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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-03-2012, 11:25 PM   #1
Wrench_H
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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.
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Unread 12-04-2012, 12:08 AM   #2
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looks awesome, i've never made chili with leftover brisket. obviously i'm missing out
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Unread 12-04-2012, 12:14 AM   #3
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Wow, that looks absolutely fabulous.
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Unread 12-04-2012, 01:43 AM   #4
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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'.
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Unread 12-04-2012, 01:52 AM   #5
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Quote:
Originally Posted by frognot View Post
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!
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Unread 12-04-2012, 11:33 AM   #6
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Nicely done, I could go for a bowl right now. Mighty tasty.
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Unread 12-04-2012, 11:36 AM   #7
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Looks good! Makes me want to cook a brisket just for the chili!
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Unread 12-04-2012, 11:38 AM   #8
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Outstanding. never thought of roasting the peppers............THANKS!!!
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Unread 12-04-2012, 11:38 AM   #9
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Looks tasty. I've got a little left over brisket right now, but not enough to make chili. Good idea though.
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Unread 12-04-2012, 11:44 AM   #10
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Looks like you forgot to deglaze the chef.
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Unread 12-04-2012, 11:58 AM   #11
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Looks great!!
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Unread 12-04-2012, 12:15 PM   #12
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Quote:
Originally Posted by chriscw81 View Post
looks awesome, i've never made chili with leftover brisket. obviously i'm missing out
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!

The great thing about chili is it just gets better with each passing day.
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Unread 12-04-2012, 12:34 PM   #13
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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!
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Unread 12-04-2012, 01:09 PM   #14
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Quote:
Originally Posted by Wampus View Post
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.
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Unread 12-04-2012, 02:47 PM   #15
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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
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