RECIPE: Brisket Chili

prep time: 30 Mins  |  cook time: 90 mins  |  servings: 6-8  |  From Lodge

Ingredients

Brisket Rub

  • 2 tablespoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne
Chili

  • 8 ounces hickory-smoked bacon, diced into ½-inch cubes
  • 2 pounds brisket, trimmed and cut into ¼-inch cubes
  • 1 yellow onion, diced
  • 8 cloves garlic, minced
  • 1 shallot, minced
  • 4 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon cumin
  • 2 teaspoons onion powder
  • 2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ⅛ teaspoon cinnamon
  • 3 cups beef broth
  • 1 cup brown ale, like Dos Perros
  • 1, 14.5-ounce can diced fire-roasted tomatoes
  • 1, 14.5-ounce can crushed fire-roasted tomatoes
  • salt and pepper to taste
Garnish

  • reserved bacon
  • green jalapeño
  • crème fraîche

Instructions

  1. Preheat cast iron dutch oven over medium-high heat for 3-5 minutes. Add bacon and fry until crispy, 5-7 minutes.
  2. While bacon is frying, season brisket with rub.
  3. Remove bacon to a paper towel lined plate.
  4. In batches, sear brisket on all sides, about 2 minutes per side. Place cooked brisket in a medium bowl.
  5. Add onion to dutch oven and cook for 5-7 minutes, stirring occasionally. Add garlic and shallot and cook for 2 additional minutes. Stir in chili seasonings, brisket, and half the bacon. Add broth and beer and stir well. Then add tomatoes and bring to a boil.
  6. Reduce to a simmer and cover for 45 minutes, string occasionally.
  7. Remove cover and continue to simmer until desired consistency, 15 minutes.
  8. Season with salt and pepper to taste.
  9. Garnish with reserved bacon, green onion, sliced jalapeño, and crème fraîche.
Tip: Putt the bacon and brisket in the freezer for 30 minutes for easier slicing.

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