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Smoked Brisket Texas Chili: The Best Easy No Bean Recipe

Smoked Brisket Texas Chili No Beans - featured image
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This Smoked Brisket Texas Chili is a rich, smoky, and deeply satisfying no-bean chili made with tender smoked brisket and a homemade dried chile paste. It’s the authentic Texas-style chili that will make you forget about beans forever.

Ingredients

Scale
  • 2 to 3 pounds smoked brisket, cut into 1/2-inch to 3/4-inch cubes
  • 4 to 5 dried guajillo chiles
  • 2 to 3 dried ancho chiles
  • 1 to 2 dried chiles de árbol
  • 4 cups low-sodium beef broth
  • 1 small can (6 oz) tomato paste
  • 1 large yellow onion, finely diced
  • 4 to 5 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • 3 tablespoons masa harina
  • 1/4 cup warm water
  • Optional toppings: shredded cheddar cheese, diced white onion, sliced jalapeños, sour cream, fresh cilantro, lime wedges

Instructions

  1. Prepare the Dried Chiles: Wipe the dried chiles clean with a damp paper towel. Cut off the stems and shake out most of the seeds. In a dry skillet over medium heat, toast the chiles for 30 to 60 seconds per side until fragrant and slightly puffy. Transfer to a bowl and cover with hot water. Let soak for 20 to 30 minutes until soft.
  2. Sauté the Aromatics: While chiles soak, heat 2 tablespoons vegetable oil in a large Dutch oven over medium heat. Add the diced onion and cook for 5 to 7 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  3. Bloom the Spices: Add the cumin, smoked paprika, dried oregano, and cayenne pepper to the pot. Stir constantly for about 30 seconds until fragrant.
  4. Make the Chile Paste: Transfer the soaked chiles to a blender with about 1 cup of the soaking water. Blend until smooth. Strain through a fine-mesh strainer into the pot with the onions and spices, pressing on solids. Discard solids.
  5. Build the Sauce: Add the tomato paste to the pot and stir into the chile mixture. Cook for 2 to 3 minutes, stirring constantly. Pour in 4 cups of beef broth and stir well. Bring to a simmer, then reduce heat to low.
  6. Prepare the Brisket: While sauce simmers, cut the smoked brisket into 1/2-inch to 3/4-inch cubes.
  7. Add the Meat: Add the cubed brisket to the pot and stir to coat. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, stirring occasionally.
  8. Thicken the Chili: In a small bowl, whisk together 3 tablespoons masa harina with 1/4 cup warm water until smooth. Stir the slurry into the chili. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until desired consistency is reached.
  9. Season and Adjust: Taste and add salt (start with 1 teaspoon) and black pepper. Adjust heat with more cayenne or fresh jalapeño if desired. If too spicy, add a splash of broth or a pinch of sugar.
  10. Rest and Serve: Turn off heat and let chili rest for at least 15 minutes before serving. Serve hot with desired toppings.

Notes

For best flavor, use leftover smoked brisket or smoke a brisket flat specifically for this recipe. The chili tastes even better the next day. Adjust heat by varying the number of chiles de árbol. For a milder chili, omit them entirely. For extra smokiness, add a dried chipotle chile. The masa harina slurry thickens the chili; if you have a corn allergy, substitute with arrowroot powder or tapioca starch.

Nutrition

Keywords: smoked brisket chili, Texas chili, no bean chili, brisket chili recipe, smoked chili, game day chili, comfort food, gluten-free chili, low-carb chili

Find it online: https://flurpchef.com/smoked-brisket-texas-chili-the-best-easy-no-bean-recipe/