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Andrew Fowler

Smoked Brisket Red Chili

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 dried ancho chiles stemmed and seeded
  • 2 dried guajillo chiles stemmed and seeded
  • 2 cups hot low-sodium beef broth
  • 1 tbsp neutral oil
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 2 tbsp tomato paste
  • 2 lbs cooked smoked brisket cut into 3/4-inch pieces
  • 1 tsp kosher salt
  • 1 tbsp fresh lime juice

Method
 

  1. Toast ancho and guajillo in a dry Dutch oven over medium 30 seconds per side until fragrant, not blackened.
  2. Soak chiles in hot broth 15 minutes; blend completely smooth.
  3. Heat oil in Dutch oven. Cook onion 6 minutes until edges golden; add garlic, cumin, and tomato paste for 1 minute.
  4. Add puree, brisket, and salt; simmer uncovered 40 minutes until meat reaches 165°F and sauce is glossy.
  5. Add lime juice; rest 10 minutes before serving to settle sauce.