Texas-Style Chili with Pork and Brisket
User Reviews
5
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Prep Time
1 hr
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Cook Time
1 hr 30 mins
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Total Time
2 hrs 30 mins
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Servings
8 to 10 servings
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Calories
495 kcal
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Course
Main Course
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Cuisine
American
Texas-Style Chili with Pork and Brisket
Description
This chili features a combination of diced smoked pork butt and brisket enhanced with rendered bacon fat for depth. Sautéed garlic and onions build the aromatic base, complemented by green chiles and a blend of garlic powder, onion powder, cumin, oregano, paprika, and chili powder for a layered spice profile. The inclusion of beef broth, diced tomatoes, wheat beer, and tequila contributes body and subtle warmth. The method calls for careful rendering of the bacon to crispness before cooking the aromatics, then simmering to soften flavors and thicken. Adding the smoked meats toward the end integrates the smoky richness and tenderizes them during the slow cooking, resulting in a chili packed with varied textures and savory, mildly spicy flavors. Garnishes like shredded cheddar, pickled jalapeños, and sour cream offer complementary contrasts.
Ingredients
- 1 pound Bacon cut into 1/2-inch (13 mm) matchsticks
- 4 large garlic minced, cloves
- 2 medium (1 pound) onion diced, white
- 3 tablespoons green chiles canned diced
- 3 3/4 cups beef broth store-bought or homemade, low-sodium
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons onion powder
- One (28-ounce) can diced tomatoes
- 1/4 cup chili powder store-bought or homemade
- 3 tablespoons cumin ground
- 1 1/2 teaspoons oregano dried
- 1 1/2 teaspoons paprika sweet
- 1 tablespoon kosher salt
- One (12-ounce) bottle wheat beer
- 2 ounces tequila
- 1 pound pork butt cooled and diced, smoked
- 1 pound brisket cooled and diced, smoked, scraps
- Garnishes such as chopped raw white onion, shredded cheddar cheese, pickled jalapeños, sour cream, and oyster crackers, assorted
Instructions
- In a large stockpot over medium heat, render the bacon until crisp, 10 to 20 minutes. Use a large slotted spoon to remove the bacon, transfer to paper towel to drain. Drain off most of the bacon fat, reserving about 1 tablespoon in the pot.☞ TESTER TIP: This is a lot of bacon. You can render it in batches, draining off the fat between batches, if necessary.
- Add the garlic and onion to the reserved bacon drippings and sauté until the onions are soft and translucent, 10 to 15 minutes
- Add the green chiles, 2 1/4 cups broth, granulated garlic, and granulated onion. Bring to a boil and then turn down to a simmer. Cover and simmer until the onions are very soft and the mixture has thickened, about 45 minutes.
- Stir in the remaining 1 1/2 cups of beef broth, the tomatoes, chili powder, cumin, oregano, paprika, salt, beer, and tequila. Increase the heat to bring to a boil and then turn down the heat to maintain a simmer and cook until slightly thickened, 20 to 30 minutes.
- Add the smoked pork, brisket, and bacon, simmer for 10 minutes more.
- Once thickened to your desired consistency, ladle into bowls and serve with your favorite garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 495kcal | 25% |
| Carbohydrates | 17g | 6% |
| Protein | 31g | 62% |
| Fat | 32g | 49% |
| Saturated Fat | 10g | 50% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 1240mg | 52% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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