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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.
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5 / 6 votes

Texas-Style Chili with Pork and Brisket

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.
Prep Time1 hour
Cook Time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Mains
Cuisine: American
Servings: 8 to 10 servings
Calories: 495

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
  • One (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
  • One (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
US - Metric

Instructions

  • 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.

Nutrition

Serving: 1portion | Calories: 495kcal | Carbohydrates: 17g | Protein: 31g | Fat: 32g | Saturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1240mg | Fiber: 5g | Sugar: 4g