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Brisket and Short Rib Cookoff Chili
Andre Lewis

Brisket and Short Rib Cookoff Chili

Brisket supplies broad beef flavor while boneless short rib adds fat and silk to the gravy. Uniform half-inch cubes matter because a judge—or a hungry family—shouldn't get one tough boulder in an otherwise tender spoonful. The recipe uses restrained tomato and no beans.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs beef brisket flat cut into 1/2-inch cubes
  • 1 1/2 lbs boneless beef short ribs cut into 1/2-inch cubes
  • 2 tsp kosher salt
  • 2 tbsp neutral oil
  • 4 tbsp ancho chile powder
  • 1 tbsp ground cumin
  • 2 tsp garlic powder
  • 6 oz canned tomato paste
  • 4 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp masa harina
  • 2 tbsp warm water

Method
 

  1. Season the brisket and short rib with the salt and blot the cubes dry.
  2. Heat the oil in a Dutch oven over medium-high heat and brown the beef in 3 batches for 5 minutes per batch.
  3. Return all the beef and stir in the ancho powder, cumin, garlic powder and tomato paste for 1 minute.
  4. Add the broth and Worcestershire and simmer partly covered for 2 1/4 hours until both cuts reach at least 145°F and are fork-tender.
  5. Whisk the masa harina with the warm water, stir it in, and simmer uncovered for 15 minutes until the gravy looks glossy.