Texas Brisket Chili
Chef Tom fires up the Kamado Joe Classic III Ceramic Charcoal Grill to share his version of Texas Chili. Homemade chile base, no beans, and best of all… smoked brisket! It’s Texas Brisket Chili!
www.atbbq.com
This is a recipe that I had been wanting to try, so I finally decided to do it super bowl weekend. I planned to make a thread, but after all was said and done, I didn’t feel very well Sunday after making it. So much so I hardly even ate any the first day I made it. But we had it for dinner last night, and it was so good and unique, I had to share. I followed the above recipe pretty much to the letter. I even smoked some salt the evening before, just to have it for the recipe as well.
I started out with a full packer and trimmed it as well as separated the point from the flat. The flat was huge, almost 9 lbs. the point is now in my freezer and being saved for either burgers or burnt ends.
Here is a pic of the flat rubbed down with worsteshire sauce.
And here it is rubbed down with garlic, coffee, chipotle and pepper. Beautiful rub and I was excited to see how it came out.
I followed the ATB recipe pretty closely, and it said to smoke the brisket at 250-275 for 2.5 hours which is what I did. In hindsight I should have let it cook longer. I think more time would have given the chili a smokier profile, but I digress. Now that the brisket it done it’s time to make the chili base with the peppers I bought from the market. Guajillo, ancho, pasilla and arbols. I was excited about this aspect of the recipe. I’m used to a tomato based chili, so to try a true, authentic chili con carne...had to be good!
Chili’s being lightly toasted
Covered in water bringing to a boil, then to steep for 20 or so minutes.
And here they are after rinsing and blending in the ninja. This was a rich, smoky and spicy sauce.
Now most of the hard work was finished. I cubed up my brisket, while I got a pot of onions and garlic sauteeing in 3 TBS of rendered brisket fat.
The house is really starting to smell good!
The brisket all cubed up ready to be added to the party.
Everything inda pot, now just time for a long simmer until the meat starts to fall apart.
And here is a pic of the finished product. Like I said we really didn’t eat much of it the first day, but that was ultimately a good thing. This is a very unique chili and not like any I have tasted before. The depth of flavor, richness and texture is really something. It’s a complicated process for chili, I’m used to browning meat, chopping veggies and adding some seasoning when it comes to making chili. But I also enjoy following recipes for new ideas, and this one was fun. I hope you enjoy if you try!
Thanks for looking!
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