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Texas-Style Chili with Brisket

Photo: Iain Bagwell; Styling: Thom Driver

Hands-on time 40 mins
Total time 2 hrs, 45 mins
Yield

Serves 10 (serving size: about 1 cup)

Texas chili is purely beef-driven: no beans allowed. This version boasts smoky, complex, deep flavor from a mix of dried chiles and chili powders.

Ingredients

  • 3 pounds flat-cut beef brisket, trimmed and cut into 1-inch cubes
  • 1 pound beef stew meat
  • 2 teaspoons freshly ground black pepper, divided
  • 1 3/4 teaspoons kosher salt, divided
  • 5 teaspoons canola oil, divided
  • 4 cups chopped yellow onion
  • 2 tablespoons dried oregano
  • 1 1/2 tablespoons paprika
  • 1 tablespoon chili powder
  • 1 tablespoon ancho chile powder
  • 1 tablespoon ground cumin
  • 6 garlic cloves, finely chopped
  • 2 dried bay leaves
  • 1 dried ancho chile, seeded
  • 1 (6-ounce) can unsalted tomato paste
  • 4 1/2 cups water, divided
  • 1 (12-ounce) lager beer (such as Shiner)
  • 5 tablespoons masa harina
  • 2 teaspoons hot sauce (such as Tabasco)
  • 1/2 cup chopped green onions

Nutrition Information

  • calories 347
  • fat 13.4 g
  • satfat 3.9 g
  • monofat 6.7 g
  • polyfat 1.4 g
  • protein 41 g
  • carbohydrate 17 g
  • fiber 4 g
  • cholesterol 119 mg
  • iron 6 mg
  • sodium 569 mg
  • calcium 74 mg

How to Make It

  1. 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.

    Chopping Onion
  2. 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.