People talk an awfully big game about soup season (which I do love), but for me it’s all about chili. While I usually make a classic Texas chili, using brisket feels a little more special. I typically eat brisket one of two ways: braised on Jewish holidays, or smoked at Texas barbecue joints. They both use a low-and-slow cooking process for fork-tender meat to really soak up flavor, and that’s why brisket is a perfect cut for chili. As this brisket chili slowly simmers, the brisket gets extra-tender.

In a nod to the barbecue I grew up eating in Texas, I like to infuse the chili with some smoky elements: Bacon, smoked paprika, and some canned chipotle peppers in adobo sauce add a layer of smoked flavor. It doesn’t exactly scream barbecue, but it’s certainly a nod to the classic Texas flavors. Then, it’s all about how you top it. I’m always partial to a combination of corn chips, cheddar cheese, and sour cream, but there are nearly endless toppings to choose from.

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Key ingredients in brisket chili

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Brisket Chili

Makes about 12 cups; serves 6 to 8

For the chili:

6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces

1 (4- to 5-pound) brisket, trimmed and cut into 1/2-inch pieces

2 teaspoons kosher salt, divided, plus more as needed

3 dried ancho chiles, seeds and stems removed, chopped or torn into small pieces

1 large white or yellow onion, finely diced (about 2 cups)

2 canned chipotle peppers in adobo sauce, finely chopped

6 cloves garlic, finely grated or minced

3 tablespoons chili powder

2 tablespoons tomato paste

1 tablespoon packed brown sugar

2 teaspoons ground cumin

2 teaspoons freshly ground black pepper, plus more as needed

2 teaspoons smoked paprika

1/4 teaspoon ground cinnamon

1 (12-ounce) bottle dark beer, such as Shiner Bock or Negro Modelo

3 tablespoons masa harina

1 (32-ounce) carton low-sodium beef or chicken broth (4 cups)

1 (28-ounce) can crushed tomatoes, preferably fire-roasted

Topping options:

Corn chips or tortilla chips

Cornbread

Shredded cheddar cheese

Diced white onion

Sliced fresh jalapenos

Lime wedges

Sour cream or plain Greek yogurt

Coarsely chopped fresh cilantro

1. Place six chopped thick-cut bacon slices in a large Dutch oven or heavy-bottomed pot and cook over medium-low heat until browned and crisp, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate.

2. Increase the heat to medium-high. Season one (4- to 5-pound) chopped brisket all over with 1 teaspoon of the kosher salt. Working in three batches, add the brisket to the pot in a single layer and sear undisturbed until the bottom develops a dark brown crust, about 4 minutes. Stir and continue cooking until browned all over, about 4 minutes more. Using tongs or a slotted spoon, transfer to a large plate. Repeat searing the remaining brisket and transferring to the plate.

3. Reduce the heat to medium-low. Add three chopped dried ancho chiles and one finely diced large white onion to the pot. Scrape up any browned bits from the bottom of the pot and cook until the onion is softened and browned, about 5 minutes.

4. Stir in two finely chopped canned chipotle peppers in adobo sauce, six grated garlic cloves, 3 tablespoons chili powder, 2 tablespoons tomato paste, 1 tablespoon packed brown sugar, 2 teaspoons ground cumin, 2 teaspoons black pepper, 2 teaspoons smoked paprika, 1/4 teaspoon ground cinnamon, and the remaining 1 teaspoon kosher salt. Cook, stirring constantly, until fragrant and lightly toasted, about 1 minute.

5. Stir in 12 ounces dark beer and 3 tablespoons masa harina, and repeat scraping up the browned bits from the bottom of the pot. Pour in 1 (32-ounce) carton low-sodium beef broth and 1 (28-ounce) can crushed tomatoes. Return the bacon and beef and any accumulated juices on the plate to the pot and stir to combine. Bring to a simmer. Reduce the heat to low.

6. Partially cover and simmer, stirring every 20 minutes or so, until the beef is fork-tender but not falling apart, 2 to 2 1/2 hours. Taste and season with more kosher salt and black pepper as needed. Serve with desired toppings.

Recipe notes

(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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