Texas-Style Chili with Pork and Brisket

By Leite's Culinaria

Ingredients

1 pound bacon (cut into 1/2-inch (13 mm) matchsticks)
4 large garlic cloves (minced)
2 medium (1 pound) white onions (diced)
3 tablespoons canned diced green chiles
3 3/4 cups store-bought or homemade low-sodium beef broth
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
One (28-ounce) can diced tomatoes
1/4 cup store-bought or homemade chili powder
3 tablespoons ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sweet paprika
1 tablespoon kosher salt
One (12-ounce) bottle wheat beer
2 ounces tequila
1 pound smoked pork butt
1 pound smoked brisket scraps
Assorted garnishes (such as chopped raw white onion, shredded cheddar cheese, pickled jalapeños, sour cream, and oyster crackers)

Prep Time60mins
Cook Time90mins
Servings8

Instructions

In a large stockpot over medium heat, render the bacon until crisp, 10 to 20 minutes. Use a large slotted spoon to remove the bacon, transfer to paper towel to drain. Drain off most of the bacon fat, reserving about 1 tablespoon in the pot. TESTER TIP: This is a lot of bacon. You can render it in batches, draining off the fat between batches, if necessary.

Add the garlic and onion to the reserved bacon drippings and sauté until the onions are soft and translucent, 10 to 15 minutes

Add the green chiles, 2 1/4 cups broth, granulated garlic, and granulated onion. Bring to a boil and then turn down to a simmer. Cover and simmer until the onions are very soft and the mixture has thickened, about 45 minutes.

Stir in the remaining 1 1/2 cups of beef broth, the tomatoes, chili powder, cumin, oregano, paprika, salt, beer, and tequila. Increase the heat to bring to a boil and then turn down the heat to maintain a simmer and cook until slightly thickened, 20 to 30 minutes.

Add the smoked pork, brisket, and bacon, simmer for 10 minutes more.

Once thickened to your desired consistency, ladle into bowls and serve with your favorite garnishes.