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Archive for March, 2014

Wordless Wednesday…

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First of all, let me start by saying that I would typically NOT consider making chili soup in March – I should be thinking spring and light and colorful and dreaming of asparagus and strawberries. Old Man Weather is NOT leaving me with much feeling of spring…yet!

So, on this VERY cold and windy day, when I thought I was heading down to the hang out with Matt (my husband) and the cows, he let me know he was bringing hay here and he would be here for dinner. Woohoo!!! So – chili and cinnamon rolls it would be. He had been having electrical trouble there and that meant water trouble for the cows and the house down there and that is never a good thing. He would be ready for some good “home” time!

We have plenty of ground beef in the freezer, but when I was looking around in there, I also saw a bag of leftover brisket. Hhhmmm….wheels started turning! I am sure there are plenty of you out there who have already done this, but I decided the meat in my chili, on this day, would be brisket. What I had on hand was a heat & serve, pre-smoked, pre-sliced, insanely delicious brisket that I could not believe we hadn’t eaten already! Whatever is your favorite smoked brisket would work just fine in this recipe.

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I diced up about 1/2 of an onion and put it in with the brisket as I heated it.

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These are all of the things I thought I would add in with the brisket and onion. ( I had no chili beans on hand, I have never done the whole dry bean thing, and so, I winged it with some canned baked beans. Turned out to be a wise choice!)

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This is what I ended up actually using. Left out the pinto’s, and added about 1T of the BBQ sauce. I probably used 2T of chili powder, 1/4 to 1/3 c brown sugar, and 1 tsp each of salt and pepper.

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My mom taught me how to make a good pot of chili. This stuff, that I think I will call Smoky Ranch House Brisket Chili is an absolute sensation to the taste-buds! Next time, I would probably make cornbread to go with it rather than the cinnamon rolls – though the rolls, made with the bread recipe from this blog post, are so, very, yummy…

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Though I wish we had much different weather (warmer to be more specific) right now while the cows are having new calves, I am reminded that we are blessed with plenty of straw for bedding, a warm house to sneak into now and then, a tractor with a warm cab for feeding time, and the personal satisfaction of doing our part to raise incredibly nutritious and delicious protein…some 450,000+ servings of beef. Yep – it’s a pretty cool gig I get to be part of! Plus, I can wear fleece jammies pants under bib coveralls while we chore and check cows and no one knows!!!!

Quick after-thought….if you have a Dickey’s BBQ close to you, the brisket from there would be perfect for this!!!! Or, smoke one yourself 🙂  Stay warm my friends!

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