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MaximumJEFF
08-28-2015, 05:46 PM
I've got a Chili Cook-Off coming up and I'm looking to do a Brisket Chili. I'm thinking spicy burnt ends specifically.
Anyone have a recipe they'd like to share?

Thank you in advance

Bludawg
08-28-2015, 05:55 PM
I have never use brisket in Chili I always get the big packs of stew meat or a chuck roast for mine.

Blu's Leon River Red


3 pounds. lean chuck, cut into ½ inch cubes
3 tablespoon. lard or oil
1 large. yellow onion, chopped
2 cloves garlic , minced
1 ½ teaspoon. ground cumin
¼ cup crushed red pepper flakes
3 dried ancho peppers, stems, seeds removed;cut into 1 inch pieces
1 (10 ½ ounce.)can condensed beef broth
1 can water(use broth can)
½ teaspoon. dried Mexican oregano, crushed


Place the peppers in a blender; blend until ground. Heat up the lard in
a large sauce pan or skillet and sauté the onions until tender. Add the
meat, garlic , cumin , and ground peppers. Cook until the meat is brown.
Stir in beef broth, water, and Mexican oregano. Bring to boiling; reduce
heat. Simmer uncovered, for 1 ½ hours or until the meat is tender,
stirring occasionally to keep from sticking.
Makes: 6 servings

Radio
08-28-2015, 06:37 PM
I have never use brisket in Chili I always get the big packs of stew meat or a chuck roast for mine.

Blu's Leon River Red


3 pounds. lean chuck, cut into ½ inch cubes
3 tablespoon. lard or oil
1 large. yellow onion, chopped
2 cloves garlic , minced
1 ½ teaspoon. ground cumin
¼ cup crushed red pepper flakes
3 dried ancho peppers, stems, seeds removed;cut into 1 inch pieces
1 (10 ½ ounce.)can condensed beef broth
1 can water(use broth can)
½ teaspoon. dried Mexican oregano, crushed


Place the peppers in a blender; blend until ground. Heat up the lard in
a large sauce pan or skillet and sauté the onions until tender. Add the
meat, garlic , cumin , and ground peppers. Cook until the meat is brown.
Stir in beef broth, water, and Mexican oregano. Bring to boiling; reduce
heat. Simmer uncovered, for 1 ½ hours or until the meat is tender,
stirring occasionally to keep from sticking.
Makes: 6 servings


That is a darned good recipe and makes knock your socks off good chili! :thumb: I know this because it is sooooo close to how I make my "Tejas Red" or Red Dirt Chili as I sometimes call it.

It's a shame so many folks load up their chili with tomato sauce, paste and even ketchup:yuck: might as well have a Marinara sauce with some meat and chili powder:wink:

Ron_L
08-28-2015, 06:43 PM
The Mofo Brisket Chili recipe in the recipe section is great!

LYU370
08-28-2015, 06:44 PM
I've been making Kit Anderson's Bad Attitude Chili (http://chile.netrelief.com/recipes/bad_attitude_chili_recipe.shtml) for years. Friends, family, co-workers love it. Only change I've made over the years is to switch up the peppers. Normally, I'll use about 5-8 different types of peppers. Mild, medium and hot, looking for a good mix of flavors. Not too mild, not too hot.

It's good stuff!

robert-r
08-28-2015, 06:52 PM
Chili Cowboy Style


1 1/2 tbs. Olive Oil
3 lbs. Lean Beef (cut into 1" cubes) - Brisket is good or trimmed Chuck
1 lb Pork Sausage
1 large Onion (chopped fine)
1 1/2 cup Strong Coffee
3 cloves Garlic (minced)
1 14 oz can Diced Tomatoes - fire roasted is preferred
1 dried Ancho Pepper (seeded & chopped fine)
1 1/2 cubes Chicken Bouillon
1 small can Chipotles in Adobo (chopped fine)
1 square Bitter Sweet Chocolate
1 7 oz can Salsa Verde
1 bottle of Mex Beer
1 shot Tequila or Whiskey
Juice of 1 Lime
1/2 tbs Brown Sugar
1/2 tbs Salt
1/2 tbs Black Pepper
3 tbs New Mexico Hot Chile Powder
1 tbs Ground Chipotle Chile Powde
3 tbs ground Cumin
1 1/2 tbs Sugar

Heat olive oil in large cast iron pot, use high heat. Add cubed beef and cook until browned, stirring frequently. Remove meat from pot and set aside. Drain liquid from pot. Cook sausage & onions on medium high heat until sausage is brown & onions are translucent. Return cubed beef to pot with all the other ingredients. Stir well, cover & simmer on low to medium low heat for 3 to 4 hours, stirring occasionally, until beef is tender and chili has thickened.

-> It's spicy. The recipe scales: double it - 1/2 it - whatever you want.

mikemci
08-28-2015, 11:04 PM
The Mofo Brisket Chili recipe in the recipe section is great!

How does one get to the recipe section?.....says it's closed due to spammers.

MaximumJEFF
08-28-2015, 11:59 PM
How does one get to the recipe section?.....says it's closed due to spammers.

Seems like there was an email about this a while back. But, I can't find it. If someone would pm directions to me I'd be grateful

Never mind. I found it. Google was my friend

MaximumJEFF
08-29-2015, 12:17 AM
I have never use brisket in Chili I always get the big packs of stew meat or a chuck roast for mine.


Partially just looking for an excuse to smoke some brisket...

Thanks for the recipes everyone. Hopefully I'll take home the Belt

Fillmore Farmer
08-29-2015, 12:40 AM
Just some random thoughts/suggestions....

I used to make a lot of chili and the one thing I found was that it's nice to have two textures of meat in the mix. The brisket, even when tender, will provide a heavier texture so you may want to cut it with some ground turkey or some ground meat....this should help add a hearty/rich feel in the mouth, smooth it out a bit.

I'm guessing you'll want to cash-in on some of that melt-in-your-mouth meat that comes from the Point...so this will definitely give you the fibers almost like shredded meat. So yeah, some ground turkey would be ideal. I take a packet from Costco and put it in the smoker for a while before finishing it on a skillet.

Chili is also better after a few days after sitting in the fridge, all the flavors open-up and some of the seasoning breaks down further...I'd suggest cooking it a few days before serving.

Other random thoughts....many people tend to over-season or over-salt their chili. Start mild and then gradually build your flavor profile. i tend to get the base flavor worked-out and then dial in some heat and even a bit of sweetness to balance things out. Lots of acid tends to build-up so don't hesitate to use some bread crumbs or masa flour to thicken and take the acidic edge off it. I like adding beans for this reason too...but many people feel beans have no place in chili, your call. Good luck & have fun!

Ron_L
08-29-2015, 08:23 AM
How does one get to the recipe section?.....says it's closed due to spammers.

Seems like there was an email about this a while back. But, I can't find it. If someone would pm directions to me I'd be grateful

Never mind. I found it. Google was my friend

FYI... to all..

The recipe section is open to registered members(no subscriptions necessary). The only reason the menu option does what it does, is that each time we open it up, spammers start attacking it with recipes for viagra, mortgages, cell phones and pharmaceuticals. It only takes a simple request to an admin or mod (or another member who has it) to get the link. It will also show up based on a very low post count as a notice box on top of the forum. When you get it, bookmark it. The notice box disappears at 35 posts so you're not staring at it forever.

The message you get when you click on the link in the blue menu bar up top states NOT to publicly request the link. Some folks seem to miss that sentence.:tsk: So, if anyone sees another member request the link(obviously they are registered since they are posting), please feel free to PM them the link to the recipes section.

Also, for simplicity, the recipe link is listed in the stickies section of the subscribers information forum (Inception of the Brethren). So any subscriber can find and send that link out to someone requesting it.


MaximumJEFF, if you found the link to the recipes section via Google, please let me know where it was or what you searched for so we can get it removed. We've had to change the link in the past few months because it was published somewhere and was getting hacked again.

MaximumJEFF
08-29-2015, 01:20 PM
PM'd you

MaximumJEFF
08-29-2015, 01:42 PM
All right guys. I picked up a small packer and I'm gonna start it on my UDS around Midnight. Gonna do a simple Dalmation Rub and wrap in Butcher paper to finish it off. Then let it rest while I prep everything for the chili

Thanks again for the advice and suggestions