Brisket chili?

T

TheFied

2,500+ Posts
I smoked a 10.8 pound brisket this weekend. Turned out great. My wife and I ate some on Saturday night. Had her parents over on Sunday for some more. But we still have plenty. I was thinking about maybe making some chili and using chunks of brisket instead of other meat. Anyone try this? Or should I just stick to reheating the brisket for sandwiches?
 
Are you talking about throwing the brisket into some chili, or using it to make chili? Braising meat for a couple of hours after it has already cooked for 10-12 doesn't sound like the best idea. Making chili with ground chuck and then dropping brisket in at the end to make it chunkier, however, sounds like a great idea.
 
"I smoked a 10.8 pound brisket this weekend. Turned out great. My wife and I ate some on Saturday night. Had her parents over on Sunday for some more. But we still have plenty. I was thinking about maybe making some chili and using chunks of brisket instead of other meat. Anyone try this? Or should I just stick to reheating the brisket for sandwiches?"

I always used smoked brisket to make my chili and it turns out great. I supplement it with ground pork. A couple of recommendations:

I would have is to cut back on the chicken stock (use beer or water with the stock) or use no sodium stock if you have already seasoned your brisket. Otherwise it will come out too salty.

Partially freeze the brisket. This will make it much easier to cube when slicing.
 
Here you go with a very good basic recipe. It really helps to actually buy cumin seeds, toast them in a skillet and then grind them up. Also, I like to get several different varities of chile powders. Central Market has a great selection in their bulk section. As far as beer vs. chicken stock... I love beer, but stock has more flavor. When I say partially freeze the brisket, just leave in in the freezer until it is hard enough to easily cube.

Ingredients
2.5 pounds beef brisket cut into cubes
1 pound ground pork lean
1 chopped onion
7 cloves minced garlic minced
1-2 chopped jalapenos
8 ounces tomato paste
6-8 tablespoons chile powder
2 1/2 tablespoons cumin ground
1/8 teaspoon dry mustard
1/8 teaspoon brown sugar
1/8 teaspoon pinch oregano
beer and or stock to cover the ingrediants

Brown the pork and onions in hot oil.

Add salt and pepper to taste. Add remaining ingredients, stir
cover and simmer 3 to 4 hours.
 
1/8 teaspoon? Don't go overboard. :)

After you partially freeze the brisket and cut it up into cubes, do you put them into the pot still partially frozen? And then simmer for a few hours? Just making sure.


I am going to make this recipe next week and I'll let you know how it turns out. Thanks!
 
"After you partially freeze the brisket and cut it up into cubes, do you put them into the pot still partially frozen?"

It really doesn't matter. The partial freezing is just for ease of cutting. If you want to put them still partially frozen, they will thaw out. Or you can chop them earlier and leave them in the fridge.
 
Thanks, I am going to put some in the freezer wrapped in Al foil and in a ziploc bag tonight as I know we aren't going to finish that part this week.

Thanks! I need to check out the different chili powders.
 
Ingredients
2.5 pounds beef brisket cut into cubes
1 pound ground pork lean
1 chopped onion
7 cloves minced garlic minced
1-2 chopped jalapenos
8 ounces tomato paste
6-8 tablespoons chile powder
2 1/2 tablespoons cumin ground
1/8 teaspoon dry mustard
1/8 teaspoon brown sugar
1/8 teaspoon pinch oregano
beer and or stock to cover the ingrediants

Brown the pork and onions in hot oil.
Add salt and pepper to taste. Add remaining ingredients, stir
cover and simmer 3 to 4 hours.

-------------------------------------

Jelly, you are Buda on the mountaintop. Brisket chili is a great idea.

So I did all the what you did except I used 3 cans of HEB Diced Tomatoes 'Chili Style' instead of the tomato paste and I also used ground turkey instead of pork. I even went to HEB earlier this week to get the ground mustard. I did not use chicken stock since the water from the diced tomatoes, I thought, would be sufficient.

It is almost done, gonna be a late dinner. But it smells excellent. It has been simmering on low for about 1.5 hours so far. The brisket looks great. I will definitely post a pic when done.
 
Well, how'd it go?
smile.gif
 
brisket chili is awesome

i just crushed a bowl from ruby's, and aside from having the best que in the city limits, they have great chili with tons of brisket in it
 
It was meant as a compliment. Both you and Jelly are very knowledgeable in lawn care and cooking/bbq/grilling.
 
I only have 1/16 teaspoon of brown sugar. Will that screw things up?

Seriously, this sounds great. I bought an HEB smoked brisket that had a brisket breakfast casserole recipe on the back of the label. I need to try it someday, although I wish someone else would try it first and give me a review.
 
I went to Texas Chili Parlor for lunch today. Hadn't been since probably 1999. The chili was solid but I liked my chili better.

I got the XX chili. What do they put in it to make it hot? Cayenne pepper? It was not tremendously hot but had a good kick. Any idea what type/cut of meat they use?

I am planning on making some more chili this weekend using the Tom Perini chili recipe someone posted a while back.
 
I just used the Tom Perini Chili recipe and it is simmering on the stove right now. Instead of 4 lb of ground meat, I used 2 pounds of ground beef and 2 pounds of round steak.

-----------------

Tom Perini Chili

* 4lbs chili ground meat
* 1 large onion
* 2 cloves garlic
* 1 tsp ground oregano
* 1 tsp cumin seed
* 3 tbs chili powder
* 2 16 oz cans of stewed tomatoes, crushed OR 2 lbs fresh diced toms. Diced
* 2 cups hot water
* 2 green bell peppers, chopped
* 3 large red and 3 large yellow sweet peppers, chopped
* 2-3 jalapenos, to taste
* salt, to taste



Cook meat, onion and garlic , add everything else but the peppers and salt. Skim off fat as it cooks out. Add peppers and salt and cook for 15 more min.

Makes 9 large bowls

From Texas Cowboy Cooking by Tom Perini
 
I just uploaded a crapload of pics from my memory stik to my laptop and finally got the brisket chili picks up. I used 1 pound of ground turkey and then maybe 2.5 pounds of brisket that I cut up into cubes. You can see the brisket in the last 2 pics. It is actually the best chili I have ever had in my life. I made the Tom Perini chile recipe afterwards and that wasn't as good as JellyDonut's brisket chili recipe.

ChiliBrisketWinter2008009.jpg


ChiliBrisketWinter2008010.jpg


ChiliBrisketWinter2008011.jpg


It was awesome. I still have some brisket in the freezer, might have to do round 2 at some point.
 
I think I used 1 can of pinto beans and 1 can of kidney beans but I definitely added beans. Honestly I like beans in my chili b/c I honestly like beans. Plus high in fiber and good for you.
 
I actually got that as graduation gift from my aunt. I believe she got it at Dillards. I love it too. But that said, I don't cut raw meat on there. I only use it on vegetables and cooked meats. I have a piece of crap plastic one for raw meats.
 
TheFied - I'm thinking about making Jelly's chili recipe this week. Did your really only add 1/8 teaspoon of brown sugar? What does that tiny amount do for the recipe? Just askin'.
 
"TheFied - I'm thinking about making Jelly's chili recipe this week. Did your really only add 1/8 teaspoon of brown sugar? What does that tiny amount do for the recipe? Just askin'. "

Wally, you are correct that it doesn't have a great impact which is the way I like it. Obviously chili is a personal taste and I like mine in the savory to spicy realm, where the spice doesn't overwhelm everything, but not sweet like a mole. A little sugar helps to counter some of the savory ingrediants. Keep in mind with this much cooking time a little bit of spice willl have a greater impact. With chili spices, you are essentially flavoring the liquid and letting the meat absorb that flavor as opposed to spicing up a piece of meat for a bbq. I don't know if I mentioned this earlier, but one technique that makes a big difference is buying whole cumin seeds, toasting them in a skillet and then putting through a grinder. It really lets out the aroma.
 
You must log in or register to reply here.

Weekly Prediction Contest

* Predict HORNS-AGGIES *
Sat, Nov 30 • 6:30 PM on ABC

Recent Threads

Prediction Results Threads

2024 Schedules

Back
Top