Tex-Mex inspired brisket chili. Break out the tortilla chips and make queso, chili and more. Making Homemade Taco Seasoning Is Way Easier than You Think. This Texas brisket rub is a great way to spice up a variety of meats.
Adjust the heat to your liking, but be sure to retain some or it won't be an authentic.
Combine onion, minced garlic, chili, sugar, chili powder, vinegar, cumin, and salt in a small bowl and mix.
Rub this mixture over all sides of beef brisket; transfer meat to a glass dish.
You can have Tex-Mex inspired brisket chili using 23 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Tex-Mex inspired brisket chili
- It's 1 cup of chopped poblano peppers.
- You need 1-4 of chopped serrano peppers (depending on the desired heat).
- It's 1 of small white onion, chopped.
- It's 3 cloves of garlic.
- It's 1 tbsp of butter.
- It's 1 cup of chicken stock.
- It's 1 cup of beer (I prefer dark beer like Modelo Negro or similar).
- It's 2 tsp of cumin.
- You need 1.5 tbsp of chili powder.
- Prepare 1/2 tsp of black pepper.
- You need to taste of Salt.
- It's 1 lb of smoked brisket, chopped.
- It's of Juice from half of a lime.
- It's 1 (15 oz) of can crushed tomatoes.
- It's 1 (15 oz) of can pinto beans, drained.
- It's 2 tsp of corn flour or masa flour.
- You need of Garnish (Optional).
- Prepare of Monterey-Jack cheese.
- It's of Sour cream.
- Prepare of Chopped cilantro.
- Prepare of Pico de gallo.
- You need of Lime wedges.
- It's strips of Fried corn tortillas.
Heat oil in a pressure cooker over medium high heat or use brown function. Tex-Mex Migas (scrambled egg skillet) w/ Smoked Corn Beef Brisket. Quick recipe for delicious and filling Tex-Mex migas (eggs and tortilla breakfast skillet). These are made with leftover smoked corned beef brisket to feed a large group.
Tex-Mex inspired brisket chili step by step
- Heat butter over medium heat in a 6 quart pot and add the onion, peppers and garlic. Cook for around 5 minutes, stirring often..
- Add the beer, chicken stock, dry spices, lime juice, brisket, tomatoes and beans. Stir in the corn flower and let simmer for 20 minutes..
- Ladle into bowls and garnish as desired..
Serve this chili with warm flour tortillas or baked corn tortilla chips. It's good topped with a dollop of guacamole and sour cream. Notably, I fell in love with Tex-Mex chili con queso. I'd have to say this trip was the catalyst for me to learn how to cook Texas-style food because there was no way I was waiting until our next visit to have this dish again. So here you have it, my first Austin-inspired recipe: Tex Mex Chili Con Queso.
