Steak and Brisket Chili

Name: Steak and Brisket Chili
Prep time: 33 min
Cook time: 3 h 33 min
Total time: 4 h 6 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 2 lb (907 g) boneless beef chuck roast or chuck steak, trimmed of large fat pieces, cut into 1-inch (2.5 cm) cubes, patted dry; 2 lb (907 g) beef brisket (flat or point cut), thick fat cap trimmed to ¼ inch (6 mm), cut into 1-inch (2.5 cm) cubes, patted dry; 5 whole (about 2 oz) (60 g) dried ancho chiles, stems and seeds removed, torn into large flat pieces; 2 cups (480 ml) boiling water, for soaking the chiles; 1 tbsp (15 g) chipotle peppers in adobo sauce, 1 pepper plus a little sauce, roughly chopped; 3 tbsp (45 ml) neutral oil such as canola or avocado oil, divided; 1 tbsp (10 g) kosher salt (Diamond Crystal), divided: 2 tsp for the beef, the rest for the pot. Use about half if using Morton or fine salt; 1 tsp (2 g) black pepper, freshly ground; 2 large (about 14 oz) (400 g) large yellow onions, cut into ½-inch (1 cm) dice; 2 medium (60 g) jalapeños, seeded and finely diced (leave some seeds in for more heat); 6 cloves (18 g) garlic cloves, minced; 2 tbsp (32 g) tomato paste; 1 tbsp (7 g) ground cumin; 2 tsp (5 g) smoked paprika; 2 tsp (2 g) dried Mexican oregano, crumbled between your fingers; 12 fl oz (1 bottle) (355 ml) dark Mexican lager, amber ale or brown ale, at room temperature; 28 oz (1 can) (794 g) fire-roasted crushed tomatoes; 1 cup (240 ml) low-sodium beef broth; 1 tbsp (5 g) unsweetened cocoa powder; 1 tbsp (13 g) light or dark brown sugar, packed; 3 tbsp (24 g) masa harina; 4 tbsp (60 ml) cool water, for the masa slurry; 1 tbsp (15 ml) apple cider vinegar; ¼ cup (4 g) fresh cilantro, roughly chopped (optional); 1 cup (100 g) sharp cheddar cheese, freshly shredded (optional)

From the MyKitchenBank Kitchen

A bean-free Tex-Mex chili built on tender cubes of beef chuck steak and brisket, simmered low and slow in a deep sauce of toasted ancho chiles, dark beer and fire-roasted tomatoes. It's rich, smoky and mildly spicy, with a velvety, lightly thickened body.

Prep: 33 min
Cook: 3 hr 33 min
Wait: 15 min
Total: 4 hr 21 min
Makes: About 3½ quarts (3.3 L), 8 generous bowls

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Ingredients

8 servings

For the chili
2 lb (907 g) boneless beef chuck roast or chuck steak, trimmed of large fat pieces, cut into 1-inch (2.5 cm) cubes, patted dry
2 lb (907 g) beef brisket (flat or point cut), thick fat cap trimmed to ¼ inch (6 mm), cut into 1-inch (2.5 cm) cubes, patted dry
5 whole (about 2 oz) (60 g) dried ancho chiles, stems and seeds removed, torn into large flat pieces
2 cups (480 ml) boiling water, for soaking the chiles
1 tbsp (15 g) chipotle peppers in adobo sauce, 1 pepper plus a little sauce, roughly chopped
3 tbsp (45 ml) neutral oil such as canola or avocado oil, divided
1 tbsp (10 g) kosher salt (Diamond Crystal), divided: 2 tsp for the beef, the rest for the pot. Use about half if using Morton or fine salt
1 tsp (2 g) black pepper, freshly ground
2 large (about 14 oz) (400 g) large yellow onions, cut into ½-inch (1 cm) dice
2 medium (60 g) jalapeños, seeded and finely diced (leave some seeds in for more heat)
6 cloves (18 g) garlic cloves, minced
2 tbsp (32 g) tomato paste
1 tbsp (7 g) ground cumin
2 tsp (5 g) smoked paprika
2 tsp (2 g) dried Mexican oregano, crumbled between your fingers
12 fl oz (1 bottle) (355 ml) dark Mexican lager, amber ale or brown ale, at room temperature
28 oz (1 can) (794 g) fire-roasted crushed tomatoes
1 cup (240 ml) low-sodium beef broth
1 tbsp (5 g) unsweetened cocoa powder
1 tbsp (13 g) light or dark brown sugar, packed
To finish
3 tbsp (24 g) masa harina
4 tbsp (60 ml) cool water, for the masa slurry
1 tbsp (15 ml) apple cider vinegar
To serve
¼ cup (4 g) fresh cilantro, roughly chopped (optional)
1 cup (100 g) sharp cheddar cheese, freshly shredded (optional)

Equipment (9)

6–7 quart (5.7–6.6 L) Dutch oven or heavy-bottomed pot with lid
Blender (a standard or high-speed blender)
Large cutting board and sharp chef's knife
Large heatproof bowl or rimmed plate for holding seared beef
Tongs
Wooden spoon or flat-edged spatula
Small bowl for the masa slurry
Measuring cups and spoons
Instant-read thermometer (optional)

Steps

Before you start

Plan on about 4½ hours start to finish. Most of that is hands-off simmering, but the beef needs the full time to turn tender.
Pat the beef dry with paper towels and let it sit at room temperature while you prep. Dry meat sears and browns. Wet meat steams.
Trim the thick, hard external fat from the brisket, but leave the thinner fat in place. It melts into the chili and adds richness.
Open a window or turn on the vent hood. Toasting dried chiles and searing beef both make some smoke.
Use a Dutch oven or heavy pot of 6–7 quart (5.7–6.6 L) capacity. A smaller pot will crowd and boil over.

1
Toast and soak chiles
- Heat a 6–7 quart Dutch oven over medium heat for 2 minutes.
- Add the torn ancho chile pieces in a single layer (work in two batches if needed) and toast for 20–30 seconds per side, pressing down with tongs, until they smell fruity and smoky and turn slightly more pliable.
- Transfer them to a heatproof bowl and pour the 2 cups (480 ml) boiling water over them.
- Weigh them down with a small plate so they stay submerged and let them soak while you prep the beef, at least 20 minutes.
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Ready when: Chiles are fragrant and a little flexible, with no black or acrid-smelling spots.
Tip: Don't walk away. Anchos scorch in seconds, and burnt chiles make the whole pot bitter. If any piece blackens, discard it.
2
Cut and season beef
- Cut the chuck and trimmed brisket into 1-inch (2.5 cm) cubes.
- Cubes that are too small will dry out over the long simmer.
- Pat them very dry with paper towels.
- In a large bowl, toss the beef with 2 tsp of the kosher salt and the black pepper.
- Dice the onions and jalapeños, mince the garlic, and chop the chipotle.
- Keep these ready near the stove.
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Ready when: Beef cubes are about uniform in size and surface-dry to the touch.
Tip: Cutting brisket against the direction of the grain isn't needed here. Just cut evenly sized cubes.
3
Sear beef in batches
- Heat 1 tbsp of the oil in the Dutch oven over medium-high heat until it shimmers.
- Add about one-third of the beef in a single layer with space between the cubes.
- Sear without moving them for 2–3 minutes until deeply browned underneath, then turn and brown the other sides, 5–6 minutes more in total.
- Move the browned beef to a large bowl.
- Repeat with 1 tbsp oil and half of the remaining beef, then again with the last of the oil and beef, lowering the heat slightly if the pot bottom starts to burn.
- Keep all the juices that collect in the bowl.
- Do not clean the pot.
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Ready when: Each cube has a deep brown crust on most sides. The beef will not be cooked through, which is fine.
Tip: Crowding the pan drops the temperature and the meat steams and turns gray. Take your time with three batches. The browned bits on the bottom of the pot are flavor you'll use next.
4
Blend chile purée
- Drain the softened chiles, reserving the soaking liquid.
- Add the chiles, the chopped chipotle, and 1½ cups (360 ml) of the soaking liquid to a blender.
- Blend on high for 60–90 seconds until completely smooth, adding a splash more liquid only if the blades are not catching.
- Set aside.
- Discard any remaining soaking liquid, since it can be bitter.
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Ready when: Purée is a thick, brick-red, silky liquid with no visible flecks of skin.
Tip: Hold the blender lid down firmly with a towel when blending warm liquid.
5
Cook aromatics and spices
- Reduce the heat to medium.
- If the pot looks dry, add a splash of oil.
- Add the onions and jalapeños plus a pinch of the remaining salt and cook, stirring often and scraping up the browned bits, for 7–8 minutes until the onions are soft and translucent with golden edges.
- Stir in the garlic and tomato paste and cook 1 minute.
- Add the cumin, smoked paprika, oregano and cocoa powder and stir constantly for 30–45 seconds until very fragrant.
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Ready when: Onions are soft and golden at the edges, and the tomato paste has darkened to a brick color and smells sweet.
Tip: If the spices stick or smell like they are about to scorch, pour in the beer immediately.
6
Deglaze with beer
- Pour in the beer and scrape the bottom of the pot firmly with a wooden spoon to loosen all the browned bits.
- Raise the heat to medium-high and let the beer bubble for 5 minutes until it has reduced by about one-third and the sharp alcohol smell has softened.
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Ready when: The bottom of the pot is clean and the liquid has reduced slightly and looks syrupy at the edges.
7
Combine and bring up
- Stir in the chile purée, crushed tomatoes, beef broth and brown sugar.
- Return all the seared beef and its collected juices to the pot and stir well.
- The liquid should come to about the level of the beef.
- Bring to a gentle boil over medium-high heat, then reduce to low.
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Ready when: The chili reaches a gentle boil with bubbles breaking across the surface before you turn it down.
Tip: The beef does not need to be fully submerged. It will release liquid as it cooks.
8
Simmer covered
- Set the lid on the pot slightly ajar.
- Keep the heat low enough that only a few lazy bubbles break the surface every second or two.
- Simmer for 1½ hours, stirring every 30 minutes and scraping the bottom, so nothing sticks.
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Ready when: Chuck cubes are starting to soften, but the brisket still offers resistance when pierced with a fork.
Tip: A hard boil makes the meat tough and stringy. If the pot bubbles vigorously, lower the heat or use a flame tamer.
9
Simmer uncovered
- Remove the lid and continue to simmer on low for 60 more minutes, stirring every 15–20 minutes, until the sauce has thickened to a loose, stew-like consistency.
- Taste a piece of brisket.
- It should be fork-tender and yield with almost no pressure, and ideally reach about 200°F (93°C) inside.
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Ready when: A brisket cube shreds easily when pressed with a spoon and the sauce coats the back of a spoon.
Tip: If the chili gets too thick before the beef is tender, add ½ cup (120 ml) hot water and keep simmering. If the beef is tender but the sauce is thin, simmer a little longer.
10
Thicken with masa
- Whisk the masa harina and the 4 tbsp (60 ml) cool water in a small bowl until smooth with no lumps.
- Stir the slurry into the chili and simmer on low for 15 minutes, stirring often, until the chili turns glossy and velvety.
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Ready when: The chili is thick enough that a spoon dragged along the bottom leaves a trail that closes slowly.
Tip: Stir the slurry in a little at a time if you want to control the thickness, since it thickens further as it cools.
11
Finish and rest
- Turn off the heat and stir in the cider vinegar.
- Taste and add more salt, about ¼ teaspoon at a time, until the flavors are bright and balanced.
- Let the chili rest, uncovered, for 15 minutes so the flavors settle, then skim off any pools of orange fat from the surface with a spoon.
- Ladle into bowls and top with cilantro and cheddar, if using.
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Ready when: Flavor tastes balanced: smoky, slightly sweet and tangy, with enough salt that no single flavor dominates.
Tip: Chili often needs more salt than you expect because of the long reduction. Add it at the end, in small amounts.

Good to know

Tips

Brown the beef in at least three batches. The deep crust is the main source of the chili's savory flavor.
Keep the simmer gentle. Small, slow bubbles give tender meat, while a rolling boil toughens it.
Wait to add the salt in the finishing step and the vinegar after the heat is off. Both taste sharper if added earlier and cooked down.
For more heat, leave the jalapeño seeds in or add another chipotle. For milder chili, use only 1 seeded jalapeño and skip the extra chipotle.

Make ahead

The chili tastes even better made a day ahead. Cool it, refrigerate overnight in a covered container, and skim the solidified fat from the top before reheating. You can also toast, soak and blend the chile purée up to 3 days ahead and refrigerate it.

Storage & reheating

Cool within 2 hours of cooking. Refrigerate in airtight containers for up to 5 days. Freeze for up to 3 months, leaving ½ inch (1 cm) of headspace. Thaw overnight in the fridge. Reheat gently in a pot over low-medium heat, stirring often, until steaming hot (165°F / 74°C). Add a splash of broth or water if it has thickened too much. Do not store at room temperature for more than 2 hours.

Substitutions

dried ancho chiles → 3 ancho chiles plus 2 dried guajillo chiles (prepared the same way). Guajillos add a brighter, slightly tangy fruitiness and a little more heat.
dark Mexican lager, amber ale or brown ale → 1½ cups (355 ml) additional low-sodium beef broth plus 1 tbsp extra cider vinegar. For an alcohol-free version. The flavor will be less malty but still rich.
masa harina → 1 tbsp cornstarch whisked into the same amount of cool water. Thickens well but loses the subtle toasted-corn flavor. Simmer 2–3 minutes only.
beef brisket (flat or point cut) → additional boneless beef chuck roast (another 2 lb / 907 g). Gives a slightly less beefy, more uniform texture. Cooking time stays about the same.