So, what do you do with "leftover" brisket?
I had about a pound and 3/4 left over from my last brisket smoke in the Humphrey's Pint. I can only eat so much brisket slices and brisket sandwiches. I think I hit the limit this weekend. Now before y'all start saying "what's leftover brisket", let me qualify this with the statement that it's just the two of us now and it was a really big brisket (barely fit in a full sized pan).
So after pondering if I should vac pack and freeze or do something else, "Brisket Chili" won out.
Here is the cast of characters. I'm doing a slightly modified version of Meat Church BBQ's "Texas Chili" recipe.
First I lightly browned the onions, jalapeno peppers, and finally the crushed garlic over a medium heat in the large pot that will be used to make the Chili.
Next I browned my meat, starting with the breakfast sausage, followed by the prime rib burger patties. Treated them like I would a smash burger on a small flat top griddle to get a little crusty on each side. Then placed them into the cooking pot and using the meat masher broke the cooked meat "smash" patties up into ground bits. This was easy, quick and worked great. I did put a little bit of Meat Church "Gospel" AP Rub on one side of the patties for a little bit of extra flavor. Photo is 1/2 of the pound chub of sausage flattened out on the griddle.
Then I cubed up the brisket and added it to the pot. Added the beer, the crushed tomato, diced tomato, Rotel, and finally the Meat Church Texas Chili seasoning. Time to simmer for a couple of hours.
3 hours later, here we are. The brisket cubes are mostly still intact and it smells wonderful.
Dipped out about 2 3/4 cups into a bowl, topped with fresh grated cheddar cheese and a few Pork Rinds in lieu of crackers (still trying to loose weight and watching carbs). The hardest part of this was waiting on the "hot as lava" chili to cool so I could eat it.
The taste was spot on, not to mild, with a little kick from the chili seasoning and rotel. A little jalapeno flavor, but no heat (the variety is called "Fooled You" and we grew them here). I've not made this chili with brisket before, but it's a winner. There is a hint of the smoky flavor from the bark of the brisket and it blends well with a kitchen made chili.
So if you have some leftover brisket, this is a good option to try! I will pre-bag the remainder into chamber vac bags and let them cool standing up and then into the fridge overnight. Zero chance of boiling from the chamber vac if the liquid is cooled down first. Then I can have a bowl of hearty brisket chili any time I want by dropping the vac bag into boiling water for a little bit.
I had about a pound and 3/4 left over from my last brisket smoke in the Humphrey's Pint. I can only eat so much brisket slices and brisket sandwiches. I think I hit the limit this weekend. Now before y'all start saying "what's leftover brisket", let me qualify this with the statement that it's just the two of us now and it was a really big brisket (barely fit in a full sized pan).
So after pondering if I should vac pack and freeze or do something else, "Brisket Chili" won out.
Here is the cast of characters. I'm doing a slightly modified version of Meat Church BBQ's "Texas Chili" recipe.
- about 1 3/4 pounds of sliced brisket (mix of flat and point - trimmed of big fat sections)
- 1 pound of hot breakfast sausage
- 1 pound (about) of prime rib trim burger grind (no 80/20 in the freezer)
- about 2 medium onions diced (Vidallia of course)
- some Jalapeno, diced (no heat variety - just flavor)
- 3 - "fat" tsp of diced/crushed garlic (I used the pre-diced kind in a jar)
- 2 - 28oz cans of crushed tomatoes with juice
- 1 - 14 oz can of diced tomatoes with juice
- 1 - mild can of Rotel with Chilies (I make mild chili and it can be spiced up at the time of consumption)
- 1 - bottle of beer
- 3 TBL of Meat Church Texas Chili Seasoning
First I lightly browned the onions, jalapeno peppers, and finally the crushed garlic over a medium heat in the large pot that will be used to make the Chili.
Next I browned my meat, starting with the breakfast sausage, followed by the prime rib burger patties. Treated them like I would a smash burger on a small flat top griddle to get a little crusty on each side. Then placed them into the cooking pot and using the meat masher broke the cooked meat "smash" patties up into ground bits. This was easy, quick and worked great. I did put a little bit of Meat Church "Gospel" AP Rub on one side of the patties for a little bit of extra flavor. Photo is 1/2 of the pound chub of sausage flattened out on the griddle.
Then I cubed up the brisket and added it to the pot. Added the beer, the crushed tomato, diced tomato, Rotel, and finally the Meat Church Texas Chili seasoning. Time to simmer for a couple of hours.
3 hours later, here we are. The brisket cubes are mostly still intact and it smells wonderful.
Dipped out about 2 3/4 cups into a bowl, topped with fresh grated cheddar cheese and a few Pork Rinds in lieu of crackers (still trying to loose weight and watching carbs). The hardest part of this was waiting on the "hot as lava" chili to cool so I could eat it.
The taste was spot on, not to mild, with a little kick from the chili seasoning and rotel. A little jalapeno flavor, but no heat (the variety is called "Fooled You" and we grew them here). I've not made this chili with brisket before, but it's a winner. There is a hint of the smoky flavor from the bark of the brisket and it blends well with a kitchen made chili.
So if you have some leftover brisket, this is a good option to try! I will pre-bag the remainder into chamber vac bags and let them cool standing up and then into the fridge overnight. Zero chance of boiling from the chamber vac if the liquid is cooled down first. Then I can have a bowl of hearty brisket chili any time I want by dropping the vac bag into boiling water for a little bit.
