Ingredients
Brisket Rub
- 2 tablespoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne
Chili
- 227gr. hickory-smoked bacon, diced into 1cm cubes
- 1kg brisket, trimmed and cut into 0.6mm cubes
- 1 yellow onion, diced
- 8 cloves garlic, minced
- 1 shallot, minced
- 4 tablespoons chili powder
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon cumin
- 2 teaspoons onion powder
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- ⅛ teaspoon cinnamon
- 3 cups beef broth
- 1 cup brown ale
- 1, 400 gr can diced fire-roasted tomatoes
- 1, 400 gr can crushed fire-roasted tomatoes
- salt and pepper to taste
Garnish
- reserved bacon
- green jalapeño
- crème fraîche
Directions
- Preheat cast iron dutch oven over medium-high heat for 3-5 minutes. Add bacon and fry until crispy, 5-7 minutes.
- While bacon is frying, season brisket with rub.
- Remove bacon to a paper towel lined plate.
- In batches, sear brisket on all sides, about 2 minutes per side. Place cooked brisket in a medium bowl.
- Add onion to dutch oven and cook for 5-7 minutes, stirring occasionally. Add garlic and shallot and cook for 2 additional minutes. Stir in chili seasonings, brisket, and half the bacon. Add broth and beer and stir well. Then add tomatoes and bring to a boil.
- Reduce to a simmer and cover for 45 minutes, stirring occasionally.
- Remove cover and continue to simmer until desired consistency, about 15 minutes.
- Season with salt and pepper to taste.
- Garnish with reserved bacon, green onion, sliced jalapeño, and crème fraîche.
Tip:
Put the bacon and brisket in the freezer for 30 minutes for easier slicing.