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brisket chili recipe

Hit me..
Green egg, dead animal and alcohol. The "Boro".. TN 


  • TonyATonyA Posts: 566

    4-5lbs Smoked Brisket (Salt & Pepper Rub, Oak wood)


    2 Can Pinto Beans

    1 Can Black Beans

    1 Can Chopped Fire Roasted Tomato

    2 Cans Tomato Paste

    1 Bottle Sweet Ale(I used half an Ommegang Abbey Ale)

    6 Tablespoons Apple Cider Vinegar

    3 Tablespoons Mirandas Jalapeno Sauce

    3 Tablespoons Sriracha Pepper Sauce

    1 Tablespoon Olive Oil

    2 Tablespoons Butter


    2 Teaspoons Cumin

    2 Teaspoons Adobo Seasoning

    1 Bay leaf

    3 Tablespoons Brown Sugar


    3 Poblano Peppers Diced*

    6 Cloves Garlic Minced

    1/2 White Sweet Onion Diced





    Cook Brisket, dice into one inch cubes


    Caramelize onions in oil

    Add Poblanos and sauté

    Add Garlic and sauté

    Add tomato paste and brown

    Add Bay Leaf, Adobo, Cumin

    Add beer and simmer all 15 minutes

    Add Chopped Tomato, brown sugar, pepper sauces, and Apple Cider Vinegar

    Simmer another 15-20 minutes

    (you can do all of the above the day before and refrigerate)

    Add Brisket and butter, simmer 3 hours

    Add Beans , simmer 2 more hours


    If you are like me, stir every 5 minutes. Glare with great suspicion.


    Remove the bay leaf & Serve.


    *My Poblanos were hot. They vary greatly from no heat to moderate. I had fully intended to tie a couple dried anchos and chipotles to the bay leaf.  Test the flavor about an hour after the brisket has simmered, you can add heat by bottle, or dried pepper.  You can also add more sugar or vinegar to balance flavors.

  • henapplehenapple Posts: 14,941
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • TonyATonyA Posts: 566
    That's total Yankee territory there .. the APL book has a great looking simple Texas Pot O' Red 
  • You simply say "Cook brisket". A fully cooked brisket would fall apart in the chili. If I am doing a 15 hour cook on a brisket, it's not going into chili right away.
    LBGE, Lawrenceville, GA
  • TonyATonyA Posts: 566
    @boboegg - it depends on how you want the brisket in the chili .. I like a 'mixed' texture some shreds, some chunks.  If you want neat cubes at serving - cook the brisket to 185-190 and simmer it for not more than an hour in the chili.
  • JohnMcJohnMc Posts: 76
    The last two times I made chili I used leftover hunks of brisket, smoked chicken, pork butt...cleaned out the freezer including the fatty parts. Everything fully cooked before freezing. Hand cut very small cubes and tossed in my usual recipe. Huge cast iron dutch oven on the BGE indirect for 4 hours at 350 with lots of hickory and mesquite. Awesome, no problems with texture.
    image.jpg 1.1M
  • shoot me now...................

  • henapplehenapple Posts: 14,941
    Green egg, dead animal and alcohol. The "Boro".. TN 
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