#beefbrisketchilirecipe, #brisketchilirecipe, #brisketchili.
This Beef Brisket Chili Recipe is sooooo simple and delicious. I will never open another can of chili. We use leftover brisket trimmings and minimal ingredients.
00:00 Introduction
00:22 Preparing Dried Chilies
02:00 Browning Brisket
03:30 Puree Chilies
05:35 Cooking Chili
08:18 Tasting and Outro
RECIPE
Ingredients
5 slices thick cut bacon
4lbs cubed brisket
7 Dried Ancho chilis
4 Cups diced onions (white/yellow combo) 1.5 large onion
5 cloves pressed garlic
2 tbs Gebhardt’s chili powder
1 tbs Paprika
1 tbs Cumen
.5 tsp dried thyme
2tbs cilantro stems
12 oz beer
Salt/pepper
2 cups beef broth
28 oz can diced tomatoes with green chili
Process
Place Anchos in hot water and soak for at least 30 minutes. Drain and save the liquid.
Place softened Anchos in blender and add garlic, chili powder, cumen, paprika, thyme, and 1.5 tsp of salt and black pepper. Add one cup of the saved Ancho liquid. Blend until smooth.
In a heavy bottomed pot, brown to a crisp bacon. Remove bacon and save half of the bacon grease.
In batches, deeply brown brisket in the bacon grease and set aside.
Add onions and .5tsp of salt to the pan with the brisket bacon brown bits. Brown onions well.
Pour Ancho puree into pot with onions and let cook for a few minutes.
Add canned tomatoes and cook for a few minutes.
Add beer, beef stock, cilantro stems and saved crispy bacon.
Bring to a boil then turn to a simmer for 2.5-3 hrs. Add more liquid as necessary
Add salt as necessary and finish with a splash of your favorite hot sauce
Garnish with sharp cheddar, sour cream, diced white onion, cilantro and Fritos