We recently got back from a trip celebrating our 30 anniversary, had a great time twirling, sipping and spitting wines from Napa to Sonoma. we were befriended by two great ladies, sister in laws, one was I believe 76 and the other 87 and a hot shit. Phyllis was from Texas and on one excursion we were tasting some local chili and she mumbled beans we don’t put beans in chili in Texas. Well my wife was inspired and it was not long, this last weekend that I was confronted with another do you think you can make this. The first thing I noticed was brisket and I was sold, I love brisket and have a lot of different recipes take a look at them if you have a chance. I actually just had some for lunch, I love the way the different heats from the chilies come out as you eat.
- 3 pounds flat-cut beef brisket, trimmed and cut into 1-inch cubes (I really trimmed most of the fat off the brisket)
- 1 pound beef stew meat
- 2 teaspoons freshly ground black pepper, divided
- 1 3/4 teaspoons kosher salt, divided
- 5 teaspoons canola oil, divided
- 4 cups chopped yellow onion
- 2 tablespoons dried oregano
- 1 1/2 tablespoons paprika
- 1 tablespoon chili powder
- 1 tablespoon ancho chile powder
- 1 tablespoon ground cumin
- 6 garlic cloves, finely chopped
- 2 dried bay leaves
- 1 dried ancho chile, seeded
- 1 (6-ounce) can unsalted tomato paste
- 4 1/2 cups water, divided
- 1 (12-ounce) lager beer (such as Shiner)
- 5 tablespoons masa harina
- 2 teaspoons hot sauce (such as Tabasco)
- 1/2 cup chopped green onions
1. Sprinkle beef with 1 teaspoon pepper and 1 teaspoon salt. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add one-quarter of beef to pan; sauté 3 minutes or until well browned on all sides. Remove beef from pan. Repeat procedure 3 times with 3 teaspoons oil and remaining beef.
2. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and next 8 ingredients (through dried chile); sauté 3 minutes. Stir in remaining 1 teaspoon black pepper, remaining 3/4 teaspoon salt, and tomato paste; cook 1 minute, stirring constantly. Stir in 4 cups water and beer; bring to a simmer.
Reduce heat to medium-low, cover, and cook 2 hours or until beef is very tender. Combine remaining 1/2 cup water and masa in a small bowl, stirring with a whisk until smooth. Add masa mixture and hot sauce to pan; cook 3 minutes or until slightly thickened. Discard dried ancho chile and bay leaves. Sprinkle with green onions.