Best Chili recipies for Brisket Point


 
B

Bill Hitchcock

New member
Hi everyone!! I've been lurking for a long time and have used many of your tips for barbequeing on my 18" Weber. I cooked a high heat brisket a few weeks ago that was fantastic thanks to you guys. I chunked the point and froze it for chili later. My chili recipies or OK, but I'm looking for one that will go over the top and need your help.

I like a chili that has plenty of heat and loaded with beans. Not too heavy on chunky tomatoes. What do you guys recommend? I may try a couple of versions for this weekend games.

thx, Bill
 
I too am a fan of chili w/ beans. Some on here may tell you true chili doesn't have beans but to each there own. Here's one I've been playing with lately.

1 lb. hamburger
1 lb. cubed sirloin or left over point if you've got it
1 cup coffee
12 oz. bottle of stout or other beer of your choice. Cave Creek Chili Beer also works well if you like heat but I skip the coffe when I use it.
1 head of roasted garlic
1 cup roasted onion
1 roasted bell pepper
6-7 roasted jalapeno
1/4 cup brown sugar
1 12oz can beef broth
2 15oz cans kidney beans
1 15oz can butter beans
1 15oz can baked beans (optional my wife likes them)
2-3 15oz cans tomatoes
I've been using the rub I use for carne asada for my spice. I add around another tablespoon or two of chili powder though. You're getting a two for one recipe here!

Carne Asada rub
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon chipotle pepper
1/2 teaspoon cayenne pepper

I let things mingle a while on my weber to pick up some smokey flavor. The longer the better. Alter the recipe anyway you want. That's the great thing about chili. It's pretty hard to screw up.
 
I like this one, based on a Bobby Flay recipe:

Ingredients
1/4 cup olive oil
2 pounds beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice

Directions
Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.

Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
 
I like to do mine on the WSM or kettle due to the roasted veggies and peppers in my recipe. I'll let my ingredients get to know each other for an hour or so and then I bring it in and put it on the stove to simmer before serving. No need to get the crock pot dirty.
 
I like this one, or a variation on it (one immediately follows).

To me 'chili' has no beans; 'chili with beans' does. You can simply add cooked beans to most chili recipes or serve the chili atop the beans.
 
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