Classic Beef Chili with Ground Brisket
Chef Tom fires up the Kamado Joe Ceramic Charcoal Grill for a Classic Beef Chili with ground brisket.
Full recipe: https://www.atbbq.com/thesauce/classic-beef-chili-ground-brisket/
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It really looks beautiful ❤️
It’s better to pluck out the poblano stems rather then cutting a hearty chunk which goes to waste.
A stew with tomatoes and beans is anything but chili. Chili is about the meat and the chilis. Both can vary but they're crucial to the chili. There are 3 no-no's to making chili. No fillers (beans, pasta, etc), no tomatoes and no chili powder.
And from the Swedish jury…….10 points
Chef Tom, I have sold my Masterbuilt Electric Smoker and now I am seriously considering the Yoder YS640. Any thoughts?
I love your vids but cant do beans in Chili. We invented it and no beans. I'm sure it awesome though.
Not too hot, but I bet that warms the soul.
From central KS, this is how we do it as well. Only difference is we use fritos corn chips for the "crunch" topping instead of more raw onion.
I followed this recipe to a T except on the stove top and didn't smoke. Mine turned out runny, loose, and kind of oily. It was delicious but looking for tips. I usually drain my beef after browning and didn't do that. Any tips are appreciated.
What cutting board are you using in this video?
Stuffed cabbage recipe chef
Yep, that’s the chili that was/is served at my house.
I’d like to see you guys whip up some turnip greens with a smoked ham bone and a cheesy jalapeño corn bread.
I know a guy who will put the brisket drippings into his chili. It gives a crazy beef flavor. Thanks for sharing your recipe, brother!
Nice bean soup. Chili has no beans.
You had me at brisket … and I’m from Cinti, we have our own chili. I’d love this!!
Thanks for a great recipe! One thing I might add to the discussion is to save the addition of the kidney beans to later in the cooking time. I like the beans to be a bit firmer. I find that when I add them from the start they get too mushy. So I add them later on during the cooking process.
I was raised on chili like this. In my parts of Ohio we serve this with a peanut butter sandwich on the side. Sounds weird but works well.
Can you do, or do have, a video of how to make chipotle chilies in Adobe sauce? Maybe even show how to make different types of dried peppers
Hi Chef!!! Thank you SO much!!!????????????????????♥️‼️
I'm from Texas and I like beans in my chili. That is one good looking bowl of chili. We use the same toppings except green onions in place of the white onion. Sometimes, we throw on some Fritos and make it a Frito pie! Good cook!
Cow lungs
Awesome
If I can't have alcohol, what would be a good substitute to the beer??
Great video thanks.
This looks fantastic! Definetly going on the meal plan!
Where’s the cornbread? lol
Dude. I love your cooking. But that is not chili. Beef stew at best. And I bet it’s good. But it’s not chili. Also from Texas chili doesn’t have beans
I'm from Texas, and I had a brisket chili, with beans, and that stuff was amazing, very fatty, and has that mouth feel, but pan de campo, or smoked corn bread, best chili ever
Chef Tom is a G!!
I love your videos bud, I watch them all the time. But CHILLI is one of those recipes you gotta be careful with. I'm a Texas boy, so yup, no beans PERIOD in our recipe. But I get you have to appeal to the masses. All I'm saying, CHILLI, you have to be careful on that recipe. You bring that to Texas, it will get thrown out on the beans alone!!! And I love you and your vids, so I don't want that. Take care mi amigo
VIDEO IDEA, can you talk about the different types of wood/pellets you can smoke with, the type of flavor profiles each wood delivers, amount to use, how to use, basically a crash course guide to wood for smoking. Thanks!
🙂
Heck yeah Oreo!
Making me HUNGRY Tom!
Great job and great advice!
Thanks!
When it comes to putting things in a pot on a smoker; i.e. chili, macaroni and cheese, chicken soup, etc., what can I do to help incorporate that smoke flavor into what I have in my pot or dutch oven?
Per the International Chili Society you're making homestyle chili, I'll stick with my traditional red:
"Traditional Red Chili is 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. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat."
That smile after the last bite sold me! Nicely done ?
love the channel but I almost cried when you mentioned beans ?
Nice work Chef Tom. That's the chili that I grew up with in Wichita.
Thanks Chef Tom. I was wondering what I was going to do with those poblanos and beef stock in my fridge. I have some left over Montreal Smoked meat https://youtu.be/ZI_NIEJhcWs that I made from the @Glen & Friends Cooking channel. I think I will substitute that for the brisket. Did I just invent Montreal Smoked Meat Chili?
I grew up on chili like this in Kansas City. When I moved east to Louisville I got indoctrinated into the way people make chili in these parts. Being so close to Cincinnati you get pasta in your chili, like it or not.
I use deer sausage and beef. We typically have a fall party and that is the main course. It goes very quickly! We use Fritos chips, cheddar cheese, and hot sauce for our toppings here in Indiana! Bon appétit