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Member |
I tried this recipe last weekend and it was fantastic. Two complaints. 1> Takes a long time and wears out your hands cutting up that brisket, took me two hours between start and finishing the step of browning the meat. But, it was worth it. 2> Did not make enough. Next time I'll double up on everything despite the meat cutting issues. Wife does not like anything spicy (read black pepper is "spicy") and was able to eat this without too much of an issue. Try it you'll love it. Texas Brisket Chili - Urban Cowgirl Place your clothes and weapons where you can find them in the dark. “If in winning a race, you lose the respect of your fellow competitors, then you have won nothing” - Paul Elvstrom "The Great Dane" 1928 - 2016 | ||
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Member |
Never thought about using brisket, I just use whatever cut of beef is cheap like bottom round, etc. That looks good though so it's added to my recipe folder, thanks! No car is as much fun to drive, as any motorcycle is to ride. | |||
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Member |
I'm going to make some of this for my wife as she loves both brisket and chili. Thank you for the recipe link! If you like religion, laws or sausage, then you shouldn't watch them being made. | |||
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Chilihead and Barbeque Aficionado |
Dang that looks good. I’m gonna have to try it.  _________________________ 2nd Amendment Defender The Second Amendment is not about hunting or sport shooting. | |||
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Member |
Looks like a good recipe for sure! I've made brisket chili before but always with leftover smoked brisket. It's a fabulous chili meat. Funny but I just made chili last week. Used a chuck roast and a pound of ground southwestern breakfast sausage. It was probably the best batch I've ever made. Never paid attention to what or how much of what I was all putting in it. It was all stuff I had around the house so I think I can recreate it. I used my last can of Guiness in it I remember that for sure! "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
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Member |
I spotted that recipe a few weeks ago, and it looks fantastic. I haven't gotten to make it yet so I'm glad to hear a good review before I put the work in. She also has some other recipes that look good too. I think I'm gonna try her cajun turkey brine this Thanksgiving. "The people hate the lizards and the lizards rule the people." "Odd," said Arthur, "I thought you said it was a democracy." "I did," said Ford, "it is." "So," said Arthur, hoping he wasn't sounding ridiculously obtuse, "why don't the people get rid of the lizards?" "It honestly doesn't occur to them. They've all got the vote, so they all pretty much assume that the government they've voted in more or less approximates the government they want." "You mean they actually vote for the lizards." "Oh yes," said Ford with a shrug, "of course." "But," said Arthur, going for the big one again, "why?" "Because if they didn't vote for a lizard, then the wrong lizard might get in." | |||
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| Member |
Looks tasty I often grind leftover brisket I’ve smoked and make chili with it. Adds a whole next level of flavors. Just have to be careful with added seasonings and especially salt for finished product ------------------------------------------------------------------------------------------- Live today as if it may be your last and learn today as if you will live forever | |||
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Spread the Disease |
I will be trying it. I have a chili recipe that has chorizo and steak that I’ve used for over a decade, so I’m curious to see how it compares. ________________________________________ -- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. -- | |||
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quarter MOA visionary |
I saw that too. It has been printed out and sitting on my desk for a couple of weeks and the time is comin'. | |||
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| Little ray of sunshine  |
This is a good basic recipe, but I'd make a few changes. You could use any kind of less expensive cut of beef. Round or chuck roast would be fine. You could buy it cubed by the butcher and save some work. You need some fresh chiles in there, too. If you want to keep the heat lower, just don't put too many, or use some that aren't hot, like anchos. The fresh chiles make a difference. Some Texas chili cooks will give you grief about tomatoes. The most traditional are anti tomato in any form. I use the liquid from a can of tomatoes in my chili, but no tomatoes, along with some beer and broth for the rest of the liquid. The fish is mute, expressionless. The fish doesn't think because the fish knows everything. | |||
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| hello darkness my old friend  |
Hmmm, sounds delicious! would love to see that recipe! | |||
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| Member |
Looks tasty though I would add some beans. | |||
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Drill Here, Drill Now |
+1 +1 Chuck roast really shines here. Adjacent to brisket on the cow so similar taste and texture, but it's much smaller so the total cash outlay for chuckroast is less than brisket. More often, I make chili with leftover sirloin roast that I had smoked to medium rare. It's lean so I always use bacon grease with it. Typically, I cook thick-cut bacon in the chili pot, meanwhile fry some eggs in a sautee pan, and I eat bacon and eggs then make my chili batch with the fresh bacon grease and leftover sirloin. Nice way to integrate breakfast and lunch. I'm very similar as 2 meat chili is my go to for competition chili. Typically cubed beef and a coarse ground beef. Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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posting without pants |
Oh now you're done it... Texans get quite sensitive about the subject of beans in chili. (personally I agree that beans go in chili, but what the hell does a Yankee like me know) Strive to live your life so when you wake up in the morning and your feet hit the floor, the devil says "Oh crap, he's up." | |||
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Member |
Me too. I'm a bean guy. ___________________________ | |||
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| Member |
I like all chili, & add Cincinnati style to the list also. If I had my druthers, I favor Texas style. Hell, I’d eat any chili! | |||
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| Member |
We are on the same page. The breakfast sausage was almost a after thought for me but man it took it up a notch if not two. I have used bacon in the past as well. My base always used to be Texas Red Eye habanero bloody mary mix but haven't been able to get it around here for awhile. I've experimented with other bloody mixes but just not the same so I go with a tomato sauce and add my own spices. That recipe web site has got some good stuff on it and I bookmarked it thanks for posting it Sailor1911! Oh, I'm a bean guy too. Red Chili beans and some white pinto's. Being from northern Minnesota it's probably expected.  "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
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| quarter MOA visionary |
Beans in Chili in Texas is illegal. | |||
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| Member |
Being a Conservative Yankee, I’ve never had beanless chili. But, more than willing to try. My take is brisket, onions, peppers, garlic, jalapeños ( enough to need sour cream to cool), black beans, and kidney beans. Cooked on the smoker. I just happen to hacked a point in the freezer. Looks like I’ll be trying the Urban girls take on it. P226 9mm CT Springfield custom 1911 hardball Glock 21 Les Baer Special Tactical AR-15 | |||
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| Member |
Beans... they make chili without beans??? Never seen any. I do prefer mine thick... not that watered down imitation soup kind I have seen. It is thick enough when I can put it on a bun to make a Sloppy Joe. Anyone doing that "Over the top" smoked chili that seem to be all the rage now days? Collecting dust. | |||
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