Redskins-Dallas Tailgating Recipe - Texas Chili!

11.17.2011 / Blog Posts Recipes

In Texas, the classic “Bowl of Red” is missing a pretty common chili ingredient… beans! This all-meat chili takes patience, but it is worth the effort. We use less expensive and tougher cuts of meat that braise for 3 – 4 hours. When the chili is ready, the beef is fall-apart tender! Be sure to trim away all the fat on the brisket – no need for it in this recipe. With spicy peppers, tomatoes, and Mexican beer to help brighten up the flavors, you can’t go wrong with this chili. If you are feeding a Redskins-sized appetite, put the chili over a bowl of brown rice and enjoy!

Serve with classic garnishes of chopped cilantro, lime wedges, chopped red onion, and diced avocado.



8 whole dried ancho chiles - about 3 oz.
3 Tbs Extra-virgin olive oil
3 lbs brisket, trimmed of all visible fat, and cut into 1 inch cubes
Kosher salt and freshly ground pepper
2 large onions, diced
4 garlic cloves, minced
3 tbs chili powder
3 tsp cumin seeds
2 tsp dried oregano
1 tsp ground coriander
1 pinch Cinnamon
1 tsp dark brown sugar
12 oz Mexican Beer
2 jalapeno chiles, seeded if desired, minced
2 cans (28 ounces) crushed tomatoes
3 cups Water
Juice of a lime


Place the dried chiles in a large bowl, and cover with boiling water. Keep chiles submerged, and let soak for 30 minutes to an hour. Remove from water, remove stems and seeds, then puree in a blender with 1/2 - 3/4 cup soaking liquid until a loose chili paste forms .

Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with salt, pepper, and 1 tbs of chili powder

Brown beef on all sides in batches, adding more oil as needed. Be careful not to overcrowd the pan, or the beef still steam and not sear. Transfer to a plate.

Add remaining tablespoon of olive oil - then saute the onions, garlic, and jalepenos, until the onions soften.

Add cumin, oregano, chili powder, and cinnamon and cook, stirring constantly for 1 minute.

Add the beer, and using your spoon, scrape up any browned bits from the bottom of the pan.

Stir in the chile puree. Add crushed tomatoes, water, dark brown sugar and 1/2 teaspoon salt.

Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, approximately 3 hours.

Stir every hour or so, and check to make sure the liquid is still at a good level. The chili is ready when the meat is tender and the sauce is thick.

Season chili with salt, if needed, and stir in lime juice.

Servings: 8 – 10

Enjoy! You can learn more about Danette's personal chef/catering services at

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