How to cook 1800's Style Beef Chili | Recipe
Check out this classic all-beef Chili that's been cooked up in the States since the mid 1800's, and for good reason. It tastes real good, is simple to make, and its spicy heat will cure what ails you. This is an all meat Chili, Texas Country style.
This all meat chili con carne has Spanish and Mexican roots, but it took the Texas Range Cooks out on the cattle drives to make this style of Chili a legend.
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Beef Brisket Chili Recipe
#beefbrisketchilirecipe, #brisketchilirecipe, #brisketchili.
This Beef Brisket Chili Recipe is sooooo simple and delicious. I will never open another can of chili. We use leftover brisket trimmings and minimal ingredients.
00:00 Introduction
00:22 Preparing Dried Chilies
02:00 Browning Brisket
03:30 Puree Chilies
05:35 Cooking Chili
08:18 Tasting and Outro
RECIPE
Ingredients
5 slices thick cut bacon
4lbs cubed brisket
7 Dried Ancho chilis
4 Cups diced onions (white/yellow combo) 1.5 large onion
5 cloves pressed garlic
2 tbs Gebhardt’s chili powder
1 tbs Paprika
1 tbs Cumen
.5 tsp dried thyme
2tbs cilantro stems
12 oz beer
Salt/pepper
2 cups beef broth
28 oz can diced tomatoes with green chili
Process
Place Anchos in hot water and soak for at least 30 minutes. Drain and save the liquid.
Place softened Anchos in blender and add garlic, chili powder, cumen, paprika, thyme, and 1.5 tsp of salt and black pepper. Add one cup of the saved Ancho liquid. Blend until smooth.
In a heavy bottomed pot, brown to a crisp bacon. Remove bacon and save half of the bacon grease.
In batches, deeply brown brisket in the bacon grease and set aside.
Add onions and .5tsp of salt to the pan with the brisket bacon brown bits. Brown onions well.
Pour Ancho puree into pot with onions and let cook for a few minutes.
Add canned tomatoes and cook for a few minutes.
Add beer, beef stock, cilantro stems and saved crispy bacon.
Bring to a boil then turn to a simmer for 2.5-3 hrs. Add more liquid as necessary
Add salt as necessary and finish with a splash of your favorite hot sauce
Garnish with sharp cheddar, sour cream, diced white onion, cilantro and Fritos
Gordon's Guide To Brisket
Here's a quick guide to one of America's most loved cheap cut, the Brisket plus a recipe to try.
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Texas Chili
Finally, the famous Meat Church Texas Chili recipe! This hearty, meaty chili will fill up the hungriest of appetites. This recipe makes a big ole batch. We are going with 4 lbs of meat! 3 lbs of ground meat and 1 lb of chuck roast (smoked). I recommend 2 lbs of hamburger meat, 1 lb of of hot pork breakfast sausage. I love it with venison instead of beef as well. Any combo of meats works but having plenty of ground meat plus some large chunky meat that will break down and get super tender during a 6-8 hour cook is the best. HEARTY!
This recipe will require a large dutch oven or slow cooker. We use a 7 QT Lodge Dutch oven in this video.
This recipe It has a medium spiciness level. You can adjust that by adding more or less chili seasoning.
Beans or No Beans?
It's no secret here at the Meat Church we are Team Meat. You won't find beans in our chili recipe. However, we are equal opportunity here and can promise you that this seasoning will enhance the flavor of whatever beans you want to add to your chili.
Meat Church Texas Chili recipe:
Meat Church Texas Chili seasoning:
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Classic Beef Chili with Ground Brisket
Chef Tom fires up the Kamado Joe Ceramic Charcoal Grill for a Classic Beef Chili with ground brisket.
Full recipe:
How to Make Texas Red Chili | Beef Chili Recipe
NO BEANS ABOUT IT! This bold, Texas red chili recipe is anchored with beef and chili peppers, no beans allowed. Masa harina will become your new secret weapon for thickening this Southwest-style Texas Red Chili (and other chili recipes, too!).
Recipe instructions:
INGREDIENTS:
2 pounds Certified Angus Beef ® chuck roast, trimmed of excess fat, cut to 1-1 ½ inch cubes
2 dried ancho peppers, stems and seeds removed
4 dried guajillo peppers, stems and seeds removed
2 tablespoons kosher salt, divided
1 teaspoon black pepper
1 tablespoon light olive oil, divided
2 medium onions, diced
4 cloves garlic, minced
1 tablespoon cumin powder
2 teaspoons dried oregano
1 tablespoon brown sugar
2 tablespoons corn masa flour
1 can (15-ounce) diced tomatoes
3 cups low-sodium beef stock
2 limes, juiced
Sour cream (optional garnish)
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