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Brisket Chili Recepies
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YukonRon
Posts: 16,989
What is yours?
Here is mine:
Ingredients and prep:
4 pounds of leftover pecan smoked brisket, trimmed of all excess fat. cut into small inch square pieces.
4 sweet onions, chopped very fine
4 roasted red peppers chopped
3 tablespoons minced garlic
1tsp celery seeds
1tsp celery salt
2-3 tablespoons of EVOO
1 1/2 cups of a dry red wine
2/3 cup of chili powder
1 TBL spoon oregano
1 TBL spoon granulated garlic
1 TBL spoon of granulated onion or onion powder
6 14.5 oz cans of diced "chili ready" tomatoes
2 tsp cayenne
1 28 oz can of reduced sodium tomato sauce
1 46 oz low sodium original V8 Juice
1 32 oz low sodium beef broth
1 16 oz low sodium chicken broth
on medium heat, heat the evoo.
Add onion, red peppers, garlic, celery salt and celery seeds, cook, stirring frequently untill onions turn translucent
When the onions are soft, add chili powder, oregano, granulated garlic, onion powder, dicedtomatoes and cayenne
stir vigorously until all are mixrd in, and let cook for about 2 minutes.
Add wine and stir it into the mix very well.
Let this cook for about ten minutes to reduce down the wine. Drink the remaining wine. open second bottle and let breathe while chili cooks.
Add the tomato sauce, V8, and beef broth and the chicken broth.
Cook for about three hours on reduced heat until brisket begins to fall apart, stir vigorously frequently to help break down the brisket.
This should make about 3-4 gallons. great in a bowl, on potatoes, nachos, you name it.
It goes quickly.
Drink the wine.
Here is mine:
Ingredients and prep:
4 pounds of leftover pecan smoked brisket, trimmed of all excess fat. cut into small inch square pieces.
4 sweet onions, chopped very fine
4 roasted red peppers chopped
3 tablespoons minced garlic
1tsp celery seeds
1tsp celery salt
2-3 tablespoons of EVOO
1 1/2 cups of a dry red wine
2/3 cup of chili powder
1 TBL spoon oregano
1 TBL spoon granulated garlic
1 TBL spoon of granulated onion or onion powder
6 14.5 oz cans of diced "chili ready" tomatoes
2 tsp cayenne
1 28 oz can of reduced sodium tomato sauce
1 46 oz low sodium original V8 Juice
1 32 oz low sodium beef broth
1 16 oz low sodium chicken broth
on medium heat, heat the evoo.
Add onion, red peppers, garlic, celery salt and celery seeds, cook, stirring frequently untill onions turn translucent
When the onions are soft, add chili powder, oregano, granulated garlic, onion powder, dicedtomatoes and cayenne
stir vigorously until all are mixrd in, and let cook for about 2 minutes.
Add wine and stir it into the mix very well.
Let this cook for about ten minutes to reduce down the wine. Drink the remaining wine. open second bottle and let breathe while chili cooks.
Add the tomato sauce, V8, and beef broth and the chicken broth.
Cook for about three hours on reduced heat until brisket begins to fall apart, stir vigorously frequently to help break down the brisket.
This should make about 3-4 gallons. great in a bowl, on potatoes, nachos, you name it.
It goes quickly.
Drink the wine.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
XL and MM
Louisville, Kentucky
Comments
-
This is actually very close to my "recipe". Instead of using celery seeds/celery salt, I use actual celery. It's never occurred to me to roast the red peppers - that's a great idea (I will also use green/yellow/orange or whatever's available). I will also get an array of whatever chili peppers are available at the store (poblano, anaheim, jalepeno, serrano, etc).
I will also get various flavors of canned tomatoes - fire roasted, green chilis added (ro-tel), garlic, basil, etc
I tend not to use tomato sauce, although i will use V-8 from time to time.
Other than that, though, you have basically the same base recipe that I use.
NOLA -
The use of dried peppers really adds a depth of flavor, especially guajillo. Soak them in one of your liquids and then chopped in the blender.
-
CoalCreeks - MN @ss Blaster Brisket Chili is legit. I haven't bothered with any other chili recipe since finding this one. Definitely worth giving a try
http://eggheadforum.com/discussion/1177085/minnesota-ass-blaster-brisket-chili-recipe
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
You waste good wine in your chili?Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
northGAcock said:You waste good wine in your chili?"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
My recipe isn't mine at all. But it sure is delicious!
http://eggheadforum.com/discussion/1163323/award-winning-smoked-brisket-chili-served-at-salado-after-party-2014/p1
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Great post Ron. Have been meaning to do brisket chili but haven’t had the time to do a brisket. Might attempt it this weekend.
-
YukonRon said:northGAcock said:You waste good wine in your chili?Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
northGAcock said:YukonRon said:northGAcock said:You waste good wine in your chili?"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Thatgrimguy said:My recipe isn't mine at all. But it sure is delicious!
http://eggheadforum.com/discussion/1163323/award-winning-smoked-brisket-chili-served-at-salado-after-party-2014/p1Mamaroneck
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