Brisket Chili-like stew

landarc · 12-04-2011, 09:54 PM

Well, what to do with the less perfect parts of a less perfect cook of brisket and pork butt. Well, the traditional fallback for me is chili. Or, in this case, since I added some remnants of pulled pork, a chili-like substance suitable for use like chili. I have to say, there must be something other than cooking on my mind, I sort of blew this cook as well, as I ended up with a super smoking hot bowl of red, I ended up abandoning Texas Red to moderate the heat.

I started by preparing some aromatics, in this case, 2 yellow onions, 5 cloves of garlic, 1 Poblano chile and 2 red bells. I added the Poblano after fire roasting the skin off, which should give the chili a nice subtle fresh roasted chile background, the red bells recieved similar treatment, but, were added for sweetness. I used a neat trick to peel the garlic, which entails putting the unpeeled cloves into a metal container with a lid and shanking iy vigorously for a few minutes, peeled garlic is easy.

Aromatics

I also prepared some chile powder using fresh ground chile, I can easily access this since I live in a city with several nice Mexican groceries. I use Cayenne, California, de Arbol, Pasilla and sweet Paprika powders to make a blend, then use this along with my usual Phu Quoc black pepper and sea salt to season.

Home made Chile powder

I added the aromatics and 1 tablespoon of the chile powder to get the ball rolling, a little salt to help with wilting. Then into the pot went the brisket, some more chile powder and more heat. Finally, the pulled pork, which there was a lot of fat, I was not happy with the amount of fat in these butts. Then another tablespoon or so of chile powder and still more sauteeing. Once a fond formed, I added enough water to cover the mess, along with another tablespoon or so of chile powder and a healthy whack of salt.

Brisket added

Pulled Pork added

Cover on and cook for an hour at low heat simmer. Further testing indicated a little more flavor would be nice, so in went 1/2 cup of Red Boat Fish sauce. I will let this rest over night, and then continue to cook tomorrow. I like to let it rest partway through, since the meat is cooked and tender, it does not need hours to simmer and render. The rest allows for the flavors to combine and mellow.

Finished bowl of red chile...Spicy!

So, initial testing indicated that I was a little heavy handed with the home made untested chile powder and that some moderation was in order. I opted for the horrific idea of adding some tomato sauce and beans, along with more Red Boat and some palm syrup. This smooted things out, but, is not really my idea of what chili really is. Still, something had to be done.

Chili-like substance

Since I am a huge fan of rice, I think it has something to do with my Japanese heritage, at least in my case, I went with some leftover rice, with the chili-like substance spooned over. I had bought some other things, like cheese and onions to serve on top, but, the aroma and me recent workout argued for eating right away.

Bowl of chile-like stuff over rice, Tasty!

Oh, that brown stuff in the plastic bag? Mesquite flour, I am not sure what is going to happen to it, but, there it was.

tish · 12-04-2011, 10:00 PM

I would have never thought to put both beef and pork into chili... but why not? It would be more flavorful than just beef alone. I get the best ideas from you guys! This is great!!

tortaboy · 12-04-2011, 10:06 PM

That looks REALLY good, especially on a chilly day.

I'd cook the brisket and butt with the sole purpose of making this recipe.

JMSetzler · 12-04-2011, 10:10 PM

Looks good from here :) Chili is sorta like meat loaf. It's not gonna be the same twice in a row.

landarc · 12-04-2011, 10:24 PM

The pork is a departure for me, I normally see chile as not having any beans, pork, chicken, tomatoes, beer etc...but, it really does add some dimensions the way I made it.

Hugo · 12-05-2011, 01:15 AM

That bowl looks real good right about now (8 in the morning)!

Phubar · 12-05-2011, 02:37 AM

Quote:

Originally Posted by Custom Midnight Smoker

That bowl looks real good right about now (8 in the morning)!

Even at 09:38!
Awesome meal Lando!

Al Czervik · 12-05-2011, 03:21 AM

Sounds tasty Bob... Even if it wasn't cooked in a cave and consumed at 1:21 am...

SmokinAussie · 12-05-2011, 05:11 AM

Oh Man that looks GOOOD!

Cheers!

Bill

fnnm358 · 12-05-2011, 05:19 AM

Looks just fine
I'll take a bowl or 2 please :D

Sent from my SPH-M820-BST using Tapatalk

TIMMAY · 12-05-2011, 06:10 AM

That stuff looks great!! I know that some folks are firm believers about what belongs in a bowl of chili, however I am not one of them. When I get the urge I throw almost any meat I have in the fridge in the pot. Even chicken or turkey! Still needs some form of beef besides that for the flavor but I can make it work in my house (I.E. the wife likes it most of the time).

Black Dog BBQ · 12-05-2011, 06:25 AM

Looks good to me! I love chili in just about any form. Been making it with elk and pork last few weeks just because that is what was on hand. It is not uncommon for me to add pulled pork or even a "fatty" to the chili pot. BTW rice is good with everything.

BBQ Bacon · 12-05-2011, 08:07 AM

Some Cheddar, Jalapeno corn bread with that would be awesome.

big brother smoke · 12-05-2011, 08:09 AM

Looking tasty, Bob!

Hunterman95 · 12-05-2011, 08:48 AM

Man that looks good!

12-04-2011, 09:54 PM	#1
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Brisket Chili-like stew Well, what to do with the less perfect parts of a less perfect cook of brisket and pork butt. Well, the traditional fallback for me is chili. Or, in this case, since I added some remnants of pulled pork, a chili-like substance suitable for use like chili. I have to say, there must be something other than cooking on my mind, I sort of blew this cook as well, as I ended up with a super smoking hot bowl of red, I ended up abandoning Texas Red to moderate the heat. I started by preparing some aromatics, in this case, 2 yellow onions, 5 cloves of garlic, 1 Poblano chile and 2 red bells. I added the Poblano after fire roasting the skin off, which should give the chili a nice subtle fresh roasted chile background, the red bells recieved similar treatment, but, were added for sweetness. I used a neat trick to peel the garlic, which entails putting the unpeeled cloves into a metal container with a lid and shanking iy vigorously for a few minutes, peeled garlic is easy. Aromatics I also prepared some chile powder using fresh ground chile, I can easily access this since I live in a city with several nice Mexican groceries. I use Cayenne, California, de Arbol, Pasilla and sweet Paprika powders to make a blend, then use this along with my usual Phu Quoc black pepper and sea salt to season. Home made Chile powder I added the aromatics and 1 tablespoon of the chile powder to get the ball rolling, a little salt to help with wilting. Then into the pot went the brisket, some more chile powder and more heat. Finally, the pulled pork, which there was a lot of fat, I was not happy with the amount of fat in these butts. Then another tablespoon or so of chile powder and still more sauteeing. Once a fond formed, I added enough water to cover the mess, along with another tablespoon or so of chile powder and a healthy whack of salt. Brisket added Pulled Pork added Cover on and cook for an hour at low heat simmer. Further testing indicated a little more flavor would be nice, so in went 1/2 cup of Red Boat Fish sauce. I will let this rest over night, and then continue to cook tomorrow. I like to let it rest partway through, since the meat is cooked and tender, it does not need hours to simmer and render. The rest allows for the flavors to combine and mellow. Finished bowl of red chile...Spicy! So, initial testing indicated that I was a little heavy handed with the home made untested chile powder and that some moderation was in order. I opted for the horrific idea of adding some tomato sauce and beans, along with more Red Boat and some palm syrup. This smooted things out, but, is not really my idea of what chili really is. Still, something had to be done. Chili-like substance Since I am a huge fan of rice, I think it has something to do with my Japanese heritage, at least in my case, I went with some leftover rice, with the chili-like substance spooned over. I had bought some other things, like cheese and onions to serve on top, but, the aroma and me recent workout argued for eating right away. Bowl of chile-like stuff over rice, Tasty! Oh, that brown stuff in the plastic bag? Mesquite flour, I am not sure what is going to happen to it, but, there it was. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-04-2011, 10:00 PM	#2
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	I would have never thought to put both beef and pork into chili... but why not? It would be more flavorful than just beef alone. I get the best ideas from you guys! This is great!! __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

12-04-2011, 10:10 PM	#4
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Downloads: 0 Uploads: 0	Looks good from here :) Chili is sorta like meat loaf. It's not gonna be the same twice in a row. __________________ Visit Man Cave Meals on Facebook and YouTube! Kamado Joe Classic * Kamado Joe Big Joe Ugly Drum Smoker * Weber Performer * Weber Go-Anywhere * Mini WSM Man Cave Meals Video Index

12-04-2011, 10:24 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	The pork is a departure for me, I normally see chile as not having any beans, pork, chicken, tomatoes, beer etc...but, it really does add some dimensions the way I made it. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-05-2011, 01:15 AM	#6
Hugo Full Fledged Farker Join Date: 02-15-11 Location: Ede, The Netherlands Downloads: 0 Uploads: 0	That bowl looks real good right about now (8 in the morning)! __________________ Actual name: Hugo WGA / UDS (mini) / COS / Smokey Joe Member of the [URL="http://lowlandsmokers.blogspot.com"]Lowland Smokers[/URL] - Dutch BBQ Champion 2011 - [URL]http://www.true2bbq.nl[/URL] -

12-04-2011, 10:06 PM	#3
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca. Downloads: 0 Uploads: 0	That looks REALLY good, especially on a chilly day. I'd cook the brisket and butt with the sole purpose of making this recipe.

12-05-2011, 03:21 AM	#8
Al Czervik Babbling Farker Join Date: 05-17-11 Location: Mead, WA Downloads: 0 Uploads: 0	Sounds tasty Bob... Even if it wasn't cooked in a cave and consumed at 1:21 am... __________________ Mongo Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Merry Christmas... Chitter was full! (")_(")

12-05-2011, 05:11 AM	#9
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	Oh Man that looks GOOOD! Cheers! Bill __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

12-05-2011, 05:19 AM	#10
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan Downloads: 0 Uploads: 0	Looks just fine I'll take a bowl or 2 please :D Sent from my SPH-M820-BST using Tapatalk __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

12-05-2011, 06:10 AM	#11
TIMMAY is One Chatty Farker Join Date: 01-10-11 Location: Columbia SC Downloads: 0 Uploads: 0	That stuff looks great!! I know that some folks are firm believers about what belongs in a bowl of chili, however I am not one of them. When I get the urge I throw almost any meat I have in the fridge in the pot. Even chicken or turkey! Still needs some form of beef besides that for the flavor but I can make it work in my house (I.E. the wife likes it most of the time).

12-05-2011, 06:25 AM	#12
Black Dog BBQ is one Smokin' Farker Join Date: 11-15-10 Location: Burkburnett, TX Downloads: 0 Uploads: 0	Looks good to me! I love chili in just about any form. Been making it with elk and pork last few weeks just because that is what was on hand. It is not uncommon for me to add pulled pork or even a "fatty" to the chili pot. BTW rice is good with everything. __________________ BDBBQ N. Texas Horizon Offset Stick Burner (2) UDS Jenair Gasser

12-05-2011, 08:07 AM	#13
BBQ Bacon is one Smokin' Farker Join Date: 09-22-11 Location: Calgary, Alberta Downloads: 0 Uploads: 0	Some Cheddar, Jalapeno corn bread with that would be awesome. __________________ Did someone say Bacon? 18.5" Weber Smokey Mountain Cooker. www.canuckfoodie.com Black Thermopen <- the colour of speed!

12-05-2011, 08:09 AM	#14
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Looking tasty, Bob! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

12-05-2011, 08:48 AM	#15
Hunterman95 is one Smokin' Farker Join Date: 02-08-11 Location: Springfield, MO Downloads: 0 Uploads: 0	Man that looks good! __________________ -Kevin Weber Performer UDS Maverick ET-732 Super-sonic black *FLAME* Thermapen Proud member of the Zero's Club

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