This is my first post, but this subject stirred me up a bit so here it goes.
When I make chili, I start with a nice brisket that I hot smoke on the grill. While I am at it, I usually do the same to the chili’s. From there I slow cook it with the normal stuff: chili's, cumin, garlic, onion, and a can or two of diced tomatoes. IF I use beans, I insist on Pinto's, and not from a can either. I slow cook for 6-8 hours so as a result the softer canned beans would turn to paste. It’s the same reason for the diced tomatoes as a preference over sauce- it just ends up better at the end. Some not-so-normal ingredients that I use (and I am sure some of you may as well), are baker’s chocolate and a bit of brewed coffee. All together it's a lot of flavors. There are the savory flavors, the sweet ones, the hot ones, and the dark smoked flavor of course ... for extra heat and something special I use Salemme Pepper. Near the end of the simmering I pull the beef apart and trim off the fat before returning it to simmer a bit longer. The result is something different, and I think that it's better. I usually get a very positive response from chili lovers when they try it. The texture of the beef is the big advantage to using pulled brisket over ground or chopped beef. If you follow my lead, just be aware that a smoked brisket is going to bring a BBQ sauce sort of flavor to it unless you get the spices right, so stay away from a lot of sweeter stuff.
When I make chili, I start with a nice brisket that I hot smoke on the grill. While I am at it, I usually do the same to the chili’s. From there I slow cook it with the normal stuff: chili's, cumin, garlic, onion, and a can or two of diced tomatoes. IF I use beans, I insist on Pinto's, and not from a can either. I slow cook for 6-8 hours so as a result the softer canned beans would turn to paste. It’s the same reason for the diced tomatoes as a preference over sauce- it just ends up better at the end. Some not-so-normal ingredients that I use (and I am sure some of you may as well), are baker’s chocolate and a bit of brewed coffee. All together it's a lot of flavors. There are the savory flavors, the sweet ones, the hot ones, and the dark smoked flavor of course ... for extra heat and something special I use Salemme Pepper. Near the end of the simmering I pull the beef apart and trim off the fat before returning it to simmer a bit longer. The result is something different, and I think that it's better. I usually get a very positive response from chili lovers when they try it. The texture of the beef is the big advantage to using pulled brisket over ground or chopped beef. If you follow my lead, just be aware that a smoked brisket is going to bring a BBQ sauce sort of flavor to it unless you get the spices right, so stay away from a lot of sweeter stuff.
I am close to Sam the Clam's
