Beer makes batters better, meat more tender, and sauces more flavorful.
Texas Red Chili
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- #12627
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
2 tablespoons vegetable oil
2 pounds beef brisket, cut into 1/4-inch cubes
1 cup chopped onion
3 jalapeno peppers, halved, seeded and finely, chopped
2 cloves garlic, finely chopped
1/4 cup chili powder
1 tablespoon cumin
1/2 teaspoon salt
1/2 teaspoon ground red cayenne pepper
1 can (13.75 ounce size) beef broth
2 cans (14.5 ounce size) stewed tomatoes
1 bottle (12 ounce size) beer
1 bay leaf
lime wedges for garnish
directions
Heat oil in a Dutch oven over medium-high heat. Working in batches, saute brisket until browned, about 10 minutes. Transfer to a plate.
Add onion, jalapenos and garlic to drippings in pot; cook over medium-low heat until onion is very tender, about 8 minutes. Stir in chili powder, cumin, salt, and red pepper; cook 1 minute.
Return meat to pot. Stir in broth, tomatoes, beer and bay leaf.
Heat to boiling. Lower heat; simmer with cover slightly ajar until meat is tender, about 1-1/2 hours. For last 20 minutes, uncover to thicken chili.
To serve, ladle chili into bowls. Garnish each bowl with lime wedge.
added by
dancersrecipes
nutrition data
316 calories, 15 grams fat, 14 grams carbohydrates, 29 grams protein per serving. This recipe is low in carbs.
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reviews & comments
October 20, 2013
By using beef brisket instead of ground beef/turkey, this is a nice alternative chili recipe. As mentioned in the other reviews for this chili recipe, you can use it a basic recipe and add your own flare or kick. I substituted a can of hot Rotel instead of the can of stewed tomatoes. My family loved this chili.
January 26, 2009
This is a good base recipe to start off of, and then build upon with your own variations. I added two small habanero peppers to give some extra spicy to the recipe. Also, if it doesn't thicken up as much as you like, add some corn starch. The broth itself could use a little additional flavoring. We added extra salt, plus some Adobo seasoning and that helped alot.
November 12, 2007
This is an excellent Texas-style chili recipe--highly recommended. Follow the author's instructions carefully and you'll create an authentic contest-quality Texas-style chili. The only variation I recommend is to replace the 1/4 cup of chili power with 1/8th cup of California mild red chili powder and 1/8 cup of New Mexico hot red chili powder. Enjoy.