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Texas Brisket Chili

Texas Brisket Chili

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This Texas brisket chili is from the Lonestar State, and will be the star of any chili cookoff! Tender juicy brisket with just the right amount of smoky Southwest heat with a solid crunch is combined with a spicy pepper base to give unbelievable flavor. If you like your chili with a bit of a kick then you’re going to love this Texas brisket chili. The main difference between Texas chili and others is the lack of beans and tomatoes. It's a small tweak but it does let the brisket and sauce do a lot of the talking. Be sure to whip up some sweet chipotle cornbread to go along with this, and you’ll have a meal fit for a Texas ranger.

Types of peppers in Texas brisket chili

We have 3 main peppers in Texas brisket chili: Ancho, Pasila, and Guajillo. These are known as the “holy trinity” of Mexican peppers due to how well they complement each other.

  • Ancho peppers – These are the dried version of an almost ripe poblano pepper. They’re mild and sweet, and rank between 1,000 to 2,000 Scoville.
  • Pasilla peppers – Pasilla peppers is the dried form of the chilaca pepper. They’re smoky, earthy, and a bit fruity. They rank from about 250 to 3,999 Scoville.
  • Guajillo peppers – Guajillo peppers are dried forms of mirasol chiles. Like Pasila, they’re rich, earthy, and a little fruity. They come in around 2,500 to 5,000 Scoville.


  • 6-7 lb brisket flat
  • 4 Ancho peppers
  • 5 Pasilla peppers
  • 12 Guajillo peppers
  • 32 oz Beef stock
  • 6 cloves garlic
  • 1 yellow onion
  • 4 cups water
  • 2 tbsp ground cumin
  • 2 - 12 oz beers (Modelo Negro)
  • Sriracha, to taste
  • Dan-O’s Spicy
  • Dan-O’s Crunchy
  • Dan-O’s Chipotle

Preparation Instructions

  1. Trim fat from brisket and set to the side. We’ll use it later for tallow.
  2. Coat both sides with Sriracha (as a binder)
  3. Next sprinkle generously with Dan-O’s Chipotle and Dan-O’s Crunchy
  4. Preheat smoker to 275 F and cook for 2 hours
  5. Rehydrate the peppers
  6. In a large stock pot add one gallon of water and the Ancho, Guajillo, and Pasilla peppers
  7. Simmer for 20 minutes
  8. Remove peppers from the pot and let cool. Once cooled cut the skin back from each pepper and dip into a bowl of water to remove the seeds
  9. Next, using the back of a knife, scrap out the pulp and place in a blender
  10. Add a 1-2 cups of beef stock and Dan-O’s Chipotle and blend until smooth
  11. Pour into bowl and set to the side
  12. Remove brisket from smoker and chop into 1” cubes
  13. Heat a large pot to medium high and add 2 strips of the brisket fat to make a tallow. After five minutes remove from pot
  14. To the pot add, diced garlic and onion and cook for 1 minute (careful not to burn garlic)
  15. Then add both beers, chili paste, chopped brisket, water, beef stock, and ground cumin
  16. Bring to a boil then reduce to a medium simmer (called a power boil), cover with the lid and cook for 3 hours
  17. Strain brisket meat from the pot. Separate with a fork to break up the large pieces and put back into the pot. Stir and then remove from heat and serve with your favorite toppings.
  18. Enjoy!


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