Barbecue Buzz

Dickey’s Barbecue Pit wants to help you elevate your week night dinner menu with a true Texas favorite, Brisket Chili – in celebration of National Chili Day on Thursday, February 24.
We’re inviting chili enthusiasts, barbecue lovers and newbies alike to cozy up with Dickey’s chili-centric sides, toppers and entrées with a fun spin on our traditional recipes that you can make in the comfort of your own home. (Unfortunately some of Dickey’s recipes are TOP secret, but we promise you’ll be sure to enjoy these!)
Below you will find one-of-a-kind recipes that your loved ones and guests won’t soon forget. Brisket Chili (slow-smoked brisket in chili with beans):

• How to smoke a brisket – you’ll want to smoke meat ahead of time.
• Sauté 1 large onion and 1 medium green bell pepper in olive oil in a large Dutch oven. Add 1 clove of garlic and continue to sauté for 1-2 minutes.
• Add remaining ingredients (2 lbs. cubed smoked brisket, (1) 46 fl. oz. can tomato sauce, (1) 28 oz. can diced tomatoes, (1) 15 oz. can black beans) and cook for at least 30 minutes or more. Add additional salt, pepper, and seasonings to taste.
• Once brisket chili is hot, serve immediately with your favorite toppings. We recommend shredded cheese, a dollop of sour cream, and chopped green onions.

Brisket Chili Walking Taco (Brisket Chili served on top of Fritos with your choice of toppings):

• Prepare toppings such as: brisket chili, queso, lettuce, sour cream, onion, shredded cheese or tomato.
• Make sure to have one bag of single serve bagged Fritos for every person.
• Cut open the bag of Fritos down the side.
• Spoon the brisket chili inside and top with your favorite toppings – it is that easy and such a fun meal!

Brisket Chili Baker (Baked potato topped with Brisket Chili):

• Preheat oven to 400°F. Poke holes in potatoes using a fork or sharp knife.
• Rub the potatoes all over with the avocado oil and place on a baking sheet lined with parchment paper. Bake for an hour until they’re soft when pressed.
• Remove from oven and let the potatoes rest. Keep the oven on, you’ll use it again!
• Cut a slit down the middle of the potatoes and gently squeeze the ends together to open up the potatoes to create space to fill them.
• Spoon the brisket chili into the potatoes. Top with the shredded cheddar cheese and place the potatoes back on the baking sheet. Bake for 5 minutes until cheese is melted.
• Remove and top with your favorite toppings like sour cream or cilantro.

Brisket Chili Mac (Mac and Cheese topped with Brisket Chili):

• For mac and cheese, buy large or jumbo size elbow noodles. Cook the desired amount of pasta in salted water per heating instructions.
• In separate pan, add desired type/s of cheese (sharp cheddar, Monterey Jack, and/or provolone), combined with 1 tbsp. of butter and a splash of milk. Add in cooked noodles.
• Whisk mixture continuously, so it doesn’t burn or stick to bottom of the pan.
• Load noodle/cheese mixture into baking dish. Spoon in pre-cooked brisket chili, and sprinkle panko bread crumbs evenly on top.
• Place in 400°F pre-heated oven for 5 minutes – and voilà!

All of these items and more can be ordered at Dickey’s for pickup, curbside and delivery. Also don’t forget to check out Barbecue At Home to purchase these premium quality meats, ingredients and much more shipped right to your door.
To learn more about Dickey’s, follow Dickey’s Barbecue Pit on Facebook, Instagram and Twitter. Download the Dickey’s Barbecue Pit app from the Apple App Store or Google Play.