Thread: Chili help
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Old 10-08-2012, 01:55 PM   #19
somebody shut me the fark up.

Wampus's Avatar
Join Date: 06-05-09
Location: Mooresville, IN

Wampus's Big Boy Brisket Chili

2 lbs smoked brisket point meat, fat trimmed and cubed to about 3/4" (I usually just use the meat from 1 point, but it ends up about 2 lbs +/-)
2 pounds COURSE ground beef chuck (ask your local meat department for "chili" or "course" grind. It's when they run it through the larger plate only)
1 pound bulk country sausage
3 (15 ounce) cans mild chili beans, drained
1 (15 ounce) can spicy chili beans
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and FINELY chopped (I usually do jalepenos, but have done serranos too)
1 tablespoon bacon bits
4 cubes beef bouillon
1 bottle of dark beer
1/4 cup chili powder
1 tablespoon worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (I usually use Tabasco)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos (optional for serving)
1 (8 ounce) package shredded Cheddar cheese (optional for serving)
Sour cream (optional for serving)


  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. I usually slow cook it for AT LEAST 3 hours. Add in brisket meat at VERY END to warm through only (usually last 1/2 hour will do it). If brisket is added too soon, it will crumble and fall apart.
  4. To serve, ladle into bowls, and top with corn chips, shredded cheddar cheese and a dollop of sour cream.
This chili was developed from another recipe that I tweaked here and there enough to call it mine. It's not a HOT chili, but it does have a little back end heat. If you like it hotter, you could leave in the pepper seeds and veins, but my family loves it this way and they don't do HOT, so it's just right for us. My mom even loves it and she is NOT a spicy food person. I think it's got a great balance.

We were just talking about chili this weekend. Got to make up a pot of this soon. Thanks for the reminder!!!
Big JT's Smokin' BBQ Competition Team

"Oh, I donít reject Christ. I love Christ. Itís just that so many of you Christians are so unlike Christ."
-Mahatma Gandhi
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