Go Back

Texas-Style Chili with Pork and Brisket

A bowl of Texas-style chili with pork and brisket with a fork, spoon, and bowls of lime, cilantro, and pickled jalapenos on the side.
For those who want a quick version of this: just eat the cooked bacon and shoot the tequila . . . I won’t tell a soul and just might join you.
Mitch Benjamin

Prep 1 hr
Cook 1 hr 30 mins
Total 2 hrs 30 mins
Entree
American
8 to 10 servings
495 kcal

Ingredients 

  • 1 pound bacon cut into 1/2-inch (13 mm) matchsticks
  • 4 large garlic cloves minced
  • 2 medium (1 pound) white onions diced
  • 3 tablespoons canned diced green chiles
  • 3 3/4 cups store-bought or homemade low-sodium beef broth
  • 1 1/2 teaspoons granulated garlic
  • 1 1/2 teaspoons granulated onion
  • 1 (28-ounce) can diced tomatoes
  • 1/4 cup store-bought or homemade chili powder
  • 3 tablespoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons sweet paprika
  • 1 tablespoon kosher salt
  • 1 (12-ounce) bottle wheat beer
  • 2 ounces tequila
  • 1 pound smoked pork butt cooled and diced
  • 1 pound smoked brisket scraps cooled and diced
  • Assorted garnishes such as chopped raw white onion, shredded cheddar cheese, pickled jalapeños, sour cream, and oyster crackers

Directions 

  • In a large stockpot over medium heat, render the bacon until crisp, 10 to 20 minutes. Use a large slotted spoon to remove the bacon, transfer to paper towel to drain. Drain off most of the bacon fat, reserving about 1 tablespoon in the pot.

    TESTER TIP: This is a lot of bacon. You can render it in batches, draining off the fat between batches, if necessary.

  • Add the garlic and onion to the reserved bacon drippings and sauté until the onions are soft and translucent, 10 to 15 minutes
  • Add the green chiles, 2 1/4 cups broth, granulated garlic, and granulated onion. Bring to a boil and then turn down to a simmer. Cover and simmer until the onions are very soft and the mixture has thickened, about 45 minutes.
  • Stir in the remaining 1 1/2 cups of beef broth, the tomatoes, chili powder, cumin, oregano, paprika, salt, beer, and tequila. Increase the heat to bring to a boil and then turn down the heat to maintain a simmer and cook until slightly thickened, 20 to 30 minutes.
  • Add the smoked pork, brisket, and bacon, simmer for 10 minutes more.
  • Once thickened to your desired consistency, ladle into bowls and serve with your favorite garnishes.