
By epicurious
Texas Beef Brisket Chili
A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time to meld.
Updated at: Mon, 24 Mar 2025 16:48:18 GMT
Nutrition balance score
Good
Glycemic Index
41
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories888.7 kcal (44%)
Total Fat58.4 g (83%)
Carbs35.9 g (14%)
Sugars6.3 g (7%)
Protein54.2 g (108%)
Sodium1219.9 mg (61%)
Fiber8.5 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

6dried ancho chiles
large

6 ouncesbacon
diced

1.25 poundsonions
chopped

1 x 5 poundbeef brisket
flat-cut, also called first-cut, cut into 2 1/2 - to 3 - inch cubes

coarse kosher salt

6garlic cloves
large, peeled

2 tablespoonschili powder

2 teaspoonscumin seeds

1 teaspoondried oregano

1 teaspoonground coriander

1 ½ teaspoonscoarse kosher salt

1.5 x 10 ouncecans fire-roasted diced tomatoes with green chiles

1 x 12 ouncemexican beer
bottle

1 x 7 ouncecan diced roasted green chiles

½ cupcilantro stems
finely chopped, fresh

4 cupsbutternut squash
1 1/2- to 2-inch chunks seeded, peeled, from 3 1/2, pound squash

fresh cilantro leaves

1red onion

avocado
diced

shredded monterey jack cheese

corn
warm

flour tortillas
Instructions
View on epicurious
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