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Smoked Brisket Texas Chili

Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Main
Cuisine: American
Servings: 8 servings
Author: Based on a recipe from Epicurious

Ingredients

  • 8 dried chiles I used guajillo, but just about any chile will work
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • Kosher salt
  • 1 tablespoon vegetable oil
  • 1/3 cup finely chopped white onion
  • 3 large cloves garlic minced
  • 2 cups beef broth plus more if needed
  • 2 cups water plus more as needed
  • 2 tablespoons masa harina if you don't have any masa, take a handful of plain tortilla chips and grind them in a food processor or by hand using a mortar and pestle
  • 2 pounds smoked brisket cubed
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons white vinegar
  • Garnishes sour cream, roasted jalapenos, grilled lime edges, etc

Instructions

  • Toast the chiles in a hot skillet over medium-high heat 2-3 minutes per side.
  • Remove to a large bowl and cover in hot water. Let sit for 30 minutes, turning once.
  • Remove chiles (do not discard the water). Cut off the stems and remove the seeds.
  • Chop lightly and transfer to a food processor.
  • Add the cumin, pepper and a few pinches of salt, along with 1/4 cup of the soaking liquid. Process until smooth. If needed add a bit more of the water.
  • Heat the oil in a large Dutch oven over medium heat.
  • Add the onion and cook for 3 minutes.
  • Add the garlic and cook for another minute.
  • Add the broth and water. Bring to a simmer.
  • Whisk in the masa harina and add the processed chile paste.
  • Add the brisket and stir. Cover.
  • Let simmer for 2 hours or until the beef is tender, adding more broth if necessary.
  • Stir in the brown sugar and vinegar and add more salt to taste. Simmer another 10 minutes.
  • Serve with the desired garnishes.