A Little Halloween Brisket Chili

[Q Junkie]

Every year at Halloween we host all of our friends with kids to come over, eat, drink and Trick or Treat. Came out really good but pics are mostly from the chili cook process.

I don't use a recipe per se when I make chili and it is slightly different every time based on my mood and what I have on hand. I like chili to be hot but I have to throttle back a bit for this cook.
Started out with an 18.5 lb. brisket. Trimmed off about 5 lbs. of the flat for later grinding and so it would fit on my Kamado.





Dusted pretty good with some Oakridge Black Ops, SPG and some chipotle powder. Because this brisket was designated for chili I just smoked it over cherry and pecan until about 185° IT.




Toasted a grip of dried guajillo and MN chili pods, stewed in chicken stock and hit hard with the immersion blender.





Grabbed the last of my Hatch Chili stash and roasted some other chilies and veggies to add in.









Made about 8 qts.




Diced up what was on my plants at the time for some toppings.
Looked like Christmas in October.



The wife says I can make the chili any way I want as long as there are red and white kidney beans in there, so yeah, there are beans in there. :doh:

 

[Jrogers84]

looks delicious!

 

[daninnewjersey]

You'd have a line a mile long if you gave some of that out on Halloween.....

 

[gtr]

While I don't put beans in my chili, I will absolutely get down on chili that does have beans - can't be mad at that at all! Looks great and I know those home grown peppers bring a lot to the mix - nicely done! And cornbread - there was cornbread, yes?....

 

[tom b]

Chili look delicious.
Whats up with the CI under your pot?

 

[Q Junkie]

While I don't put beans in my chili, I will absolutely get down on chili that does have beans - can't be mad at that at all! Looks great and I know those home grown peppers bring a lot to the mix - nicely done! And cornbread - there was cornbread, yes?....

Yes there was corn bread. :mrgreen: A couple different kinds brought by guests. :thumb:

Tom, that stainless pot is pretty thin and is prone to burning or sticking even at low temps over an open flame so I found that putting the cast iron under it helps to spread the heat across the bottom real well for long cooks..

 

[Big-Joe]

Looks great I'll take a bowl or 3 please!

 

[16Adams]

That's Crazy!! Crazy farkn goodness

 

[robert-r]

It's that time of year. The chili looks delicious.

You could take the red jalapenos... smoke/dehydrate them & have chipotles.
They're great for rubs, chili & etc.

 

[Stingerhook]

Do you sell by the quart?

 

[ooootis]

That looks great! Headed to the freezer now all this talk about brisket chili in the last couple of days.

 

[ooootis]

That's a good trick with the the frying pan and a new one to me, just hope you didn't use one of your better skillets.

 

[cowgirl]

Wow that looks great!! Well done Sir!

 

[Rocky Branch BBQ]

Some kind of fine looking Chili. Can't go wrong with those killer ingredients. Good job!

 

[Titch]

Looks like it would be tasty and delicious mate

 

[blues_n_cues]

Yes there was corn bread. :mrgreen: A couple different kinds brought by guests. :thumb:

Tom, that stainless pot is pretty thin and is prone to burning or sticking even at low temps over an open flame so I found that putting the cast iron under it helps to spread the heat across the bottom real well for long cooks..

I have that same pot & never thought of that.good thinking.:loco:

 

[scotts1919]

i love me some brisket chili, nice job!

 

[Q Junkie]

That's a good trick with the the frying pan and a new one to me, just hope you didn't use one of your better skillets.

That skillet is not one of my favorites but with the flame on low it doesn't seem to hurt the seasoning at all. Having said that, the tortilla pan in the back is one of my favorites and even though it would work better and not harm it, I could not bring myself to use it for that.