Annual Halloween Brisket Chili


 
Rich G

Rich G

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I make a batch of this every year for our annual Halloween party. I use THIS RECIPE that I've posted in the recipes section in the past, and I usually go about 50/50 ground beef and diced, smoked brisket point. I doubled things up for the party batch, so I've got a total of 6lbs of meat in this pot. I think I noted it in the recipe, but when using the smoked brisket, I add that (diced) to the chili after the 2.5 hour simmer. The brisket is already cooked, so no need to abuse it further! :)

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When I reheat it on Sunday, I'll probably have to add a little liquid, as this will thicken up quite a bit as the meat absorbs some of the "sauce". Had a taste, and it's already good.....which means it should be really good in a couple of days! :)

R
 
I've made that chili numerous times with some minor modifications. it's very good. I usually make mine when the first snow fly's. Kind of hard to enjoy a bowl of red when it's still 70+ outside. Always save the points for that though.
 
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