Thread: Brisket Chili
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Old 12-03-2012, 10:25 PM   #1
is one Smokin' Farker
Join Date: 10-22-09
Location: Wilmington, NC
Default 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.

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

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.

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

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

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

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

No plated pics, but my preference is with some cheddar cheese and sour cream. So this is how I do chili, thanks for looking.
Anthony - Pork City Grillers KCBS team

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