Brisket Chili con Carne

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 150 min · Beef · dairy-free, low-carb, high-protein

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Ingredients

• 1/2 lb cooked smoked brisket
• 1 dried ancho chiles
• 1 dried guajillo chiles
• 1 chipotles in adobo
• 1 large yellow onion
• 2 cloves garlic
• 1/4 tbsp ground cumin
• 1/2 tsp Mexican oregano
• 3/4 tbsp tomato paste
• 1 cup beef stock
• 3/4 tbsp masa harina
• 1/4 cup lager beer
• 1/2 tsp kosher salt
• 1/2 tbsp beef tallow or neutral oil

Method (tap to check — screen stays awake)

1. Stem and seed the dried chiles, toast them in a dry skillet over medium heat for 45 seconds a side until they smell of raisins, then cover with 2 cups of boiling stock for 20 minutes.
2. Blend the soaked chiles with their soaking liquid, the chipotles and the garlic until completely smooth.
3. Cut the brisket into 3/4-inch cubes, keeping every piece of bark — the bark is the whole reason this tastes different from a ground-beef chili.
4. Render the tallow in a Dutch oven over medium-high heat and cook the diced onion 8 minutes until the edges brown, then stir in the tomato paste and cook 2 minutes until it turns brick red.
5. Add the chile purée, the remaining stock, the beer, cumin, oregano and salt and bring to a bare simmer.
6. Add the brisket, half-cover the pot and simmer at the barest bubble for 90 minutes, stirring every 20 minutes so nothing catches.
7. Whisk the masa harina with 1/2 cup water, stir it in and simmer uncovered 15 minutes until the chili coats a spoon; taste for salt.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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