Main Dishesbonappetit4.4
Texas Chili
Our Texas chili recipe gets its heft from a 5-pounder of beef brisket, spice from dried Ancho and canned green chiles, and interest from butternut squash.
👥 8 Servings👤 Bruce Aidells📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Place 6 large dried ancho chiles (about 3 oz.), stemmed, seeded, coarsely torn, in a medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least ⏱️ 30 minutes and up to ⏱️ 4 hours.
large dried ancho chiles (about 3 oz.), stemmed, seeded, coarsely torn6
2
Drain chiles, reserving soaking liquid, and transfer to a blender. Add 1 cup soaking liquid to chiles in blender along with 6 large garlic cloves, peeled, 2 Tbsp. chili powder, 2 tsp. cumin seeds, 1 tsp. dried oregano, 1 tsp. ground coriander, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; blend to purée, adding more chile soaking liquid by ¼ cupfuls until mixture reaches a pourable consistency. Set aside.
large garlic cloves, peeled6. chili powder2 Tbsp. cumin seeds2 tsp. dried oregano1 tsp. ground coriander1 tsp½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more1
3
Preheat oven to 350°. Cook 6 oz. bacon, finely chopped, in a Dutch oven or other heavy large ovenproof pot over medium-high heat, stirring frequently, until beginning to brown. Add 1¼ lb. onions, chopped (about 4 cups). Reduce heat to medium, cover, and cook until tender, about ⏱️ 5 minutes. Season one 5-lb. flat-cut beef brisket, cut into 2½"–3" cubes, with kosher salt and freshly ground black pepper. Add to pot and stir to coat. Pour ancho chile purée over brisket. Add 1¾ cups fire-roasted diced tomatoes with green chiles with juices, one 12-oz. bottle Mexican beer, one 7-oz. can diced roasted green chiles, and ½ cup finely chopped fresh cilantro stems. Stir to coat.
. bacon, finely chopped6 oz5-lb. flat-cut (also called first-cut) beef brisket, cut into 2½"–3" cubes1Freshly ground black pepper¾ cups fire-roasted diced tomatoes with green chiles (from about 1½ 10-oz. cans or 1 14-oz. can)1bottle Mexican beer1 (12-oz.)diced roasted green chiles1 (7-oz.) can
4
Bring chili to simmer. Cover, place in oven, and cook ⏱️ 2 hours.
5
Uncover chili, stir, and continue cooking until beef is almost tender, about ⏱️ 1 hour more. Add 4 cups 1½–2" chunks seeded peeled butternut squash (from a 3½-lb. squash); stir to coat. Cook, uncovered, until beef and squash are tender, adding more chile soaking liquid if needed to keep meat covered, about ⏱️ 45 minutes more. Season chili with salt and pepper. Tilt pot and spoon excess fat from surface.
6
Ladle chili into bowls and serve topped with fresh cilantro leaves, chopped red onion, pickled jalapeños, diced avocado, shredded Monterey Jack or cheddar cheese, and warm corn and/or flour tortillas (if using). Do Ahead: Chili can be made 2 days ahead. Let cool ⏱️ 1 hour then chill uncovered until cold, cover, and keep chilled. Reheat on low. Editor’s note: This Texas chili recipe was first printed in our October 2008 issue as Texas Beef Brisket Chili. Head this way for more of our top Super Bowl recipes →
Fresh cilantro leaves, chopped red onion, pickled jalapeños, diced avocado, shredded Monterey Jack or cheddar cheese, warm corn or flour tortillas for serving (optional)
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