Yield 16 servings
For the brisket:
- 1 (5 lb) brisket flat
- Worcestershire sauce
- Killer Hogs The AP Rub
- Cattleman’s Grill Smoky Chipotle Steak Rub
For the chile base:
- 6 ancho chiles, seeds and stems removed
- 2 pasilla chiles, seeds and stems removed
- 2 guajillo chiles, seeds and stems removed
- 4 arbol chiles, seeds and stems removed (optional)
For the chili:
- Brisket scraps for rendering/fond
- 1 large yellow onion, (4 cups) sliced thin
- 8 cloves garlic crushed
- 2 chipotles in adobo sauce (optional)
- 1 tbsp ground cumin seed
- 1 tbsp dried Mexican oregano
- 1 tbsp smoked paprika
- 1 cinnamon stick
- 1 bottle Shiner Bock beer
- 1 cup coffee
- 1 quart beef stock
- Noble Saltworks Hickory Smoked Salt, to taste
- Diced onion, for garnish
- Shredded sharp cheddar, for garnish
- Crumbled queso fresco, for garnish
To prepare the brisket flat, trim excess fat and silver skin from the surface of the flat. Save some of the excess fat for rendering for the chili. Coat the brisket in a thin layer of Worcestershire sauce for binder. Season with a moderate amount of Killer Hogs The AP Rub. When the rub is wet and attached to the meat, season liberally with the Cattleman’s Grill Smoky Chipotle Steak Rub. Let the rub set up until it appears wet on the surface.
Smoke the brisket at 275ºF-300ºF until a bark is formed on the surface, as well as pockets of moisture, about 2.5 hours. Remove from the grill. Cut into 1.5”-2” cubes.
Remove the slow-roller indirect set-up for the grill. Add more charcoal. Open up the airflow and bring the grill up to 350ºF-400ºF, set up for direct grilling.
While the brisket is smoked, prepare the chile base. Start by toasting the chiles in a hot dry skillet. A Lodge 12” skillet should hold all of the chiles. Toast them just until fragrant, about 30-60 seconds, then flip and repeat. Add enough hot water to the skillet to cover the chiles. Bring the water up to a boil. Turn off the heat. Cover with a lid and let soak for 20 minutes.
When the chiles are softened, remove from the soaking water. Rinse with clean, cold water. Transfer to a blender. Add one cup of water to the blender. Blend until a smooth paste is formed. Set aside.
To make the chili, render the fat from the brisket trimmings until you have about 3 tablespoons of rendered fat. Remove the chunks of fat and brisket. Add the onions and garlic and stir with a wooden spoon. Add the cumin, oregano and smoked paprika, as well as a few shakes of smoked salt. Cook over medium-high heat until slightly browned and softened, stirring to prevent scorching. Add the cubed brisket, chipotles in adobo sauce, coffee, beer and beef stock. Stir and transfer to the grill.
Cook the Texas Brisket Chili uncovered for about one hour, until thickened and dark on the surface. Cover with a lid and continue cooking until the brisket is fork tender, about 2 more hours. Add additional stock or water to keep the brisket mostly submerged at all times. When the brisket is tender, the liquid should be thickened. You can add more liquid to thin the chili out, if desired.
Shred most of the brisket. Taste and adjust seasonings as needed. Serve the Texas Brisket Chili in bowls topped with diced onions, sharp cheddar and queso fresco.
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