Stews and Chili Recipes

Texas Brisket Chili Recipe | How To Make Homemade Chili

I decided to use some leftover smoked brisket to create a Homemade Texas Brisket Chili recipe. Click “Show More” below for the recipe!

Chili Blends used in this recipe were ordered online from the following site: http://mildbillsspices.com/

Troy’s Texas Brisket Chili Recipe

Dump #1
2 lbs – Ground Chuck or Chuck Beef cut into 3/8″ cubes
1 tsp – Crisco or regular cooking oil
1 tbsp – dark chili powder (I used Grand Prize Chili blend)
2 tsp – granulated garlic

In a three quart heavy saucepan, brown the meat most of the way through, then add the chili powder and garlic and let cook an additional 5 minutes.

Dump #2
1 – 8 oz can of tomato sauce
1 – 14-1/2 oz can of beef broth
16 oz – water
1 tbsp – dark chili powder (I used Dixon Medium Hot Chili blend)
1 tbsp – onion powder
2 tsp – garlic powder
1 tsp – chicken bouillon granules
1 tsp – jalapeno powder
1 tsp – white pepper
1/2 tsp – red pepper
1/2 tsp – salt
2 – serrano peppers

Combine above ingredients and add to the beef mixture. Float 2 Serrano peppers in the chili. Bring chili to a boil. Cover and reduce heat to simmer. Let simmer for 1-1/2 hours.

Dump #3
1 1/2 lbs Smoked Brisket cut into 3/8 inch cubes
3 tbsp – Light Chili (I used Cowtown Light Chili blend)
2 tbsp – Dark Chili (I used Grand Prize Chili blend)
1 tbsp – paprika
1 tsp – onion powder
1 tsp – garlic powder
1/2 tsp – Terlingua Dust Pepper blend
1/2 tsp – white pepper
1 pkg – Sazon seasoning (optional since it contains MSG)

Combine above ingredients and add to the beef mixture. Bring to a boil, reduce heat and simmer covered for 20 minutes. Remove Serrano peppers after 20 minutes. You may add water or beef broth to reach your desired consistency if needed.

Dump #4
2 tsp – cumin
1/8 tsp – salt
1 – 14 oz can beans (optional)

Add above ingredients and simmer covered for 20 minutes. Check chili again for consistency and flavor. Adjust flavor with more salt and/or pepper if needed. Serve in a bowl with shredded cheese on top and a dollup of sour cream. Enjoy!!!

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Music:
“Nile’s Blues” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

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