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Mister Bob
06-04-2012, 09:13 PM
One of my favorite things to make with leftover brisket is chili. This recipe is simple and delicious!

I started with two yellow onions, five garlic cloves and a handful of dried chili peppers (in this case Japones Peppers)
http://i894.photobucket.com/albums/ac150/Bobsarno/Leftover%20Brisket%20Chili/Brisket_Chili0001.jpg

Diced the onions, minced the garlic, removed the seeds and chopped the chilis.
http://i894.photobucket.com/albums/ac150/Bobsarno/Leftover%20Brisket%20Chili/Brisket_Chili0002.jpg

Into the cast iron pot with two tablespoons of vegetable oil.
http://i894.photobucket.com/albums/ac150/Bobsarno/Leftover%20Brisket%20Chili/Brisket_Chili0004.jpg

Sauté until tender and just starting to brown.
http://i894.photobucket.com/albums/ac150/Bobsarno/Leftover%20Brisket%20Chili/Brisket_Chili0007.jpg

Add:
1 can whole tomatoes (puréed in a blender)
2 cans red kidney beans (sorry Texas!)
1 can tomato sauce
1 can chicken broth
2 tablespoons chili powder
2 tablespoons brisket rub (I prefer SM Peppered Cow)
1/2 teaspoon cayenne
1 tablespoon Gravy Master
Salt to taste
http://i894.photobucket.com/albums/ac150/Bobsarno/Leftover%20Brisket%20Chili/Brisket_Chili0006.jpg

Chop about 1-1/2 pounds of leftover brisket
http://i894.photobucket.com/albums/ac150/Bobsarno/Leftover%20Brisket%20Chili/Brisket_Chili0011.jpg

And everybody into the pool
http://i894.photobucket.com/albums/ac150/Bobsarno/Leftover%20Brisket%20Chili/Brisket_Chili0012.jpg

Simmer for about an hour, add a little more cayenne to taste and enjoy!
http://i894.photobucket.com/albums/ac150/Bobsarno/Leftover%20Brisket%20Chili/Brisket_Chili0013.jpg

Delicious!

bluetang
06-04-2012, 09:16 PM
Looks like a home run to me!

Westexbbq
06-04-2012, 09:21 PM
Nicely done, looks mighty tasty.

(Only thing I would've done different is serve the beans on the side, as you probably know.)

Even still, making chili with leftover brisket is mighty fine cooking.

Smokendink71
06-04-2012, 11:24 PM
sounds awesome but I never seem to have any brisket left over

Dirtbuddy
06-04-2012, 11:33 PM
Great idea & i just happen to have a hunk of brisket vacuumed sealed in the freezer.

el_matt
06-04-2012, 11:36 PM
Looks great. I've never used brisket for chili, but leftover tri-tip into the chili is mighty fine.

Matt

retired trucker
06-05-2012, 12:02 AM
Looks great. I've never used brisket for chili, but leftover tri-tip into the chili is mighty fine.

Matt

You have left over tri-tip???? Just how far is Turlock Ca. from Dallas Georgia?

SmokinAussie
06-05-2012, 07:09 AM
Brilliant!

Here I am looking for just this sort of thing and then "bang" there it is!


Thanks Bob!

Cheers!

Bill

RAZORBACK JIM
06-05-2012, 07:25 AM
Sounds good....must give it a try!!!

Phubar
06-05-2012, 08:58 AM
I love those pots...especially with some smoke Phlavour in it!
Nice job Mr.Bob!

certified106
06-05-2012, 09:02 AM
Wow looks great! :clap:

syndicate559
06-05-2012, 11:30 AM
that looks awesome!

fingerlickin'
06-05-2012, 01:03 PM
Looks great Mr. Bob, do you get a lot of heat from the Japones? I'm assuming they re-constitute themselves as it cooks.

cowgirl
06-05-2012, 01:08 PM
Looks delicious Mister Bob! Thanks for sharing your recipe. :grin:

gtr
06-05-2012, 01:08 PM
I have a hard time believing you have leftovers. You must have to hide your food so you can have some for later.

Looks fantastic & thanks for putting up the recipe!

Mister Bob
06-05-2012, 01:59 PM
Looks great Mr. Bob, do you get a lot of heat from the Japones? I'm assuming they re-constitute themselves as it cooks.

Thanks! Japones are medium hot chilis, about 20,000 to 30,000 Scoville. A little hotter than a serrano, not as hot as cayenne. Yes, they re-constitute as they cook.

deguerre
06-05-2012, 02:02 PM
Excellent. MOST excellent.

smswanny
06-06-2012, 07:02 PM
Thanks, Mr. Bob.

BBQ Bacon
06-06-2012, 07:06 PM
That looks like one fantastic chili. Well done.

ultimatesooner
06-06-2012, 08:09 PM
I'm trying this one

LMAJ
06-06-2012, 08:11 PM
Love Brisket Chili - lookd great!

martyleach
06-06-2012, 09:57 PM
That looks great. Maybe I'll give that a try with Beef Cheek. Seems I've got a bunch of 1lb vac sealed packages...
Thanks!

---k---
11-09-2013, 01:20 PM
Bob,

I'm looking for a simple brisket chili recipe. This looks like just the thing. But, I'm curious about the Gravy Master. It isn't something we stock in our kitchen. Can you share the intent. Is this for thickening? Or flavor? Any suggested substitutions?

Much appreciated.