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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

Grilling Tips

What Is a Denver Steak Cut?

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Denver steak cut

What Is a Denver Steak Cut?

A Denver steak is an affordable, high-quality cut of meat. It's usually marinated or cooked sous-vide, and the taste is comparable to a ribeye. A well-seared steak will be tender and juicy, with a flavor that is unique to the region. It's best served medium-rare or well-done. Here's how to prepare a great Denver steak: First, get a good cast iron skillet. Turn the oven to its lowest setting. Add salt and pepper and place the steak in the pan. Wait a few seconds to let it smoke.

When it's finished, transfer it to a cutting board and rest for 5 minutes before serving.

While Denver steaks are often overcooked, they can be enjoyed as a stand-alone cut. While the texture of the beef can be tough, it's tender and absorbs marinades very well.

In a marinade, a Denver steak will be tender and delicious.

It is also delicious smoked or slow-cooked. Many people associate this cut of beef with tough chuck primal. While this may be the case, it is not always the case. In addition to slow-cooking and smoking the meat, some cooks prefer to smoke or grill the steak, resulting in a more flavorful and succulent steak.

A Denver steak is not thick or extremely thin, making it very tender. A recent study ranked it the fourth-tenderest of all steaks.

This type of meat can be grilled on the stovetop or in a stovetop-oven combination. If grilling is preferred, make sure to marinate the meat for a few hours before grilling. When preparing the beef, keep in mind that it's best to cut it against the grain. This will give you the best texture and flavor.

Although Denver steak is difficult to find, it is worth the effort.

A good butcher will know how to prepare it in several different ways. The best way to prepare this beef cut is with a mouth-watering marinade. A flavorful combination of sherry vinegar, garlic, and Dijon mustard will create a mouthwatering marinade for the steak. It's best served with pan-fried crushed potatoes or homemade fries.

The best way to prepare a Denver steak is to cook it on a two-section grill.

One side should be hot, while the other should be warm. The steak should be seared for a few minutes on each side, and then flipped frequently to ensure it is evenly cooked on all sides. Then, it should rest for 10 minutes before cutting. In addition to this, it should be served with a simple salad and garnished with herbs and vegetables.

The Denver steak has no historical significance. It is a marketing gimmick developed by the Beef Checkoff Program. The cut is the fourth-tender muscle section of the chuck.

A well-seasoned Denver steak is best cooked quickly on a hot grill.

When cooking a Denver, make sure to use a hot grill. Then, rest the meat for ten minutes before slicing it.

It is best to serve it with a tasty sauce, buttered and grilled.

 


Did you miss our previous article…
https://amazinghamburger.com/grilling-tips/how-to-make-a-smoked-brisket-mustard-rub-recipe/

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Outdoor Cooking

How to smoke a Brisket over a Charcoal Grill

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While you've likely heard that slow-cooking a brisket is best done on a charcoal fire pit, there are still some questions about how to properly cook a Brisket.

This meat is great and you can cook it in a variety ways. Wrap it in foil or bake it on the grill. It will take about two hours to cook, but it will be worth it for the flavor and the leftovers.

To make a perfect smoked brisket on your charcoal grill, you should know the following three things.

how to cook a brisket on charcoal grill

Prepare the brisket first by trimming any excess fat. This is a time-consuming step, but it is necessary for a clean and even surface to cook on.

This process can take up to five minutes or more. After the brisket has been cooked, place it on the grate to cook. The brisket should be re-cooked after one hour.

Once you have prepared the brisket prepare the rest. You'll need some charcoal (you can choose between Jealous Devil and Big Green Egg) and some pellets. You can use any kind of pellets for the charcoal.

It will come in handy to have a disposable aluminum drip tray. These can be bought in bulk at Costco.

It is essential to have a remote probe thermometer with two zones for checking the internal temperature. A probe thermometer that can read instantaneously is the best choice for getting more precise readings.

This preparation guide will show you how to prepare your brisket. The first step is to remove the silver skin from the underside and trim off the fat cap. Season the meat with a 50-50 mixture of salt/pepper. You must grind the salt and pepper. You can make the meat tender, but it will still be hard if you do not follow these steps.

It is important to properly season your brisket before you start cooking it on a charcoal fire grill. Make a beef rub, and then sprinkle the spices on top to create a delicious brisket. It's important to season the meat evenly on both sides to ensure that it's tender and flavorful. For a smoky grilled burger, use a Texas-style barbecue sauce.

Next, make sure that your brisket has at least 1/4 inch thickness. You should then marinate your brisket overnight in water.

Once it has marinated, you can cook the meat by searing it on medium-heat charcoals. If you're using a charcoal grill, be sure to place a water drip pan near the brisket. The coals should be heated to 250-275 degrees.

Allow at least 1 hour for each pound. To serve your bbqa mbh on a plate, remove the meat.

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Grilling Tips

How to Cook on the Grill With Charcoal

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Using charcoal is one of the best ways to cook. Not only does it produce a smoky flavor, but it also keeps food warm. It is a great way to make grilled food. You do not need to cover the entire grill with charcoal. To get started, light up the other burners of your grill. Once you have the charcoal going, close the lid and wait for 15 to 20 minutes until the desired temperature is reached.

Before starting to cook, be sure to get the proper tools. A grill brush is essential for cleaning the grate. A damper and vent set to control the temperature is an excellent addition to a grill. These will help you regulate the heat and keep the food moist. Another important tool for cooking is an instant-read digital thermometer. This device can help you control the temperature without losing heat. A hinged wire basket is ideal for vegetables and fish filets. Use the hinged wire basket to prepare desserts, such as fruit and vegetables.

Charcoal grilling is an excellent way to grill. It can be intimidating for those who have never tried it, but it's surprisingly easy. The first step is to gather some charcoal and mix it with some lighter fluid. A drip pan with water underneath the grill helps keep the food moist and prevent it from drying out. It is also important to place a damp piece of newspaper at the bottom of the grill to avoid catching fire.

To properly cook on a charcoal grill, you should use two zones. The first zone is hot and the second zone is cool. The cool zone allows you to move items that are nearing completion. You should also create a separate cool zone for dripping items. To control the temperature of the charcoal grill, you can either add more fuel or use ventilation. However, it is recommended that you choose a ventilation system for the grill to ensure that the temperature is controlled.

Before lighting your grill with charcoal, you should turn on the grill to warm the coals. Before you start cooking, make sure the charcoal is hot enough to support the food. When the coals are hot enough, the food will be cooked quickly and evenly. You can then adjust the temperature to suit your preferences. If you're unsure about how to light a charcoal grill, try using a chimney. This will make the process easier and avoid the need for lighter fluid.

The next step is to prepare the charcoal. It is important to use a chimney starter to light your charcoal. It helps you to light the charcoal faster. If you don't have a chimney starter, you can use a chimney tong to ignite the coals. The fire starter should also be used with a grill that is made of metal. It will need to be placed in the center to be able to light the charcoal.

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