Texas-Style Beef Brisket Chili

Steps

• 1

  Lay out dried chiles on a baking sheet and roast at 325ºF for 8-10 minutes until chiles are fragrant. Add to a bowl and cover chiles with hot water. Let sit for 30 minutes.

  
• 2

  Drain chiles (reserve the soaking water) and cut off stems. Remove seeds and roughly chop the chiles. Add to a blender with the cumin, salt, and pepper. Pour in about 1/2 cup of the reserved soaking water and blend until the mixture is in a smooth paste. You might need to add a bit more water if it is too thick.

  
• 3

  Season beef cubes with big pinches of salt and pepper.

  
• 4

  Place a large Dutch oven over medium-high heat. Add 3 tablespoons vegetable oil and brown beef in 2 batches until it's browned on all sides, 8-10 minutes per batch. Remove beef and set aside.

  
• 5

  Add remaining vegetable oil to pot and add onions. Turn heat down to medium and as onions sweat, scrape up bits stuck to the pan. After onions cook for 3-4 minutes, add garlic and cook for another minute.

  
• 6

  When onions and garlic are soft, add beef stock (start with 2 cups) along with 1 cup of reserved chile water and 1 cup of regular water. Use liquid to again scrape up any bits on the pan.

  
• 7

  Add beef back to pot with any liquid that has settled, plus the chile paste and cornmeal. Bring chili to a simmer and turn heat down to low so the mixture is barely bubbling. Cover and let simmer on low heat for 90 minutes.

  
• 8

  Add vinegar and brown sugar to the pot, remove from heat, and let sit for 30 minutes so the beef can absorb the juices. Then gently reheat chili over low heat, adding more stock if the chili is too thick.
• 9

  Adjust flavors to your liking by adding more salt or pepper.
• 10

  Serve chili in bowls garnished with sour cream, lime wedges and corn tortillas or tortilla chips.