Chili Fixin's...

THoey1963 · Oct 5, 2014

Been thinking about chili lately, and I wanted to put smoked brisket and pork in it, so I picked up a small brisket flat and some slices of pork butt and put them on the smoker.

Seasoned both with salt, pepper, onion, garlic, and some chili powder...

Onto the smoker. Didn't use my thermometer as I wasn't going for an exact temp. I am guessing the smoker was running at around 275*.

Pork is done and time to wrap the brisket in butcher paper.

A couple hours later the flat was just getting to probe check tenderness. I pulled it early as it is going to be cut up and cooked longer in the chili. Tastes good, just a little shy of tender...

Vacuum packed everything and into the freezer until next week.

BigBobBQ · Oct 5, 2014

looks like you are off to a great start on your chili.

Garyclaw · Oct 5, 2014

You tease, you. :-D

cowgirl · Oct 5, 2014

I was expecting to see a pot of chili too. :becky: Looks delicious though Terry!!

okiej · Oct 5, 2014

Left me with my mouth hanging open.... "to be continued. LOL!

smoke ninja · Oct 5, 2014

Im makin chili with leftover brisket next week too.

TXLX · Oct 5, 2014

Brisket chili is good. I like to mix in a little pork sausage. The cubes of brisket and pork sausage plus some red onion and cheddar tastes alright. :grin:

pjtexas1 · Oct 5, 2014

The wife is doing brisket chili later this week with the one I cooked today. I agree with the tease....he'll probably forget to post pics of the chili.

THoey1963 · Oct 5, 2014

Me? Forget to post pics? Won't happen.

retired trucker · Oct 6, 2014

THoey1963 said:
Me? Forget to post pics? Won't happen.

It is getting to be Chili weather here, as it was 42* this morning. Perhaps I need to check the freezer to see what is available? Maybe you need to start thinking Terlingua?

Have a Blessed day!

Omar

THoey1963 · Oct 6, 2014

Still not chili temp here, but my taste buds and stomach don't seem to know that. Every time I think about making chili, I start salivating.

One of these years, I might have to find out where Terlingua is and go there for the comp. Not to compete, just to walk around a drool over stuff...

Happy Hapgood · Oct 6, 2014

Please NO! Not Brisket cruelty!

THoey1963 · Oct 6, 2014

Toast, I'm gonna be cruel and it will be delicious...

THoey1963 · Oct 12, 2014

See, I told you I wouldn't forget... Chili has still been on my mind, just been on the back burner where it needs to be.

Defrosted everything yesterday and got the chile's roasting this afternoon.

Browned a pound of chili ground beef and cut up the brisket and butt meat. Soaked and pureed the chiles.

Mixed them in the crock pot with some onion, garlic, jalapeno, Cumin, and Spanish Oregano. Call me weird, but I like a little mustard in my chili, so I added some ground mustard powder. I tasted it and it tasted pretty tame, but I figured I would tweak it tomorrow.

BTW, I am loosely following this recipe:

https://www.yahoo.com/food/build-a-better-bowl-of-chili-chili-is-easy-to-98470609800.html

Close up of the chunks. I let it go for 4 hours on high and then several hours on low in the crock pot. I tasted it and the flavors are pretty good. Now I have it in the fridge and will reheat it tomorrow to take up to the late game. Glad I didn't add anything to it. Has a good taste with a bit of an after kick. I'll be doing this again...

More pictures tomorrow...

code3rrt · Oct 12, 2014

Looks like some fine chili right there!

KC

food4thot · Oct 12, 2014

Have an 8# butt in the freezer that I smoked a few weeks ago. Chili sounds like an awesome way to use it.

Have a chili recipe I love and usually make a double batch so the #8 will be perfect

Ingredients:
2# ground chuck
2# ground pork
2 tbl olive oil
½ cup red wine
2 cups beef stock
2 cans diced tomatoes (28 oz)
1 can tomato paste (6 oz)
2 anaheim peppers (seed & fine chop all peppers)
6 jalapeno peppers
2 serrano peppers
2 red finger peppers
2-3 large white onions (medium-fine chop)
8 large cloves garlic (minced)
½ tsp red chili flakes
2 tbl dried oregano
2 tbl dried basil
2 tbl ground cumin
1 tbl gray sea salt
2 cans red kidney beans (19 oz, rinsed)
2 cans black beans (19 oz, rinsed)

Prep:
Brown meat in olive oil, drain. Add remaining ingredients and simmer covered 2 hours, stirring occasionally.

Garnishes:
blue corn tortilla chips
chopped green onions
avocado slices
shredded jack cheese
crème fresh or sour cream

THoey1963 · Oct 13, 2014

Put the chili in the fridge over night and the pulled it out this morning. Spooned a little of the congealed fat off the top and then reheated it up. Those spices that were a little bland yesterday were spot on today. Could have been hotter spice wise, but it was a great bowl of red.

Made some Jalapeño corn bread to go with it.

THoey1963 · Oct 13, 2014

Oh, one thing I forgot to mention. I did all the mixing / cooking in a crock pot. I think that is why it was pretty thin / liquidy. I tried the corn starch slurry, it helped, but not enough. Next time I will cook it in a pot on the stove and then do the reheat in the crock pot.

retired trucker · Oct 13, 2014

THoey1963 said:
Still not chili temp here, but my taste buds and stomach don't seem to know that. Every time I think about making chili, I start salivating.
One of these years, I might have to find out where Terlingua is and go there for the comp. Not to compete, just to walk around a drool over stuff...

Terlingua is in Brewster county in the Big Bend National Park, and is an old mining town turned ghost town. Interesting place to visit. Have been there, but not during the famous cook off.
Everyone should try to be there when the Chili cook off takes place. If I wasn't so old and decrepit, I would like to go back.

Blessings,

Omar

THoey1963 · Oct 13, 2014

Thanks Omar. A buddy of mine tried to convince me to go too. He says he has been and got to sample a lot of the dishes. Sounds like fun. Maybe one of these days.

Chili Fixin's...

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