Brisket Chili?

[Arlin_MacRae]

I've been a chili maker for a long time and a Q'er for a while, but it took a local BBQ chain to open my eyes to this idea.

Anyone do it? Care to share your recipe?

[hornbri]

I too make lots of chili, i have never made it with brisket but I have tried it. Frankly i was not that impressed with the versions i tried.

[BBQchef33]

i add leftover brisket along with big chunks of chuck roast But the main meat in my chile is london broil and ground beef. The brisket kind of just gets lost and after cokkign for 4-5 hours becomes more of a thickner than chunks or slices.... cause it just falls apart or shreads.

[rusold]

The food critic at the Chronicle once described "true" Texas chilli as a flavored fat stew(No beans little if any tomato and disintegrated meat). That said I have never used brisket - used to use skirt steak until it became an "in" meat and price went out of site. Now use top round or something similar And - I don't really make true Texas chilli - use 7 kinds of chillis quite a bit of tomato and chucks of real beef.

After reading this post, I think if you just had a brisket flat and cooked it a ton it would probably work in chilli.

R

[Arlin_MacRae]

I guess the only thing to be gained by using brisket would be the flavor and some filler because, as a couple of you pointed out, the texture of the meat would be less than desirable as a mainstay.

I, too, use a ton of different chilies in my chili; serranos, habs, jalapenos, and chipotles providing the basic burn. I cut up a roast for some honest-to-God chewing beef and throw about three different kinds of beans in there. Sometimes. <wink>

[racer_81]

one my "award-winning" chili (back to back TI-Stafford site champs), i use a combo of brisket and
pork loin. buy it whole, cut it into 1 1/2 inch chunks, toss 4 or 5 chunks in the cuisinart for 10-12
pulses so you get a mix of chunk sizes - then proceed with your chili.

it's refreshing to get a big chunk of meat in your chili from time to time.

oh yes. it's texas chili. no beans....no salsa.....no cinnamon....no noodles....just meat, onions, tomatoes,
chiles, and a couple of secret ingredients.

[BigAl]

one my "award-winning" chili (back to back TI-Stafford site champs), ........
chiles, and a couple of secret ingredients.

Love it, you sliped the farkers some secret SPAM ingredients!!!!!!!!!!!!! :lol: :lol: :lol: :lol: :lol: :lol:

[parrothead]

Spam farks!!!!!!!!!!

[TLarr]

Have tried brisket in Chili once ... my wife never let me do it again. the smoke flavor and the chili flavor clashed. Kinda like Ice cream and ketchup ... great separate and used in their own special way but should never be put together.

[Arlin_MacRae]

Ice cream and ketchup? Farkin' gross, mate! I'm still gonna try the chili once. Sounds too intriguing to let go by. I'll post the results.

[willkat98]

the smoke flavor and the chili flavor clashed.

I've added brisket, mixed results.

What I really like to add, to both beans and chili, is smoked pork tenderloin.

That is awesome cubed up in there (especially in DFLittles Doctored Bush Beans (recipe section))

[Mark]

Have tried brisket in Chili once ... my wife never let me do it again. the smoke flavor and the chili flavor clashed. Kinda like Ice cream and ketchup ... great separate and used in their own special way but should never be put together.

Smoke and chile don't mix? Sorry bro, not meaning to get heavy, but that's bovine ****ology. Way too much of a generalization, especially if you only tried it once. I routinely use my smoked poblano pepper flakes in my chili (among a wide variety of other recipes) with consistent great results.

[nthole]

I did a mostly brisket chili with some ground beaf thrown in (phil's recipe just with the brikset instead of the other cuts) and my guests couldn't get enough. It was a huge hit and it was DELIC!

[Bigdog]

How about using a smoked beef roast in chili? I agree that brisket would not be my first choice.

[jt]

what's Phil's recipe? I only see Saiko's in the recipe section.

[brdbbq]

what's Phil's recipe? I only see Saiko's in the recipe section.

It's a secret, but has salsa.....

[TLarr]

Mark,

No disrespect intended, but "smoked poblano pepper flakes " (which sound great) :D aren't the same as adding 5 lbs of smoked brisket. Maybe it was the wood, maybe it was the weather. I would be willing to try with a smoked bottom round. Experimentation and a weak memory are the keys to originality!!!

t

[Mark]

Mark,

No disrespect intended, but "smoked poblano pepper flakes " (which sound great) :D aren't the same as adding 5 lbs of smoked brisket. Maybe it was the wood, maybe it was the weather. I would be willing to try with a smoked bottom round. Experimentation and a weak memory are the keys to originality!!!

t

Agreed: adding some smoked peppers isn't the same as adding 5 pounds of smoked brisket; but to say smoke and chile don't go together is plain wrong. did you taste the brisket before it went in to the chile? If so how was it? Here's some advice for a chili with beans and moderate smoke:

Get a pressure cooker and add some bones of any kind that have been smoked (leftover beef, pork, etc.). Add to that a small bag of dried pinto beans and a couple of bay leaves (no salt) then fill to 3/4 with water.

After an hour of pressure cooking (no more) turn it off, cool it down and discard bones. Then add spices of choice ( I use whole cumin and my smoked poblano flakes). Like Phil, I also add salsa; my homemade blend of tomatoes, tomatillos, onions, cilantro and various smoked hot peppers).

At this point add the meat. Whatever kind. Experiment. I've used everything from browned ground beef or ground turkey to smoked goat, venison, "etc."

Try making a sausage log and a hamburger log and crumbling them up mabey?

Let simmer awhile with the pressure cooker lid off and finally add salt to taste.


Serve with grated cheddar cheese on top, soda crackers and BEER.

Finally, if you like it, offer your wife some but keep a can of Hormel in reserve for her. Maybe she will learn to appreciate the difference.





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[Arlin_MacRae]

That's an idea, Big Dog. The consistency would be a helluva lot better than brisket's.