So Awesome allas Chili
Submitted by Lill
Texas-style chili made with coarse-ground brisket, no beans, and a full bottle of beer. A deep, meaty bowl of red simmered low and slow with cumin, oregano, and a fistful of dried chiles.
YIELD
16 servingsPREP
15 minCOOK
12 hrsREADY
12 hrsDown in chili country, beans are a fighting word, and this bowl of red keeps the faith. Coarse-ground brisket stands in for regular hamburger, giving you ropy, tender shreds of beef instead of fine crumbles once the long simmer does its work.
The meat gets coated in a serious dry rub first: cumin, oregano, paprika, cayenne, and a couple kinds of ground chile, plus oddball additions like gumbo file and woodruff that round out the back end. Browning that spiced beef in bacon drippings builds the smoky base everything else leans on.
A full bottle of beer goes in for the braise. As the chili bubbles away uncovered for hours, the liquid reduces and the brisket breaks down into something you can eat with a spoon. Skim the fat off the top before serving so the flavor stays clean, not greasy.
A squeeze of lemon and lime at the end keeps all that richness bright.
Chef Tips
- Coarse-grind or hand-chop the brisket; fine ground beef turns mushy over such a long cook.
- Stir occasionally and top up with beer or water as it reduces so the bottom doesn’t scorch.
- Make it a day ahead. The chili tastes deeper after a night in the fridge, and the fat lifts right off once it’s cold.
Variations
- Stir in a can of pinto or kidney beans at the end if you lean that way (chili purists, look away).
- Add a spoonful of masa harina in the last half hour to thicken and bring a little corn flavor.
Ingredients
Directions
PHASE 1:
Combine the beef with the ground chile, caribe, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin, woodruff, paprika, and salt.
Heat the bacon drippings in a large heavy pot over medium heat. Add the meat-and-spice mixture to the pot.
Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
PHASE 2:
Stir in the remaining ingredients (including the optional chicken fat and liquid hot pepper sauce).
Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Taste and adjust seasonings.
Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed. Skim off fat before serving.
Note:
This is the first time I tried this. Phase 1 was browned in a Dutch oven. Placed in a C/P, all other ings. were added. Heat was on high for 4 hours.
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