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Andrew Fowler

Brisket and Short Rib Cookoff Chili

Print Recipe
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. Salt brisket and short rib; blot cubes dry.
  2. Heat oil in a Dutch oven over medium-high. Brown beef in 3 batches, 5 minutes each.
  3. Return all beef; stir in ancho, cumin, garlic powder, and tomato paste 1 minute.
  4. Add broth and Worcestershire; simmer partly covered 2 1/4 hours until both cuts are fork-tender and at least 145°F.
  5. Whisk masa harina with warm water; stir in. Simmer uncovered 15 minutes until gravy is glossy.