Brisket / Burnt End Chili

[bbq engineer]

Hi everyone,

I mentioned brisket / burnt end chili the other day, and since I have some brisket left over in the fridge, I thought I would throw some chili together too. Me and Mrs. Engineer usually drown with a whole packer, but brisket is so awesome, I will do them and then make things that I can freeze, or just break out the food saver. Brisket chili is awesome, and so is Brisket Stroganoff over egg noodles. I will post that next time I make it.

I am a pinch of this, dab of that guy when I cook, so here is a photo of some of the things that I will use (but reserve the right to pull out anything else in my cabinet). A lot of times I will add some brown sugar or a bit of molasses, some beef bullion too.

This is a good start.....


Throwing some heat at some onions, Japs, green chili's and spices.


Tomatos and brisket...Check, Check!


Beans in this one...Check!


I don't usually let this sit on the stove and bubble for hours, as I like a bit of integrity left in the ingredients...I don't like it mushing all together. I like to see the individual ingredients in the final chili. I'll be heating this up and simmering for a bit, and will post some final pics later...after I spice it up to my liking. There is a real chill in the air today...this is going to hit the spot tonight!

 

[alx]

Looking great.I definetly agree on not making mush.My brother takes my frozen green chiles and cooks for hours.I add them last 10 minutes to keep the flavor.Seems alot of folk cook flavor right out of stuff.

 

[mballi3011]

I agree with you two I don't like to cook everything to death and then there's no flavor just what ever is the strongest flavor. Your chili looks real good and cann't wait for the finishing pics.

 

[rivet]

Sounds like we all agree on the overcooking mush-thing

Gotta STAGGER your ingredients for proper finished results! Looking real good, Dana, keep us posted. I can almost smell it from here!

 

[fire it up]

Looking great so far.
Thanks to your mention of burnt ends chili and a few tips you gave me through pm I made up a batch last night (haven't posted it yet) that was really good so thanks so much for the inspiration.

 

[bbq engineer]

Mrs. Engineer proclaimed that the house smelled wonderful when she walked in this evening. Here's the final pics...

Chili in a large soup mug.


I like colby jack cheese on mine...


If you haven't had french fried onions with chili, they are really good too. If you slide them in the oven for a few minutes to darken them, that's even better. I happened to be hungry now.


Onions on top....


Man, that is some good eating, and it goes great with a cold beer. It was spicy, and smoky, and absolutely delicious. If you haven't ever made brisket or burnt end chili, I hope I have inspired you, because you really should give it a try.

 

[rw willy]

Very nice looking stuff!
Its COLD, its CHILI time.

 

[beerbelly]

Out here where I live we would call that a Stew, not Chili. In this case, add a little more green chile and you would have green chili stew. Eather way, it sure looks good.

 

[beer-b-q]

It is definately Chili weather here in the KC area... That sure looks good and the Burnt Ends make it look better...

 

[alx]

Sweet dana.

for making me hungry.Glad mrs.engineer liked the aroma/chile.

 

[rivet]

Wow, that is some serious chow you've made Dana, and congratulations! Definitely that kind of weather for this kind of food, and thanks for posting your feast. Real good stuff in my book~ and the burnt ends were added perfections...each and every one of 'em!

Hey, you or anyone else ever try putting burnt ends into black eyed peas? I'm wanting to try that next time I make a brisket, and am looking for some pointers.

 

[oldschoolbbq]

Ya had me till ya added the Beans;YUK........

 

[bbq engineer]

Hey Rivet,

I always cook blackeyed peas for new years (Southern thing for good luck in the coming year I think), and I usually throw some smoked ham in them. Now that you mention it, a smoke brisket would be really tasty too. I usually start with a mirepoix (onions, celery, and carrots) and some other spices in some vegetable broth / stock. Then I add blackeyed peas and ham and then this is a good candidate to stew away on the stove for a while. I also usually throw in some chipotle to add a depth of flavor and a little bite to remember it by. I love this stuff....

Please post your brisket blackeyed peas or shoot me a PM. I'd love to find out how it turns out.

 

[fire it up]

Fried onions on top, good idea! I've gotta give that a try.

 

[rivet]

Hey you know it! Gotta have the black eyed peas every New Year's eve for the coming year

Mrs Rivet didn't understand when I first told her about that tradition, but then she's from Missouri.

Yep, always hd some bits of country ham or hocks in it for flavor. That's the best. This year, I'm going to try the smoked brisket/burn ends in them. You all have taken this burnt end thing to great levels and given me a good idea.

I'll definitely keep you posted on the BEP's and burnt ends. Not quite sure yet when I'll smoke the brisket, but soon enough.

 

[smokinjoe1970]

Look pretty good