Brisket. At its best, it’s flaky and juicy, falling apart with the mere mention of a fork. At its worst, it’s tough and rubbery.
I know you’ve been told the old-fashioned way to make a brisket: marinating it overnight, baking it for hours at one temperature then changing to another. Slow cooking IS the key to a great brisket, but I don’t have time to sit around babysitting it. I bet you don’t either.
I found a gigantic brisket on sale just after New Year’s–it was crazy cheap, like $1.50 a pound or some such nonsense. I felt like I was the star of a reality show for a minute when I saw the price. Quickly, I took it to the checkout and paid for it as nonchalantly as I could, hardly sweating at all, as not to give away the AWESOME DEAL I WAS GETTING. Once I made it to the parking lot, I was fistpumping like John Bender in “The Breakfast Club.” It felt good.
But what do I do once I bring it home? It was a 20 pound brisket! That’s a lot of beef. I chopped it into six hunks and promptly froze it. Now I just take out a hunk and use it the same way I’d use roast beef or even ground beef. Last night, I made the best chili ever. It’s not hard at all. The crockpot does all the work!
Here’s what you need to make Spicy Brisket Chili–from scratch!
Spicy Brisket Chili
2 pounds brisket
2 Alarm Chili Mix
1 can Hunt’s diced roasted tomatoes
1 2-pound bag of dried pinto beans
2 teaspoons dried garlic
1 can of Coke
1 package Montreal Steak Seasoning
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. Ancho chili seasoning blend
1 tsp. bold chipotle seasoning blend
1 package concentrated beef broth
After thawing the brisket, put it in the Crock pot. Pour a Coke over it, then dump the steak seasoning on it. Add some salt, pepper and garlic powder/chopped garlic. Turn it on low, and let it cook for at least 7-8 hours.
It’s gonna smell so good. You won’t even believe it.
When it’s all flaky and such, remove it from the crockpot and put it in a storage bag or bowl. Let it refrigerate while you make the beans. Dump out the coke mixture and prepare the dried beans.
Rinse them and put them in the crockpot. Fill it most of the way with water. Put all the 2 Alarm Chili Mix seasonings in the beans. If you’re feeling brave, add a chopped jalapeno. Add the other pepper mixes, salt and spices. Let the beans cook on low for 7-8 hours.
Here’s how the magic happens.
First, take the brisket and heat it for a minute or so on high in the microwave. Cut it into bite-sized pieces and dump it in the beans. Add the canned tomatoes.
Turn the crockpot on high. Cook the chili for about an hour. Good luck keeping your family out of it before it’s reached perfection.
If you don’t want to make your own beans, you can use canned. You can also cook the beans or the brisket overnight in the Crockpot, saving time. You won’t be sorry. I felt like a real cowgirl cook after pulling this off. Those spices sunk into the beans and made the whole house smell like Texas Heaven. Top the chili with a bit of sharp cheddar and sour cream and you won’t believe how good it is.
If (and this is a huge IF) you happen to have leftovers, I recommend making burritos. Can you even imagine how delicious those would be?