Made some chili sauce using chilis de arbol and ancho chilis
3 cups dried chilis de arbol and 5 ancho chilis
Covered the chilis with water boiled for 15 minutes and then let them soak for another 30 minutes.
Into the vitamix, blended on high and then strained
Used this stuff plus a couple things not in pic
1/2 red onion
2 stalks celery
4 cloves garlic
2 cans fire roasted diced tomatoes
2 cans tomato sauce
32 oz beef broth
1 cup of the chili sauce
1 Tbsp chili powder
2 lbs mesquite smoked brisket cubed (trimmed all fat)
1/2 cup brown sugar
1 tsp allspice
Didn't use the cayenne - didn't need it
Wow - been meaning to try this for a while after making the same chili sauce for pozole.
First bite - not hot, maybe add some cayenne
Second bite - hmmm, maybe not
Third bite - absolutely not
Not overpowering heat - just right at the back of your throat pretty quick
Leftover brisket chili
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Leftover brisket chili
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Re: Leftover brisket chili
Looks like a mission for this weekend, thanks for sharing.
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Re: Leftover brisket chili
Probably closer to a pozole or menudo without the nasty texture of tripe. Added some more brisket and some corn and then went with traditional pozole garnish. Now every bite has the smokey goodness of the brisket.
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Re: Leftover brisket chili
I was thinking about making a sauce like that for pinto beans. I love the depth of flavor rehydrated dried chiles give everything
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Re: Leftover brisket chili
Looks Delicious!!
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Re: Leftover brisket chili
Frank, that's beautiful man. I dern near teared up. The radish garnish (not that we talk much about vegetables around here nor should we), is an inspired touch.
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Re: Leftover brisket chili
Lol - the garnish is real similar to what is served with pozole except for the rice. The rice is one of those Cajun things
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Last edited by egghead on Thu Nov 20, 2014 6:42 am, edited 1 time in total.
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Re: Leftover brisket chili
Looks awesome. I'm also not a fan of tripe.
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Re: Leftover brisket chili
Yeah, that looks better than the chili I normally eat. Good job!
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Re: Leftover brisket chili
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