Anybody have a tried and true recipe for Brisket Chili that they can share?
It may not be tried and true, and we've only done it once with leftover brisket, but we just chopped up the residue and made chili like normal. Couple of tomato's, chili powder, salt and pepper to taste, and a can of ranch style beans.
The recipe will only be as good as how you normally make chili. If you like the way your chili tastes anyway, the type of meat really doesn't matter all that much. I've made chili with beef, venison, pork, (never chicken though, hmmm) and it all tasted good.
I've learned from cooking and recipes that just I don't like anyone's recipes as much as mine. Some are good, but all need tweaking.
So, I'd start with an 8lb brisket smoked at 275 for 4 to 6 hours. Rub it spicier to complement the chili, but be careful as you may end up with too much heat.
Then, chop it up (about 2 pounds) and put in a pot of water. If you could put maybe a quarter cup of the dripping in there, it would go a long way.
Then, half an onion chopped, two jalapeno peppers (fresh) chopped, one can of ranch style beans (I hate normal pinto beans in chili), one can of hunts tomato's and let it simmer until cooked down.
The prize to the fight is what bread will you serve with it? As with most things, chili, good chili, is a synergistic effort and if your chili is really hot (like I like it) then may I suggest a sweet cornbread to go along with it. Mothers biscuits aren't bad, and are preferable if it turns out more like soup than chili. Sweet cornbread is the best when you start sweating from the chili.
These are guidelines, nothing more. I never cook it the same twice, but it's always good.
Good luck!
why would you waste such a good piece of meat covering it up with chili?
smoke the brisket and make a side dish of chili!
I thought putting beans in Texas chili would get a person killed?
My wife likes them. I wouldn't mind being a purest, but we made a compromise. Beans in the chili, and the beans I like.
Like I said, there is no fool proof recipe. Make it however you like it. Try it with, or without. It's your bailiwick cause you've got to eat it, not me.
🙂
> Like I said, there is no fool proof recipe. Make it however you like it. Try it with, or without. It's your bailiwick cause you've got to eat it, not me.
Ditto that. I don't think I've ever followed a recipe exactly as written. My family and I are the ones eating it, so it needs to live up to our tastes and expectations. 🙂
I already make a mean Texas Chili using tri tip. The thing that amazes me is how many Texas Brisket Chili recipes include butternut squash.
Example:
A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time to meld.
8 to 10 servings
Recipe by Bruce Aidells
Ingredients
CHILI
6 large dried ancho chiles* (about 3 ounces), stemmed, seeded, coarsely torn
6 ounces bacon, diced
1 1/4 pounds onions, chopped (about 4 cups)
1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
Coarse kosher salt
6 large garlic cloves, peeled
2 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons coarse kosher salt
1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
1 12-ounce bottle Mexican beer
1 7-ounce can diced roasted green chiles
1/2 cup finely chopped fresh cilantro stems
4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)
GARNISHES
Fresh cilantro leaves
Chopped red onion
Diced avocado
Shredded Monterey Jack cheese
Warm corn and/or flour tortillas
Preparation
CHILI
Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
Preheat oven to 350°F. Sauté bacon in heavy large ovenproof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.
GARNISHES
Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.
I have lost all respect for those here...
Who proclaim there love for the McRib!! 😛 😉
I have lost all respect for those here...
when I was a child, I ate as a child.
I have fond memories of the "mcrib" but I know that just like the disillusioned fan who finally meets his idol and is treated poorly, I know that if I had one now, I'd probably gag.
I can guarantee you that I'll NEVER put butter nut squash in chili or anything else. It's a big thing for me to eat it raw, much less cooked in any way shape form or fashion. Gross.
I'm just wondering. Googling "brisket chili" "butternut squash" gets 8,320 results. While googling "brisket chili" "butternut squash" gets 7,450 results. Sounds like a Texas thing.
No, it sounds like between 7000 and 8000 idiots who would put that in chili.
🙂
Butternut Squash Soup
This is actually a really good soup if you have some Butternut Squash. The price of squash is down considerably here in Houston from around $2.00/lb. to $1.28/lb. so now is the time to enjoy it.
