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Blackened Chicken Tacos

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Like with the pastrami bacon that had come before, once I had a batch of garlicky and spicy Cajun bacon, I was left considering what to pair this uniquely flavored cured pork belly with. I've already done so many recipes this bacon would have been perfect for, like blackened burgers and blackened chicken sandwiches, but I wanted to cook something I could use for a new recipe for the site, so got to thinking. I didn't venture far off those previous courses and wound up making blackened chicken tacos, which I thought would essentially taste like the sandwiches in taco form, but they really turned out to be something truly distinct.

If you want to go all in on this recipe and recreate just as I made it, I have full documentation on how to make the Cajun bacon at home. While that bacon was incredibly well suited in this situation, it is by no means necessary since, in the end, the bacon really served to add a saltiness, smokiness, and crunch and the chicken was enough to add that Cajun/blackened taste on its own. This one concrete recommendation I do have on bacon selection is to go with thick cut—I found the thicker slices apt to hold their own against the heavily spiced chicken.

If you continue on to wanting the exact taco experience I had, you can also choose to make your own flour tortillas. This is also not a necessity and I didn't include tortilla directions in the final recipe, but I think this is well worth the effort, more so than making your own bacon. Flour tortillas are a favorite of mine and I'll take any excuse to make them, which is the primary reason why I chose them over corn tortillas here. My preference is for the thin and tender Houston-style tortillas that are laden with lard, but the puffier, more common style you can pick up anywhere would be great in this recipe too.

Chipotle mayo has fallen off my radar in recent years, but I resurrected it to make some mighty tasty meatloaf paninis recently and remembered why it was once a condiment king. That smoky, spicy, and tangy flavor of chipotle mayo seemed like it would find another good home in these tacos, so I whipped up another batch of it. A remoulade was also in contention as a sauce here, and I imagine that would work just as well, but it is deeper on ingredients and represents a slight bump in overall effort.

Before I set out on any recipe, I do some comparative research for inspiration, ideas, and to try to find ways recipes may be improved. Blackened chicken tacos are definitely a thing people have explored before, but almost all the recipes I saw called for a pineapple pico as the primary topper. It seemed like an idea one person did and everyone ran with it, and I almost did too, but then paused and wondered if I really wanted to drown that earthy and spicy Cajun seasoning flavor in sweetness, and decided no—I really wanted those traits to shine in the end tacos above all else. What I did want out of a topper was both textural and flavor enhancements more than overt contrasts and decided a red slaw would be a good choice to deliver that.

Extra-crunchy red cabbage and sharp red onions make up the base of this slaw that has a simple dressing of apple cider vinegar, sugar, and pepper. I've used a similar recipe to great success in other dishes previously that tilted to a barbecue flavor profile. In those instances I found a bit of celery seed gave the slaw an extra boost of complimentary flavor, but that didn't feel like the right pairing for these tacos, so I tried tossing in some cilantro instead and instantly the slaw picked up a much fresher flavor that tasted like it would really add what might otherwise could have been a missing component in the final taco.

With a deep bench of recipes utilizing a Cajun seasoning, I have a tried and true spice mixture to turn to in these instances. It doesn't include all that many spices, but when paprika, garlic powder, onion powder, thyme, oregano, cumin, black pepper, and cayenne all come together, they form a sharp, spicy, and earthy union that gives anything the mixture touches a Cajun slant.

In this instance, I applied that seasoning mixture to chicken thighs in a heavy fashion. I chose thighs over breasts here for their longer cooking time and increased flavor—I wanted that seasoning to have enough time on the grill to actual blacken while still being able to taste the chicken against that heavy handed spice mixture.

For grilling, I utilized a two-zone fire where all of the coals were arranged on one side of the charcoal grate. I then started by putting the chicken on the hot side of the grill and cooking it uncovered for maximum heat. Before the chicken hit the flames it looked a little dry and I wondered if it might benefit from a brushing of oil, but as it cooked, some fat rendered and juices were brought to the surface, which had the thighs developing a glistening quality with still a slightly dry seasoning appearance, and was what I wanted. As each piece was finished, I transferred it to a cutting board.

Next I laid the bacon strips on the cool side of the grill and covered. My goal was to get these strips extra crispy to keep that crunch retained in the final taco, so I let them cook, turning and flipping occasionally, until they turned a deep mahogany color. Once done, I transferred the bacon to a paper towel to allow it to drain.

With the chicken now rested about 10 minutes, it was time to roughly chop it to turn it into a taco filling. I also roughly crumbled the bacon at the same time.

Finally, I heated up my tortillas quickly on the grill until they were hot and pliable and then assembled the tacos by filling each tortilla with a combo of chicken and bacon first, then a layer of the red slaw, and finally a squeeze of the chipotle mayo.

As I mentioned from the start, I was expecting this to just taste like a blackened chicken sandwich in taco form, but that's not what happened. Sure, the spicy and earthy flavor of the blackened seasoning was upfront like in a sandwich, but the way in which is melded with the crispy and salty bacon felt different, and then the experience took another turn as the slaw provided an alternative crunch, hit of freshness, and tangy contrast that helped balance out the heaviness of the main filling. The smokiness in the chipotle mayo was key in jumping the flavor up another step, then it was the tender flour tortilla that provided a lighter touch wrapper over bread that I think made all the other ingredients shine even more. An added bonus of the taco format was that it made it easier to eat one after another—both the wife and I ate three to make a meal. All-in-all, it was a great way to start out my explorations utilizing my Cajun bacon and I'm excited to see where I'll be led next, which I'm totally open to suggestions to!
Published on Thu Apr 29, 2021 by Joshua Bousel

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Yield 4 servings

Prep 20 Minutes
Cook 20 Minutes
Total 40 Minutes

Ingredients
For the Chipotle Mayonnaise
1/2 cup mayonnaise
1/4 cup sour cream
2 chipotle chiles from 1 can of chipotles in adobo
1 tablespoon freshly squeezed lime juice
1 teaspoon adobo sauce from can of chipotles in adobo
1/4 teaspoon ground cumin
 
For the Red Coleslaw
1/2 large head red cabbage, finely shredded on a mandoline or by hand
3/4 cup red onion, finely minced (about 1/2 a medium onion)
2 tablespoons kosher salt, plus more to taste
1/4 cup plus 2 tablespoons sugar, divided, plus more to taste
1/4 cup apple cider vinegar
1/2 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons finely minced fresh cilantro
 
For the Red Chicken
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 lbs boneless, skinless chicken thighs, trimmed of excess fat
 
For the Tacos
1/3 lb thick-cut bacon
8 taco-sized flour tortillas
Procedure
To make the chipotle mayonnaise: Place mayonnaise, sour cream, chipotles, lime juice, adobo sauce, and cumin in the jar of a blender. Puree until chipotles are completely chopped and sauce is smooth. Transfer to an airtight container and place in refrigerator until ready to use.
To make the slaw: Combine cabbage and onion in a large bowl. Sprinkle with salt and 1/4 cup sugar and toss to combine. Let stand 5 minutes. Transfer to a large colander and rinse thoroughly under cold running water. Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
In a small bowl, whisk together vinegar, 2 tablespoons sugar, and pepper. Pour dressing over vegetables, add in cilantro, and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar. Set aside.
To make the chicken: In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper, and cayenne. Season chicken liberally all over with seasoning. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place chicken on hot side of grill and and cook, flipping occasionally, until well browned and cooked through, about 10 minutes total. Transfer chicken to a cutting board and let rest.
Lay bacon slices on cool side of grill. Cover grill and cook until bacon begins to shrink in size and develop pools of fat, about 5 minutes. Flip bacon slices over, cover, and continue to cook until bacon is deeply browned and crisp, 5-8 minutes more. Transfer bacon to a paper towel lined plate.
To make the tacos: Roughly chop chicken and roughly crumble bacon. Place tortillas on hot side of grill and warm until soft and pliable, about 30 seconds. Top each tortilla with chicken and bacon followed by coleslaw and chipotle mayo. Serve immediately.

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By: meatmaster@meatwave.com (Joshua Bousel)
Title: Blackened Chicken Tacos
Sourced From: meatwave.com/recipes/grilled-blackened-chicken-tacos-recipe
Published Date: 04/29/21

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https://amazinghamburger.com/bbq-tips/now-that-was-good/

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Introducing Picanha (Fat Cap Sirloin Roast)

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The French call it culotte, which means something like “britches.” Here in America, we know it as fat cap top sirloin. (Other names for this singular cut include rump cover, rump cap, and sirloin cap.)

But the cut reaches its apotheosis in Brazil, where it goes by the name of picanha (pronounced pee-CAHN-ya). Generations of gauchos and grill masters have raised the preparation, grilling, and degustation of this extraordinarily flavorful meat to the level of art.

Picanha, named after a pole used by Spanish and Portuguese farmers to herd cattle, comes from top of the rump—a triangular steak-like roast with a big beefy flavor that’s inversely proportional to its affordable price tag. What makes it so extraordinary is the thick cap of fat butchers leave on the top of the roast. Said fat melts and crisps during the cooking, basting the rich lean meat with fatty goodness. Picanha (NAMP number 1184D) can be difficult to find. Which was why I was amenable to trying a sample from Holy Grail, an artisanal company that sources upper Prime meats –meats that are typically available only to restaurants.

Brazilians have devised an ingenious way to cut and grill picanha. They slice it crosswise (with the grain) into 2-inch strips, which they curl into C-shapes and thread onto rotisserie spits. The seasonings are kept simple: salt and only salt prior to cooking; farofa (toasted cassava flour) and molho de companha (fiery country salsa) by way of optional accompaniments.

The skewers spin over a hot charcoal fire, the fat from the top skewer dripping onto the picanha below it. Once browned on the outside, the meat is paraded through the dining room on a spit to be carved directly onto patrons’ plates. The uncooked meat in the center is returned to the rotisserie for more grilling. The beauty of this system? Everyone gets an end cut.

When I cook picanha, I like to roast it on the rotisserie, but instead of slicing it into strips, I grill it whole. This is quicker and easier than the Brazilian method and it keeps the meat nice and juicy.

I also like to “hedgehog” the fat cap—score the surface in a deep crosshatch pattern. This helps render some of the fat and crisp what remains.

For seasoning (and for extra flavor), I use a brisket rub in the style of Texas Hill Country brisket: equal parts sea salt and coarsely ground black pepper, with garlic and onion powder for pungency and oregano and hot pepper flakes for oomph.

Meat prices are rising this holiday season—along with everything else. Want to serve an impressive, richly flavorful roast—without busting your budget? Picanha is your ticket.

Picanha Spice-Rubbed and Spit-Roasted on a Wood Fire Rotisserie

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BBQBible Exclusive – Picanha Roast – 20% Off Sitewide with code BARBECUEBIBLE at HolyGrailSteak.com through 12/20/21.

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The post Introducing Picanha (Fat Cap Sirloin Roast) appeared first on Barbecuebible.com.

By: Daniel Hale
Title: Introducing Picanha (Fat Cap Sirloin Roast)
Sourced From: barbecuebible.com/2021/12/13/introducing-picanha-fat-cap-sirloin-roast/
Published Date: 12/13/21

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Oven Baked BBQ Pork Chops

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When's the last time you sank your teeth into a simple oven-baked BBQ pork chop? But, can a pork chop in the oven actually have good flavor and still be juicy and tender? Yes, and this quick weeknight recipe is the no-fuss rescue the sheet pan chops been begging for.

This post was sponsored by  Head Country Barbecue. Thoughts and opinions are my own.

Oven-baked pork chops bring back memories of shake-and-bake dinners with boil-in-a-bag veggies paired alongside (and trust me, as a kid, I loved that every veggie came with a cheese sauce). But, the meat was always dry and tough and as an adult, I went to the tenderloin for flavor on busy nights.

But, the standards exist for a reason. So, I wanted to see if giving this old-school dinner an update could succeed with the ease of those box kits but better with quick cook time, tender pork, and tons of flavor.

With a simple rub and a quick barbecue baste, this recipe checked all the boxes. These are not your mama's pork chops. They are so much better.

What you need to make this recipe

This is a basic ‘what I've got in the pantry' recipe. All you need is:

  • Bone-in pork chops – about an inch thick
  • Brown sugar
  • Salt
  • Paprika – add smoked paprika for a sublte touch of smoked flavor
  • Cumin
  • Ground black pepper
  • Hot and Spicy Head Country Bar-b-Que Sauce – The heat cuts the sweet from the brown sugar.

For the added Quick Spicy Pecans

  • Brown sugar
  • Salt 
  • Cayenne
  • jalapeno infused olive oil – you can swap regular olive oil for this
  • water

How to make oven baked bbq pork chops

This recipe comes together quickly. So grab everything you need to make sure you pull it off seamlessly and don't over cook the pork.

First preheat the oven and prep a baking sheet with foil.

Rub the pork with the brown sugar and spices and place on the baking sheet.

Bake the chops until they reach 130 F internally, just 15 minutes or so depending on the thickness of the chops.

Then, pull the chops from the oven and set it to broil.

Baste the chops in a thick layer of barbecue sauce and add the pecans before placing under the broiler.

Broil both sides, flipping once, until the BBQ sauce is tacky and the pork reaches 140.

Next, let the pork rest to reach 145F and make the quick spicy pecans.

Whisk the brown sugar, spices, oil and water in a small saucepan and allow to just begin to bubble before adding the pecans in to coat.

Lastly, turn the pecans out to cool before a rough chop.

Finally, serve the bbq pork chops with your favorite sides and garnish with the chopped pecans over top as garnish.

Recipe Tips and Tricks

Can I use boneless chops?

Yes, if you have boneless chops, you can absolutely use them. Boneless meat cooks quicker than bone in, so adjust your cook time accordingly.

Can I change the bbq sauce?

Swap the Hot and Spicy Bar-b-q sauce for their original or hickory smoke if you're worried about too much heat. Or, if you're feeling bold try their chipotle bbq sauce.

Can I make these ahead of time?

No, these pork chops are best served fresh. if you don't finish them all right after they are cooked, consider slicing them thin and using them in a toasted sandwich or omelet the next day. Every time you reheat the pork chop though, you'll be cooking it further and loosing the juices.

Serving suggestions

Pair these chops with creamy mashed potatoes, blanched green beans, or my favorite smoked brussels sprouts. The crunch from the pecans go well with each of these too.

More easy weeknight recipes

If you've tried this delicious recipe, or any other recipe on GirlCarnivore.com please don't forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

Oven-Baked BBQ Pork Chops

Juicy tender oven baked chops slathred in spicy bbq sauce and topped with quick spicy pecans for a bonus crunch. This recipe pays homage to my childhood memories of sheet pan pork chops with modern updates!

Course: Main Course

Cuisine: American

Prep Time5 mins

Cook Time20 mins

Resting Time5 mins

Servings: 4

Calories: 547kcal

For the Quick Spicy Pecans:

Prep the chops

  • Preheat the oven to 425F.

  • Pat the chops dry and line a baking sheet with foil.

  • Place the chops on the baking sheet.

  • Whisk the brown sugar, salt, paprika, cumin, and pepper together in a small bowl.

  • Pat the brown sugar-spice mixture all over the chops on both sides.

Bake the Pork Chops

  • Bake for 15 minutes until the pork reaches 135 degrees F.

  • Remove from oven, and set the oven to broil. Move the rack to the second highest slot.

Broil the Pork Chops

  • Baste the chops in Head Country hot and spicy sauce, coating both sides.

  • Add the pecans around the pork, and place under the broiler.

  • Cook for 2 minutes.

  • Remove from the oven, flip the pork chops.

  • Return to the oven and broil another 2 to 4 minutes, until sauce is tacky and pork chops temp at 140F.

  • Let rest, covered, for 5 minutes. The pork should rise to 145F while resting.

  • Place the pecans in a small bowl.

Make the Quick Spicy Pecans

  • Meanwhile, in a small saucepan whisk together the brown sugar, salt, and cayenne with the jalapeno-infused olive oil and water.

  • Set over medium heat until the sugar just begins to bubble.

  • Add the pecans that you toasted with the pork chops and stir to coat.

  • Allow the brown sugar to just bubble as you stir the pecans to coat.

  • Turn them out onto parchment paper in a single layer.

  • The pecans will quickly become tacky.

  • Once they are dry, give them a rough chop.

You can use boneless pork chops for this recipe as well, reduce the time to 10-12 minutes of baking for chops under 1” thick and adjust as needed for thicker chops.

Depending on where your oven racks sit in proximity to the broiler, adjust the time as needed to finish the cook on the meat and set the sauce.

This recipe calls for jalapeno-infused olive oil. Swap with regular olive oil if needed. 

If you're worried about the Hot and Spicy being too much for your family, try Head Country original sauce instead. Alternatively, for a bold smokey flavor, try their Chipotle sauce. 

Nutrition Facts

Oven-Baked BBQ Pork Chops

Amount Per Serving (1 g)

Calories 547
Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 11g

Cholesterol 205mg68%

Sodium 748mg33%

Potassium 1045mg30%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 9g10%

Protein 62g124%

Vitamin A 145IU3%

Vitamin C 1mg1%

Calcium 68mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

By: Kita
Title: Oven Baked BBQ Pork Chops
Sourced From: girlcarnivore.com/oven-baked-bbq-pork-chops/
Published Date: 12/13/21

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Dutch Oven Brisket Chili with my Secret Ingredient

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Dutch Oven Brisket Chili with my Secret Ingredient – OK, truth be told, I have two secret ingredients for my chili. Well, after this post, one of them will still be secret. The second one I’m sharing with the world. Why? Because we all need a leg up on the chili competition. Everyone thinks they make the best chili. Usually because we make it for crowds and everyone, after having a free bowl of chili, lauds us with how great the chili is. But we know, in our heart of hearts, that our chili is indeed the best chili and it’s because of the care we take in protecting the secret we slide in when no one is looking. And no, that secret ingredient is not love, or chocolate, or a cup of bourbon (even tho all of those things make fine additions to any pot of this reddish brown deliciousness). No, my secret ingredient is Worcestershire sauce. Before you wrinkle your nose at that because your secret ingredient is way better, just keep in mind I don’t use that thin, watery stuff that could just as easily be soy sauce or teriyaki to even the keenest of culinary eyes. No, I use the thick, gooey Worcestershire sauce simply known as W Sauce because spelling and pronouncing Worcestershire is pretty darn difficult, even more so after a couple adult beverages. In fact, after 2 said libations, everyone who tries to say Worcestershire sounds like someone who hasn’t been sober a single day in 30 years. Seriously, give it a try. 

Also, let’s talk about chili in general. It’s not rocket surgery. It’s meat, tomato sauce, beans and chili powder. Yes, chili has beans in it. It was invented in the northern regions of Mexico and it most definitely had beans. If you don’t like beans in chili, great, skip the beans. That doesn’t mean they don’t belong or that I am wrong for wanting beans in mine. It means you like it a different way which is perfectly OK, just don’t argue about it. Only an idiot would argue that the way he prefers to eat something is some how superior over someone else’s preference. Unless of course you like a well done steak. In that case you deserve the ridicule. JK. I don’t care. So this is a pretty basic recipe, but with a few tricks to make it better than most. Use the tricks and tips on your recipe if you like. And always make brisket chili if you can. It’s head and shoulders above ground beef.

Dutch Oven Brisket Chili Ingredients:

  • 1 large onion, rough chopped, with a few slices reserved
  • 1/4 cup vegetable oil
  • 2.5 pounds of leftover brisket, cubed into big chunks
  • 30 ounces tomato sauce
  • 1 packet of premade chili mix
  • The reserved onion sliced razor thin
  • 6 oz W Sauce (American’s Worcestershire Sauce), divided
  • 15 oz dark red kidney beans. drained
  • 15 oz black beans, drained
  • 15 oz white  kidney/cannellini beans(sub navy beans), drained
  • 1 small can or tube of tomato paste to thicken (optional)

Let’s start off with portions here. Most of you go by whatever the back of that little packet of premade chili sauce. Which is 1 lb of ground beef. I like my chili meaty. Sorry. I like my chili MEATY! Like I can’t stress it enough how meaty I like my chili. I need that guy who narrates the Arby’s commercials or maybe James Earl Jones to say it in their rich baritone voices to give it justice. You can hear them in your head right now, can’t you?!?!

I also don’t like to go light on the beans, nor do I like to stick to one variety of beans. Get creative. Go with some different colors and kinds. There’s no wrong answer here. I go with dark red kidney beans, black beans and white beans. More beans means thicker chili, just make sure to drain them. We want the beans and not the sauce. 

Start by dropping the dutch oven into some nest of hot coals with the coals a few inches away from the outer edge of the cast iron pot. At first I put the pot right in the coals. I poured some oil in there, turned my back to chop the brisket and the oil burst into flames. I’ll show the coal arrangement and a little about fire management in a minute. For this cook, I used the Hooray Grill:

For the brisket, truth be told this is not my brisket. I went to a friend’s BBQ restaurant and ordered a chunk of brisket. 2.5 pounds to be exact and I chunked it up:

The brisket needs no seasoning. It was already seasoned when it was cooked. 

Once the dutch oven gets to around 350 go ahead and add the oil:

And then add the onion:

Tip #1:. Pour the meat on top of the onion. 

Tip 2: Add 4 ounces of the 6 ounces of W Sauce and close the lid:

Brisket Chili

Let the onion steam up through the beef and let the W Sauce infuse into the fibers of the brisket. I call it the White Castle or Krystal effect (depending on your region). It hyper infuses the onion and W Sauce flavor into the brisket. Do this if you go with hamburger or cubed pork loin, or sirloin or whatever.

Once the meat is warmed up and the onion is translucent, drop in the tomato sauce:

Brisket Chili

And here you can see the fire management. The hot coals are a few inches away from the pot:

Brisket Chili

Pay attention to that fire. Every so often, you will need to add a handful of coals here and there. When, and how much is totally a feel thing. I suggest some nitrile gloves because doing this with lump charcoal and tongs is not easy. 

Tip #3: Now that onion I reserved from the stuff I rough chopped I’m going to slice razor thin:

If you can’t see the knife blade through the onion, you are slicing it too thick:

Then finely mince that down to practically nothing. We want that onion to melt into the sauce. So add about 1/4 cup of finely, finely minced onion and the chili powder into the Dutch oven:

Brisket Chili

Now stir it in:

Brisket Chili

Let that cook for a couple hours and thicken up, concentrating those flavors.

Tip #4: Drain the beans:

We want the brisket and the beans to be the show here. If we dump in all the sauce from the beans then the sauce that is in and around the brisket and beans will be the star. That’s not my goal. I want to go subtle on seasoning because I’m using great ingredients. If I were using boring hamburger I would need the sauce to shine. But already cooked brisket is magical by itself. Let it shine. 

Brisket Chili

Since I was doing a photo shoot, I poured all my beans in at once. If I were making this for my family (rather than a camera), I would only pour in the kidney and black beans right now. The white beans are softer and can turn to mush if allowed to simmer to long. Which brings us to:

Tip #5: Reserve the white beans until about 30 minutes before serving. Allow the red and black beans to simmer in the sauce but add the white beans at the end. 

Finally, add the remaining 2 ounces of W Sauce and stir it through.

Now just let it simmer with the lid cocked off to the side to allow water vapor to escape, and let it thicken:

Brisket Chili

For me, I do not want my chili soupy. That’s bean soup with meat added. It should mound on a spoon like this:

Brisket ChiliBrisket Chili

If you need to serve your chili and it hasn’t cooked down enough, add some of that tomato paste in. It will help. 

I didn’t list any accoutrements for adding to the chili after it’s served. You know better what you and your crew like. I added some rings of baby bell peppers for some color and some crunch. A little sour cream, shredded cheese (not the stuff from the package but shredded myself), green onions, some oyster crackers and a little more W Sauce for everyone. And for me personally, a little hot sauce. 

Brisket Chili

And if you have a soup crock, that always helps in presentation:

Brisket Chili

So if you want to take your chili to the next level and keep that improvement to yourself, I give you the W Sauce:

Brisket ChiliBrisket Chili

OK, to sum up, here are my tips:

Tip #1:. Pour the meat on top of the onion and close the lid. Let the onion steam up through the brisket.

Tip #2: Add the secret ingredient – W Sauce. 

Tip #3: Slice some onion razor thin so it melts into the chili.

Tip #4: Drain the beans.

Tip #5: Reserve the white beans until about 30 minutes before serving.

You can do this recipe word for word, step by step and it will make great chili. But maybe you have a killer recipe already and you want to adapt a couple of these tips/tricks to your method. Either way works. I hope you learned at least one new trick/tip today.

If you have any questions or comments, feel free to leave them below or send me an email. 

W Sauce did not pay me to make this post. I discovered their sauce and love it a ton. Help out a small business and check them out yourself. One bit of warning. There’s no going back to the thin, watery stuff. I have another post with their sauce. Check it out here. 

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Dutch Oven Brisket Chili with my Secret Ingredient
Author: Scott Thomas
Recipe type: Entree
Cuisine: Chili
Prep time: 
Cook time: 
Total time: 

 

Dutch Oven Brisket Chili cooked over open fire and infused with my secret ingredient.
Ingredients
  • 1 large onion, rough chopped, with a few slices reserved
  • ¼ cup vegetable oil
  • 2.5 pounds of leftover brisket, cubed into big chunks
  • 30 ounces tomato sauce
  • 1 packet of premade chili mix
  • The reserved onion sliced razor thin
  • 6 oz W Sauce (American's Worcestershire Sauce), divided
  • 15 oz dark red kidney beans. drained
  • 15 oz black beans, drained
  • 15 oz white kidney/cannellini beans(sub navy beans), drained
  • 1 small can or tube of tomato paste to thicken (optional)

Instructions
  1. Set the Dutch Oven near the coals and get the pot above 350 but no higher than 400
  2. Drizzle the oil in and then layer the bottom of the pan with the onion
  3. Then top with the brisket and 4 ounces of the W Sauce and close the lid and let the onions and W sauce steam the beef
  4. Once the onion is translucent and the brisket has warmed up, add the tomato sauce and stir it through
  5. Slice the reserved onion razor thin and then finely mince and add to the dutch oven along with the chili powder packet
  6. Set the lid on top a bit askew to allow the steam to escape
  7. Drain the liquid off the beans and add the red kidney and black beans and stir them through
  8. Add the the remaining W sauce and blend completely
  9. About 30 minutes before serving, add the white kidney beans and mix them in, closing the lid but leaving a gap for the steam to escape
  10. Once the chili has thickened, serve with whatever accoutrements you wish

And here are some more pics that didn’t make the recipe but are pretty enough for Pinterest!

 

 

The post Dutch Oven Brisket Chili with my Secret Ingredient first appeared on GrillinFools.

Author information

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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By: Scott Thomas
Title: Dutch Oven Brisket Chili with my Secret Ingredient
Sourced From: grillinfools.com/blog/2021/12/05/dutch-oven-brisket-chili-with-my-secret-ingredient/
Published Date: 12/05/21

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