TEXAS BEEF BRISKET CHILI
A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time to meld.
Provided by Bruce Aidells
Categories Soup/Stew Beer Pepper Tomato Bake Roast Super Bowl Kid-Friendly High Fiber Back to School Dinner Brisket Butternut Squash Fall Winter Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 23
Steps:
- For chili:
- Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
- Preheat oven to 350°F. Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
- Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
- Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.
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SENZO DLULISA
[email protected]I'm not a big fan of chili, but this one was really good. The beef brisket was cooked perfectly and the sauce was flavorful without being too spicy.
Chidera Chiyeze
[email protected]This is the best chili I've ever had! The beef brisket was so tender and the flavors were amazing. I'll definitely be making this again and again.
Anyitv
[email protected]I found this chili to be a bit bland. It needed more seasoning, and I would have liked to see more vegetables in it.
life with queen brii
[email protected]This chili is a bit too spicy for my taste, but I still enjoyed it. I would recommend using less chipotle peppers if you don't like spicy food.
Mmpunga Asdrid
[email protected]I wasn't sure how I felt about the combination of beef brisket and chili, but I was pleasantly surprised. The flavors melded together perfectly and the chili was incredibly satisfying.
Ree Fox
[email protected]This chili is delicious! I made it for a party and everyone loved it. The beef brisket was so tender and flavorful. I'll definitely be making this again.
Jeewantha Fonseka
[email protected]I've made this chili several times now and it's always a hit. I like to add a little bit of dark chocolate to the pot, which gives it a rich, complex flavor.
Rajubahadur Rajubahadur
[email protected]This chili is a great way to use up leftover beef brisket. It's easy to make and packed with flavor. I love the smoky flavor from the chipotle peppers.
m hasan ayon
[email protected]I followed the recipe exactly and it turned out amazing! The chili was rich, flavorful, and had just the right amount of spice. My family loved it, and I'll definitely be making it again.
Sophie Willis
[email protected]This chili is a game-changer! It's got the perfect balance of flavors, with a nice smoky heat that builds gradually. The beef brisket is melt-in-your-mouth tender, and the vegetables add a nice crunch and sweetness. I'll definitely be making this aga