This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Brisket Chili Search

  • Filter
  • Time
  • Show
Clear All
new posts

    Brisket Chili Search

    Hey all.... I am in search of a nice brisket chili recipe. I have found on this site a good Cincinnati chile recipe and a chili con carne recipe, but I am looking for something more in the middle. The Cincinnati Chile recipe doesn't seem as though it would lend itself to chucks of brisket (both in texture and flavor). The con carne recipe is great, but I am looking for something a little less like a stew. I guess I am looking for the best of both worlds. I have tried a few I found online - but not too impressed and running a test kitchen on brisket and chili can be an expensive and very time consumer endeavor! Has anyone had any success with such a recipe?

    It sounds like you might want to just make your own recipe. It's no big deal if you use a couple of easy concepts. Clili is just a beef soup using beef stock as a "base." The base flavors come from the stock(of course), and a combination of chili powder, cumin, thyme, and a bit of oregano. Onions, peppers, etc are for texture and a bit of flavor. How thick or thin depends on the ratio of stock to meat, etc., plus how much thickener you use(roux, cornstarch, etc.).

    In the restaurant, we use chuck shoulder for chili, as we get a good deal on the chuck,and it makes killer chili! Brisket would easily work as well. Bottom line? Tell me what you want, how much, how thick, and I'll be happy to help you with a recipe.


    • W.A.
      W.A. commented
      Editing a comment
      Agree. Chili is an art and not a recipe. Each step requires adjustment.

    I agree with Strat. Make a brisket, then slice it or shred it into a chili recipe. You should be fine.


      I've done this on several occasions. I usually throw what is left of a brisket cook or a Pulled Pork cook into a big thing of chili. Really makes your chill that much better.


        Me too. Our family (and friends') favorite chili is when I make it from extra brisket or pork shoulder. I tend to use onions, diced tomatoes, sometimes peppers, sometimes mushrooms and dare I say even beans, with some fresh ground spices to complement whatever seasoning is already in the meat.


          I love bean and tomatoes in my chili from time to time. Corn too. When I make it with chuck, I heavily smoke for only a few minutes, then flour the diced beef, and brown in bacon fat till dark brown. I then remove the beef and add my diced onions, peppers, etc, and the chili powder, cumin, etc. I sweat these till the mixture starts to caramelize a bit, then add garlic, and caramelize a bit more. Deglaze with stock, beer, etc., then add the rest of the stock and simmer. If I am using beans, I do those in a separate pot. No salt. When beans are finished, I drain, rinse, and add to the chili. You can season the beans, but you'll get a buttery smoothness if you keep out the salt, as there will be enough salt in the chili to flavor the beans, Simmer all for 30-45 minutes to marry flavors.

          When I use leftover "q" meat, I still flour and brown the meat. The extra browning adds great depth to the flavor. This is stuff I do for my own tastes and sensibilities. However, when I make chili for the restaurant, it goes *POOF* and disappears. Just a couple thoughts that might help someone.



          No announcement yet.
          Rubs Promo


          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

          Finally, A Great Portable Pellet Smoker

          Green Mountain Grills Trek smoker

          Green Mountain Grills Trek smoker

          Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

          Click here to read our detailed review and to order

          The Good-One Is A Superb Grill And A Superb Smoker All In One

          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read our†complete review


          Comprehensive Temperature Magnet With 80+ Important Temps

          Amazingribs.com temperature magnet
          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

          Click here to order.

          The Cool Kettle With The Hinged Hood We Always Wanted

          Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

          Click here for more about what makes this grill special

          Blackstone Rangetop Combo: Griddle And Deep Fryer In One

          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

          Click here to read our detailed review and to order

          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

          Click here to read our detailed review

          The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

          kamado grill
          Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

          Click here for our article on this exciting cooker