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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 08-31-2011, 04:44 PM   #1
parrdist
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Default Chili help

One of my sponsors has asked me to cook a chili cook in their home town to help the local school. Told them I'm a Pit Master but will give it a try for them. Now who has a brisket chili recipe that will make me look good?
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Unread 09-01-2011, 05:33 AM   #2
Chipper
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Smoked McCain Chili
2 lb. smoked beef brisket*, diced
1 lb. top round beef, diced
1 lb. ground pork
1 lb. ground beef
1 lb. chorizo, cooked then diced, casing removed
2 slices slab bacon, finely diced
1 14 oz. can tomato sauce
1 10.5 oz. can chicken broth
1 10.5 oz. can beef broth
1 large sweet onion, diced
1 large sweet pepper, diced
6 jalapeno chiles, diced
2 32 oz. cans pinto beans
8 tbsp. Red Lion Spicy Foods Competition Blend Chili Powder, divided
1 tbsp., 5 tbsp., 2 tbsp.
2 tbsp. cumin

Render bacon in a large pot, then add the ground beef, diced beef, chorizo, ground pork and
1 tbsp. of the chili powder. Cook over medium heat until all meat is browned, about 10 minutes.
Remove the meat and drain. Add the vegetables and saute for 5 minutes. Return the meat to the pot,
and add the tomato sauce, broths and 5 tbsp. of the chili powder, and simmer on low heat for
1 1/2 hours. Add 2 tbsp. of the chili powder, the cumin and the beans, and simmer an additional
45 minutes. Add additional broth if the chili is too thick, and season with salt if necessary.
and simmer over low heat for 1 1/2 hours.

Serve with flour tortillas, scallions, cheddar cheese and pickled jalapenos.
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Unread 09-01-2011, 08:25 AM   #3
nthole
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5 lbs shredded brisket
1 large white onion chopped and sauted
2 large hot peppers chopped and sauted
2.5 28oz cans diced tomatoes
2 16oz jars chunky pace
1 pack of shelbys (basic spice and both cayenne)
Additional cumin and chili powder to taste
salt
1 stout beer
2 16oz jars of water

simmer an hour

(option) smoker w/ hickory for 1 - 2 hours.

(option)4 habs makes hot and fruity.

Serve with cheese, sour cream, chives, green onions, fritos, whatever you want.

The nice feature of this recipe is it's really 'assembly' and less hard core cooking. You only have to chop the onions and peppers. Other than that it's open and pour. Perfect for cooking in a school cafeteria, etc and it scales very well because of the packaging numbers. Brisket can easily be premade and shredded. I've had many people eat this and say it's the best they've ever had.
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Unread 09-01-2011, 08:28 AM   #4
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Recipes from Past CASI Terlingua International Chili Championship Winners...

http://www.chili.org/recipes.html

My favorite is Cindy Reed's, the only two time winner.

Also, if you're using already cooked brisket, I'd start with about 25% ground beef initially for flavor while everything's cooking together, then add the brisket for the last 1 1.5 hours of the simmer.
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Unread 09-01-2011, 10:27 AM   #5
Stoke&Smoke
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I really like Saiko's! http://www.bbq-brethren.com/forum/sh...ht=saiko+chili
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Unread 09-01-2011, 10:28 AM   #6
atvalaska
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add the meat dead last.........
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