Get Your Grill On

Finishing up our week’s worth of Chili recipes is our newest writer Brilynn Ferguson with her version of brisket chili. Take it away Brilynn….

I think about food all the time. I’m constantly thinking of recipes that I want to try and combinations I’d like to test out. There are not enough hours in a day for me to make everything I want to. There is also not enough room in my fridge or money in my wallet to accommodate my cooking visions.

Consequently, even my best ideas sometimes take weeks or even months before I get around to trying them. Such is the case with my take on barbecued chili, it’s still in the conception stage and sadly not in the tasty evaluation stage.

I originally agreed to participate in Chili Week here at Get Your Grill On because I had tons of great ideas for how to make a grilled chili. However, time went by and instead of making grilled chili a reality, I just thought about making it a reality. So I’m going to share my vision with you in the hopes that someone will take it upon themselves to gives this a try and let me know how it works out.

My vision is for a hearty, meaty chili where the meat has first been barbecued and then added to the rest of the chili which is simmered in a cast iron pot on the grill until it’s done and is then served with grilled and buttered bread slices.

In order to make this a reality, I would suggest starting with a winning chili recipe, such as Flatlander Chili, which has received 4½ stars out of 5 on allrecipes.com and then simply adapting it to my BBQ chili plan. Instead of using 2 pounds of lean ground beef as the recipe calls for, I would opt to start early in the day and do a barbecued beef brisket like Barbecued Texas Beef Brisket from Bon Appetit. Part way through cooking the brisket, start the rest of the chili in a cast iron pot that you can put right on the grill alongside the brisket.

When the beef is done, pull it apart and add it to the pot and continue to simmer until all the flavours have had time to blend together. Seconds before you’re ready to eat the chili, butter some bread and throw that on the grill too. That way, every part of your meal has the golden kiss of the grill and is bound to be delicious. Eventually, I will get around to trying this out because I’m convinced it will be good. If you beat me to it, let me know.
**Chili photo by Kekoa from allrecipes.com and Brisket photo by Richard Eskite from epicurious.com.