This brisket- and bacon-filled Texas Brisket Chili will make more than just Texans reach for another ladleful.
Texas Brisket Chili
Makes 10 cups
- 2 tablespoons firmly packed light brown sugar
- 2 teaspoons kosher salt, plus more to taste
- 2 teaspoons onion powder
- 2 teaspoons ground black pepper
- ½ teaspoon ground red pepper
- 3 pounds brisket, flat, trimmed, and cut into 1½-inch cubes
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, chopped (about 8 ounces)
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 (6-ounce) can tomato paste
- 1 cup strong black coffee
- 6 cups beef broth
- 1 (28-ounce) can diced fire-roasted tomatoes
- Corn chips*, sliced fresh jalapeño, and shredded sharp Cheddar cheese, to serve
- In a large bowl, mix together brown sugar, salt, onion powder, black pepper, and red pepper. Add brisket, tossing to coat. Let stand for 20 minutes.
- Meanwhile, in a large Dutch oven, cook bacon over medium-low heat, stirring occasionally, until crispy, 6 to 7 minutes. Remove from pan, reserving drippings in pan, and let drain on paper towels. Increase heat to medium. Divide beef into three portions. Add first portion to pan, and cook, stirring occasionally, until browned, about 5 minutes. Remove from pan and set aside; repeat with remaining portions.
- Add onion and garlic to pan, and cook, stirring occasionally, until golden brown, about 5 minutes. Add chili powder, paprika, cumin, and tomato paste, and cook, stirring frequently, for about 3 minutes. Add coffee, and stir until slightly thickened. Add broth, bacon, and brisket, and bring to a boil. Reduce heat to low, cover, and let simmer, stirring occasionally, until meat is tender, about 2 hours. Add tomatoes, and cook, stirring occasionally, until reduced and thickened, about 30 minutes. Add salt to taste. Serve with corn chips, jalapeño, and cheese.
*We use Fritos® Original Corn Chips.