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Brisket Chili Recipe

 
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bigabyte
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Joined: 09 Jul 2005
Posts: 1529
Location: Overland Park, KS

PostPosted: Sat Jan 28 06 12:16 am    Post subject: Brisket Chili Recipe Reply with quote

I made this with the leftover sliced brisket and burnt ends the other day for a School PTA Chili Night Supper that was held last night. One of those deals where dozens of parents volunteer to bring a crock-pot full of their own chili to the school to help raise PTA funds. I didn't bother posting the recipe the other day because, hey, it's just chili right? Well, it was the first chili to get wiped out, and it didn't last long. I labeled it "Brisket Chili (Spicy)" so outside of that the thing that seemed to really draw people to it was the smell. It got rave reviews and even when I dropped the kids off at school this morning people were still giving me compliments on it. None of the kiddies ate it (hopefully) because its Spicy, but even the one or two people who had to tame it down a bit with other chili still loved it and ate it all. It's basically the corrected version of the "too garlicky" chili I made last fall. I thought I would share since I have had two requests since last night to make some for other people.

Brisket Rub
----------------------------
1/2 cup Kosher Salt
1/4 cup Black Pepper
1/4 cup Onion Powder
2 tbsp finely ground coffee (just shut up and put it in there! Wink )
1 tbsp Granulated Garlic (or Garlic Powder)
1 tbsp Cayenne Pepper
1 tsp ground Coriander

Burnt End Sauce
-----------------------------
1/4 cup Ketchup (for tomato and a touch of sweet)
1/4 cup Sriracha Chilli Sauce (for garlic and sweet chili flavor)
1/4 cup Louisiana Hot Sauce (for vinegar and hot chile flavor)
1 tbsp Agave Nectar (for sweetness)
1 to 2 tsp leftover rub to taste (for flavor)
1/2 tsp Worcesterchire sauce (why not)

I rubbed the brisket and put it directly on the smoker and smoked with lump and Oak at around 250 until it hit 195 internal. I then double wrapped in foil, wrapped in towels and put in a cooler for 4 hours. I seperated the flat from the point, and sliced about half of the flat into 1/2 inch thick slices for the chili, slicing the rest into thin slices for eating then! Razz
I trimmed the fat off of the point, chopped into 1 inch cubes, sprinkled some leftover rub on it and put it back in the smoker in an aluminum pan for 3 hours. I then mixed in some of the sauce with the meat and let cook for 1 more hour to make the burnt ends.

Chili
--------------------------------------
1 or so pounds thick sliced Brisket, diced
1 or so pounds Burnt Ends
32 ounce can Chili Beans, drained
3 ripened Tomatoes
4 cloves Garlic
1 Sweet Onion
1 Jalapeno pepper with stem, seeds and vein removed
1 Poblano pepper with stem, seeds and vein removed
1 Anaheim pepper with stem, seeds and vein removed
3 dried Chipotle peppers with stem and seeds removed
3 dried Ancho peppers with stem and seeds removed
8 dried New Mexico Chile peppers with stem and seeds removed
3 cups strong Coffee (just shut up and put it in there! Wink )
2 tbsp Corn Meal
1 to 2 tbsp ground Cumin to taste
1 to 2 tbsp ground Oregano to taste
Salt and Black Pepper to taste
1 to 2 cups Ketchup (add just an hour or two before serving)

I added the meat and beans to the crock pot. In a blender I put in half of the Coffee (I said shut up and put it in there Wink ), 2 Tomatoes, 2 cloves Garlic, the Jalapeno, Poblano and Anaheim and pureed into a nice mess of stuff and poured into the crock pot. In the now empty blender pitcher I put in the rest of the Coffee (no back talk), the other Tomato, the Onion and the dried peppers and pureed until smooth and added to the crock pot. I then mixed it all together and added the Corn Meal, Cumin, Oregano, Salt and Pepper, and put the crock on High until it started bubbling (about an hour), then turned to low and let simmer overnight (about 8 hours). I then put it into a container in the fridge to sit for a day until I was ready to use it. About 2 hours before serving, I put the Chili in the crock pot along with 1 to 2 cups of Ketchup (to taste) and then added a touch more Salt, Pepper, Cumin and Oregano to taste. I put the crock on high until it started bubbling, and then left it on warm while it was being served.
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BradM
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Joined: 24 Jan 2006
Posts: 161
Location: Sherman, TX

PostPosted: Sat Jan 28 06 1:33 am    Post subject: Reply with quote

Coffee?... Mr. Green
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bigabyte
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Joined: 09 Jul 2005
Posts: 1529
Location: Overland Park, KS

PostPosted: Sat Jan 28 06 2:01 am    Post subject: Reply with quote

Yeah, you gotta trust me on that one. Seriously. all those people who tried it can't be wrong, and not a single one of them asked "What's that weird coffee flavor". Instead all they said was "Yummy". Wink
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BradM
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Joined: 24 Jan 2006
Posts: 161
Location: Sherman, TX

PostPosted: Sat Jan 28 06 3:18 am    Post subject: Reply with quote

I understand. I was just pick'n at ya. Wink
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bigabyte
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Joined: 09 Jul 2005
Posts: 1529
Location: Overland Park, KS

PostPosted: Sat Jan 28 06 6:14 am    Post subject: Reply with quote

I figured you were joking around, but just in case...
Seemed a nicer response that "Just shut up and put it in there"! Laughing
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allsmokenofire
BBQ All Star


Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma

PostPosted: Sat Jan 28 06 6:32 am    Post subject: Reply with quote

Coffee?? Hmmm...so this is a breakfast chili?? Laughing

We'll be seeing this at Starbucks soon!

"I'll have the grande brisket chili mochalatte w/ an extra shot please" Shocked
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cyberitch



Joined: 06 Sep 2012
Posts: 1

PostPosted: Thu Sep 06 12 3:30 am    Post subject: Coffee Reply with quote

When you said 3 cups of coffee, you talk about liquid, not coffee beans right?

I'll use decaf so the children don't go crazy!!
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Sun Sep 09 12 11:41 am    Post subject: Reply with quote

bigabite doesn't often post here any more, this thread is already more than 6 year old, you may not get an answer to your question!
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