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Old 10-12-2005, 05:25 PM   #1
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Smoked Brisket Chili

Anyone have any good recipies for smoked brisket chili? Any help would be great.
Bill
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Old 10-12-2005, 06:52 PM   #2
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holy cow that sounds good!!! i sure hope someone has one of the TNT variety!

its gettin cold here in the northeast, grillin season bout to get fun!!!
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Old 10-15-2005, 07:02 PM   #3
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Quote:
Originally Posted by mugsy27
holy cow that sounds good!!! i sure hope someone has one of the TNT variety!

its gettin cold here in the northeast, grillin season bout to get fun!!!
Okay, here is the recipie I used. Hope you like it.
2 large onions
1 lb hot sausage, out of casing (I didnt use the sausage)
many cloves of garlic, sliced
2 tbs olive oil
1 15-oz can crushed or peeled tomatoes
2 small cans tomato paste
4-6 cups beef broth
2 fresh jalepenos, slivered (Also added one anahime, and one Poblono)
1 poblano chili, slivered
1 cup fresh cilantro, chopped
(following measurements are rough)
1 tbs chili powder
1 tbs cumin
1/2 tbs cayenne
1/2 tbs red pepper
1 tbs hot sauce
1 tbs worchestershire
1 tbs dry mustard
1 tbs yellow mustard
1 tbs cider vinegar
1 tbs salt
1 tbs pepper
1 tbs brown sugar
IF DESIRED, 1 large can black beans

First BBQ a 6-lb brisket flat or point...

Then, add oil to a large chili pot, and saute onions and sausage a few minutes. Add garlic, jalepenos and poblano, and continue to saute. Chop up (semi-shred) brisket and add to pot. Mix tomatoes and paste together and add to pot, add broth, and add all other ingredients except beans. Stir and simmer with lid ajar for 1-2 hours. Add broth or water as necessary. Add beans, if desired, 30 minutes before serving.
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Old 10-15-2005, 07:03 PM   #4
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That sounds wonderful!! Have to try it!
We have leftovers all the time and I don't want to smoke any unless we're having a party or something. This will give me something to use the leftovers for. Thanks for sharing!!
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Old 09-04-2007, 07:45 PM   #5
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Texas Street Chili

I don't measure on this one... it's for that leftover smoked brisket.

In a Slow cooking device:

*On HI--> Simmer/stir to coat the following a short while:
olive oil to coat
onion
cloves of garlic, sliced
poblano chili, chopped

*Add cooked brisket (I like to mini-cubify, 3/4")
Let the meat sit on top a while and catch the flavors.

*Once the fat from brisket is well on the way to melting, add the following:
Chili Powder, Cumin, Cayenne, Paprika, Dry Mustard. And stir it up. Then:
Yellow Mustard, Worcestershire, Red Wine Vinegar, Brown Sugar. And stir.

*Turn to LO--> Let simmer some time (a few hours is good.)

*Add Tomato Paste and Rotel Tomatos.
Simmer and simmer, then...

Chow!
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Old 09-04-2007, 08:09 PM   #6
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Bill I've never made this version of chili, but I have often heard of it and wanted to try! I plan to do this: Cook a packer brisket. When done take the point and cut it up into small pieces. Maybe a little bigger than bite size. Re-apply the rub, and go back on the cooker for an addtional few hours. Then cut into smaller pieces and make chili. I hear it is outstanding. This fall or winter I plan to give it a whirl...



Have Fun & Enjoy!
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Old 09-04-2007, 08:27 PM   #7
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Quote:
Originally Posted by Uncle Bob View Post
Bill I've never made this version of chili, but I have often heard of it and wanted to try! I plan to do this: Cook a packer brisket. When done take the point and cut it up into small pieces. Maybe a little bigger than bite size. Re-apply the rub, and go back on the cooker for an addtional few hours. Then cut into smaller pieces and make chili. I hear it is outstanding. This fall or winter I plan to give it a whirl...



Have Fun & Enjoy!
Yum! Sounds like burnt ends chili! Nice! Talk about flavor. Gonna have to try this myself.
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