Brisket Chili Recipe (2024)

FAQs

What is the best meat for chili? ›

What is the best meat for chili? The best meat for chili depends on the type you're making, but professionals generally use a combination of ground chuck, brisket, short ribs, or diced tri-tip sirloin mixed with bacon and sausage to layer multiple textures and flavors.

If you are unable to find beef brisket, feel free to substitute it for Chuck Roast, Blade Roast or Short Ribs. If you are using short ribs I recommend increasing the amount of meat used by approximately 50% to compensate for the bones in the short ribs.

Elevate with Extra Flavor

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

The temperature of the meat begins to rise again -- which you want because brisket gets more tender the longer you cook it.

Keeping a water pan in the smoker is the best way to retain moisture. After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.

Mind you, it is a little faster. The meat still needs a couple of hours in a higher temperature range to fully render fat and dissolve collagen. Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it's safe to bet on 203°F (95°C). Brisket should be tender but not so tender it's falling apart.

“Poor Man's Brisket” AKA: Smoked Chuck Roast.

We loved the simple, flavorful patty we got from grinding inexpensive beef brisket (see below for grinding tips).

Brisket refers to a large cut of beef, usually roasted whole for a long time at low temperature for desired tasty results. Meatloaf is a recipe mixture that includes ground meat (beef, lamb, pork) usually just beef and chopped vegetables, bread crumbs and egg.

Why is my brisket tough after slow cooking? ›

The meat was overcooked: Slow cookers are known for their ability to tenderize meat, but if the meat is cooked for too long, it can become overcooked and tough. It's important to follow the recommended cooking time for your recipe to ensure that the meat is cooked to the correct doneness.

The Texas Crutch doesn't exclusively refer to brisket. You can use the technique with any meat. The popular 3-2-1 method of cooking ribs uses the Texas crutch. The numbers simply refer to 3 hours in the smoker unwrapped, then 2 hours wrapped in foil, with the final hour unwrapped at a slightly higher temperature.

Our general rule of thumb is to plan on between 30 and 60 minutes per pound when learning how to cook a brisket. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours.

Turkey chili is much lighter and lower in calories. Most recipes call for ground turkey, which doesn't have nearly the fat content of beef. The turkey meat you'll find at the grocery store contains 15%, 7%, or even no fat.

Everette Lee DeGolyer, oil millionaire and occasional chili scholar, believed that the first chili was an early 19th-century form of trail food: dried beef, fat, and chile peppers pounded together and shaped into packable chili bricks that could be reconstituted in boiling water over a campfire.

Traditionally it's only with beef. Beef has the most assertive flavor which holds up best against the spices. The others add texture, but get overwhelmed in flavor, unless that's what you're looking for. I like a mix of beef and pork.

Chili's Popularity and Recipe Adaptations

The ICS defines Traditional Red Chili as "any kind of meat, or combination of meats, cooked with red chili peppers, various spices, and other ingredients. Beans and non-vegetable fillers such as rice and pasta are not allowed."