The Chili Brisket from Sauced BBQ & Grill in California is a delicious dish featuring tender, flavorful brisket served in a rich, smoky chili. The combination of slow-cooked brisket and a hearty, spicy chili sauce creates a flavorful, comforting meal that’s perfect for BBQ lovers. While I can’t provide the exact recipe from Sauced, I can offer a similar version that captures the essence of what you might find at the restaurant.
Here’s a recipe inspired by Chili Brisket:
Chili Brisket Recipe (Inspired by Sauced BBQ & Grill)
Ingredients:
For the Brisket:
- 2-3 lb beef brisket
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 cup beef broth (for braising)
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (7 oz) diced green chilies (or more if you like extra spice)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 tablespoon brown sugar (optional, for a touch of sweetness)
- Fresh cilantro, chopped (for garnish, optional)
Instructions:
- Prepare the Brisket:
- Preheat your oven to 300°F (150°C).
- Mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder, cumin, and cayenne pepper (if using). Rub this spice mix generously over the brisket.
- Heat olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Once hot, sear the brisket on all sides until browned (about 4-5 minutes per side).
- Pour beef broth into the pan and cover with a lid or foil. Transfer the skillet to the oven and braise for 3-4 hours, or until the brisket is fork-tender and easily shreds.
- Make the Chili:
- While the brisket is cooking, heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper, and sauté until softened (about 5-7 minutes).
- Add the diced tomatoes, kidney beans, black beans, green chilies, tomato paste, beef broth, chili powder, cumin, smoked paprika, salt, black pepper, Worcestershire sauce, and brown sugar (if using). Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low and let it cook for 20-30 minutes, stirring occasionally. The chili should thicken and develop rich flavors.
- Shred the Brisket:
- Once the brisket is done, remove it from the oven and let it rest for about 10 minutes. Then, use two forks to shred the brisket into bite-sized pieces.
- Combine the Chili and Brisket:
- Add the shredded brisket to the chili and stir to incorporate. Let it cook for an additional 10-15 minutes so the brisket absorbs the chili flavors.
- Serve:
- Serve the chili brisket hot in bowls. Garnish with chopped cilantro and optionally, serve with cornbread, sour cream, shredded cheese, or a squeeze of lime for extra flavor.
Tips:
- Make it spicier: If you prefer a spicier chili, add some chopped fresh jalapeños or extra chili powder to the mix.
- Slow Cooker Option: If you have a slow cooker, you can cook the brisket on low for 8 hours instead of braising it in the oven.
- Leftovers: This dish tastes even better the next day, as the flavors continue to develop. You can store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
This Chili Brisket recipe combines the smoky, tender brisket with a rich, flavorful chili sauce that’s perfect for cold days or BBQ lovers. It’s a hearty and satisfying dish that is sure to impress!
