Brisket Chili...Play By Play... - Page 3

Wine & Swine · 10-29-2008, 12:57 PM

I made some brisket chili yesterday for the first time with most of a flat and some point left from Sayville. I course chopped the meat and sauteed with a coarse chopped large Vidalia onion, 4 cloves of garlic, 3 large jalapenos chopped small (left seeds in one), a jar of roasted red peppers chopped, a few tablespoons of mixed chile powders (ancho, cayenne, chiplotle, etc.), deglazed with a Spaten Octoberfest (great beer) added a can of chopped tomatoes and a couple of cups of beef stock to cover and cooked all day over low. Before serving, however, I smashed the meat with a slotted spoon to break up the chunks. Served Frito pie style with aged cheddar, sour cream, finely chpped raw onion & jalapeno (would have put in some fresh tomato if I had it) and hot sauce. Farking awesome, thanks for the idea guys!

Ron_L · 10-29-2008, 01:10 PM

Quote:

Originally Posted by JD McGee

See "secret ingredient"...

No pics, didn't happen. All i see is an unopened bottle

JD McGee · 10-29-2008, 01:13 PM

Quote:

Originally Posted by Ron_L

No pics, didn't happen. All i see is an unopened bottle

...Got it...I'll be sure to take care of that little problem this weekend!

Jorge · 10-29-2008, 01:26 PM

That's a fine looking bowl of soup

JD McGee · 10-29-2008, 03:01 PM

Quote:

Originally Posted by Jorge

That's a fine looking bowl of soup

...Is it a bean thing...or too much of my "secret ingredient"? I've never been a big fan of thick chili...I like soppin it up with a crusty bread!

Jorge · 10-29-2008, 03:41 PM

Quote:

Originally Posted by JD McGee

...Is it a bean thing...or too much of my "secret ingredient"? I've never been a big fan of thick chili...I like soppin it up with a crusty bread!

Beans and floaters. As a Texan, I'm required by law, to remain a purist

No doubt in my mind that it tasted great!

raiderx · 10-29-2008, 04:55 PM

Mirror Pond is good stuff. Had a few last night while I grilled a tri-tip.

JD McGee · 10-29-2008, 05:52 PM

Quote:

Originally Posted by Jorge

Beans and floaters. As a Texan, I'm required by law, to remain a purist

No doubt in my mind that it tasted great!

Understood Brother Texan!

Maybe I'll try a "CASI" sanctioned recipe one day...hey...ya never know until you try. Swamprb is doing "CASI" chili now...I'll have to hit him up for a taste or two.

bowhnter · 10-29-2008, 06:36 PM

Quote:

Originally Posted by boomer23

Question- what does the yelllow bell pepper do to the chili--I have never tried that.

Adds color and makes it pertty

That's why I add different kind of beans from white to red to black

10-29-2008, 01:26 PM	#34
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	That's a fine looking bowl of soup __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Kosmic Turkey...A Play By Play...	JD McGee	Q-talk	55	11-27-2010 05:49 PM
Cooking Class BGE Brisket...High Heat...Play-By-Play...(Pic Heavy)	JD McGee	Q-talk	38	07-31-2010 01:01 PM
BGE Pizza...a play-by-play...	JD McGee	Q-talk	29	03-24-2009 02:36 PM
Sunday Brisket...A Play-By-Play...	JD McGee	Q-talk	38	03-04-2009 03:02 PM

10-29-2008, 12:57 PM	#31
Wine & Swine Full Fledged Farker Join Date: 08-23-06 Location: Garden City, NY Downloads: 0 Uploads: 0	I made some brisket chili yesterday for the first time with most of a flat and some point left from Sayville. I course chopped the meat and sauteed with a coarse chopped large Vidalia onion, 4 cloves of garlic, 3 large jalapenos chopped small (left seeds in one), a jar of roasted red peppers chopped, a few tablespoons of mixed chile powders (ancho, cayenne, chiplotle, etc.), deglazed with a Spaten Octoberfest (great beer) added a can of chopped tomatoes and a couple of cups of beef stock to cover and cooked all day over low. Before serving, however, I smashed the meat with a slotted spoon to break up the chunks. Served Frito pie style with aged cheddar, sour cream, finely chpped raw onion & jalapeno (would have put in some fresh tomato if I had it) and hot sauce. Farking awesome, thanks for the idea guys!

10-29-2008, 04:55 PM	#37
raiderx On the road to being a farker Join Date: 10-29-08 Location: Richmond, CA Downloads: 0 Uploads: 0	Mirror Pond is good stuff. Had a few last night while I grilled a tri-tip.