosher salt, pepper, onion powder –

c. white onion, small diced (one large onion)

garlic cloves, pressed through a garlic press

T paprika

T. cumin powder

½ T Texas chili powder,

½ t. dried thyme

½ t. chipotle chile powder

beef broth

½ c. strong black coffee (you can save this from your morning coffee)

whole tomatoes, in juice

cheddar cheese,

For the brisket, clean and trim the brisket....

For the brisket, clean and trim the brisket. You will only need 3-4 lbs. Cube the brisket into small ¼” cubes. Reserve the brisket point for another meal.

In a large stockpot, cook 4 pieces of...

In a large stockpot, cook 4 pieces of bacon until crispy. Remove from pan and set aside until later.

Increase the heat to medium-high. In the bacon...

Increase the heat to medium-high. In the bacon fat, brown the 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.

Season liberally with salt, pepper, and onion powder...

Season liberally with salt, pepper, and onion powder while browning to season the meat.

Remove the previous batch to a bowl before...

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.

In the same pot, add the diced white...

In the same pot, 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 brown the onion. Reduce the heat if necessary to cook the onion down and slightly caramelize it.

Add in all of the spices and stir...

Add in all of the spices and stir into the onions. Cook 2 minutes.

Add the pressed garlic and stir. Cook 1...

Add the pressed garlic and stir. Cook 1 minute.

Add the seared meat back into the pan....

Add the seared meat back into the pan. Add the coffee and 2 c. of the beef broth. Stir well.

Open the tomatoes, and using your hands, break...

Open the tomatoes, and using your hands, break them up as you add them to the pan. Add tomato juice to the pan.

Stir well and crumble in the bacon. Place...

Stir well and crumble in the bacon. 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.

Finish off with fresh tabasco pepper sauce if...

Finish off with fresh tabasco pepper sauce if desired.

Serve topped with freshly shredded sharp cheddar cheese,...

Serve topped with freshly shredded sharp cheddar cheese, freshly minced white onion, and Frito chips.

https://mediavine-res.cloudinary.com/video/upload/qdcaktkigogbtpyzpeky.mp4

This award-winning Texas chili recipe has won over 30 cook-offs to date! Learn the secrets to authentic Texas chili with no beans and cozy up with a classic bowl of red!

Top 2 authentic texas chili recipes from across the web

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Texas Brisket Chili Recipe

Top 2 authentic texas chili recipes from across the web

The most viewed authentic texas chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Texas Chili

Texas Brisket Chili Recipe

The most viewed authentic texas chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine