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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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<blockquote data-quote="Fred W" data-source="post: 1452677" data-attributes="member: 3828"><p>Funny you should mention using brisket in chili. I found a great recipe online for <a href="https://urbancowgirllife.com/texas-brisket-chili/" target="_blank">“Texas Brisket Chili”</a> and I had a 3 lb. brisket flat that had been sitting in the chest freezer for over a year. I had scored a bunch of points and flats for $3 lb. And stashed it away.</p><p></p><p>No beans in Texas chili. Just lots of cubed brisket, browned in the pot, then simmered with tomatoes and beef stock and spices for three hours on the stove top. I didn’t have any Texas Chili Powder as called for in the recipe. I did order up some Gebhardt Chili Powder on Amazon, but it won’t be here for another week or so. So I substituted McCormack Dark Chili Powder this time. I’m sure the Gebhardt would be even better.</p><p></p><p>Not very spicy hot, but very beefy. I think the coffee adds to that flavor too. There is an option to heat it up with Tabasco sauce addition at the end, but I opted to just add 1/4 tsp of Cayenne powder with the other spices for a subtle heat. Can always add Tabasco individually.</p><p></p><p>Boy, oh boy! Best chili I’ve ever eaten. Recommend that recipe highly.</p></blockquote><p></p>
[QUOTE="Fred W, post: 1452677, member: 3828"] Funny you should mention using brisket in chili. I found a great recipe online for [URL='https://urbancowgirllife.com/texas-brisket-chili/']“Texas Brisket Chili”[/URL] and I had a 3 lb. brisket flat that had been sitting in the chest freezer for over a year. I had scored a bunch of points and flats for $3 lb. And stashed it away. No beans in Texas chili. Just lots of cubed brisket, browned in the pot, then simmered with tomatoes and beef stock and spices for three hours on the stove top. I didn’t have any Texas Chili Powder as called for in the recipe. I did order up some Gebhardt Chili Powder on Amazon, but it won’t be here for another week or so. So I substituted McCormack Dark Chili Powder this time. I’m sure the Gebhardt would be even better. Not very spicy hot, but very beefy. I think the coffee adds to that flavor too. There is an option to heat it up with Tabasco sauce addition at the end, but I opted to just add 1/4 tsp of Cayenne powder with the other spices for a subtle heat. Can always add Tabasco individually. Boy, oh boy! Best chili I’ve ever eaten. Recommend that recipe highly. [/QUOTE]
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Smokers (BBQ - not grilling)
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