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Grilled Cauliflower and Sweet Potato Wraps

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I can't let a fall pass by without representation of my favorite seasonal veggie, the sweet potato! Having used this tuber in tostadas, salads, tacos, mashers, and just straight up wedges, you may think I might have tired of coming up with new recipes that center this orange-fleshed sweet spud, but I'll take any excuse to cook some up. This year comes with it yet another new use: being fodder for a sandwich in these grilled cauliflower and sweet potato wraps.

When you hear “wrap,” I'm guessing you're probably thinking a large flour tortilla, but I went the extra mile here and made my own flatbread and that was clutch in making these sandwiches so good. I didn't reinvent any wheel in the bread recipe though and instead called up a tried and true flatbread that already has multiple representations on this site. I like this recipe so much because the resulting bread is thin and tender with a great flavor thanks to the use of tangy yogurt as the hydration agent in the dough.

Cauliflower and Sweet Potato Wraps

The original recipe is by Kenji López-Alt, and it calls for roughly two equal rising times of two hours, but my multiple experiences in making this dough have resulted in the first rise—which happens as a whole ball—taking about two and half hours to sufficiently double in volume, while the second rise—after being divided into individual portions—taking shorter at one to one and half hours.

Cauliflower and Sweet Potato Wraps

Whatever your experience is, you'll undoubtedly have hours of down time, which is ideal here to make all of the components of the sandwich. Without a sauce, I knew the cauliflower and sweet potato combo would be a little dry, so I devised a simple sauce to compliment those veggies that used Greek yogurt with the brightness and tang turned up a bit with the addition of lemon juice and then a small amount of cumin tossed in to provide and earthy undertone.

Cauliflower and Sweet Potato Wraps

I also considered doubling up the sauces with cranberry sauce too, which I actually had on hand, but instead of lengthening this recipe, I thought I'd get a similar sweet and tart effect with dried cranberries. It was that notion that also led me to think that mixing in some toasted walnuts would add a good extra depth to the final sandwich with a mellow nuttiness and contrasting crunch to the soft veggies.

Cauliflower and Sweet Potato Wraps

To prep the veggies, I cut a head of cauliflower into large florets that would not slip between the grates, and then peeled and diced the sweet potatoes into one-inch cubes. I tossed both of those with olive oil and a seasoning mixture I use often with sweet potatoes that features primarily chili powder and cumin to add contrasting heat and extra depth.

Cauliflower and Sweet Potato Wraps

I planned to make use of a single fire on the grill to first cook the bread, then the veggies, so I rolled out the dough while the coals were lighting in order to be able to cook them quickly and then get the veggies on without losing too much heat. I rolled each piece of dough out into a roughly eight inch circle that was pretty thin. There was enough flour still clinging to the dough after rolling it out that I was able to stack them all on top of each other without them sticking to easily transfer them grill-side.

Cauliflower and Sweet Potato Wraps

Having the dough prepped when the fire is just ready is key because this bread cooks best with high heat—one reason grilling will give you better results than the oven. I had set-up a two-zone fire for cooking the veggies, so I had half the grill available for direct heat cooking, which was enough space to cook two pieces of bread at once. The bread cooks so fast, I'm not sure I'd want to do more than that at once anyway because the dough will start bubbling in less than minute, then needs to be watched and flipped often to prevent it from burning. It's also fun to watch because after those initial bubbles form, the bread puffs up like a pita. As each piece of bread was done, I placed it on a plate and covered with a dish towel to keep warm. The steam created in this holding scenario also helps soften the bread, which makes it more pliable for wrapping.

Cauliflower and Sweet Potato Wraps

With all the flatbreads done, I dumped out the veggies onto the cool side of the grill and then arranged them in a single layer close to, but not directly over the fire. This has become a favorite way to roast long cooking vegetables because the closeness to the fire means they cook faster and brown, but don't burn.

Cauliflower and Sweet Potato Wraps

I do check on how things are cooking from time and time and arrange any pieces browning faster to be further from the fire, and any not browning fast enough, closer. By the end of the roasting time, about 25 minutes here, I usually have pretty evenly cooked veggies, and any needing a little boost of color I'll just move over to the hot side of the grill, which finishes the job in a minute or two.

Cauliflower and Sweet Potato Wraps

Almost thirty minutes of cooking did mean the bread was no longer hot, although it was still warm enough to be pretty soft. I opted to heat the flatbreads quickly on the grill though to liven them up, then proceeded with making the wraps, which started with a layer of sweet potatoes and cauliflower, a sprinkling of dried cranberries and walnuts, a couple spoonfuls of the sauce, and a final adornment with mixed greens. I then wrapped the sandwiches up and secured them closed with a layer of aluminum foil.

Cauliflower and Sweet Potato Wraps

These sandwiches provided me with a good fix of sweet potatoes, but there was so much more to love about them. The potatoes alone would have been a little too much sweetness for the filling, and the cauliflower was definitely needed to add heft and a more neutral flavor that also allowed the cranberries to come through more. Both the nuts and greens added a needed crunch to the equation, while the sauce did the work of delivering moisture with a tang that went really well, especially in keeping the sweetness of the potatoes in check. All of that made for a tasty experience, but the fresh flatbread is what cemented this as something I could see myself eating regularly just because there's nothing quite like fresh bread to turn a good sandwich into a great one. I don't think I'll ever tire of sweet potatoes, and I really could post multiple recipes each fall and winter that use them, but I think in holding back a bit I can focus on the quality of the recipes I'm getting out them, which seems to only be improving year-after-year.

Published on Thu Dec 9, 2021 by Joshua Bousel

Print Recipe

  • Yield 6 servings
  • Prep 25 Minutes
  • Inactive 4 Hours
  • Cook 30 Minutes
  • Total 4 Hours 55 Minutes

Ingredients

  • For the Sauce
  • 1 cup Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon cumin
  • Kosher salt
  •  
  • For the Flatbread
  • 10 ounces bread flour (about 2 cups)
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon instant or rapid-rise yeast
  • 6 1/2 ounces yogurt or whole milk (about 3/4 cup plus 1 tablespoon)
  • 2 tablespoons extra-virgin olive oil
  •  
  • For the Vegetables
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon freshly ground black pepper
  • 3 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 head cauliflower, cut into large florets
  • 3 tablespoons extra-virgin olive oil
  •  
  • For the Wraps
  • 1/2 cup dried cranberries
  • 1/2 cup roughly chopped toasted walnuts
  • 2 handfuls of mix greens

Procedure

  1. To make the sauce: In a small bowl, mix together yogurt, lemon juice, olive oil, and cumin. Season with salt to taste. Transfer to an airtight container and store in refrigerator until ready to use.
  2. To make the flatbread: Whisk together flour, sugar, salt, and yeast in the workbowl of a stand mixer fitted with a dough hook. Add in yogurt or milk and olive and mix at low speed until dough comes together. Dough should stick to the bottom of bowl as it kneads, if it is not, add in extra yogurt or milk 1 tablespoon at a time as necessary. Increase speed to medium-high and knead for 5 minutes. Turn dough out onto a lightly floured surface and knead a few times until a smooth ball forms. Place dough in a large bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, about 2 1/2 hours.
  3. Turn dough out onto a floured work surface and cut into 6 equal pieces. Roll each piece into a ball and place on a baking sheet or floured surface, cover with plastic wrap or damp cloth, and let rise at room temperature until doubled in volume, about 1 1/2 hours. On a floured surface, roll each piece of dough out into a circle roughly 8-inches in diameter.
  4. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place one or two pieces of dough on hot side of grill and cook until browned and lightly charred in spots. Flip bread and continue to cook until second side is browned and lightly charred in spots. Transfer bread to a plate and cover with a dish towel. Repeat with remaining dough.
  5. To make the vegetables: In a small bowl, mix together salt, chili powder, paprika, cumin, and black pepper. Place sweet potato and cauliflower in a large bowl, add in olive oil and seasoning mixture, and toss until vegetables are evenly coated in seasoning. Arrange vegetables in a single layer on cool side of grill close to, but not directly over, the fire. Cover and cook until tender all the way through, about 25 minutes, flipping and moving vegetables around as needed for even cooking. Transfer vegetables to a cutting board and roughly chop cauliflower.
  6. To make the wraps: Quickly warm flatbread on hot side of grill, if desired. Top each piece of flatbread with grilled vegetables followed by dried cranberries and walnuts. Spoon on sauce and top with mixed greens. Roll sandwich into a cylinder and secure close by wrapping sandwich in aluminum foil. Serve immediately.

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By: meatmaster@meatwave.com (Joshua Bousel)
Title: Grilled Cauliflower and Sweet Potato Wraps
Sourced From: meatwave.com/recipes/grilled-cauliflower-and-sweet-potato-wraps-recipe
Published Date: 12/09/21

Did you miss our previous article…
https://amazinghamburger.com/grilling-tips/the-2021-last-minute-shoppers-guide-to-grilling-gear/

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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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