Texas Beef Brisket Chili Recipes
TEXAS BEEF BRISKET CHILI
A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time to meld.
Provided by Bruce Aidells
Categories Soup/Stew Beer Pepper Tomato Bake Roast Super Bowl Kid-Friendly High Fiber Back to School Dinner Brisket Butternut Squash Fall Winter Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 23
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.
BEEF BRISKET CHILI
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
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.
FOX BROS. BAR-B-Q BRISKET CHILI
Provided by Food Network
Categories main-dish
Time 1h
Yield 16 to 20 servings
Number Of Ingredients 23
Steps:
- In a medium heavy-bottomed pot set over medium heat, add the onions, jalapenos, garlic, butter, oil, salt and pepper. Sweat the vegetables until tender. Add the stock, tomatoes, chili powder, adobo sauce, salt, tomato paste, chipotle powder, garlic powder, onion powder, black pepper, sugar and cumin. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Add the brisket to the chili. In a small bowl, whisk the maseca into 1 cup warm water to make a slurry. Add the slurry to the chili. Simmer for 5 to 10 minutes, stirring often to avoid letting the meat settle on the bottom.
- Cut open a bag of chips from the top or side, ladle in some chili over the chips. Repeat for the remaining bags of chips and chili. Top with some Cheddar, red onions, some jalapenos for more heat and maybe even a dollop of sour cream! Mix it up and eat!
SLOW COOKER BRISKET CHILI
Slow Cooker Brisket Chili is loaded with tender chunks of brisket, lots of spices, black beans, and fire-roasted tomatoes.
Provided by Christin Mahrlig
Categories Soup
Time 6h15m
Number Of Ingredients 23
Steps:
- Stir together first 7 ingredients in a medium bowl. Add brisket pieces and toss to coat well.
- Heat oil in a large cast iron or nonstick pan over medium-high heat. Add brisket. Cook in 2 batches if necessary. Sprinkle any leftover spice mixture over the brisket. Cook until browned on all sides.
- Transfer brisket to a 6-quart or larger crock pot.
- Add bell pepper, onion, and garlic to the pan. No need to wipe it clean. You want it to get flavored from the spices and grease left in the pan. Cook just until starting to get soft and then add to crock pot.
- Add beans, diced tomatoes, beef broth, and crushed red pepper flakes to the crock pot.
- Cover and cook on LOW for 8 hours or on HIGH for 6 hours. Stir in lime juice. Serve with Lime Cream.
- To make lime cream, stir together all ingredeints in a small bowl.
TEXAS BEEF BRISKET CHILI
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
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
TEXAS OVEN-ROASTED BEEF BRISKET
Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
- Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
More about "texas beef brisket chili recipes"
TEXAS BRISKET CHILI RECIPE - URBAN COWGIRL
From urbancowgirllife.com
4.6/5 (60)Total Time 4 hrs 30 minsCategory Main DishesCalories 1436 per serving
- 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.
- 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.
TEXAS BEEF CHILI (CHILI CON CARNE) - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, Tex-MexTotal Time 4 hrs 20 minsCategory DinnerCalories 644 per serving
- Mix the chili powders, cumin, oregano, coriander, cinnamon and cornmeal in a small bow and stir in 1/2 cup water to form a thick paste; set aside.
- In a large pot or Dutch oven, fry the bacon over medium heat, stirring frequently so it doesn't stick, until the fat renders and the bacon crisps, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Pour all but a few teaspoons of fat from the pot into a small bowl; set aside.
- Increase the heat to medium-high. Sear the meat in three batches (it should be in a single layer), until well browned on one side, about 4 minutes per batch, adding more of the reserved bacon fat as necessary. (Hint: Once the meat is in the pan, don't stir or touch it -- leaving it alone will allow it to develop a nice brown crust on one side.) Place the seared meat on a plate. Add about 1/4 cup of water to the pot (it will smoke), and scrape the bottom with a wooden spoon to release all of the flavorful brown bits. Pour the dark liquid over the seared meat.
TEXAS-STYLE BEEF BRISKET CHILI RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine SouthwesternCategory EntreeServings 4Total Time 3 hrs 30 mins
- Lay out dried chiles on a baking sheet and roast at 325°F for 8-10 minutes until chiles are fragrant. Add to a bowl and cover chiles with hot water. Let sit for 30 minutes.
- Drain chiles (reserve the soaking water) and cut off stems. Remove seeds and roughly chop the chiles. Add to a blender with the cumin, salt, and pepper. Pour in about 1/2 cup of the reserved soaking water and blend until the mixture is in a smooth paste. You might need to add a bit more water if it is too thick.
- Place a large Dutch oven over medium-high heat. Add 3 tablespoons vegetable oil and brown beef in 2 batches until it's browned on all sides, 8-10 minutes per batch. Remove beef and set aside.
TEXAS BEEF BRISKET CHILI RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (132)Estimated Reading Time 2 minsServings 8-10
- 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 ovenproof 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.
TEXAS STYLE BBQ WORLD CHAMPION BRISKET RECIPE | HOW TO ...
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SLOW COOKED BRISKET CHILI RECIPE - CHEF BILLY PARISI
From billyparisi.com
Ratings 20Category SoupCuisine American, SouthernTotal Time 10 hrs 45 mins
- Season the brisket generously on all sides with salt and pepper. Next, add the olive oil to a very large sauté pan on high heat and brown the brisket on all sides.
- Once the brisket is caramelized, add it to a slow cooker along with stout beer, can of chopped tomatoes and salt and pepper, and cook on high heat for 8 hours.
- After the brisket has cooked for 4 hours, add 1 tablespoon of olive oil to a very large pot on medium-high heat. Next, add in the onions and garlic and caramelize. Once the onions and garlic are brown, add in the peppers and cook for 10 minutes on high heat.
- Add in the beans, tomatoes, and seasonings (except the chocolate) and stew on low heat until the brisket is finished cooking.
TEXAS BRISKET CHILI (NO BEANS) RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Reviews 3Category DinnerCuisine AmericanTotal Time 2 hrs 15 mins
- Add in garlic, chili powder, paprika, cumin, salt, pepper, crushed tomatoes, beef broth, and cooked brisket and stir well.
TEXAS-STYLE CHILI WITH BRISKET RECIPE | MYRECIPES
From myrecipes.com
4/5 (3)Total Time 2 hrs 45 minsServings 10Calories 347 per serving
- Sprinkle beef with 1 teaspoon pepper and 1 teaspoon salt. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add one-quarter of beef to pan; sauté 3 minutes or until well browned on all sides. Remove beef from pan. Repeat procedure 3 times with 3 teaspoons oil and remaining beef.
- Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and next 8 ingredients (through dried chile); sauté 3 minutes. Stir in remaining 1 teaspoon black pepper, remaining 3/4 teaspoon salt, and tomato paste; cook 1 minute, stirring constantly. Stir in 4 cups water and beer; bring to a simmer. Reduce heat to medium-low, cover, and cook 2 hours or until beef is very tender. Combine remaining 1/2 cup water and masa in a small bowl, stirring with a whisk until smooth. Add masa mixture and hot sauce to pan; cook 3 minutes or until slightly thickened. Discard dried ancho chile and bay leaves. Sprinkle with green onions.
INSTANT POT TEXAS BRISKET CHILI [VIDEO] - SWEET AND SAVORY ...
From sweetandsavorymeals.com
Ratings 7Calories 496 per servingCategory Main Course
INSTANT POT TEXAS BEEF BRISKET CHILI – EATFOODLICIOUS
From eatfoodlicious.com
5/5 (4)Total Time 1 hr 35 minsCategory Main Course
TRAEGER BRISKET CHILI - EASY LEFTOVER BRISKET RECIPE
From orwhateveryoudo.com
4.6/5 (16)Total Time 1 hrCategory Traeger RecipesCalories 385 per serving
SMOKED BRISKET CHILI - THE MOUNTAIN KITCHEN
From themountainkitchen.com
5/5 (1)Total Time 9 hrsCategory Main CourseCalories 368 per serving
- (You can skip this step if you like spicy food!)If you do not like spicy food, open up the dried chili lengthwise with kitchen scissors, then remove the stems, seeds and any light-colored veins inside the chiles. This step will remove most of the heat.
- Broil them, roast them directly on the grill or directly over a gas burner on the stove. This can take anywhere from 10 to 20 minutes.
- Pour the olive oil to a large skillet over medium-high heat. Add the onion and cook for 5 minutes stirring occasionally. Add the ground beef to the skillet, breaking up the meat with a wooden spoon or spatula. Season the meat with the cumin. Cook until the beef is brown: about 6 to 7 minutes. Drain excess grease if necessary.
- When all of the ingredients are ready to go, simply stir all of the ingredients into a slow cooker. Season with salt and fresh cracked pepper to taste, then place the lid on the crock-pot and cook on HIGH HEAT for 4 to 6 hours OR on LOW HEAT for 6 to 8 hours, stirring occasionally.
TEXAS BRISKET CHILI - FLAVCITY WITH BOBBY PARRISH
From flavcity.com
3.2/5 (12)Estimated Reading Time 1 minServings 10
- 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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