(Award Winning) Smoked Brisket Chili from Salado Eggfest After Party 2014

EggObsessed

Here is the recipe that some of you have requested.  We served this at the Salado After Party.  Bruce and I entered our first chili cook-off in February at Spicewood Vineyards near Austin.  There were 40 teams serving chili and about 3000 tasters.   The judging was done "blind" by winemakers and people in the food business.  Lo and behold, our first time out of the shoot we won the grand prize.  We were so excited!  For the cook-off, we were required to bring a minimum of 5 gallons of chili, but since we "over do" everything, we brought 11 gallons. We made 3 gallons for the After Party.  At both venues there wasn't a drop left

Here's the recipe:  

SMOKED BRISKET CHILI
by
Kelley “EggObsessed” and Bruce “No Joke Smoke” Underwood

 

Yield:  1 ½ gallons

3 cups celery, chopped

3 small jalapenos, thinly sliced

3 purple onions, chopped

Sauté the vegetables in vegetable oil or bacon grease until translucent.  Then add:

4 cloves of garlic, pressed

Sauté for about 30 seconds.  Add the following spices and bloom them in the hot oil with the veggies.

½ cup + 2 TBL chili powder (I use Pendery’s Original Chile Blend which is available in the Central Market bulk section or here:  http://www.penderys.com/ )

2 tsp. smoked paprika

2 tsp. cayenne

1 TBL cumin

2 tsp. Mexican oregano

2 tsp. granulated onion

2 tsp. granulated garlic

Once this mixture has bloomed, add:

1 c. red wine (Pinot Noir or Claret)

Reduce the wine down for about 10 minutes.  Then add:

1 14 oz. can tomato sauce

3 15 oz. cans diced tomatoes

3 cups LOW SODIUM beef stock/broth

12 oz. V-8 juice

3 TBL Knorr Tomato Bouillon w/ Chicken Flavor (powdered)

2 TBL of whatever rub you used on the brisket (if other than salt and pepper)

2 ½ lbs. of cooked smoked brisket, cut into 3/8” cubes

(Optional: 1-2 20 oz. cans of pinto beans, drained and rinsed.  I always include these.)

Test for need to add salt

Bring up to a slight boil, then turn heat down and simmer until brisket starts falling apart (about 3 hours.  I always put a Simmer Mat (http://www.amazon.com/Simmer-Mat-5200-Diffuser/dp/B000W24RW8/ref=sr_1_1?ie=UTF8&qid=1395099826&sr=8-1&keywords=simmer+mat) under my pot to prevent scorching.  Works like a charm!

Enjoy!!

 

henapple

Thank you. .. =D>

johnkitchens

Thank you so much Kelley!

4Runner

Sounds and looks awesome. What the heck is 3 TBL Knorr Tomato Bouillon w/ Chicken Flavor (powdered) ?

johnkitchens

4Runner said:

Sounds and looks awesome. What the heck is 3 TBL Knorr Tomato Bouillon w/ Chicken Flavor (powdered) ?

Three Tablespoons of the magic stuff:

http://www.meijer.com/s/knorr-tomato-with-chicken-flavor-bouillon-12-jars-7-9-oz-ea/_/R-176899?CAWELAID=759409289&cagpspn=pla&cmpid=Google-G_US_Meijer_eCom_PLA_Grocery&gclid=CK7goIj0mr0CFahlOgod7isADQ&kpid=25342

Photo Egg

Kelly, I can see why you won. Amazing...the two of you really go the extra mile with all you do. You sure make the slackers like me look bad. But we sure enjoy what you do...

Little Steven

My wife is still raving about that. I didn't get any

smbishop

Or here:

johnkitchens

smbishop said:

Or here:

I like your price a lot better!

Philly35

Bookmarked!

4Runner

Thanks and ordered. Will give this a run ASAP.

smbishop

Hi Kelly, any more info on the simmer mat?  I love gadgets! 

EggObsessed

@smbishop, I put the link to it on Amazon.  I have two of them and swear by them.  They work on gas burners, glass top and coils.  It diffuses the heat so there are no hot spots on your pan.  I cook beans like this also, and marinara.  Whenever I don't use it for a long cook on the stove, I regret it. They make great gifts for people who like to cook, also!

smbishop

Thank you!  Will look at purchasing!

SunDeviledEgg

what do you mean by "once the mixture has bloomed"?  sorry, i'm a novice cook.

EggObsessed

You want to wake the spices up in the heat of the oil.  This brings out many more layers of flavor. Another technique when using dried herbs is crushing and rubbing them between the palms of your hands to awaken the flavors and release the oils.  Much more flavor that way.

EggObsessed

@PhotoEgg, oh yeah, you are a total slacker for sure.  NOT!!  You know we are addicted to your labor intensive lamb pops.  Seeing you bending over that table, frenching those lamb pops, was worrying me about your back.  A true labor of love.  SOOOO delicious!

P.S.  Bruce suggests using a Dremel to french those bones.  When in doubt....get your Dremel!

SmokeyPitt

Thank you for sharing- I will definitely be trying this.  Have you ever tried heating on the egg, or do you just use the stove top?  

I'm just curious how you managed the logistics of 11 gallons!  A couple of big stock pots rotating?   When you are "in the field" do you just use a camping stove or something similar? 

EggObsessed

@SmokeyPitt:  For the cook-off, we had a very large (10 gallon) pot on a standing propane burner in the back of our booth.  We would heat up several gallons at a time, then transfer to a tabletop propane burner on our serving table.  I didn't want it all heated up all day long, so it was done in batches.  Worked really well.  Of course the brisket is smoked on the BGE, but I've never reheated it on one.  Couldn't take an Egg to the chili cook-off, but might try a re-heat in Athens.  I'd put it on indirect and finally get time to go visit with people.

egret

Wow, Kelley, that chili sounds amazing! I gotta try that. 

JenGang

Sounds great!  Can you tell me how the spicy this is?  Our girls (17 and 20) and picky about things that are too spicy.  Just trying to decide if I need to cut back on the jalapenos or cayenne for their wimpy tongues. 

EggObsessed

@JenGang:  We served this to about 50 people at the Salado After Party.  No one commented to me that it was too spicy.  It does have some heat in your mouth though.  If your girls are pretty picky about heat, I would start slow and reduce the cayenne by half the first time and take all the seeds and ribs from the jalapenos.  The next time you can adjust the flavor if this wasn't enough heat.

JenGang

@EggObessed: Thanks for the quick response.  That's sort of what I was thinking of doing.  Either that or tell them to make their own dinner if they don't like it.  LOL

EGG_Daddy

Thanks Kelley.  ALL - If I did everything on the stove until the simmer.  What temp would be the best for simmering the dutch oven on the EGG?

EggObsessed

@EGG_Daddy:  I would simmer the chili at about 250-275 INDIRECT.  You don't want any scorching.  Good luck!

NPHuskerFL

@EggObsessed‌...Thank you I have bookmarked your recipe. That sounds delicious!
We're not worthy!!: http://youtu.be/c3sOuEv0E2I

EggObsessed

Thanks!  Give it a try @NPHuskerFL.  Let us know what you think.  We served it at the Salado after party and it was a big hit!

NPHuskerFL

@EggObsessed‌...pretty funny I see this immediately after my entire family caveman style devours the brisket finished today. Dagumbit! That means I need to make another brisket here pretty soon. ;-). I didn't make it Salado and not to sound like an idiot I don't even know where it is (TX?). I would like to attend the fest next year at the FL location. Thanks again for sharing your award winning recipe. :-)

Romain

Thank you @EggObsessed‌!!! I made this tonight. I did remove the ribs and seeds from jalapeños and cut the cayenne in half. I too have kids that have a problem with heat in food. I have to say that this was absolutely delectable. A portion of my future briskets will probably be reserved for this from here on.

EggObsessed

@Romain:  Fantastic!  So glad you liked it.  It is truly a great use for unused brisket.  We foodsaver ours in approx. one to one and half pound chunks and freeze until we want to make this chili.  

henapple

@NPHuskerFL‌ ...Salado is between Austin and Waco