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Beef Brisket Chili w/ Q-View

Discussion in 'Side Items' started by sqwib, Aug 17, 2010.

  1. This is a recipe a friend of mine makes. It's pretty basic. Great flavor. She uses too much cayenne though.

    Lisa’s Chili

    2 Onions

    2 Green Peppers

    4-6 cloves minced garlic

    2 cans of Tomatoes

    2 can of Kidney Beans

    1-2 cans of Tomato Paste

    2 lbs ground beef

    2 bay leaves

    Chili powder

    Cayenne pepper

    Butter to sauté the pepper and onion in

    Sautee the pepper, onion, and garlic in butter

    Brown the ground beef

    Mix all the ingredients and simmer for a couple of hours

    The only thing on the list that I don't automatically increase when I double or triple the batch size is the tomato paste. If it seems runny, I add a can, if not, I stick with just one can. I add chili powder until I can see specks of it on the kidney beans, I don't measure the cayenne pepper either; just add it until it seems hot enough.
  2. sqwib

    sqwib Smoking Guru OTBS Member

    Awesome, thanks.

    do you think its better to use an 80/20 for the ground beef
  3. athabaskar

    athabaskar Smoking Fanatic

    SQWIB, I know you wanted a recipe. I just don't do that for chili. They are all different and sort of tossed together with whatever is around at the time. Since most of us are visual learners anyway, here are some pics of a batch I made in Feb 09'.


    Chuck stew meat being cut into bite size pieces.


    Chopped white onions and dried Ancho chilis. I rough chopped 2 or 3 chilis and reconstituted them in a small bowl of water.


    Roasting 3 Anehiem, 2 Poblano, 2 sweet yellow, 1 sweet orange, and a jalapeno pepper as well as a head of garlic.


    Fixin' to slip some skins in the ice water. That's right - I said fixin'...


    Browning the meat chunks a few at a time. Never crowd them. That would be braising.


    Remove the meat before adding these guys. They will free up the fond (the good crunchy stuff stuck to the bottom of the pot).


    Start by carmelizing the onions and add the garlic when the onions are translucent. Burnt garlic is nasty.


    All veggies into the pool for sweating. Don't cook them through. Leave them with some crunch.


    That days seasoning. Many others have come and gone. I use a lot of cumin so I used about 1/2 of that dinky bottle, about the same in chili powder (mostly for color), and a couple tbs of the Adobo Ole. It isn't necessary, but it was there soooo...


    Tomatoes added. This is a rare instance where canned are better than fresh.


    And seasoned. You don't want to cook very much beyond this point as the seasoning flavor will deplete. Just a low simmer to introduce the flavors to the ingredients will do.


    Apologies to the purists - not... They are going in after a good rinse. Don't try to stop me. I like them in there and you have no idea what I'm capable of when I'm deprived of music fruit. What I'm capable of when they are added is another story entirely!


    Beans and meat have been added for nothing more than a quick warm up.


    A little chopped fresh cilantro has been added at the last minute to finish. Slab me off a piece of that cornbread and split it in half on a plate. Cover it in chili and you'll find me in hog heaven!

    Disclaimer: Stovetop methods, while widely accepted, are not highly encouraged or promoted on this site. Since I only had this set of pics, you'll need to use your imagination and insert a propane burner for the early prep, and a smoker for the finishing steps. Imaging a dutch oven instead of pyrex for the cornbread. That's right - close your eyes and click the heels of your ruby work boots together three times while repeating "there's no place like Texas". The chili shall bring you home.
  4. sqwib

    sqwib Smoking Guru OTBS Member

    Athabasker I really like the grilling the peppers and garlic idea.

    Where can I get dried Ancho ChilIs around PA.
  5. athabaskar

    athabaskar Smoking Fanatic

    Try any Mexican market. There has to be one somewhere in Philly. You might try a farmer's market too. In a pinch you can dry fresh poblano peppers and make your own anchos. I think some of the spice makers like McCormick make a powdered version too. Ancho is what I would consider slightly spicy, but some might find them very spicy.

    For that matter, they can be any dried chili. They all have slightly different and interesting flavors.
  6. Knowing Lisa she probably used chopped sirloin. But for me I use what I got. Chopped, shredded, ground. It don't really matter. It's chili.