Texas Brisket Chili
Texas Brisket ChiliPrint
- 6 dried ancho chiles stemmed and seeded
- 4 cloves of garlic peeled
- 2 Tbsp ancho chili powder
- 1 Tbsp smoked paprika
- ¼ tspn cinnamon
- 2 tspn cumin
- 1 tspn dried Mexican oregano may use Italian
- 1 tspn kosher salt½ pound pancetta or bacon, diced
- 4 pounds of brisket cut in one inch cubes
- 2 sweet onions chopped1 bottle of any Mexican beer
- 14 ounce can of fire roasted tomatoes
- 1 pound of tomatillo roasted or charred
- 2 roasted peeled, seeded, and chopped Poblano peppers (Canned green peppers are fine)
- 1 bunch of flat leaf parsley or cilantro
- Extra Virgin Olive Oil EVOO
- Kosher salt & pepper
- Soak the ancho chiles in hot water until softened, then transfer to a blender with 1 cup of the soaking liquid and add the next 7 ingredients. Blend until thick but still a little runny, add more water if the mixture is too thick.
- Pre-heat a large stock pot or dutch oven over medium heat and add a splash of EVOO. Cook the onions and bacon with a pinch of S&P until the bacon has rendered most its fat and the onions are soft and translucent. Use a slotted spoon and transfer mixture to a bowl. Season the brisket with an aggressive amount of S&P, and sear over medium high heat until brown on all sides. Add the bacon, onion, and ancho chile mixture back to the pot with the, beer, tomatoes, tomatillios, poblanos and season to taste with S&P. Bring the chili to a Simmer and cover for 2 hours, take lid off a simmer another 1 hour. Stir in 2 Tbsp of honey and season to taste with S&P. Serve with your garnish of choice.
- To reduce cooking time to 40 minutes using a pressure cooker: Follow all the steps above, bring to a simmer, close the pressure cooker , and set the level of pressure according to the manufactures guide. Cook for 40 minutes, relieve the pressure, and serve.
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