Brisket Chili as Served at Wood Shop BBQ in Seattle, Washington as seen on Food Network's Diners, Drive-Ins and Dives episode 2811.
Recipe courtesy of Wood Shop BBQ

Rudy's Texas Chili

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Active: 30 min
  • Yield: 1 gallon



  1. Heat a large pot over medium heat and add the olive oil. Add the onions and garlic and cook, stirring occasionally, until translucent. Add the dark, light and California chili powders, cumin, oregano and cayenne and cook, stirring, until fragrant, about 2 minutes.
  2. Add the tomato sauce, green chiles, beef and chicken broths, chipotles, lime juice, molasses and hot sauce. Bring to a boil, then reduce the heat to a simmer. Add the diced tomatoes and dried California and New Mexico chiles and let simmer for 15 minutes.
  3. With an immersion blender, puree the sauce until smooth. Simmer for 1 hour, adding cheap beer if the sauce thickens too much. Stir in the beef and heat through. Taste for seasoning.