Give me a brisket chili recipe

[chuychanga]

Need something to do with the leftover point of yesterday's brisket. I've been putting it in queso, but I want some chili today. Somebody posted about brisket chili a while back but I can't find the post...

Was that you, Fied?

 

[Jellydonuts]

Here is my brisket chili recipe

Ingredients
2.5 pounds beef brisket cut into cubes
1 pound ground pork
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 - I toast whole seeds and then grind them, but that is not necessary.
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.

I would also recommend partially freezing the brisket, so it is is easier to cut into cubes. Go light on the chicken stock, if you have heavily salted the brisket.

 

[THEU]

Is it just me or am I the only one who believes that tomatoes, beans, and pork have no business in chili?

 

[Jellydonuts]

"Is it just me or am I the only one who believes that tomatoes, beans, and pork have no business in chili?"

I use ground pork because it has a high fat content and provides a different flavor to compliment the beef, which is still the prevailing flavor. I use tomato paste as a thickening agent, as I don't like my chili soupy. You could also use masa or flour, but I like the added flavor of the past. I agree with the no beans.

 

[LITNIN HORN]

There is no meat that doesn't have a rightful place in chili. I agree with Jelly on the tomato paste and with both of you on the beans. Sometimes I do like to eat chili, rice and beans...but I never cook chili with beans.

 

[chuychanga]

Thanks. I used that as a baseline. Simmering right now and the house is smelling yummy!

 

[Napoleon]

We will be awaiting updates down south where they don't smoke meat.

 

[TheFied]

The 1st Brisket Chili thread...

link

 

[TheFied]

From my brisket chili...... It is the best chili I have ever had.

 

[TheFied]

Chuy, yep, I asked about brisket chili for a brisket I made back in January. JellyDonuts posted his recipe and it was great. I made a couple of small changes but nonetheless Jelly deserves the accolades. Like I said, best chili I have ever had.

 

[Napoleon]

I see BEANS in that chili!!!

Lookout!

 

[TheFied]

Yep, I use beans in my chili. I am not entering any contests here. I like beans and believe it or not but they are high in fiber and pretty good for you.

 

[Napoleon]

I prefer my chili WITH beans as well. But many on here don't feel the same way.

 

[ImissWallyPryor]

Outstanding chili! I made this last night with a few alterations so my wife would eat it (I know, I know... I hate it when people have to change something before they try it). I cut back on the chili powder (I used 4 T), and I added a can of diced tomatoes and 1 drained can each of black beans and red beans. I also mistakenly added 1 T of brown sugar instead of 1/8 t, but that probaly didn't affect it much.

 

[formermav43]

That soup looks delicious.

 

[THEU]

Can we move those pics to a thread on brisket stew?

That has hunks of tomatoes and beans in it...looks like stew to me.

Now, I tease on here about beans in chili, and I really don't mind a few in there, but the consistancy of those pictures really do make it look like stew.

 

[TheFied]

TheU, do you use maza in your chili? I made some with maza recently and it really thickened it up. Not sure which I prefer.

 

[AustinTejasFan]

Last weekend I pulled a ten lb brisket out of the freezer I smoked Labor Day. It was great. I used about 2.5 lbs of the left overs for chili.

1.5 lbs course ground beef
2.5 lbs smoked brisket chopped
1 medium onion diced
1 bell pepper diced
3-4 cloves garlic minced
2-4 tbl spoons chili powder or to taste
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
salt and pepper to taste
1 can Rotel tomatoes w/green chiles
1 can chicken stock
1 can beef broth

Brown ground beef in stock pot or large skillet with onion, bell pepper and garlic. Drain. Add remainder of ingredients, including enough water to cover and simmer on low heat for 2 hours. Serve over home made tamales with grated cheese, sour cream, salsa and diced onions. Jalapeno cornbread on the side.

If you desire thicker chili, slice 3-4 corn tortillas into small strips and stir into chili 1/2 hour before done. The tortillas will disintegrate into the chili, thickening the chili and instilling a great masa flavor.

 

[THEU]

I am assuming you mean masa.. and yes I normally do.

 

[LITNIN HORN]

THEU...I hate to nitpick, but chili is considered a form of stew.

 

[TheFied]

TheU, Litnin is right and what should separate beef stew from chili is generous portions of chili powder.

The last chili I made, I used masa and it really thickened it up. I think some chili experts don't like the use of masa but hey I use beans in some of my chili so go figure.