Brisket Chili - Success or Failure???

I'm bored and never did a poll before, so what the fark.

I made some brisket chili today. I took the burnt ends from the chopped point of a brisket I cooked this weekend. I also reserved the juices and chilled to seperate juices from fat. So I made the chili and used the juices as about half of the liquid for the gravy.

I thought it tasted great. Wife took it to a PTA function tonight. People ate it but a couple people thought it tasted off, they figured it had too much black pepper. I didn't add black pepper, I think it was from the juices which brought more of the rub flavor, which did have a decent amount of black pepper.

Now I didn't notice this or care, I thought it tasted like good brisket chili. Everybody liked the chili, but I think they were expecting something a bit more like chili.

So what say you?

How could I forget pictures!?!?:icon_blush:

It was a somewhat basic recipe. Five or six Ancho's, 7 or 8 New Mexico's, half a red onion, 5 cloves garlic, half a red bell pepper, 1 jalapeno, all blended up with the brisket juice for the gravy. Added the meat, some peeled tomatoes and some dark red kidney beans. Added a dump of chili powder and cumin every couple hours until it was ready. Thickened the gravy a tad with some cornstarch towards the end. Nothing fancy. It was good. I had some more for dinner tonight.

Nobody took me up on the $20 for a sample. Oh well, can't blame a guy for trying.