With Brisket you'll need to be carefull you don't let it simmer too long. If you do, it will shred and no longer be cubed. Keep a close eye on it between the 2.5 and 3.5 hour mark. Have a look at www.chilli.org
If the brisket shreds it still will be delicious, in fact it will be better as you won't get chunks of meat to chew on. If the chili is to watery add a little cornstarch (1 table spoon w/8oz water, mix water and cornstarch first then add to chili) If it is to thick add 8oz of beer(dark if you got it). I own a resturant and am famous for my chili. I add whole corn kernals also.... not to many to be over bearing but just enough to give it color and a nice pop when you eat it! A crock pot worth of chili = about a cup of kernals. Have some good Italian bread handy....you making me hungry!
Good Luck! Bon Appetit!
Good Luck! Bon Appetit!
I added Red Stripe! Ha
I also put ginger, haberno(whole with the top cut off) red pepper, black peper, oregano, dry mustard, garlic, tomato, onion, tomato paste, sauce, v-8 spicy, salt, paprika, cumin........everything but the kitchen sink!
Havent tasted it yet, giving it 1 more hour before i try it.
I also put ginger, haberno(whole with the top cut off) red pepper, black peper, oregano, dry mustard, garlic, tomato, onion, tomato paste, sauce, v-8 spicy, salt, paprika, cumin........everything but the kitchen sink!
Havent tasted it yet, giving it 1 more hour before i try it.
Sounds amazing - I love me some chili. Making me hungry.
One of my fav recipes looks something like: 2lbs diced pork, onion, chicken broth, garlic powder, oregano, cumin, jalapeno, dried cilantro, green chili powder, green enchilada sauce, tons of green chili (diced & pureed), habenero to taste.
