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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-31-2010, 09:39 AM   #1
Wampus
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Default Brisket chili recipes???

OK, so I've got a 16.5 pound brikset on the smoke right now. When it's done I plan to slice the flat for the family tonight and save the point to make chili out of on Sunday for gameday. I've done a search and haven't seen a lot of recipes, so I thought I'd post a thread to ask........

What's your favorite brisket chili recipe?

I had planned on just doing my favorite chili recipe and using brisket instead of ground beef, but......?
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Old 12-31-2010, 09:54 AM   #2
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I made the MOFO Brisket chili that is in the Brethern Recipe link, turned out super super good. Everyone loved it, give that one a try.
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Old 12-31-2010, 10:10 AM   #3
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2 lbs of smoked brisket chopped
1 lb of chorizo fried
1 large onion chopped
1 large green pepper chopped
2 cans of medium chili beans and 1 can of kidney beans (drained)
1 can of diced tomatos (drained)
1 12oz can of your favorite beer
salt to taste

Simple yet gooood. No need for chili powder. The chorizo will give you all the spice you need.


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Old 12-31-2010, 10:11 AM   #4
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The MOFO Brisket Chili recipe is a good one. So it Saiko's Killer Chili.

Also, you can take any chili recipe and substitute brisket for the meat.
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Old 12-31-2010, 10:42 AM   #5
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The beanless Bash chili that Nthole makes is killer. My daughter likes it better than mine.
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Old 12-31-2010, 11:07 AM   #6
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I'll give some advice that I've learned versus a recipe as there are many personal preferences to chili.

I always use left over smoked brisket or chuck that I've removed the fat from for the meat in chili. I put it in in the last 30 to 45 minutes or so of cooking. This gives a really nice depth of flavor to the over all dish. Another thing I do is "bloom" a little dried chili powder (I like Ancho), granulated garlic and cumin with the onions and peppers before I add the tomatos and other liquid.

I also rehydrate dried chili's in simmering water for about an hour before I start making the chili. I use this in place of chili powder. I usually use ancho's or chipolte's depending on how hot I want it. After they are reconstituted, I put them and a little of the broth in a blender and make a puree out of it. But keep the broth to add to the chili later. Then, I saute' the onions and peppers in a good butter versus oil. As the peppers and onions start to soften I'll put in some of the puree'd chili to cook along with it for a few minutes. Then I add the tomatoes and what ever else you want in the chille (I like beans in mine, I'll admit it) . In regards to the tomatos, I use Hunt's fire roasted.

After the chille has simmered a bit I add more of the puree and remaining broth as I need for heat and seasoning. Then, once that is the balance I'm looking for I add the meat to get the smoky flavor in the dish.

Hope this helps a bit!!!
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Old 12-31-2010, 11:24 AM   #7
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Quote:
Originally Posted by CarolinaQue View Post
I'll give some advice that I've learned versus a recipe as there are many personal preferences to chili.

I always use left over smoked brisket or chuck that I've removed the fat from for the meat in chili. I put it in in the last 30 to 45 minutes or so of cooking. This gives a really nice depth of flavor to the over all dish. Another thing I do is "bloom" a little dried chili powder (I like Ancho), granulated garlic and cumin with the onions and peppers before I add the tomatos and other liquid.

I also rehydrate dried chili's in simmering water for about an hour before I start making the chili. I use this in place of chili powder. I usually use ancho's or chipolte's depending on how hot I want it. After they are reconstituted, I put them and a little of the broth in a blender and make a puree out of it. But keep the broth to add to the chili later. Then, I saute' the onions and peppers in a good butter versus oil. As the peppers and onions start to soften I'll put in some of the puree'd chili to cook along with it for a few minutes. Then I add the tomatoes and what ever else you want in the chille (I like beans in mine, I'll admit it) . In regards to the tomatos, I use Hunt's fire roasted.

After the chille has simmered a bit I add more of the puree and remaining broth as I need for heat and seasoning. Then, once that is the balance I'm looking for I add the meat to get the smoky flavor in the dish.

Hope this helps a bit!!!
So, wait......you add the brisket at the END?
I planned on chopping/small cubing the point meat and throwing it in the pot at the beginning. I understand about sauteing the veg before hand with the spices, but is there something about putting the meat in the chili at the beginning that is NOT good? I just figured that the meat/smoke flavor would cook into the pot if given the whole cook time?
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Old 12-31-2010, 12:21 PM   #8
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Well, the reason I do it toward the end is so the pieces don't fall apart and become shredded beef chili. I like the chew of the chunks. You could probably add them sooner, depending on how long you simmer your chili? But I've never had a problem getting plenty of smoke flavor in the chili. But that is also due to using smoked, reconstituted dried chiles like the anch for the puree'.
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Old 12-31-2010, 12:24 PM   #9
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GOTCHA!

That makes sense. Since I'm going to add the already smoked brisket, I think I'll cook up some bacon and use the drippings to saute the onion and garlic. My standard recipe also calls for red & green bell pepper and jalepeno, so I'll do those in with the onion/garlic too. I haven't before, but it makes sense to add the spices to the saute'd veg so the spices will, as you say, "bloom".

THANKS!
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Old 12-31-2010, 12:27 PM   #10
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I've been wanting to try this one from bigabyte...

http://www.thesmokering.com/forum/viewtopic.php?t=2267
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Old 12-31-2010, 12:29 PM   #11
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Here is a link to a Brisket Chile recipe from the owner of Backyard Bash, a KC area BBQ store. I have tried it, and it is really good.

http://backyardbashkc.com/2010/03/ja...brisket-chili/
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Old 12-31-2010, 01:06 PM   #12
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You could also try this.

http://redlionspicyfoods.com/Smoked_McCain_Chili.htm
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Old 12-31-2010, 01:38 PM   #13
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Wampus, my friend,
It's too late for this batch, but do yourself a favor and order some of the chili seasonings from redlionspicyfoods.com (Chipper above has a link to recipes for ya). I used a couple of their seasonings in a contest and won both categories.

Unfortunately, I can't give ya a recipe as I don't remember. Sorry.

I did use brisket and bacon in one of them...

Enjoy...

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Old 12-31-2010, 01:40 PM   #14
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Bacon grease is always a good thing!!! I always keep a small bowl of it in the freezer for such occasions!!!
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Old 12-31-2010, 01:57 PM   #15
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Quote:
Originally Posted by chambersuac View Post
Wampus, my friend,
It's too late for this batch, but do yourself a favor and order some of the chili seasonings from redlionspicyfoods.com (Chipper above has a link to recipes for ya). I used a couple of their seasonings in a contest and won both categories.

Unfortunately, I can't give ya a recipe as I don't remember. Sorry.

I did use brisket and bacon in one of them...

Enjoy...

Happy New Year and Celebration of the Circumcision and Naming of Christ Jesus.
Oh Dan......do you think me unprepared? I happen to have a shaker of Red Lion's "Competition Blend Best Batch Chili Mix" in my spice cupboard!

As I recall, I got it from by being "Johnny on the spot" as he offered free shakers one day long ago. I use it for any recipe that calls for chili powder. I use the "standard" chili powder for my rub.

Good thinkin' though!
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