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-   -   Brisket Chili (http://www.bbq-brethren.com/forum/showthread.php?t=148922)

Wrench_H 12-03-2012 10:25 PM

Brisket Chili
 
I know that there are probably as many different ways to make brisket chili as there are people on this site, but this is my version.

I started with anaheims and jalepenos - I like a little heat, but would probably be considered as wuss compared to some of you guys. Sometimes I roast these on the grill, and sometimes in the oven. These were done in the oven.

http://i1084.photobucket.com/albums/...3/DSC03231.jpg

Next I cube up the brisket - this one was leftover from our last competition, and there was a lot.

http://i1084.photobucket.com/albums/...3/DSC03244.jpg

Here are the peppers out of the oven and again all sliced up. I read somewhere a while back that chili was originally called chili as it was a way to showcase chilis, and the meat and beans were just filler. I have no idea if this is true or not, but it has been the basis form my thoughts on chili since.

http://i1084.photobucket.com/albums/...3/DSC03247.jpg

http://i1084.photobucket.com/albums/...3/DSC03248.jpg

Next I added a beer, fat tire this time since that was what I had in the fridge.

http://i1084.photobucket.com/albums/...3/DSC03249.jpg

We had some fresh tomatoes, so I added those as well. If I don't have these, I use canned peeled and diced.

http://i1084.photobucket.com/albums/...3/DSC03251.jpg

Lastly, I added all of the spices seen here. Thanks GTR for the wonderful chili pepper. Its been a huge hit around here.

http://i1084.photobucket.com/albums/...3/DSC03253.jpg

Here it is all simmering away. I like to let it sit for at least 3 or 4 hours if not longer.

http://i1084.photobucket.com/albums/...3/DSC03255.jpg

http://i1084.photobucket.com/albums/...3/DSC03256.jpg

No plated pics, but my preference is with some cheddar cheese and sour cream. So this is how I do chili, thanks for looking.

chriscw81 12-03-2012 11:08 PM

looks awesome, i've never made chili with leftover brisket. obviously i'm missing out :mrgreen:

Gore 12-03-2012 11:14 PM

Wow, that looks absolutely fabulous. :hungry:

frognot 12-04-2012 12:43 AM

Great lookin' chili there!

When it gets cold i get a hankerin' to whup up a batch of chili. Temps in the 70s (in December) has thrown off my cookin'.

BobBrisket 12-04-2012 12:52 AM

Quote:

Originally Posted by frognot (Post 2288094)
Great lookin' chili there!

When it gets cold i get a hankerin' to whup up a batch of chili. Temps in the 70s (in December) has thrown off my cookin'.


Same here!! I still have a jalapeno plant out front flowering and putting out peppers!

I'd still hit a few bowls of that chili. Nice and hearty looking. Stick to yer ribs consistency. Me likey!:biggrin1:

Westexbbq 12-04-2012 10:33 AM

Nicely done, I could go for a bowl right now. Mighty tasty.

cpw 12-04-2012 10:36 AM

Looks good! Makes me want to cook a brisket just for the chili!

Bluesman 12-04-2012 10:38 AM

Outstanding. never thought of roasting the peppers............THANKS!!!

slow-smoker 12-04-2012 10:38 AM

Looks tasty. I've got a little left over brisket right now, but not enough to make chili. Good idea though.

Bigmista 12-04-2012 10:44 AM

Looks like you forgot to deglaze the chef.

cowgirl 12-04-2012 10:58 AM

Looks great!!

gtr 12-04-2012 11:15 AM

Quote:

Originally Posted by chriscw81 (Post 2288065)
looks awesome, i've never made chili with leftover brisket. obviously i'm missing out :mrgreen:

You need to fix that ASAP - nothing like brisket chili!

Glad you're digging the powder - that's looks like a mighty fine pot o' chili right there! :clap2:

The great thing about chili is it just gets better with each passing day. :thumb:

Wampus 12-04-2012 11:34 AM

Yup. I really like to make chili at least one day ahead of time. It always seems better the day after the cook.



THAT looks great. Was it pretty spicy or did roasting the chilis help tame them down a bit? LOTSA peppers for sure!

Wrench_H 12-04-2012 12:09 PM

Quote:

Originally Posted by Wampus (Post 2288301)
THAT looks great. Was it pretty spicy or did roasting the chilis help tame them down a bit? LOTSA peppers for sure!

It was pretty tame. The anaheims have little to no heat, so the heat was just from the japs. I like hot, but not painful hot.

Bluesman 12-04-2012 01:47 PM

How was the Chili powder and how much did you use in a pot? I just ordered a bag of Dixon and one of Hatch 1# bags. Looks great and I just froze 5# of brisket last night :shock:


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