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Brisket Chili Recipe

worm304

Meat Mopper
277
172
Joined Jul 12, 2016
I stole this recipe from another site and figured I would share. It looked pretty solid so I am planning on using that chunk of vac sealed brisket that has been burning a whole in my freezer.


3 cups celery, chopped

3 small jalapenos, thinly sliced

3 purple onions, chopped

Sauté the vegetables in vegetable oil or bacon grease until translucent. Then add:


4 cloves of garlic, pressed

Sauté for about 30 seconds. Add the following spices and bloom them in the hot oil with the veggies.


½ cup + 2 TBL chili powder (I use Pendery’s Original Chile Blend which is available in the Central Market bulk section or here: http://www.penderys.com/ )

2 tsp. smoked paprika

2 tsp. cayenne

1 TBL cumin

2 tsp. Mexican oregano

2 tsp. granulated onion

2 tsp. granulated garlic


Once this mixture has bloomed, add:


1 c. red wine (Pinot Noir or Claret)


Reduce the wine down for about 10 minutes. Then add:


1 14 oz. can tomato sauce


3 15 oz. cans diced tomatoes

3 cups LOW SODIUM beef stock/broth

12 oz. V-8 juice

3 TBL Knorr Tomato Bouillon w/ Chicken Flavor (powdered)

2 TBL of whatever rub you used on the brisket (if other than salt and pepper)

2 ½ lbs. of cooked smoked brisket, cut into 3/8” cubes

(Optional: 1-2 20 oz. cans of pinto beans, drained and rinsed.)

Test for need to add salt
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
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Joined May 12, 2011
Similar to mine. Swap out a 12oz can Tomato Paste for the Sauce. You will save hours of simmer time reducing all the liquid in that recipe with no change in flavor...JJ
 

Jaysandalfoot

Newbie
11
1
Joined Feb 25, 2019
I stole this recipe from another site and figured I would share. It looked pretty solid so I am planning on using that chunk of vac sealed brisket that has been burning a whole in my freezer.


3 cups celery, chopped

3 small jalapenos, thinly sliced

3 purple onions, chopped

Sauté the vegetables in vegetable oil or bacon grease until translucent. Then add:


4 cloves of garlic, pressed

Sauté for about 30 seconds. Add the following spices and bloom them in the hot oil with the veggies.


½ cup + 2 TBL chili powder (I use Pendery’s Original Chile Blend which is available in the Central Market bulk section or here: http://www.penderys.com/ )

2 tsp. smoked paprika

2 tsp. cayenne

1 TBL cumin

2 tsp. Mexican oregano

2 tsp. granulated onion

2 tsp. granulated garlic


Once this mixture has bloomed, add:


1 c. red wine (Pinot Noir or Claret)


Reduce the wine down for about 10 minutes. Then add:


1 14 oz. can tomato sauce


3 15 oz. cans diced tomatoes

3 cups LOW SODIUM beef stock/broth

12 oz. V-8 juice

3 TBL Knorr Tomato Bouillon w/ Chicken Flavor (powdered)

2 TBL of whatever rub you used on the brisket (if other than salt and pepper)

2 ½ lbs. of cooked smoked brisket, cut into 3/8” cubes

(Optional: 1-2 20 oz. cans of pinto beans, drained and rinsed.)

Test for need to add salt
 

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