Race-Day Brisket Chili
Race-Day Brisket Chili brings big Texas flavor to the table with tender chunks of slow-simmered brisket, smoky barbecue sauce and Carroll Shelby’s Original Texas Chili Seasoning. Rich, beefy and built for a hungry crowd, it’s the chili to serve when the game is on and the stakes are high.
Ingredients
- 9 tablespoons olive oil, divided
- 4 pounds beef brisket, trimmed and cut into 3/4-inch cubes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 medium onions, chopped
- 6 cloves garlic, minced
- 3/4 cup red wine
- 1 cup beef broth
- 1 (18-ounce) bottle barbecue sauce, preferably with a smoky flavor
- 1 ounce unsweetened baking chocolate, chopped
- 1 Carroll Shelby's Original Texas Chili Seasoning
- 1/3 cup chopped sun-dried tomatoes
- Chopped cilantro, for garnish
- Sour cream, for serving
Directions
- Heat 2 tablespoons of the olive oil in a large Dutch oven, over medium-high heat.
- Toss the beef with 1 teaspoon salt and 1/4 teaspoon pepper. Cook the beef in 4 batches, adding 2 tablespoons of the oil each time. Transfer the beef to a platter.
- Add the remaining tablespoon of oil to the pot with the onions, garlic, 1/4 teaspoon of salt and a few grinds of pepper; cook and stir for about 4 minutes, until the onions are softened.
- Stir in the wine and beef broth and cook for 4 minutes, scraping up any browned bits from the bottom of the pot. Add the chocolate and stir until melted. Add the chili spice packet and cayenne pepper packet to taste (reserve the masa packet for another use).
- Add the beef back to the pot with any juices. Add the barbecue sauce and sun-dried tomatoes and bring to a simmer. Cover and simmer over low heat, stirring occasionally, about 2 hours, or until the meat is very tender.
- Garnish with the cilantro and serve with sour cream.