The North End Barbecue & Moonshine restaurant in Indianapolis is definitely one of my favorite restaurants. They have a fantastic menu, but for me, the best dish by far is the Texas red chili. It’s simple, spicy, and oh so packed with flavor. Smoked brisket, homemade bacon and a red sauce that I could just slurp up with a (big) straw. I can’t always make it to North End BBQ, so I decided to make my own (slightly different) version of their Texas chili. I was absolutely pleased with it. Nice and spicy, with a bit of smokiness.
Now, you could make this smoked brisket Texas chili with just cubed chuck that has been lightly browned in the Dutch oven first. Nothing wrong with that, not one bit, but if you have smoked brisket, it really gives the chili a completely different flavor than just regular ole chili.
I roasted a few jalapenos on the grill and chopped them to use as garnish. They added even more bite and flavor to what was already a great bowl of chili.
My green chile mac and cheese chili stew is also out-of-this-world crazy good. Give it a try too! Or if you’re craving more Texas-style chili, my classic version is a real winner also.
Smoked Brisket Texas Chili
- 8 dried chiles I used guajillo, but just about any chile will work
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground black pepper
- Kosher salt
- 1 tablespoon vegetable oil
- 1/3 cup onion finely chopped
- 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
- 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.
Nutritional values are approximate.