Lunch / Dinner
Texas Brisket Chili
This chili will make more than just Texans reach for another ladleful.
Ingredients
Instructions
Stir together brown sugar, salt, onion powder, black pepper, and red pepper in a large bowl. Add brisket, tossing to coat. Let stand for 20 minutes. Cook bacon in a large Dutch oven over medium-low heat, stirring occasionally, until crispy, 6 to 7 minutes. Remove from pot, and let drain on paper towels, reserving drippings in pot. Increase heat to medium. Divide beef into three portions. Add first portion to pot, and cook, stirring occasionally, until browned, about 5 minutes. Remove from pot, and set aside; repeat with remaining portions. Add onion and garlic to pot, and cook over medium heat, stirring occasionally, until golden brown, about 5 minutes. Add tomato paste, chili powder, paprika, and cumin, and cook, stirring frequently, for about 3 minutes. Add coffee, and stir until slightly thickened. Add brisket, bacon, and broth, and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until meat is tender, about 2 hours. Add tomatoes to beef mixture, and cook, stirring occasionally, until reduced and thickened, about 30 minutes. Season to taste with salt. Serve with corn chips, jalapeño, and cheese.