Brisket Chili

i've got one on the stove right now!!

I like to use brisket and toss in some pulled pork, hamburger, home made sausage. I'm
A meat lover when it comes to chilli.

As for your question yes 2 hours the brisket should break down I would think. Like anything we do if you have the time don't rush it..

I smoke the brisket in advance and then vac seal and refrigerate at least overnight. Cut into cubes and throw into a crockpot 3-4 hours prior to serving. I've won two local Chili Cookoffs with this method and am now referred to as "The Brisket Chili Guy"!
The Chilling helps develop the smoke flavor and makes for easy slicing.
For contests, cut into small cubes as they will probably have small cups and plastic spoons. Some will only try one spoon depending on the number of entries. Also, in my experience,70% don't like heat so proceed with caution!
Good Luck

I'd take the brisket to 190 before cubing.

Joe. Are you willing to share your recipe with us? Love a good chili.

Last chili I did was with a chuck roast and Guiness.

KISS! Chili
Brisket cubed as above
Fresh Tomatoes diced (a lot)1:1 tomato:brisket
1 can Tomato Purée
2 cans Rotel with chilies
Chili spice mix (Cookshack)1/2 cup
NO BEANS!

I agree with Joe M. Give some consideration to how spicy you make the chili. I entered a cook off put on by our development. I researched a number of recipes, roasted my own chilis, used as many fresh ingredients as I could. In the end, I had the best chili I'd ever made. My 85 year old next door neighbor won the contest using a packet of McCormacks spicing. Many of the residents thought mine was too hot. I goofed and did not think about who would be judging the food. I can't say it turned out badly though. I occasionally remind her of the paddling she gave me. She just beams.

Thank you Joe.

I also smoked the chuck roast on my last couple chili's. Great taste.

Max.

I'm getting my brisket flat shortly for smoked brisket chili tomorrow. Once I've smoked the brisket to 190* and cubed, how long would you recommend cooking the chili in the crock pot?

Jacksmoker. Thanks for the incentive.

We made the smoked brisket chili last night, and it turned out delicious. Here's the recipe we used:

Ingredients

6 pounds brisket flat...Smoked to internal 190* then cut into 1 inch cubes
2 cans (6 ounces each) tomato paste
2 pounds new potatoes, scrubbed and quartered
1 large onion, cut into 1-inch pieces
2 cans (14 1/2 ounces each) reduced-sodium beef broth
2 cans (14.9 oz cans) Irish stout beer
20 garlic cloves, sliced
1 medium bag baby carrots
2 boxes (10 ounces each) frozen baby peas, thawed
1/4 cup all-purpose flour (added at the end)

Toss all the ingredients except the flour into a large crock pot and let cook for at least 4 hrs. 3 hrs into the cook take the flour, slowly add water to make a paste, then add the paste to the stew. Salt and pepper to taste. Stir the stew througout the cook. You'll need a large crock pot to do this recipe, otherwise, reduce quantities.

Sorry Pags...just saw your post.

Just remembered I have about 2-3 lbs of brisket pieces in the freezer. Think Sunday may be geared towards football and chili

btw Pags...if you tried to serve that recipe in Texas, they'd put you on a neutered bull and run you outta town.

Side note: Google up Ron White's "Cincinatti Chili. Your sides will ache from laughing so hard.

HERE it is

Brisket Chili recipe was delicious. With all spices in the chili and the rub on the brisket, it had some bite to it. Not bad.

So what don't the Texans like the vegetables, foreign beer in their chili, chili in general, people outside of Texas?

Please, please, please share your brisket chili recipe.

Sorry Pags, I'm with MaxQ, that's not a chili recipe, that's a stew of some sort. Chili is meat, onions and chile's! Every Christmas we have an office pot luck, every now and then I'd make something besides my chili. I've brought in biscuits & gravy, pork butt fresh off the smoker. But when I did, people would complain that I didn't bring my chili, so now I automatically just bring in chili.

Mine is a version of Kit Anderson's Bad Attitude Chili. I use the basic recipe, but try to use as many different chile's as I can find, usually 5 - 8 different kinds. A combination of mild and hot chile's. I'm looking for the flavor of the chile's, but don't want to over power it with too much heat. Always jalapenos & habaneros, but also poblanos, anaheims and other mild peppers diced up very fine. But I never use your basic green peppers.

My chili has some heat you can taste, but not so much that you can't eat an entire bowl without having to stop to drink something. For those that want extra heat, I make up a batch of my "Agent Orange" hot sauce that they can add to their bowl of chili.

I've changed up the meat every now and then, chuck roast, sirloin, venison, etc. Thinking I might try brisket and pulled pork this Christmas. And after listening to the link that MaxQ posted, I might just make a batch with some goat in it!

Brisket Chili

3 lbs brisket cut into 1/2" cubes
1 cup onions - small dice
2 Tbsp cooking oil or (better yet) bacon drippings
6 dried Anco peppers or 1/4 cup Ancho chili powder
1 Tbsp oregano (Mexican if possible)
1 Tbsp Cumin seed -lightly toasted and pulverized. (Cumin powder is OK, too)
2 tsp salt
2 tsp Cayenne
2 cloves garlic chopped (about 1 Tbsp)
1 12 oz bottle amber beer such as Dos Equis, Shiner Bock or Anchor Steam
about 2 cups water
2 Tbsp Masa Harina or Corn Meal

Step One
Blister the Anchos in a pan over medium high heat, moving them around until they slightly soften - being careful not to scorth them. Cool, open, remove seeds and stems. Tear or chop into 1/2" pieces.

Step Two.
Heat the oil of bacon fat, gently saute onions, add Anchos, garlic, oregano, Cayenne. Lower heat and let simmer 5 minutes - stirring so as not to scortch.

Step Three
Transfer the onion mixture to a pot, add brisket, beer & 1 cup of water. Bring to a simmer. If the liquid seems shy, add enough water to just cover the meat mix. Cover and simmer 2-3 hrs. Give it a stir every now and then to prevent scortching. Add water if necessary.

Step Four
Sprinkle 1 Tbsp of Masa or corn meal over the liquid and stir well. This acts as a thickening agent. Wait five minutes...if you desire a thicker Chili, add the remaining Masa

Finish seasoning to taste.

Side note:
Texas Chili does not usually contain beans. Now and again you'll find Pinto beans in it. Add them if you wish. The same holds true of tomato (sauce, diced, etc.) You can substitue ground beef for the brisket. If you like green/red chilis, go ahead and add them at which point you combine everything together in the pot.

Final thought - if you eat the Chili topped with Sour Cream in texas...they'll run you out of town on a neutered bull

Enjoy!

@ AndyJ

Don't forget the onion

Wanted to let everyone know that my smoked brisket chili won the chili competition. It was probably the most tasty chili that I every had. I will qualify this accomplishment with the fact that there were only 12 other chilis entered in the contest and 2 of those used McCormick seasoning and added a couple of additional ingredients. I'm not going to get a big head about this win!! Thanks for all the help.

Congrats.
Most comp bbq or chili cooks will tell you, you win when you shouldn't and lose the same way.

Take 'em where ya find 'em.

MaxQ;

That is a fine looking recipe. Just might end up on our menu.

Thanks.