Texas chili

January 30, 2008

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Serves 10

7 pounds beef brisket, trimmed and cut into 1 1/2-inch cubes
1 cup tomato paste
6 medium onions, sliced
2 cloves garlic, chopped
2 teaspoons salt, or to taste
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper
2 teaspoons paprika
1/4 pound cheddar cheese, grated
1/4 pound mozzarella cheese, grated
2 bunches scallions, trimmed and sliced (for garnish)

1. In a stock pot, combine the brisket and water to cover. Bring to a boil, skim the surface thoroughly, and add more water if necessary. Lower the heat and simmer uncovered for 1 hour.

2. Remove a ladle of liquid from the pot and transfer to a bowl. Stir in the tomato paste until the mixture is smooth. Return the mixture to the pot. Add the onions, garlic, salt, black pepper, cayenne pepper, red pepper, and paprika. Stir well. Simmer for 45 minutes more or until the meat is very tender.

3. Taste for seasoning, add more salt or red pepper, if you like. Ladle into bowls. Top with cheddar and mozzarella cheeses and a sprinkling of scallions. - Adapted from Redbones