Texas Chili Brisket Recipes

BEEF BRISKET CHILI

Beef Brisket Chili image

My son and I concocted this beef brisket chili for a chili cook-off at his work. He proudly came home with a first-place ribbon! -Marie Hattrup, Sonoma, California

Provided by Taste of Home

Categories Lunch

Time 3h45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 18

Ingredients

1 fresh beef brisket (2 pounds), cut into 1/2-inch pieces
1 large onion, finely chopped
2 tablespoons vegetable oil
2 cans (16 ounces each) kidney beans, rinsed and drained
1 pound smoked kielbasa or Polish sausage, halved and sliced
1 jar (16 ounces) salsa
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 cans (4 ounces each) chopped green chiles
2 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon celery salt
1/4 teaspoon salt
1/8 teaspoon pepper
2 to 3 tablespoons lemon juice
1-1/2 teaspoons grated lemon zest
Optional: shredded cheddar cheese and sliced green onions

Steps:

In a Dutch oven, brown beef and onion in oil in batches; drain. Stir in the beans, kielbasa, salsa, tomatoes, tomato sauce, chiles, garlic and seasonings. , Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender. Just before serving, stir in lemon juice and zest. If desired, top with cheddar cheese and sliced green onions.

Nutrition Facts : Calories 404 calories, Fat 19g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 1309mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 32g protein.

TEXAS BEEF BRISKET CHILI

Texas Beef Brisket Chili image

This is a great recipe on the cover of Bon Appetit, October 2008. The family had requested this after seeing the magazine lying around. I used 1 tsp ancho powder for each pepper used. Plus instead of brisket, I purchased sirlion steak at a cheaper price on sale. Replaced the squash with potatoes, as my family would prefer potaoes. Also used a regular pale beer. Make one day ahead so the flavours have time to meld. Served with toasted garlic parm cheese bread.

Provided by Kit..ty Of Canada

Categories One Dish Meal

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

6 large dried ancho chiles
6 ounces bacon, diced
1 1/4 lbs onions, chopped (about 4 cups)
5 lbs flat-cut beef brisket, cut into 2 1/2- to 3-inch cubes (also called first-cut)
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
1.5 (10 ounce) cans fire-roasted diced tomatoes and green chilies (1 3/4 cups)
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 (1 1/2- to 2-inch chunks, from 3 1/2-pound squash) or 4 cups potatoes
fresh cilantro leaves
chopped red onion
diced avocado
shredded monterey jack cheese
warm corn tortillas or flour tortilla

Steps:

For chili:.
Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
Preheat oven to 350°F Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.
Garnishes:.
Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.

Nutrition Facts : Calories 1119.3, Fat 86.5, SaturatedFat 33.7, Cholesterol 221.4, Sodium 1149.7, Carbohydrate 27.9, Fiber 6.1, Sugar 4.8, Protein 54.5

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