Smoked Brisket Chili [Recipe]

LTHForum,

Smoked a brisket Sunday and even feeding 5-people Sunday, sending home leftovers, and next day sandwiches I still had a goodly amount leftover.

- Solution-

Smoked Brisket Chili (rough guideline)

! - Warning, Texans should stop reading now.- !

- Chop onion, garlic, jalapeno and, as I had them on hand, a few fresh pequin. Saute with olive oil until onion starts to turn translucent.
- In a dry pan lightly toast 3-4 types dry chiles, I used ancho/chipotle/guajillo, let cool, deseed, grind in spice/coffee grinder.
- In a dry pan lightly toast cumin seed, a (very) few coriander seed, black pepper and kosher salt until you just start to smell the cumin. Let cool, add Mexican oregano to mix and grind in spice grinder.
- Add ground chili and cumin mix to pot, make sure to thoroughly incorporate.
- Tablespoon each of Half-Sharp paprika and Tomato Powder, both from The Spice House
- Fine dice carrot, medium dice celery, large dice green pepper and additional onion, add to mix.
- Rough chop tomatoes, add to mix.
- Add roughly chopped smoked brisket, I used both point and flat. I also added a cup of leftover BBQ sauce, home made Cooper's in Llano. (Equal parts white vinegar, water, ketchup. Dash of garlic powder, onion powder, Texas Pete and Worcestershire sauce simmered with a chunk of smokey brisket bark/fat)
- Can of tomato sauce for consistency.
- Two 14.5-oz cans black beans, drained.

- Simmer, Simmer, Simmer, add water if chili gets too thick (sometimes I add beer, just used water this time out).

- Taste for acidity, sweetness, salt, spice - correct as needed

- Chili was served in a big bowl on a bed of brown rice (I can hear shorts knotting in Texas as I type) in the fashion of gumbo.
- Diced onion, jalapeno, shredded co-jack cheese and Texas Pete on the side.

Enjoy,
Gary