Smoked Brisket Chili

The Story

Texas chili — "chili con carne" in the purist sense — contains no beans and no tomato filler. It is a chile-and-meat braise where the dried chiles do the heavy lifting. The smoke of the brisket is the fourth ingredient alongside the chiles, the beef, and the cumin. Using leftover smoked brisket in this application means the Valhalla Blend has already done its work on the meat — the chili deepens it further.

Instructions

1. Toast and Rehydrate the Chiles. Toast dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Place in a bowl and cover with boiling water for 20 minutes until soft. Remove and blend with 1 cup of the soaking liquid until smooth. Strain through a fine-mesh sieve to remove any tough skin pieces.
2. Build the Chili. In a Dutch oven, render lard or tallow over medium-high heat. Sauté onion until golden, 8 minutes. Add garlic and cumin, cook 2 more minutes. Add the chile purée and cook, stirring, for 5 minutes until it darkens and concentrates. Add beef stock, tomatoes, Valhalla Blend, and the cubed brisket. Simmer on low heat for 2.5–3 hours, stirring occasionally, until the chili is thick and the brisket has softened into the sauce.
3. Adjust and Serve. Taste and adjust salt. The Valhalla Blend has already seasoned the brisket; use additional Valhalla sparingly. Serve in deep bowls topped with white onion, shredded cheddar, sour cream, and pickled jalapeños. Serve with saltines or cornbread.

Pro Tips

• The brisket fat rendered into the chili over the 3-hour simmer is irreplaceable. Lean brisket flat will give you a drier result. If you have the point, use the point.