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Brisket chili

I've read a few posts about using brisket in chili.... How exactly would you do so? For chili I always cook the meat with onions, garlic, chilis and beans (kidding, kidding) for hours until the favors meld. But if I use leftover brisket, I'll be cooking meat that's already cooked and tender... Suggestions?

Comments

  • EggcelsiorEggcelsior Posts: 12,516
    It will probably just get more moist-er and tender-er. You could also just add towards the end.

    Glad you are kidding about the beans. Your compatriots may "tex-communicate" you.
  • nolaeggheadnolaegghead Posts: 19,591
    I'd slice it up cross grain so you don't get any long chewy strands.  Avoid boiling it with the brisket, simmer very low.
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  • Dyal_SCDyal_SC Posts: 3,962
    It doesn't dry out in the least. Best chili I ever made was Texas style brisket chili on the BGE...here is the recipe, and beans were not used. ;)
    http://westernhorseman.com/index.php?option=com_content&task=view&id=581&Itemid=226
  • Great - thanks so much guys. Dyal - bookmarked you link. Really appreciate it!
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