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Brisket chili
Nativetexan
Posts: 26
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
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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. -
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.
______________________________________________I love lamp.. -
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
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Great - thanks so much guys. Dyal - bookmarked you link. Really appreciate it!
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