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
CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn
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- MMMMM...tastes like liquid crystal