January 2010

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« CREAM OF CELERY SOUP WITH RUSTIC CROUTONS & CELERY LEAF SALSA VERDE | Main | SPICED, BRAISED PORK WITH PAN-ROASTED ROOT VEGETABLES & GREMOLATA »

Comments

riya

interesting recipe...

Jessica

I totally want to come to your chili dog party.

We Are Never Full

love the idea of adding the brisket to give the chili some texture. mmmmm.

[eatingclub] vancouver || js

Love the idea of doing brisket in chili. That looks like perfect food for the kind of weather we're having now. Great stuff!

Bob LaGatta

I don’t know on how I stumbled upon this cooking blog., All I know is that I’d better check out the archives for a good read. Ha-ha! Just droppin’ to say hi!
Oh. You might want to check this out: http://www.technocooks.com for uhm…a different “menu.”

Peter Kafka

Curious - what's the point of using onion/garlic and onion powder/garlic powder?

Rob Perry

I made this chili recipe Saturday afternoon. Turned out really well, even with a few last minute tweaks by me. I substituted Tennessee Pride sausage for half the ground beef, cooking it with the bacon so that it got a bit crispy. With regard to beer as an ingredient, I used half Miller High Life and half Guinness; I think the Guinness added just a hint of chocolatey flavor to the chili. A perfect meal for the near sub-zero temps we've been having in Chicago.

emiglia

AWESOME recipe. I had a great chili recipe, but this one blew it out of the water. I was a little skeptical about the ketchup, but it's magical.

My only qualm? The person ahead of me in line at the grocery store stole my bacon, so I had to do without. Next time I'll definitely use it though!

Roger Park

I love your blog. Thanks so much for the amazing recipes and fantastic commentary. I served this chili the other night, and it was a huge hit. However, I did have to rescue the brisket about midway through. About an hour into cooking it, I realized it was becoming quite tough. I tore it into smaller chunks and while it was very chewy, it still tasted good. (Nobody noticed but me.) I'm not sure what I did wrong, though. I assumed cooking brisket would be easy. Maybe I browned it too long? I'd like to try again and see if that was the problem, since obviously this recipe is a keeper.

invierta proyectos

Thank you so much for your blog!

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I really enjoy spicy food. But I'm also a sweet lover.

Ascender

Lovely recipe!

Brisket gets tough if it is cooked at too high a temp, so respect the words "bring to a simmer and turn to low." If you boil the beef, it turns into shoe leather.

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well done,delicious

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