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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-03-2012, 10:25 PM | #1 |
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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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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12-03-2012, 11:08 PM | #2 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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looks awesome, i've never made chili with leftover brisket. obviously i'm missing out
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12-03-2012, 11:14 PM | #3 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Wow, that looks absolutely fabulous.
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12-04-2012, 12:43 AM | #4 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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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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12-04-2012, 12:52 AM | #5 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
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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12-04-2012, 10:33 AM | #6 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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Nicely done, I could go for a bowl right now. Mighty tasty.
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12-04-2012, 10:36 AM | #7 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Looks good! Makes me want to cook a brisket just for the chili!
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12-04-2012, 10:38 AM | #8 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Outstanding. never thought of roasting the peppers............THANKS!!!
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12-04-2012, 10:38 AM | #9 |
is one Smokin' Farker
Join Date: 04-05-12
Location: Charlottesville, VA
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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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12-04-2012, 10:44 AM | #10 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Looks like you forgot to deglaze the chef.
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12-04-2012, 10:58 AM | #11 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks great!!
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12-04-2012, 11:15 AM | #12 | |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Quote:
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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12-04-2012, 11:34 AM | #13 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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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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12-04-2012, 12:09 PM | #14 |
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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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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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 Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal |
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12-04-2012, 01:47 PM | #15 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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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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