Guy Fieri show with brisket chili?

[Chasdev]

I caught an episode of Diners driveins and dives yesterday, no idea how old it was, but the restaurant was named "From Scratch" or something similar.
They make a brisket chile with a packer cut into 1 inch cubes, dusted with dry rub and seared on a flat top.
After searing, onions are added and caramelized.
Bricket cubes go in pot with beef and chicken stock, chili powder, salt, garlic, raisin paste, chocolate, diced tomatoes, tomato sauce and beer I think it was, and simmered for two hours.
Brisket comes out super tender and delish is the verdict.
Question is, how did the brisket get tender in that amount of time?
I'm VERY tempted to replicate the recipe, even at the potential ruination of a packer!
I recorded the episode so I'm planning on doing a forensic evaluation of the ingredients as they fast forward the process and ingredients.

 

[chopsaw]

I use different tough cuts of beef , cut into chunks for soup .
My opinion would be that the tomato base breaks down the beef .

I use my instant pot to cook brisket flats from raw . Works great if you have one .

 

[Brokenhandle]

Sounds good! Must have turned triple D off at the wrong time last night!

Ryan

 

[Chasdev]

It was in a long string of repeats, so I have no idea what year it aired..
It was funny how fast they ran through the demo, I surmise they did not want it copied.
They briefly show the brisket with some fat removed then then the scene jump cuts to meat being cubed, so the amount of point to flat is unknown, OR they just cut up the whole thing, but the close up was clearly flat with little marbling.

 

[chef k-dude]

If you saved it and know the episode, I could swear I remember Guy saying at the end of an episode that if you want these recipes, go to the web site.

Here's the episodes tab. You can search and see if its there.

Also, plenty of brisket chili recipes online. Ina Garten's seems in the lane of what you are describing. Hers cooks in 2-1/2 to 3 hours. She's not perfectly clear but one can surmise form the fact that she says to save the point for another meal that shes using the flat. Makes sense, the point usually has a lot more fat interspersed through the meat. That's why I buy corned beef flats for pastrami and points for corned beef with cabbage, potatoes and onions. I pressure cook the corned beef point, then use that fatty seasoned water to boil the vegetables on the stove so I can control the individual timing on the vegetables.

When the point cools a bit I remove a lot of the gelatinous fat before serving.

Ina Garten Brisket Chili - Ina Garten Eats

Ina Garten Brisket Chili recipe is made with beef brisket, bacon, white onions, garlic, paprika, cumin, Texas chili powder, dried thyme, chipotle chile

inagarteneats.com

 

[schlotz]

We always start with chopping up a 1 lb potion of perviously smoked brisket that we had vac sealed and frozen. After that the world is your oyster re: what else you put into your chili.

 

[Chasdev]

I have stick burner cooked brisket chili in the deep freeze, but I wanted to try "From Scratch Restaurant's take on it...
Found the info about From Scratch but they don't seem to offer the recipe.

 

[Kevin DeShazo]

We use stew meat in our chili and beef stew and a cpl good hrs of a simmer will break down the stew meat in either of the two dishes.

Recipe sounds good, reminds me a bit of a mole

 

[thirdeye]

Brisket comes out super tender and delish is the verdict.
Question is, how did the brisket get tender in that amount of time?

Well, I grind brisket scraps for a burger blend, and also use 1/2" cubes to mix into a meat blend for chili and both examples tender up quicker than you think. I do the same with cubes of pork butt for my green chili and other stews.

 

[Smokin Okie]

" From Scratch " was Episode 3 in Season 21. Its in Carmel, Calif .

Aired Sept 19, 2014.

List of Diners, Drive-Ins and Dives episodes - Wikipedia

en.wikipedia.org

Subscribe to Discovery + , all the seasons are there.

 

[DemonPit]

We always start with chopping up a 1 lb potion of perviously smoked brisket that we had vac sealed and frozen. After that the world is your oyster re: what else you put into your chili.

That's how I made my brisket chili a month ago. I save all the odds n ends from my smoked briskets. Cut off the black pepper seasoning (you don't want black specks all up in your chili), cube and vac seal.

Hands down THE best chili I've made.

 

[Steve H]

Any of you tried his frozen dinners? I tried the sloppy Joe mac and cheese. Far from impressed!

 

[chef k-dude]

" From Scratch " was Episode 3 in Season 21. Its in Carmel, Calif .

Aired Sept 19, 2014.

List of Diners, Drive-Ins and Dives episodes - Wikipedia

en.wikipedia.org

Subscribe to Discovery + , all the seasons are there.

OP said he had the episode recorded. Having no idea what DVR OP has...I know with my Dish Hopper all I have to do is look at the recording in the list and it tells you the episode, usually. I was about to ask what episode to help look it up, so thanks. They indeed do not share the chili recipe. the recipe they share from the episode is biscuits.

The OP should have no fear, if they are dumping all the ingredients in at once it wont matter whether it cooks 2 or 3 hours. I like beans in my chili. I usually wait until the last 45 minutes or so to add those, but this recipe appears to not have beans in it. For everyone's info on the subject of beans: The ICS defines traditional red chili as having no beans or any other extra stuff, and home-style chili as requiring beans.

Any of you tried his frozen dinners? I tried the sloppy Joe mac and cheese. Far from impressed!

I stopped even trying any frozen entrees other than Stouffer's. Some people have no taste buds apparently, and they get jobs as QC at these food plants where they make sure the food is devoid of salt, spices and herbs...or if there are herbs, its some strange off-flavor. Even Stouffer's can be so-so on some things.

Triple D is a fun show to watch, but although Guy says if he didn't like the food, it doesn't get aired, my experience, albeit a small sample wasn't impressive. Some years ago the wife and I took a road trip from Central VA to Ft Worth Texas for a wedding. We went through Tennessee, Arkansas, of course Texas, Louisiana, Mississippi and Alabama (although we saw absolutely nothing in Alabama...a highway bordered by forest, that was it). Avoided Georgia in protest of their concealed carry reciprocation laws at the time and slipped back up through Chattanooga on the way back to Virginia.

I sought out Triple D featured restaurants along the way and we were totally unimpressed. TV and Guy has a way of making food look very good!

 

[lilhef]

I don't remember that episode specifically, but Guy's Dragons Breath Chilli is the best chilli I've ever had. https://www.foodnetwork.com/recipes/guy-fieri/dragons-breath-chili-recipe-1945276