Brisket Chili

Wrench_H · 12-03-2012, 10:25 PM

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.

chriscw81 · 12-03-2012, 11:08 PM

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

Gore · 12-03-2012, 11:14 PM

Wow, that looks absolutely fabulous.

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

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!

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

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.

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

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

12-03-2012, 10:25 PM	#1
Wrench_H is one Smokin' Farker Join Date: 10-22-09 Location: Wilmington, NC Downloads: 0 Uploads: 0	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 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 Multiple Time Zero Member Try the Throwdowns - MMMMM...tastes like liquid crystal

12-03-2012, 11:08 PM	#2
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	looks awesome, i've never made chili with leftover brisket. obviously i'm missing out __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Master Forge gasser(charcoal chimney starter)

12-03-2012, 11:14 PM	#3
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Wow, that looks absolutely fabulous. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

12-04-2012, 12:43 AM	#4
frognot Babbling Farker Join Date: 03-22-04 Location: Allen, Texas Downloads: 0 Uploads: 0	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'. __________________ Large Big Green Egg WSM Weber One Touch Gold Weber Summit Gold Super Fast, Super Accurate Orange Therma-Pen Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers "If you really care about this place, you'll show some respect for it." deguerre Thanks to N8man & NorthwestBBQ for the custom avatars! (\__/) (='.'=) (")_(") "Hang in there Dan Chambers!"

12-04-2012, 10:33 AM	#6
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	Nicely done, I could go for a bowl right now. Mighty tasty. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

12-04-2012, 10:36 AM	#7
cpw is one Smokin' Farker Join Date: 02-28-11 Location: Savannah, Georgia Downloads: 4 Uploads: 0	Looks good! Makes me want to cook a brisket just for the chili! __________________ ________________ Backwoods Fatboy Lang 84 Deluxe UDS Savannah, GA Yes, Dear BBQ on Facebook

12-04-2012, 10:38 AM	#8
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Outstanding. never thought of roasting the peppers............THANKS!!! __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

12-04-2012, 10:38 AM	#9
slow-smoker Full Fledged Farker Join Date: 04-05-12 Location: Charlottesville, VA Downloads: 1 Uploads: 0	Looks tasty. I've got a little left over brisket right now, but not enough to make chili. Good idea though. __________________ ____ -Mike 48" Klose Backyard Chef, Generic Propane Grill, Grey Thermapen, Maverick ET-732

12-04-2012, 10:44 AM	#10
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Looks like you forgot to deglaze the chef. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

12-04-2012, 10:58 AM	#11
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks great!! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

12-04-2012, 11:34 AM	#13
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	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! __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

12-04-2012, 01:47 PM	#15
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	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 __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..