The Texas BBQ Forum

Used all of this stuff plus a 45 oz can of tomato juice and two 14.5 oz cans of roasted tomatoes.


Smoked all the veggies with some oak


4 tomatoes
1 - 45 oz can of tomato juice
2 cans of roasted tomatoes
2 onions
1 red bell pepper
2 jalapeno peppers
10 cloves garlic
2 stalks celery
4 TBS chili sauce
3 TBS chili powder
16 cups chopped smoked brisket

Chili sauce
1-1/2 cups chiles de arbol
3 Ancho chiles

Hydrated the chiles
Liquified the chiles in a cup and a half of the hydration liquid
Poured through a fine mesh strainer then discarded any solids

Smokey good bowl of red

I'll take a quart to go

AWESOME!!!!

Man that sounds and look's good.

Sweet, I could go for a few bowls of that chili. Thanks for posting the recipe.

That got my attention EH !!!! Incredible .. Thank you for sharing !!!

A big bowl of red, nothing better. Nice cook EH. CF

After the "Cowapalooza BBQ" on San Antonio Bay I'll try the brisket in my cast iron chili pot! Picture shown show's my dry rub ingredients.