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(Award Winning) Smoked Brisket Chili Served at Salado After Party 2014

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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,920
    EggObsessed said:
    wps456 said:
    This is my first time to see this thread and the recipe sounds awesome but I'm a little confused...what's this "leftover brisket" that y'all speak of? We never seem to have any around here!!
    I'll be ordering these seasonings you mentioned before long, thanks for sharing the recipe!!
    As far as "leftover brisket"???......well.......we live in TEXAS! We are blessed with an abundance of brisket :wink: The recipe came from lots of leftover brisket while learning how to cook brisket when we were greenhorns. Now, we cook brisket just to make the chili!

    I hope you try the recipe and enjoy it! :smile:
    The truth is: once people try this recipe, they DO start making brisket just to make the chili.  That’s all anyone really needs to know.  It is that good!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • kl8ton
    kl8ton Posts: 6,454
    I'll second @JohnInCarolina

    If I'm making brisket for a meal, I'll sometimes make 2 just to ensure I have chili ingredients. 

    Also, as you practice brisket.... the mistakes usually are just fine in chilli.  This recipe is awesome! 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • buzd504
    buzd504 Posts: 3,880
    JohnInCarolina said:
    EggObsessed said:
    wps456 said:
    This is my first time to see this thread and the recipe sounds awesome but I'm a little confused...what's this "leftover brisket" that y'all speak of? We never seem to have any around here!!
    I'll be ordering these seasonings you mentioned before long, thanks for sharing the recipe!!
    As far as "leftover brisket"???......well.......we live in TEXAS! We are blessed with an abundance of brisket :wink: The recipe came from lots of leftover brisket while learning how to cook brisket when we were greenhorns. Now, we cook brisket just to make the chili!

    I hope you try the recipe and enjoy it! :smile:
    The truth is: once people try this recipe, they DO start making brisket just to make the chili.  That’s all anyone really needs to know.  It is that good!
    I now cook brisket just for chili, because of this recipe, but now my chili recipe has evolved that it looks almost nothing like this one.

    It's what started it, though (and I just smoke the point for chili and grind up the flat for burgers or whatever).  Last time, I ran out of vacuum seal bags, so I had about 1.5 pounds of ground flat, so I added that to the smoked and cubed point in the chili and it came out fantastic.
    NOLA
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  • CTMike
    CTMike Posts: 3,706
    I’ve made this several times, always a big hit.
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • Mark_B_Good
    Mark_B_Good Posts: 1,656
    Brisket tacos must be really good too. 

    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • EggObsessed
    EggObsessed Posts: 786
    Mark_B_Good said:
    Brisket tacos must be really good too. 

    Yes! We also love to take brisket and cut it into 1/4-1/2" cubes. We then saute this (maybe in bacon grease??? haha) with diced onions. This is great on regular tacos or breakfast tacos, with any combination of egg/potato/cheese!! Same mixture is also good on a bun!
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • mgoblue0484
    mgoblue0484 Posts: 148
    Smoked a 5lb flat, I know the recipe only called for 2 1/2 lbs, but I put whole dang thing in. Loved the recipe and will definitely make again. I won our neighborhood's inaugural chili cook off. Thank you for sharing. 

    GO BLUE!

    Fairfax, Va

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  • CTMike
    CTMike Posts: 3,706
    So I made a double batch of this today using the entire 12.2 lb (prior to trimming) Costco Prime that I smoked last weekend. Currently sitting in 2big crock pots on the counter simmering away.

    I did add a Masa slurry to thicken it up some. I had a sample bowl for lunch - very tasty. Looking forward to tomorrow, chili is always better after at least a day in the fridge for the flavors to marry. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • NewfoundEgger
    NewfoundEgger Posts: 31
    Wish me luck!  Cul-de-sac chili cook off this evening… I used a 2.8 prime flat for the brisket. First time I’ve ever cooked a flat, rather than a full packer.  It turned out pretty good.  A silent tear rolled down my cheek as I dumped it in the chili pot.  Hopefully the chili is worth it!
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  • JohnInCarolina
    JohnInCarolina Posts: 34,920
    I made some of this over the weekend:



    Always a crowd pleaser.  So so good.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • NewfoundEgger
    NewfoundEgger Posts: 31
    The chili turned out great, but I didn’t even crack the top 3 out of 14 teams 😞…. Who knew my neighbors had such bad taste? 😆
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  • JohnInCarolina
    JohnInCarolina Posts: 34,920
    NewfoundEgger said:
    The chili turned out great, but I didn’t even crack the top 3 out of 14 teams 😞…. Who knew my neighbors had such bad taste? 😆
    I suggest moving!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Botch
    Botch Posts: 17,418
    NewfoundEgger said:
    The chili turned out great, but I didn’t even crack the top 3 out of 14 teams 😞…. Who knew my neighbors had such bad taste? 😆
    The last org I worked for before retiring had a chili cookoff/fundraiser; bring in a crock of your best chili (I brought in brisket chili), invite the whole org to pass thru and buy small bowls for $3, everyone votes, winner gets bragging rights.  At the end of the event I walked thru and it looked like two bowls' worth were taken out of my crock. I had one and paid for it; and I ended up getting one vote (not me).  Two days of effort and $40 of ingredients, to raise $6 for my organization.  
    Even worse, at the end of the workday I went down to the conf room to grab my crockpot, learned they were all moved to another room and left unplugged, so the rest of the chili had to be tossed.  
    That was my last chili cookoff.  Ever.   :|  

    Happiness is a Size-Tall toilet.  

    Ogden, UT, USA


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  • JohnInCarolina
    JohnInCarolina Posts: 34,920
    Friday bump!


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

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • lkapigian
    lkapigian Posts: 11,549
    Bombdiggity 
    Visalia, Ca @lkapigian
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  • Elijah
    Elijah Posts: 880
    Go to recipe 
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  • Botch
    Botch Posts: 17,418
    JohnInCarolina said:
    Friday bump!


    Thank goodness it didn't overflow.  :smirk:

    Happiness is a Size-Tall toilet.  

    Ogden, UT, USA


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  • JohnInCarolina
    JohnInCarolina Posts: 34,920
    Botch said:
    JohnInCarolina said:
    Friday bump!


    Thank goodness it didn't overflow.  :smirk:
    Heh.  I increased the recipe, and last time I made this, the pot nearly runneth over.  We don’t have anything in between the usual dutch ovens and this “lobster pot” so… the lobster pot it was. 
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • JohnInCarolina
    JohnInCarolina Posts: 34,920
    Bump


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

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • MaskedMarvel
    MaskedMarvel Posts: 3,480
    I’ll be doing this recipe this week!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • Mayberry
    Mayberry Posts: 753
    is the first page of this thread with the original recipe not loading for everyone else, also? I have tried it on my laptop and on my phone and I can load every other page other than the first page of the thread. Just looking for the original recipe.  I make this chili regularly same haven’t saved the recipe anywhere.  
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • kl8ton
    kl8ton Posts: 6,454
    Mayberry said:
    is the first page of this thread with the original recipe not loading for everyone else, also? I have tried it on my laptop and on my phone and I can load every other page other than the first page of the thread. Just looking for the original recipe.  I make this chili regularly same haven’t saved the recipe anywhere.  

    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!!

    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • Mayberry
    Mayberry Posts: 753
    Not sure why the first page wouldn't load for me before, but thank you for posting that.  I've saved a coy for all time now.  This is hands down the best chili recipe I've ever found.  I make it with leftover brisket when I have it.  But I've also just used ground beef and it's great.  Also smoked a chuck roast and used it and it was great.  I've even had leftover tri tip and NYS and Ribeye Steaks, and cut them up and used multiple cuts and it was good every time.  The trick is to make sure you cook the wine down a full 10 minutes.  It makes a difference in the end result.  Great recipe!  Probably one of the one's I've used off here the most in the past 15-20 years.  
    Athens, GA
    XL BGE, Large BGE and RecTec590
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