ARIZONA STYLE MESQUITE SMOKED GARLIC CONFIT BRISKET CHILI

ARIZONA STYLE MESQUITE SMOKED GARLIC CONFIT BRISKET CHILI
Brisket brine recipe:
4oz SHERWOOD’s garlic confit spread
2oz Garlic Confit Infused Olive Oil
2 Tbsp Better a than Bullion Beef Paste
1 Tbsp Dark Soy Sauce
Brine overnight.
Brisket Rub:
Fresh Ground Black Pepper
Brisket spray:
2 Tbsp Better Than Beef Bullion paste
2 cups water
1/4 cup scotch Whiskey
1/4 cup apple cider vinegar
Hang Brisket on 2 hooks, cook for 2 hours and 15 minutes when the internal temp hit 170 F Internal Temp, wrap it in butcher paper with 1/4 cup whiskey and 1/4 cup beef broth, then put back onto the smoker grill grate for an additional 90 minutes, until the internal temp hits 205 F. Let rest for a minimum of 2 hours in insulated cooler before serving.
Smoked Garlic Confit:
4 cups raw peeled garlic
3 cups Olive Oil
Smoked Garlic Confit Spread:
4 cups raw peeled garlic
1/2 cup Garlic infused Olive Oil
1 Tbsp Salt
1 Tbsp Pepper
1 Tbsp Paprika
Smoke uncovered in meatloaf pan for 2 hours.
This made 7 4oz Smoked Garlic Confit Spread containers and 4 4oz containers of Garlic Confit Infused Olive Oil.
Chili Recipe:
8oz SHERWOOD’s Garlic Confit Spread
4oz SHERWOOD’s Mesquite Smoked Garlic Infused Olive Oil
1 Lb Hickory Smoked Bacon
2Lbs Bacon Beef Burger
2Lbs Brisket Cubes
2 Lbs Smoked Brisket Chunks (Add 2 hours before serving in crock pot)
1 medium diced Yellow Onion
1 medium diced White Onion
1 Roasted Poblano Pepper
1 diced Roasted Bell Pepper
1 diced Roasted Jalapeño
12oz Amber beer (room temp)
28oz crushed tomatoes
2 Lbs Fire Roasted Tomatoes
6oz Tomato paste
2 Tbsp Better Than Beef Bullion Paste
2 15oz cans black beans (Blended)
1 7oz can Chipotle Peppers In Adobo Sauce (Blended)
12 Roasted Hatch Green Chiles
2 dried Guajillo ancho Chiles
4 Dried New Mexico Chiles
6 Chile De Arbol
6 Chiltepine Peppers
2 cups Beef Broth (reconstitute chilies)
4oz coffee
3oz Honey
1 Tbsp Stone Ground Mustard
2 Tbsp worsteshire sauce
3 Tbsp Brown Sugar
2 Tbsp Paprika
1 Tbsp Chile Powder
1 Tbsp Coriander Powder
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Abuelita Mexican Hot Chocolate Mix
1 Tsp Cayenne Pepper
1 tsp Oregano
1 Tsp Cumin
1 tsp Thyme
1 Bay Leaf
Salt and pepper to taste.
Roast, peel, and de seed all chilies before dicing. Reconstitute dried chilies in water then blend with the coffee and Chipotle Chilies in Adobo Sauce.
Using a multifunction Pressure Cooker, I sautéed then set aside the bacon, Brisket Cubes, and ground beef. I sautéed the onions, then added in all additional ingredients (except Smoked brisket chunks) And pressure cooked for 20 minutes. Let manual pressure release for an hour, then remove lid and slow cook the chili on high for another 2 hours on high to reduce the chili.
Serve with green onion, bacon, and beer cheese.
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