Great Chili Recipe!

Chili- (Disclaimer- I have to keep this pretty mild because I have little kids. If I didn't I'd definitely add some heat.)

Start with the meat. If you have Brisket leftovers, use them. Smoked brisket adds a flavor to chili that cant be beat! I always cube the leftovers, package and freeze. I shoot for about 1.5 lbs per pack.

If you dont have brisket, use some type of steak... cube it and brown it with hot oil in a dutch oven. As a LAST resort, use ground beef... browned.


Cook in hot oil: 1 large coarsely chopped onion
1 cup green pepper chopped coarse
1 stalk of celery chopped coarse.
Cover in chili powder (1 Tbsp dark), garlic powder (tsp), and taco seasoning (1 package)
(To heat it up, add diced chilies, jalapenos, habeneros, or just use hot taco seasoning...)
. Add browned meat (or precooked brisket cubes)

Cook until onions, peppers, and celery are looking done, then add meat and spices. Cook long enough to re-heat the meat and mix the spices.

Add: 1 cup water
1 tsp basil
1 tsp cumin
1 tsp thyme
1 tsp oregano
1 tsp smoked paprika (I like this so I add more to taste)
2 cans stewed tomatos, cut into cubes. (you cant go wrong with Rotel brand!)
1 can beef broth
½ small can tomato paste
2 -3 cups presoaked (follow directions on the package) dry beans (I like a mixture.. kidneys, black, and great northerns- that almost gives you red, white, and blue!)

Stir and cook over low heat until boil.

Place in 225 degree oven with lid on for a couple hours. Then check for flavor. Add chili seasoning packet to taste. Let cook for at least 3 hours with lid on, or until meat is tender if you used steak, the brisket was already tender!.

I usually make a large batch, package and freeze the leftovers for chili dogs later.

I understand Elkrun that being from the NW it may be normal to use Brisket as a stew meat, but Id have to say that youre out of your mind. I just cant see using a compitition meat as stew meat for chili. But when I return to the NW we can get together and then I'll make sure you get the special medical help you need or I think you need!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!lol

and being from the south, ya'll look upon the cow as a biblical creature, to be not only eaten but worshipped! BUT, leftovers are left overs my friend! Unless you're having a hoe-down to beat all hoe-downs, a brisket has left overs. And chili is as good a place to put them as anything!! They also go good in enchiladas, make good philly cheese-steaks, work in tamales, even make a mighty good french dip. Ya see, versitility is the key there Tex! :39:

I dont know of anyone especially me that worships the cow, but I do look at a cow as all of the things Id like to QUE over a hot fire....

OK, well what you call a competition meat, I call a very reasonable cut of meat that can feed a family of four for about 5 meals! On occasion, I'll throw one on the BBQ for a group of friends, but for the most part, nobody I know eats the entire thing in one sitting! So instead of trashing my recipes,

How about you add one of your own!!

Made the chili tonight, DYBBQ will be happy to know that today I use the left overs from a pot roast rather than that beloved brisket!! (Its better with leftover brisket though...)

sometimes it better from the inside out