Brisket Chili

monty3777 · 09-08-2009, 10:38 AM

I've got a bunch of brisket in foodsaver bags and would love to make up a mess of brisket chili. Just wonder if any of you have good recipes?

Lake Dogs · 09-08-2009, 11:36 AM

Brisket chili is THE BOMB!!!

BobBrisket · 09-08-2009, 11:56 AM

The only thing I'll recommend is use red chile made from dried chile pods. Chile powder is good, but just not the same. The weather here is a changing, VERY slight, but if I concentrate real close I can smell fall in the wind. That means soups, stews, chilis, and Dutch Oven cooking over an open fire............Oh yeah, and football season too!

http://www.bbq-brethren.com/forum/sh...olorado&page=2

Westexbbq · 09-08-2009, 12:00 PM

Monty,
Check the recipe database, there is a classic from Jeff in KC that you can use for starters.

Lake Dogs · 09-08-2009, 12:04 PM

www.chili.org (CASI) for meat only world winning chili recipes.

tjus77 · 09-08-2009, 12:06 PM

Quote:

Originally Posted by BobBrisket

The only thing I'll recommend is use red chile made from dried chile pods. Chile powder is good, but just not the same. The weather here is a changing, VERY slight, but if I concentrate real close I can smell fall in the wind. That means soups, stews, chilis, and Dutch Oven cooking over an open fire............Oh yeah, and football season too!

http://www.bbq-brethren.com/forum/sh...olorado&page=2

yeah, I was in the hill country this weekend, and it was so nice in the morning and a full moon at night. cooler weather is coming... perfect for an open fire and dutch oven cooking. If we get some rain and get out of this burn ban....lol

monty3777 · 09-08-2009, 12:10 PM

can someone help me access the recipe feature? For some reason I can't.

Lake Dogs · 09-08-2009, 01:47 PM

As the beef is already cooked, add it late, VERY late. Assuming about 3 lbs of
chopped brisket:

2 onions, chopped
1 bell pepper, chopped
1 medium jalepeno, seeded, chopped
a garlic clove or two, minced

saute the vegetables in a little vegetable oil until slightly wilted

1 large can of tomato sauce
1 large can of medium rotel tomato

add that in there, stir, set to medium low on heat. once to a low
boil, add in quite a bit of chili powder. Then add a little cumin (comino),
black pepper, white pepper, cayenne, and a goodly amount of your
favorite paprika (I prefer Hungarian). If you have a little ground
mexican oregano, add some in here.

Let this simmer for an hour.

Add in 2 large cans of Bushs Chili Hot Beans. Stir, bring up the heat
a little, making sure beans dont stick. Add in more chili powder and
a little cumin again. Add about 1/2 of a beer. XX's Amber works great.

About the time the boil is coming back, add in the chopped beef. Bring
the temps down again, simmer for another hour.

EAT UP.

Westexbbq · 09-08-2009, 01:57 PM

Quote:

Originally Posted by monty3777

can someone help me access the recipe feature? For some reason I can't.

Sure can.
Got to the main forums page.
Click inception of the brethren.
Find the sticky for recipes,
there you go.
(there's 3 I think for brisket chili......)

monty3777 · 10-09-2009, 10:54 AM

Forgot to say thanks for all the help. I'll be cooking some of Jeff's chili tomorrow!

Garyclaw · 10-09-2009, 12:59 PM

Mmmmm! Brisket chili.....Dutch ovens.......You guys are makin me hungry.

Chipper · 10-09-2009, 02:42 PM

It is complex, but worth it.

http://redlionspicyfoods.com/Smoked_McCain_Chili.htm

Bigmista · 10-09-2009, 02:59 PM

This is always a classic. Just substitute brisket for ground beef.

http://www.bbq-brethren.com/forum/sh...ighlight=chili

bbqbull · 10-09-2009, 03:17 PM

Made brisket chili last nite, using 5 stalks of chopped celery, one half of a very large onion, 2 cans of chopped tomatoes, i can of hominy and one can of Bushes chili beans and a small can of tomato paste........Yankee mod.
added about 2 pounds of leftover brisket and used no spices what soever.
Wife said chili was awesome with the residual flavors of the brisket, saltiness from the celery and it ate great with some shredded cheeze and a dab of sour cream.

We dont do the heat......old folks mod.

bigabyte · 10-09-2009, 11:07 PM

I'm craving some real Texas Red Brisket Chili. Time to take cxare of that I think. I have fresh new supplies of NM, ancho and Guajillo's. I'm thinking meat, onion, chiles, broth and my face. And some extra chiles.

09-08-2009, 10:38 AM	#1
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA	Brisket Chili I've got a bunch of brisket in foodsaver bags and would love to make up a mess of brisket chili. Just wonder if any of you have good recipes? __________________ John 21:9

09-08-2009, 11:36 AM	#2
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Brisket chili is THE BOMB!!! __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

09-08-2009, 11:56 AM	#3
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	The only thing I'll recommend is use red chile made from dried chile pods. Chile powder is good, but just not the same. The weather here is a changing, VERY slight, but if I concentrate real close I can smell fall in the wind. That means soups, stews, chilis, and Dutch Oven cooking over an open fire............Oh yeah, and football season too! http://www.bbq-brethren.com/forum/sh...olorado&page=2 __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

09-08-2009, 12:00 PM	#4
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	Monty, Check the recipe database, there is a classic from Jeff in KC that you can use for starters. __________________ 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!"

09-08-2009, 12:04 PM	#5
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	www.chili.org (CASI) for meat only world winning chili recipes. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

09-08-2009, 12:10 PM	#7
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA	can someone help me access the recipe feature? For some reason I can't. __________________ John 21:9

09-08-2009, 01:47 PM	#8
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	As the beef is already cooked, add it late, VERY late. Assuming about 3 lbs of chopped brisket: 2 onions, chopped 1 bell pepper, chopped 1 medium jalepeno, seeded, chopped a garlic clove or two, minced saute the vegetables in a little vegetable oil until slightly wilted 1 large can of tomato sauce 1 large can of medium rotel tomato add that in there, stir, set to medium low on heat. once to a low boil, add in quite a bit of chili powder. Then add a little cumin (comino), black pepper, white pepper, cayenne, and a goodly amount of your favorite paprika (I prefer Hungarian). If you have a little ground mexican oregano, add some in here. Let this simmer for an hour. Add in 2 large cans of Bushs Chili Hot Beans. Stir, bring up the heat a little, making sure beans dont stick. Add in more chili powder and a little cumin again. Add about 1/2 of a beer. XX's Amber works great. About the time the boil is coming back, add in the chopped beef. Bring the temps down again, simmer for another hour. EAT UP. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills Last edited by Lake Dogs; 09-08-2009 at 02:03 PM..

10-09-2009, 10:54 AM	#10
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA	Forgot to say thanks for all the help. I'll be cooking some of Jeff's chili tomorrow! __________________ John 21:9

10-09-2009, 12:59 PM	#11
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Mmmmm! Brisket chili.....Dutch ovens.......You guys are makin me hungry.

10-09-2009, 02:42 PM	#12
Chipper is one Smokin' Farker Join Date: 09-09-08 Location: Red Lion, PA	It is complex, but worth it. http://redlionspicyfoods.com/Smoked_McCain_Chili.htm __________________ Backwoods- Competitor "The Twins"- 2 Large Grill Domes The "New" Twins- 2 Meadow Creek PR72G's Weber Smokey Mountain Kamado #7 [URL="http://www.redlionspicyfoods.com"]www.bigchippersbbq.com[/URL] [IMG]file:///C:/DOCUME%7E1/CHARLE%7E1/LOCALS%7E1/Temp/moz-screenshot.png[/IMG]

10-09-2009, 02:59 PM	#13
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	This is always a classic. Just substitute brisket for ground beef. http://www.bbq-brethren.com/forum/sh...ighlight=chili __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

10-09-2009, 03:17 PM	#14
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Made brisket chili last nite, using 5 stalks of chopped celery, one half of a very large onion, 2 cans of chopped tomatoes, i can of hominy and one can of Bushes chili beans and a small can of tomato paste........Yankee mod. added about 2 pounds of leftover brisket and used no spices what soever. Wife said chili was awesome with the residual flavors of the brisket, saltiness from the celery and it ate great with some shredded cheeze and a dab of sour cream. We dont do the heat......old folks mod. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] Last edited by bbqbull; 10-09-2009 at 03:18 PM.. Reason: forget mater paste!

10-09-2009, 11:07 PM	#15
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I'm craving some real Texas Red Brisket Chili. Time to take cxare of that I think. I have fresh new supplies of NM, ancho and Guajillo's. I'm thinking meat, onion, chiles, broth and my face. And some extra chiles. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.