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Brisket Chili, Two Ways

This is kind of a long story, but I'll be smoking a brisket tonight for the sole purpose of making a couple of batches of chili tomorrow.  Sacrilege, I know, but... let me explain.  

A bunch of us have been volunteering to make meals for an area family in need.  The parents have a daughter who is in school with our youngest, and the mom is quite sick.  She has cancer that's pretty far along, and it unfortunately hasn't been responding to treatments so far.  I think she is by all accounts in good spirits and feeling as well as can be expected under the circumstances, but a bunch of us who know them are pitching in by making meals.  And this weekend brings our turn with us set to deliver a meal for them this coming Tuesday.  It's pretty cold and rainy here and what better to give them than a big batch of brisket chili (we did check first, and no dietary issues here)?  I'm planning on handing a bunch to them in containers that freeze well so that they can stock it away for later as needed.

So I'm going to do a usual batch of the award-winning Salado recipe that just about everyone here uses, because it is for sure a winner.  But for some time now I've wanted to try a different brisket recipe just to have another point of reference, because the Salado one is actually the only one I've ever made.  I found this recipe online and it looks pretty good:

https://www.vindulge.com/smoked-brisket-chili-recipe-and-video/

I mean, it's got the additions of bacon and beer.  Who doesn't like those things?  So I'm going to make two big batches of two different brisket chilis and do a side by side comparison.  As the kids these days say... watch this space.  

"A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

"I've made a note never to piss you two off." - Stike

Ruining the forum, one post at a time.  

Living large in the 919

Comments

  • shtgunal3shtgunal3 Posts: 4,792
    Good on you for doing this John. I look forward to seeing the results. Kids these days also say.... “You don’t want none of this smoke!” Have you heard that one?

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • dmchicagodmchicago Posts: 3,116
    This is kind of a long story, but I'll be smoking a brisket tonight for the sole purpose of making a couple of batches of chili tomorrow.  Sacrilege, I know, but... let me explain.  

    A bunch of us have been volunteering to make meals for an area family in need.  The parents have a daughter who is in school with our youngest, and the mom is quite sick.  She has cancer that's pretty far along, and it unfortunately hasn't been responding to treatments so far.  I think she is by all accounts in good spirits and feeling as well as can be expected under the circumstances, but a bunch of us who know them are pitching in by making meals.  And this weekend brings our turn with us set to deliver a meal for them this coming Tuesday.  It's pretty cold and rainy here and what better to give them than a big batch of brisket chili (we did check first, and no dietary issues here)?  I'm planning on handing a bunch to them in containers that freeze well so that they can stock it away for later as needed.

    So I'm going to do a usual batch of the award-winning Salado recipe that just about everyone here uses, because it is for sure a winner.  But for some time now I've wanted to try a different brisket recipe just to have another point of reference, because the Salado one is actually the only one I've ever made.  I found this recipe online and it looks pretty good:

    https://www.vindulge.com/smoked-brisket-chili-recipe-and-video/

    I mean, it's got the additions of bacon and beer.  Who doesn't like those things?  So I'm going to make two big batches of two different brisket chilis and do a side by side comparison.  As the kids these days say... watch this space.  

    I seriously doubt kids these days say this...

    Anyway, nice gesture and good luck!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • lousubcaplousubcap Posts: 24,375
    Great gesture right there for all who are pitching in.  For that sort of thing there is no doubt that the brisket gods would completely endorse.  
    Looking forward to your review of the second recipe.  
    I have no clue what kids say these days...
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • calikingcaliking Posts: 15,678
    you're a good egg. Despite hating America, and ruining the forum. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 15,678
    if you're making a shite ton of brisket... brisket spaghetti sauce is pretty damn good, too. Freezes well, and you just need to boil pasta to have a meal. 

    But, yeah, its kinda close to chili.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • smbishopsmbishop Posts: 2,900
    Thank you for sharing the recipe.  I always use Kelley's recipe, however this one sounds like a good one to try.  Also, one of my student's mom is going through the same thing, so thank you for your support of the family!
    Southlake, TX, and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • JohnInCarolinaJohnInCarolina Posts: 21,065
    vindulge recipe is simmering


    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • LegumeLegume Posts: 11,738
    Looks great, I wish I had a pot of chili bubbling on the stove right now.
    I do not have any broken or spare parts for any size egg.
  • JohnInCarolinaJohnInCarolina Posts: 21,065
    Salado batch coming together:


    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • SGHSGH Posts: 28,107
    The parents have a daughter who is in school with our youngest, and the mom is quite sick.  She has cancer that's pretty far along, and it unfortunately hasn't been responding to treatments so far. 

    I know it is only words but I am truly sorry to hear this. I hate to hear it for anyone. 

    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. 

  • JohnInCarolinaJohnInCarolina Posts: 21,065
    The house smells amazing, lol.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • dbCooperdbCooper Posts: 1,038
    Thanks for sharing the story and the cook.  That's some admirable work you're doing. 

    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • JohnInCarolinaJohnInCarolina Posts: 21,065
    The wife and I both sat down tonight for our Valentine's Day dinner.  We each had some of the two brisket chilis and she had the rest of the wine that goes with the Salado recipe (I am dry these days).   We had each one with some cheddar cheese on top and a dollop of sour cream.

    One caveat before I issue our review: I cut the heat on the Salado recipe in half, on both the chile powder and the cayenne.  It still has a solid kick to it, but since we planned on gifting most of one of these to the family I mentioned, I wanted to dial back the heat quite a bit.  In the end it's still got more heat than the vindulge recipe, but not by much.  

    Our verdict is that it's a toss up.  Not very exciting, I know, but that's the straight truth.   The two recipes are different, but there's plenty in common, and in the end the flavor profile isn't terribly different.  I mean they're both great, and it's hard to beat brisket chili on any day of the week.  But in this particular matchup it was hard to declare one a clear winner over the other.  So it mostly comes down to personal preference.  We thought the corn and green chiles in the vindulge recipe made it a tad bit more interesting, so we'll be gifting a big batch of that to our friends in need. 

    Were I to do the vindulge recipe again, I'd probably double the amount of bacon and the green chiles.  The bacon in the end is barely noticeable.  The green chiles are there but a bit more would make it more interesting.  

    I'll do this again some day, probably venturing out even further on the brisket chili landscape to try and find something truly different.  In any case, thanks for coming along with me for the ride.  
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • bubbajackbubbajack Posts: 861
    All around a really cool cook! 
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,L,Mx2,S, MM, Mini BGE, FireDisc x2

    I am locked in a place where now one goes - we have no quarter!
  • CTMikeCTMike Posts: 2,690
    The wife and I both sat down tonight for our Valentine's Day dinner.  We each had some of the two brisket chilis and she had the rest of the wine that goes with the Salado recipe (I am dry these days).   We had each one with some cheddar cheese on top and a dollop of sour cream.

    One caveat before I issue our review: I cut the heat on the Salado recipe in half, on both the chile powder and the cayenne.  It still has a solid kick to it, but since we planned on gifting most of one of these to the family I mentioned, I wanted to dial back the heat quite a bit.  In the end it's still got more heat than the vindulge recipe, but not by much.  

    Our verdict is that it's a toss up.  Not very exciting, I know, but that's the straight truth.   The two recipes are different, but there's plenty in common, and in the end the flavor profile isn't terribly different.  I mean they're both great, and it's hard to beat brisket chili on any day of the week.  But in this particular matchup it was hard to declare one a clear winner over the other.  So it mostly comes down to personal preference.  We thought the corn and green chiles in the vindulge recipe made it a tad bit more interesting, so we'll be gifting a big batch of that to our friends in need. 

    Were I to do the vindulge recipe again, I'd probably double the amount of bacon and the green chiles.  The bacon in the end is barely noticeable.  The green chiles are there but a bit more would make it more interesting.  

    I'll do this again some day, probably venturing out even further on the brisket chili landscape to try and find something truly different.  In any case, thanks for coming along with me for the ride.  
    Great thing you’re doing John. Oh, since you’re dry, please feel free to send me your bourbon collection, I’ll be sure to give it a good home. 😀
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
  • northGAcocknorthGAcock Posts: 14,933
    CTMike said:
    The wife and I both sat down tonight for our Valentine's Day dinner.  We each had some of the two brisket chilis and she had the rest of the wine that goes with the Salado recipe (I am dry these days).   We had each one with some cheddar cheese on top and a dollop of sour cream.

    One caveat before I issue our review: I cut the heat on the Salado recipe in half, on both the chile powder and the cayenne.  It still has a solid kick to it, but since we planned on gifting most of one of these to the family I mentioned, I wanted to dial back the heat quite a bit.  In the end it's still got more heat than the vindulge recipe, but not by much.  

    Our verdict is that it's a toss up.  Not very exciting, I know, but that's the straight truth.   The two recipes are different, but there's plenty in common, and in the end the flavor profile isn't terribly different.  I mean they're both great, and it's hard to beat brisket chili on any day of the week.  But in this particular matchup it was hard to declare one a clear winner over the other.  So it mostly comes down to personal preference.  We thought the corn and green chiles in the vindulge recipe made it a tad bit more interesting, so we'll be gifting a big batch of that to our friends in need. 

    Were I to do the vindulge recipe again, I'd probably double the amount of bacon and the green chiles.  The bacon in the end is barely noticeable.  The green chiles are there but a bit more would make it more interesting.  

    I'll do this again some day, probably venturing out even further on the brisket chili landscape to try and find something truly different.  In any case, thanks for coming along with me for the ride.  
    Great thing you’re doing John. Oh, since you’re dry, please feel free to send me your bourbon collection, I’ll be sure to give it a good home. 😀
    Last I herd, he was drinkin mini bottles of bourbon before  giving it up. Hardly worth asking for.  ;)
    Johns Creek GA with a Large & a 17" Blackstone........Medium & MiniMax in storage

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • So happy to hear you are still enjoying and sharing our Salado Smoked Brisket Chili recipe!  I really like the interesting ingredients in the Vindulge version. The addition of the corn, to me, almost takes it in the direction of Brunswick Stew, which is always delicious too. I would definitely give that recipe a try myself. Thanks for sharing the idea and recipe. It's ALWAYS fun to try a new twist on chili!
    Kelley 
    Egging with No Joke Smoke (Bruce), watching sunsets on the waterfront at Lake Buchanan, TX.  BGEs: XL, Medium,  2 MiniMaxes. 36" Blackstone.
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