I have a fully smoke chunk of flat that I'd like to do something with this weekend. Chili would be my preference. Anyone have a good recipe for turning a cooked brisket into chill that they'd recommend? Or perhaps a few pointers about using cooked meat in a chili recipe?
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One thing I have found with brisket chili, is to reheat the chunks of brisket in a pan or your chili pot, to get the fat rendering going again, (assuming it was smoked then refrigerated). Then set the beef aside and keep the new drippings to help heat up your aromatics.
I think it helps loosen up the meat and get’s the rendered beef better incorporated into the flavor and the mouthfeel.
I like to add smoked poblanos to my aromatics as well.-
Ignore the rambling, I am a horrible writer, my grammar, my proof reading, my everything about writing is horrible. I have changed a few little things by adding a few different chili powders
I entered a chili cook off using brisket point and pretty much this recipe, and won 1st over about 25 Chili’]s entered.Last edited by Richard Chrz; September 8, 2023, 08:29 AM. -
Richard Chrz , I clicked on your blogspot link and got a "malicious site" warning from my virus protection program. If you experience the same, you may want to delete the link.
Just FYI.
K.
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I use this recipe (posted below) from Meathead. It is fantastic. I make changes here and there but the base recipe is great! It is for chuck roast, but I use brisket most of the time. Here is my recipe using Meathead's as a baseline.
The One And Only Texas Style Chili Con Carne.Comment
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I don’t do anything different if using smoked brisket. I follow my standard texas chili recipe but obviously skip any browning/smoking step, cube the cooked brisket and then let it simmer/braise for only an hour or so.
I may use less of the chile soaking water and/or broth to account for the shorter braise and less evaporation but otherwise everything else is identical.Comment
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This is a dang good Texas chili recipe. I do my own riff of it, but this is standalone delicious:
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I'll throw my hat into the arena. I posted this back in '21, still make it in the cooler weather (whenever that is).....
Troutman's Chili Con Carne
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Malcom Reed’s has won a few neighborhood & work competitions.Comment
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I did this just this past weekend, you can see the process starting at this post in my long Labor Day thread...
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Leftover Brisket Stew (Instant Pot)
4-5 Cups Leftover Brisket Cubed
4-5 Cups Beef Broth
3 Med Size Potatoes Chunked Small
2 Cups Carrots Cut Small
1 Cup Celery Cut Small
1 Large Onion Chunked Small
3-4 Tbls Tomato Paste
1 Clove Garlic
2 Bay Leaves
1 tsp Thyme Leaves
Set Instant Pot on High for 6 minutes
Followed by 10 minutes of Natural Release
Add ½ Bag of Frozen Peas
Thicken with Corn Starch as Needed
Remove Bay Leaves
Salt & Pepper to Taste
This is my recipe for leftover Brisket Stew. It's for the Instant Pot but could easily be adapted to stovetop, oven, or any outdoor cooker. Maybe I'm too late to the party? Not really chili but good.
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