Smoky Brisket Chili Recipe
Prep Time:
20 minutes
Cook Time:
2 hours
Servings:
6 Servings
Ingredients
  • 6 dried ancho and Pasilla chiles, stemmed and seeded
  • 2 slices thick cut bacon, cut in small pieces
  • 2 1/2 pounds brisket, cut in 1/2" inch cubes
  • 1 large white onion, finely chopped
  • 5 cloves garlic, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon ground coriander
  • 1 teaspoon oregano
  • 1/4 cup tomato paste
  • 28 ounce can fire roasted tomatoes
  • 1 small can Hatch chiles
  • 2 cups chicken or beef broth
Directions
  1. Heat the oven to 325 F.
  2. Pour boiling water over the chiles. Set aside.
  3. In a large heavy-bottomed pot, add the bacon over medium heat.
  4. Cook the bacon until browned, about 5 minutes. Remove from the pot and set aside.
  5. Add the brisket to the pot and brown on all sides, about 10 minutes. Season with salt and pepper. Remove and set aside.
  6. Add the onion to the pot and saute until softened, about 6 minutes.
  7. Add the garlic and cook an additional minute.
  8. Add spices and toast with onions and garlic for an additional minute.
  9. Add tomato paste and stir until it starts to brown on the bottom of the pot.
  10. Add the soaked chiles to a blender and puree with 1/2 cup soaking liquid.
  11. Pour the mixture into the pot, along with tomatoes, and chiles.
  12. Add beef broth and stir in browned bacon and brisket.
  13. Cover the pot and cook in the oven until the beef is tender and falls apart easily, about 2 hours.
  14. Serve with sour cream, sliced green onions, and cheese, if using.