About 10 buddies or so and their families. I finished dead last last year. Anybody have an award winning chili recipe I can steal…er uhh… borrow 😎
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This is my goto. You can adjust the heat to your liking. Taste, texture fantastic and no beans.
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I’ve made this before and it’s pretty darn good! It’s pretty close to how I normally make chili. Feel free to substitute chuck roast for the brisket if needed. I’m not sure if it’s a typo or not, but it says to cube the brisket to 1/4” pieces. That’s way too small for me. I’d cube em at least 3/4” to 1”. They will shrink up when you brown them.
Chili, Texas Brisket
Prep Time: 30 minutes | Cook Time: 4 hours | Servings: Serves 12 or more
Ingredients:
4 slices thick cut bacon
3-4 lb. beef brisket, trimmed
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.
Directions:
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.
Notes:
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.
Nutrition:
Amount Per Serving: CALORIES: 1436 TOTAL FAT: 89g SATURATED FAT: 35g TRANS FAT: 0g
UNSATURATED FAT: 42g CHOLESTEROL: 496mg SODIUM: 858mg CARBOHYDRATES: 14g FIBER: 3g SUGAR: 7g
PROTEIN: 138g
Source: https://urbancowgirllife.com/texas-brisket-chili/
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No one has the nerve to enter this in a chili contest, but this is
1) OUTSTANDING, and
2);The original, real deal San Antonio chili queens chili.
True Texas Chili
Ingredients:
6 Ancho peppers, dried, (Use 2 per lb of meat for a mild chili, can use up to 4 chilis per lb of meat if you want a kick)
3 lbs chuck roast, Select or choice, NOT PRIME
4 cloves garlic , minced
½ tsp dried oregano
½ tsp ground cumin
3 tsp salt
1-2 cups beef broth, if needed
2 tbsp masa harina
Directions:
PREP THE CHILI PEPPERS
Boil Water: Bring 4 cups of water to a boil in a medium size pot.
Remove Seeds Use a sharp knife to cut off the stem of the peppers, remove the seeds.
Toast: Heat a cast iron skillet over medium heat and add the peppers, cook 2-3 minutes just to toast them.
Soak: Remove the boiling water from the heat, add the peppers to the boiling water, cover the pot with a lid and let the peppers soak in the hot water for 30 mins
After soaking, remove the peppers from the water to a cutting board. They should be nice and soft and not hot to the touch. (RESERVE THE WATER FROM SOAKING THE PEPPERS)
Remove the skins from the peppers: Easiest way is to slice the peppers in half, lay them flat skin side down and gently scrape the flesh of the pepper off of the skin. The peppers will be mostly mashed by this point, just give a few chops to the peppers to ensure they are nice and mashed, almost like a paste.
PREPARE THE MEAT:
Trim: Remove all excess fat from the meat—just large chunks of fat, not marbling (too much fat will make the chili greasy)
Chop: Cut the meat into 1 inch cubes.
Sear: Working in batches, cook the meat in a large dutch oven or iron pot over medium heat. Sear the meat on all sides, once seared, remove the meat to a plate and continue until all meat is cooked. (I never have any issues not using any oil for this step..again it cuts down the grease in the chili. Just be sure to turn the meat often while cooking to prevent sticking or bits burning in the pot.)
After all the meat is cooked and on the plate, saute the garlic in the pot for about 30 seconds.
Deglaze: Pour 2 cups of the reserved chili water (from soaking the peppers) into the pot. Stir and scrape the bottom of the pot with a wooden spoon to loosen any bits stuck to the pan.
Stir in the mashed chili peppers until mixture is smooth.
Add the meat into the pot. Add additional chili water, just enough to cover the meat. (Start with less liquid than you think.. you can always add more as it cooks, the goal is to not make it too liquid-y) If needed you can use beef broth if you run out of chili water.
Bring to simmer, then reduce heat to low. Cover and let cook for 30 mins.
SEASONINGS:
Spice Dump: After simmering for 30 minutes, uncover and stir in the oregano, cumin, and salt. Check liquid levels, add additional chili water/beef broth as needed to keep the meat covered in liquid.
Bring back to a simmer, lower heat, cover and let cook for 45 minutes. Keep stirring limited during this time to help prevent meat from breaking apart.
Seasoning: After simmering 45 minutes, uncover, skim any grease off of the top. Test the flavoring and adjust as needed (additional salt, chili powder for more heat, etc.) Add additional liquid if needed.
Thicken: In a small bowl add 2 tbsp of masa, pour in 1/4 cup of the broth from the chili. Whisk this together, then pour this into the pot of chili. The masa will help thicken the chili and bind it all together.
Bring to a simmer, lower heat, cover and let simmer a final 30 minutes.
Serve bowls of chili topped with diced onion and shredded cheddar cheese, or additional toppings if desired!
Notes:
Meat: Chuck Roast is a great option, make sure you are getting a SELECT or a CHOICE, do not use PRIME. This is because Prime has too much marbled fat and it gets too tender as it simmers away, turning the meat into mush. We want nice thick chunks of meat in our finished dish.
Peppers: ancho chili peppers are a great option for this dish. Use 2 per lb of meat for a mild chili, can use up to 4 chilis per lb of meat if you want a kick. If you are unable to find dried peppers you can substitute with a Chili Powder, I would recommend the Texas standard of Gebhardts Chili Powder. Use 1 tbsp of chili powder per dried pepper as a substitution.
To multiply this recipe: 1 lb of beef will need approximately 1 cup of liquid, 2-4 chili peppers depending on the amount of heat you prefer, 1 clove of garlic (or more if desired), and 1 tsp of salt.
Spice dumps: spices are dumped at different times during the cook also. This allows the flavors to develop over the duration of the cooking process.
IF you have the time and ability, store the chili overnight. This makes it easy to remove any excess grease from the top of the chili and also helps the flavoring to develop giving a deeper flavor the next day.
IMPORTANT TIP
The most important things to keep in mind when making this chili is the ratios of the ingredients. It’s based on the amount of meat you are using in your recipe.
1 lb of beef will need approximately 1 cup of liquid, 2-4 chili peppers depending on the amount of heat you prefer, 1 clove of garlic (or more if desired), and 1 tsp of salt.
(ie 6 lbs beef will need approximately 6 cups liquid, 12 dried peppers, 6 cloves of garlic, and 6 tsp of salt.)Comment
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did yours have beans and what state was the cookoff in? 😁Last edited by smokenoob; September 14, 2024, 05:37 PM.Comment
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Knock their socks off with some New Mexico Red Chile!!!!!!!!!! Or carne adovada!!!!
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Somewhere in the archives here is a chili recipe that has won the chili cook off at Terulingua twice. I’ve made it a couple of times and it is outstanding. I keeping hearing this story of the guy that heated up a pot of Hormel chili with beer added and won a cook off. Surprisingly there are folks here in Texas that will stretch the truth pretty thin so I don’t know if that’s true.Comment
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Us....NEVER....BTW did you se the size of that largemouth I caught the other day?!?!?! It was thiiiiiiiiiis big! -
texastweeter No I didn’t see, but I thought about you the other day. A woman at OH Ivey lake caught a line class world record bass. It was 12 pounds on 12 pound line.
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I got this chili recipe from a KCBS judge I was sitting next to at a competition. Said he took 3rd place in the World Championship Chili Cookoff. I asked him why he was giving it to me and his response was, "recipes change every year".
It's a bit of work, but hey took 3rd
So here ya go.Attached FilesComment
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In case someone wants TripleB ‘s recipe above for Paprika or printing:
*KEN HOOKS COMPETITION CHILI1st Dump: Tomatoes, Black Beans, Tomato Sauce, Beef/Chicken Broth, Beef/Chicken Bouillon, Onion, Garlic, 2 tsp. Gebhardt, 2 tsp. CA Chili Powder, 1 tsp. Salt, 1 tsp. Onion Powder, ½ tsp. Garlic Powder, and 2 tsp. Cumin. Low simmer for 30 mins - covered.29 oz. Can Diced Tomatoes 1 ½ Ib Tri-Tip, Diced 29 oz. Can Kidney Beans (Rinsed) ½ Ib mild Sausage 29 oz. Can Black Beans (Rinsed) ½ Ib. Chorizo 16 oz. Can Pinto Beans (Rinsed) 8 oz. Beef Broth 8 oz. Can Tomato Sauce 8 oz. Chicken Broth 2-4 JalRenos, Diced Fine ½ tsp. Beef Bouillon 2 Serranes, Diced Fine ½ tsp. Chicken Bouillon 2 Yellow Jalepenes, Diced Fine 5 tsp. Gebhardt Chili Powder 1 Anaheim Pepper, Diced 6 tsp. CA Mild Chili Powder 1 Pablano Pepper, Diced 4 tsp. NM Mild Chili Powder 1 Brown Onion, Diced 5 tsp. Cumin 6-8 g Cloves Garlic, Diced Fine 2 tsp. Onion Powder 1/16 Cup Cilantro Stems, Diced Fine 1 tsp. Garlic Powder ½ tsp. Accent 3 tsp. Salt (Sea Salt or Equiv.)
2nd Dump: Sauté Tri-Tip until meat just turns grey, strain. Sauté Sausage (do not brown).
Cook Chorizo, Add all three to pot at the 30 min mark and simmer - covered.
3rd Dump: At 1 ½ hour mark, add ½ of all remaining Vegetables, Red Beans, 2 tsp.
Gebhardt, 2 tsp. CA Chili Powder, 2 tsp. NM Chili Powder, ½ tsp. Accent, 1 tsp. Onion
Powder, ½ tsp. Garlic Powder, and 2 tsp. Cumin. Low Simmer - covered.
4th Dump: at 2½ hour mark, add Pinto Beans, remaining Vegetables, Cilantro Stems, 1 tsp. Gebhardt, 2 tsp CA Chili Powder, 2 tsp. NM Chili Powder, 1 tsp. Salt, and 1 tsp.
Cumin. Simmer for 30 minutes or more - covered.
* I got this recipe from Ken Hooks, a fellow BBQ Judge and chili Cookoff Competitor, at the Narco BBQ Event. Ken took 3"a place in the World's Chili Cookoff Championship,
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TBH if kids are part of the judging pool they either need to have their own award to give or you need to pander towards non-adult taste buds... ie sweet and can of chili flavors.Comment
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