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Mickeys favorite. Chili with lots of beans!!

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Comments

  • Dobie
    Dobie Posts: 3,458
    On a serious note......brisket added to chili. Ive seen some recipies cubing it raw and simmering for 3 or 4 hours in the pot. Others have the L&S brisky cooked and then added to the chili fully cooked. Whats the deal?
    Jacksonville FL
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    WeberWho? said:
    Looks great. Ain't chili without beans. I think southern chili is what we northerners put on top of noodles! ;)
    It's not really a southern thing...it's a Texas thing.  Chili has beans everywhere in the universe except for Texas. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Ladeback69
    Ladeback69 Posts: 4,484
    Hotch said:

    @Mickey @SGH Even my HOA got it right!!!


    image
    Sounds like a boring chili contest if you are limited to 5 or 6 ingredients in chili, but that's just IMHO. Bears to me are filler and without them it would take a while to get full. Here is what I think of with chili and no beans. Can chili.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Mickey
    Mickey Posts: 19,768
    When you come to Salado I hope your truck in not impounded..
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Botch
    Botch Posts: 17,373
    Dobie said:
    On a serious note......brisket added to chili. Ive seen some recipies cubing it raw and simmering for 3 or 4 hours in the pot. Others have the L&S brisky cooked and then added to the chili fully cooked. Whats the deal?
     
    In raw cubed form, it'll reach 200 in just a couple hours simmering in the pot, and the meat juices will infuse the chili; already-fully-cooked briskie will have a smoke flavor which will infuse the chili.
    Sounds like an interesting experiment!  And I'm also betting, the absolute best chili would have 50% of each!  

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


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  • SGH
    SGH Posts: 28,989
    Mickey said:
    When you come to Salado I hope your truck in not impounded..

    If mine gets impounded I'm riding around with you ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • nolaegghead
    nolaegghead Posts: 42,109
    @SGH - We blew up our differential on the last run of the day.  Just got back to the hotel after driving to Houston, buying a Miata diff from a junkyard, back to Angleton and installed in car.  We're ready for tomorrow morning.  What a long day.
    ______________________________________________
    I love lamp..
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  • SGH
    SGH Posts: 28,989
    @nolaegghead‌
    Sorry to hear of the mechanical failure my friend. Hope that you still had a good time though. Just a heads up. They are opening all the oyster reefs in Al next week. We are going to have to get together and cook some more when you get home.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Ladeback69
    Ladeback69 Posts: 4,484
    Botch said:
    Dobie said:
    On a serious note......brisket added to chili. Ive seen some recipies cubing it raw and simmering for 3 or 4 hours in the pot. Others have the L&S brisky cooked and then added to the chili fully cooked. Whats the deal?
     
    In raw cubed form, it'll reach 200 in just a couple hours simmering in the pot, and the meat juices will infuse the chili; already-fully-cooked briskie will have a smoke flavor which will infuse the chili.
    Sounds like an interesting experiment!  And I'm also betting, the absolute best chili would have 50% of each!  

    . I'm wanting to try brisket chili and was going to smoke a 4-5 pound point with the rest of the chili ingredients to get smoke flavor into it. Not sure if I will put it under the brisket though. I did that one time with baked beans and had skim off 2 cups of fat. I believe I have enough room on my XL for my CI DO and the brisket. I will let you know when I try it. Maybe next weekend.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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