Go Back

Traditional Texas Chili con Carne with Beef Brisket

Texas chili con carne with beef brisket is slow-simmered until the beef is fork-tender in a smooth ancho and guajillo chile sauce. Masa harina thickens the rich, deeply seasoned chili just before serving.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Resting 10 minutes
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ancho chiles dried; stems and seeds removed
  • 4 guajillo chiles dried; stems and seeds removed
  • 4 cup water boiling
  • 4 cup low-sodium beef broth divided
  • 3 lb beef brisket trimmed and cut into 1 1/2-inch cubes
  • 2 tsp kosher salt divided
  • 1 tsp ground black pepper
  • 2 tbsp neutral oil
  • 1 yellow onion large; finely chopped
  • 5 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 1 tsp ground coriander
  • 2 tbsp masa harina
  • 0.25 cup water cold

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat a 6-quart Dutch oven over medium heat.
  2. Toast the ancho and guajillo chiles in batches in the dry pot for 10 to 15 seconds per side, until fragrant but not scorched.
  3. Transfer the chiles to a heatproof bowl, cover with the boiling water, and soak for 20 minutes.
  4. Drain and discard the soaking water.
  5. Blend the chiles with 1 cup of the beef broth until smooth.
  6. Pat the brisket dry.
  7. Season the brisket with 1 teaspoon of the salt and the black pepper.
  8. Heat the oil in the Dutch oven over medium-high heat.
  9. Brown the brisket in 3 batches, about 3 to 4 minutes per batch.
  10. Transfer the brisket to a plate.
  11. Reduce the heat to medium, add the onion, and cook for 5 to 7 minutes, stirring occasionally, until softened.
  12. Add the garlic, cumin, oregano, and coriander and cook for 30 seconds, stirring.
  13. Return the brisket and any accumulated juices to the pot.
  14. Stir in the chile puree, the remaining 3 cups beef broth, and the remaining 1 teaspoon salt.
  15. Bring the mixture to a gentle simmer.
  16. Cover, reduce the heat to low, and simmer for 2 1/2 to 3 hours, stirring every 30 minutes, until the brisket is fork-tender.
  17. Whisk the masa harina with the cold water until smooth.
  18. Stir the masa harina mixture into the chili.
  19. Simmer uncovered over low heat for 10 to 15 minutes, stirring occasionally, until thickened.
  20. Remove the pot from the heat and let the chili rest for 10 minutes before serving.

Notes

For a smooth chile puree, blend the chiles thoroughly with the broth. Refrigerate leftovers for 3 to 4 days or freeze them; use certified gluten-free beef broth and masa harina for a gluten-free version.