Step by step with pictures at links, but I’ll copy & paste the recipe below…
This authentic Texas chili recipe has won over 12 blue ribbon trophies at Chili Cookoffs throughout the country! This iconic brisket chili recipe was served at my Grandparent’s cafes since the 1950s and now I want to share it with your family! – Sarah Penrod (about Sarah at bottom)
- 4 slices thick cut bacon
- 3-4 lb. beef brisket, trimmed
- NOTE: (I use the brisket flat, as opposed to the point. Check out my tutorial on brisket trimming for help understanding which side to use, and how to trim your brisket. Also, occasionally you can buy half briskets at the market. Check with your butcher.)
- Kosher salt, pepper, onion powder – for liberally sprinkling on the meat while browning.
- 2 c. white onion, small diced (one large onion)
- 5 garlic cloves, pressed through a garlic press
- 1 T paprika
- 1 T. cumin powder
- 3 ½ T Texas chili powder, such as Mexene or Gebhardt’s
- ½ t. dried thyme
- ½ t. chipotle chile powder
- ½ t. salt
- 1 quart beef broth
- ½ c. strong black coffee (you can save this from your morning coffee)
- 28 oz. can whole tomatoes, in juice
- Garnish: Sharp cheddar cheese, freshly grated. White onion, fritos, tabasco sauce, and jalapenos.
- For the brisket, clean and trim the brisket. You will only need 3-4 lbs. Cube the brisket into small ¼” cubes. Reserve the brisket point for another meal.
- In a large stockpot, cook 4 pieces of bacon until crispy. Remove from pan and set aside until later.
- Increase the heat to medium-high. In the bacon fat, brown the brisket cubes in 3 batches making sure not to crowd the pan. You want to develop as much browning on the cubes as possible and browning in 3 batches will ensure that moisture coming from the meat won’t crowd the pan and prohibit the browning process.
- Season liberally with salt, pepper, and onion powder while browning to season the meat.
- Remove the previous batch to a bowl before starting on the next batch. You can add additional cooking oil if you need to. Cook all 3 batches and reserve.
- In the same pot, add the diced white onion and stir in a pinch of salt. Cook down, scraping the bottom of the pan to release the brown bits and brown the onion. Reduce the heat if necessary to cook the onion down and slightly caramelize it.
- Add in all of the spices and stir into the onions. Cook 2 minutes.
- Add the pressed garlic and stir. Cook 1 minute.
- Add the seared meat back into the pan. Add the coffee and 2 c. of the beef broth. Stir well.
- Open the tomatoes, and using your hands, break them up as you add them to the pan. Add tomato juice to the pan.
- Stir well and crumble in the bacon. Place the lid back on the pot and cook over low-medium (simmer gently) for 2 ½ – 3 hours. Add the additional 2 c. beef broth as necessary.
- Finish off with fresh tabasco pepper sauce if desired.
- Serve topped with freshly shredded sharp cheddar cheese, freshly minced white onion, and Frito chips.
This chili can be made in the Instapot! Follow all of the instructions up to the simmering. The chili at this point can be placed in the Instapot and cooked 1.5 hours. To further break up the meat I use an immersion blender to blend it into a rich and thick chili.
Sarah is the bestselling author of The Urban Cowgirl Cookbook, a Food Network and Good Morning Texas Personality, and a food blogger at UrbanCowgirlLife.com. She has been a professional chef for 15 years and serves up new recipes weekly from her kitchen in Dallas, Texas.