looking for a chili recipe using smoked pulled brisket?

Discussion in 'Beef' started by jerseydrew, May 28, 2013.

  1. jerseydrew

    jerseydrew Smoking Fanatic

    anyone have a good recipe?
     
  2. FWIW I use my standard chili recipe and substitue the brisket 1:1 for ground beef...it's amazing.  The texture is a bit different, and I've toyed with the idea of keeping some of the ground beef, but it's such a huge hit that I'm hesitant to mess with a good thing!
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This is a popular recipe I have done with Pork, Brisket or just Hamburger. Depending on what I have on hand I will mix the meats...

    Smokin' Butt Chili

    4lb Smoked Pork Butt

    3C Chopped Onion

    2T Minced Garlic

    Evoo as needed

    4-4oz Cans Chopped Green Chilies, Old El paso or 1lb Fresh Green Chilies, roasted, peeled and chopped

    12oz Tomato Paste

    1/4C Brn Sugar

    1/2C Dark Chili Powder, Gephardt brand is good

    2T New Mex Chili Powder or Smoked Paprika

    1T Mex Oregano

    1T Grnd Cumin

    1tsp Grnd Allspice

    1tsp Grnd Cinnamon

    1tsp Cayenne or to taste, this is Mild. Add 3-4tsp's or Crushed Red Pepper flakes for HOT.

    1tsp Black Pepper

    2T Beef Base or Bouillon 

    2-28oz cans Diced Tomatoes

    12oz Favorite Beer

    Optional...2-4 14oz cans Beans of choice, drained and rinsed

    Saute onions in evoo until golden add garlic and tomato paste and saute until starting to brown.

    Add brn sugar and all spices, saute about 5 minutes to awaken flavors.

    Add the Green Chilies,Tomatoes, Beer, Base and Pulled Pork. Bring to a boil, reduce heat and simmer until flavors combine and Chili is reduced to desired thickness.

    Add Beans if using and continue to simmer until hot.

    Adjust seasoning and Serve.

    I would Smoke the Butt to 180*F IT and cube it then let it finish to falling apart in the Chili.

    Good stuff enjoy...JJ  
     
    Last edited: Nov 4, 2013
  4. JJ:  Where can I buy your book!  ;)
     
  5. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      I have an awesome chili recipe using chopped pulled pork. I guess you could substitute chopped pulled brisket. Check out my chili cookoff thread. Sorry, I don't know how to add the link.

       Mike
     
  6. jp61

    jp61 Master of the Pit SMF Premier Member

    How many you want?
     
  7. jp61

    jp61 Master of the Pit SMF Premier Member

    Here you go.... http://www.smokingmeatforums.com/t/114278/chili-cookoff/20
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    No need to Buy the recipes, I post them Free...I'm hoping for some Good Karma from my good deeds...JJ
     
  9. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

     Thanks  JP!   Maybe one day I will grow up and learn how to use a computer.

       Mike
     
  10. jp61

    jp61 Master of the Pit SMF Premier Member

    You're welcome, Mike! I'll send you a pm later today if no one else helps you out. I gotta get some sleep.
    If I had any recipes that I could call my own, I'd post them for free also, but I don't have any. Maybe some day...
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Joe, people have been Smoking and Cooking for Thousands of years. There is very rarely anything Truly new and unique. Look up BBQ Rub Recipes, the majority start with Sugar, Salt , Pepper, Garlic and Onion, then each creator adds their touch or what they like. Might be Mustard, Lemon Pepper, Chili Powder, an assortment of Herbs and Spices or even Cherry Kool-aid Mix. The proportions may also change, but it has all been done before. Bottom line if you use one of my recipes word for word it's mine but if you Add, Remove or play with the Amounts of any ingredient...It's Yours! Post that recipe up. Maybe I will find your Combo better...JJ
     
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Try to find a Pure Chile ,N.Mex. , Anaheim  , Ancho  what you like as heat goes. You can find these Pure Chiles at a Mex. Grocer, they carry all types. It's better than a Chili Mix as it has no Salt or other ingredients and gives a better flavor to you dish.

    Hint: take all the spices you intend to use and place them in a skillet to heat until the fragrance tickles your nose.  Releasing the volatile oils will peak the flavor.

    JMHO.
     
  13. jp61

    jp61 Master of the Pit SMF Premier Member

    Hear ya and understand ya, I just haven't gotten around to playing with recipes. I have made stuff where I seasoned as I went along in the cooking process....hmmm, this sounds good, little of this, little of that. Most turned out OK, some really good and a few ended in the trash. I never wrote anything down. As far as rubs and sauces there's plenty of good stuff on the market, plus I have Jeff's recipes. So far I've been content.... I'm sure down the road I'll tweak a few recipes and may even create some from scratch. When I have something that's mine and worthy of posting I'll be sure to do that. 
     

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