Brisket Chili, The taste analysis

Oh my dear Lord Jesus! That is the best chili I've ever had. The flavors balance so well with a mild heat. Improvements I would make may be a few cans of tomato paste to make it thicker, add more jalapenos or a hotter pepper to give it more heat, and maybe a can of beer to it. There is definitely the smoke flavor there from the brisket. It's not too salty, not over bearing. All around delicious. We'll see what the office has to say about it tomorrow.

Smoked Brisket Chili!

Smoked Brisket Chili Rough Draft

1lb Smoked beef brisket

2 8oz cans stewed tomatoes chopped with juice

2 Red onions Chopped

5 Jalapeno peppers sliced

3 8oz cans of kidney beans (strained)

2 cups water

¼ cup dry rub

Combine in slow cooker for 3 hours on high stirring occasionally add more rub to taste a tea spoon at a time.

Analysis soon to come. I've tasted some of the broth, and it's glorious, so we'll see.

Coming Soon, Smoked Brisket Chili

Right now I'm smoking a brisket for an experimental chili. It's the practice chili for the Camden Chili Cook Off. Taste testing by the office on Monday. Stay tuned.