Thursday, November 29, 2012

Texas Beef Brisket Chili


Whenever I tell people that I love to cook, the first thing that they ask is always the same, "What is your favorite thing to make". And every single time my answer is the same. Texas Beef Brisket Chili. I only make this chili in the fall/winter seasons and it never ceases to amaze me how absolutely delicious it is. The meat falls apart so easily after roasting for a few hours, and the real surprise ingredient is the chunks of butternut squash. There really are no words to describe how much I love this dish, so instead of trying to tell you how amazing it is, I suggest you just make it and try it for yourself!

Texas Beef Brisket Chili
(adapted from Bon Appetit magazine)

Ingredients:

  • 6 oz. bacon, diced
  • 4 cups of chopped onion
  • 5-lb. flat cut beef brisket, cut into 2 inch chunks and trimmed of excess fat
  • coarse kosher salt
  • 2 chipotle peppers in adobo sauce
  • 1/2 cup water
  • 6 large garlic cloves, peeled
  • 2 tbsp. chili powder
  • 2 tsp. cumin seeds
  • 1 tsp. oregano
  • 1 tsp. ground coriander
  • 1 1/2 tsp. coarse kosher salt
  • 15-oz. can of Rotel diced tomatoes with green chiles
  • 12-oz. bottle Mexican beer
  • 7-oz. can diced green chiles
  • 1/2 cup finely chopped fresh cilantro stems
  • 4 cups butternut squash, seeded and chopped into 1 inch chunks
Preheat a large soup pot over medium heat and add the bacon, cooking until it begins to brown. Add the onions and cook until tender, about 5 minutes. Sprinkle the beef all over with salt and pepper. Add the beef to the pot, stir to coat and brown all over for another 5 minutes. Set aside. 

Preheat the oven to 350 degrees F. 

In a blender add the chipotle peppers, water, garlic cloves, chili powder, cumin, oregano, coriander, and salt. Blend until thick and smooth. Add to the pot with the beef and toss to coat. Add the tomatoes with juices, beer, green chiles, and cilantro stems. 

Bring the pot to a boil and then transfer to the oven, cooking covered for 2 hours. Uncover and cook for another hour, until the beef is almost tender. Add the squash, stir to coat, and cook until beef and squash are tender, adding more water if needed to keep meat covered, about 45 minutes longer. Cool for 30 minutes before serving, topping it with any garnishes you like such as sour cream, cheese, avocado, and cilantro leaves.

*If you don't have a oven safe pot, feel free to use a crock pot on high*

DO AHEAD: Can be made 1-2 days ahead, let cool at room temperature before storing in the fridge. Reheat on the stove before serving.

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