(Award Winning) Smoked Brisket Chili Served at Salado 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!!

 

Navymom

This stuff was so good, thanks for sharing.

caliking

My in laws are visiting from India, and my FIL LOVED your chili. He said it was one of the best things he ate in Salado.

EggObsessed

Thanks, @caliking, he was very nice.  Enjoyed talking food with him!

fletcherfam

Bookmarked, does this have much heat to it?

henapple

Just right

Little Steven

It was very good for sure.

EggObsessed

@fletcherfam:  It definitely has heat to it, but pretty balanced.  If you are sensitive to heat you can cut down on the cayenne and de-vein/de-seed the jalapenos.  If put full cayenne and full jalapenos in mine.

@henapple:  Please let me know when you do get around to making your chili.

@LittleSteven:  Sure enjoyed spending time with Norma.  I don't think I ever got to officially meet you. Next time!!

RAC

Thanks for posting! I will be making this soon. It was sooooooooooooo good. ^:)^

BuckeyeBob

Curious if you are using Point or Flat for the brisket. This sounds awesome and definitely bookmarked!

grege345

Ya my grocery store doesn't have that knorr product. Maybe @hapster has seen it at wegmans since he might be the only person that I know that might be there more than me.

EggObsessed

@BuckeyeBob:  We use the whole brisket which includes both the point and the flat.  We cook them as one and treat the cubes the same.  There are only two of us at our house and we love to cook brisket, so we always have big chunks left that we foodsaver and freeze for use in our chili.  It's a win-win situation.

BuckeyeBob

This was incredible. This was truly one of the best chilis I have ever made. Thank you so much @EggObsessed‌ for the recipe.

Egglegal_Alien

grege345 said:

Ya my grocery store doesn't have that knorr product. Maybe @hapster has seen it at wegmans since he might be the only person that I know that might be there more than me.

Maybe they're not where the rest of the bullion squares are kept, look for it on the Mexican items isle on grocers that have them.

NPHuskerFL

@EggObsessed‌. Bookmarked :-D. Smoking a 13.5# packer next weekend that I suspect to have left overs. Perfect! Thanks again for sharing! =D>

MemRubes

I made a trial of this chili last week and it was a hit amongst my family and friends.
Made it again the other night for an office chili cookoff today.
I ended up going back and adding some saranno peppers with reduced red wine after when I removed the jalapeno seeds it was too mild.
Took home first prize! Even beat out the ringer chili from a local Memphis restaurant voted Best Memphis Chili

GATraveller

MemRubes said:

I made a trial of this chili last week and it was a hit amongst my family and friends.
Made it again the other night for an office chili cookoff today.
I ended up going back and adding some saranno peppers with reduced red wine after when I removed the jalapeno seeds it was too mild.
Took home first prize! Even beat out the ringer chili from a local Memphis restaurant voted Best Memphis Chili

Awesome!!  I have received nothing but praise EVERY time I make this chili.  

EggObsessed

That's great, @MemRubes!  Congrats on your win  =D>

EggObsessed

We are gearing up for two huge batches of chili to be made soon.  On February 28th, we are taking about 11 gallons again to enter into the Spicewood Vineyards chili cookoff, where we won the judges blind tasting grand prize last year.  After that, we are taking about 4 1/2 gallons for the Salado After Party.  We nervously pulled all of our smoked brisket from the freezer last weekend to weigh it.  We needed a total of 23 lbs. for these two cooks. We LUCKED OUT!!  We had 23 1/2 pounds. Whew!! Glad we didn't need to smoke anymore brisket for a while.

NPHuskerFL

Last batch I made I had 5# of brisket point in a 7qt DO + additional beans. I have had nothing but, positive response with this chili. In fact I'm getting ready to eat a couple of bowls right now w/ cornbread but of course.

henapple

I took a batch to my friends office for his guys...rave reviews. I'm supposed to make some for their annual White River fishing trip in March. ..I've been invited...so...

blind99

Just made a batch of this. Brisket was way overpriced so I smoked a nice looking chuck roast. Taking it to a neighborhood chili cook off tonight. It's delicious!! Chili isn't much to look at but here is the beef:



Thanks for sharing this great recipe!

Jeremiah

@blind99 you beat me to it. Did it turn out ok?

Little Steven

I just looked at my comment from last year. It was way more than good.

smbishop

Go to recipe for Brisket Chili!  The Best!

blind99

@Jeremiah it is outstanding! The smoked beef chuck roast worked out great. Really tender. I will make it again but minus some of the spice to make it more child friendly. Great recipe. 

henapple

Egged some this week. Always good. No spices though... Chopped hatch chiles. 

Hotdogs with the chili tonight 

kidcowboy

Gonna try your recipe this weekend.  Im using Tri Tip instead of brisket.  I like hot stuff as long as it has flavor.  Does this have enough heat or should I add another jalapeno?  It looks awesome!!!  Also Im adding black beans.  do you know when I should put the beans in?  Will they get mushy if I put them in too early?

Thanks,  Looking forward to winning the first ever Viking Packer chili feed!!!

Jeremy

henapple

I add my pinto beans at the beginning of the cook. If you follow the 1.5 cups of chili powder... It'll be hit enough. 

EggObsessed

@kidcowboy:  Being from Texas, I like food with heat AND flavor.  I do not appreciate gratuitous heat with no flavor, like using habaneros.  I recommend following the recipe as is, and I think you'll be very satisfied with the heat and flavor.  Enjoy, and good luck in your Viking Packer chili feed! 

Mickey

This is the only chili i will eat with beans. Very good stuff and madly in love with the cook