Another tough chili competition this year, but I was able to take 1st with my Smoked Brisket Chili.
I thought I would post the recipe here for anyone that would like to try it.
WHAT YOU WILL NEED:
One smoked brisket
(6) 15oz cans of Bush’s chili beans (I used med not hot)
(1) 28oz can diced tomatoes
(1) 6oz can tomato paste
(6) 4 oz. cans diced “Hatch” chilies (I use 3 hot and 3 mild)
(1) stick butter
(1) pound of shredded mushrooms, yes, they must be shredded. (I use a cheese grater)
(2) cup diced celery
(4) cups diced onion
(4) sweet red peppers diced
(3) TBS minced garlic
(2) TBS sweet Hungarian paprika
(2) TBS dried oregano
(2) TBS Worcestershire sauce
(2) TBS Sweet Baby Ray’s Hot Sauce
(1) TBS of garlic salt
(2) TBS red chili powder
(2) TBS green chili powder
(2) tsp chipotle chili powder
(1) TSP allspice
(2) tsp ground cumin
(1) tsp black pepper
(1) tsp of celery salt
(1) tsp red pepper flake
1- Heat large skillet on med high
2- Add butter to large stock pot over medium heat (I use a 14 qt. stockpot)
3- Add onion, celery, red peppers, shredded mushrooms and garlic. Cover and cook vegetables for about 5 minutes or until tender.
4- Add seasonings, tomato paste, diced tomatoes and hatch chilies, bring to a simmer.
5- Add cubed brisket, bring to a simmer.
6- Add beans and return to a simmer.
7- let simmer for 20 minutes or so.
Big batch, makes about 8 quarts.
Serve and enjoy!
My smoker is too small to do a whole brisket. When trimming the fat down I also separate the point from the flat. I smoke the point fat side up above the flat which is fat side down. I cube the brisket into bite size pieces. The point will dissolve into the chili giving it a rich buttery flavor and texture.
