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This award winning recipe for Texas Brisket Chili has been in my family for 4 generations, and was served at all of my grandparent’s north Texas cafe’s and drive ins in the 60’s.

Funny that I didn’t realize it was something special until I posted a bowl of it on Instagram and my phone blew up with messages asking how to make it.

This is a bean free chili recipe, and what many would say to be authentic Texas chili, (though every Texan has walked a different path and I find all the recipes to be valid with a hint of the region of Texas that you grew up in).
Ingredients
  • 4 slices thick cut bacon
  • 3 to 4 lb. beef brisket, trimmed
  • subheading: * NOTE: (I use the brisket flat, as opposed to the point. Check out my tutorial on brisket trimming for help understanding which side to use, and how to trim your brisket. Also, occasionally you can buy half briskets at the market. Check with your butcher.):
  • Kosher salt, pepper, onion powder - for liberally sprinkling on the meat while browning.
  • 2 c. white onion, small diced (one large onion)
  • 5 garlic cloves, pressed through a garlic press
  • 1 T paprika
  • 1 T. cumin powder
  • 3 ½ T Texas chili powder, such as Mexene or Gebhardt’s
  • ½ t. dried thyme
  • ½ t. chipotle chile powder
  • ½ t. salt
  • 1 quart beef broth
  • ½ c. strong black coffee (you can save this from your morning coffee)
  • 28 oz. can whole tomatoes, in juice
  • Garnish: Sharp cheddar cheese, freshly grated. White onion, fritos, tabasco sauce, and jalapenos.
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