The Secret to the Best Texas Brisket Chili!

🔥 Explore the art of making the best Texas Brisket Chili! 🌶️ Dive into this detailed guide covering everything from choosing the perfect brisket cut to creating a rich, flavorful chili. For the full video, visit here and get the complete recipe at Urban Cowgirl Life. This is your chance to impress with a dish that's both hearty and delicious. #TexasBrisketChili 🍲🤠

[Jaxon]

I've made it several times. It's so good!

[julia-]

Made this yesterday. Best chili I've ever had. Whomped up cornbread in a cast iron skillet to go with it.

[stevecagle]

A different take. I just made vasic Texas Red and am enjoying it now. I used a 2 1/2 pound chuck roast in 1 inch cubes salt & pepper. Browned on a sheet pan at high heat in the oven.
I use whole dried anchos, guajilo and chipotle morita chiles seeded, toasted and covered in boiling water for 20-30 minutes - 2-3 chiles each type.
Meanwhile sauteed onions in oil in the Instant Pot (didn't have time for long cook) and added minced garlic. After soft, added 1Tbs ground cumin, 1 Tbs Mexican oregano and bloomed in onions and oil.
Removed beef from oven and added to pot, poured off oil and deglazed sheet pan with cup of water and added it and a beer to deglaze pot. Stirred in Tbs Better than Bouillon beef base then brought to a boil. Set pressure cook on high, sealed and set timer for 40 minutes. When done, natural release for 15 minutes. Cooled and refrigerated overnight.
Next day, very little fat but if there's too much take it off now.
Warmed it up on low sautee, tasted for salt and pepper and added brown sugar to counter bitterness from chiles. I thickened with a little masa Harina and water slurry
Served with fresh onions, cilantro, jalapenos, jack cheese and hot sauces for the fire eaters.
I've been told real Texas red has no tomatoes, just dried chiles, but sometimes I add a small can of diced tomatoes.
Your chili looks great! Just different than what this northerner heard about Texas Chili.