Smoked Brisket Chili
Smoky brisket finds a welcome home in a rich and spicy gravy in this incredibly satisfying chili recipe.
- Time: 105 min
- Servings: 6
Source: meatwave.com
Ingredients
- For the Chili
- dried New Mexican chili peppers, stemmed and seeded
- dried ancho chili peppers, stemmed and seeded
- dried guajillo chili peppers, stemmed and seeded
- dried arbol chili peppers, stemmed and seeded
- quart boiling water
- whole Chipotle chilies canned in adobo sauce, plus 1 tablespoon of adobo sauce f
- can fire roasted diced tomatoes
- tablespoons canola oil
- large yellow onion, finely diced
- tablespoons finely diced fresh jalapeño peppers, seeded
- teaspoons finely minced garlic
- teaspoons ground cumin
- tablespoon dried oregano, preferably Mexican
- quart of beef stock
- lbs smoked brisket, cut into 1 1/2-inch cubes
- tablespoons freshly squeezed lime juice
- tablespoons masa harina, plus more as needed
- Kosher salt
- For the Toppings
- Finely chopped fresh cilantro
- Finely diced onions
- Finely sliced scallions
- Grated longhorn cheddar cheese
- Diced avocado
- Sour cream
- Fritos