Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: Smokin Don on January 23, 2013, 01:59:23 PM
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Jan 22 2013
Nothing better for cold weather than some good chili. I have made a lot of chili over the years and never had a recipe I followed. I always told my wife this is the best batch I ever made; well sometimes it wasn’t! One batch I made awhile back she said now that was the best write down the recipe if you can. I remembered the recipe so I now have a basic recipe I follow.
I thought now if I can smoke the meat it should make a better chili. I made a few batches using a Weber stainless veggie grill pan that has slots in it. I was able to crumble it up in there and smoke it and that was good but you had to watch so you didn’t dry out the meat too much. Then I thought why not just smoke a chub. My butcher has ground chuck and ground pork in frozen one pound chubs and I think this works best. This is a good way to get some smoke flavor into any soups or stews.
I soaked some small red beans overnight. I smoked a one pound each of ground chuck and ground pork to use. I also had soaked some crackers overnight for smoking. The smoked Cajun crackers would taste good with the chili.
I got the chili on cooking and it simmered for four hours. It made for a tasty supper on a cold night. My wife had hers with buttered crackers. I put some rice in the bottom of a bowl, chili on top, then topped it with some shredded sharp cheddar cheese and sour cream, some sliced green onions over it. I had some Cajun crackers with mine. I thought it was great.
I think this is a pretty good basic chili recipe. I make mine fairly mild since my wife and Mother doesn’t like it too hot. I always save some to take to my 91 year old Mother. You can make as hot as you want by playing with the chili powders, peppers or adding more hot sauce.
Some of the ingredients
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Beans soaking
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Crackers and meat ready to smoke
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1228161.jpg)
On the smoker at 1 1/2 hours
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Meat resting
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1228165.jpg)
Ground chuck on the left pork on the right
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Meat crumbled up
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1228167.jpg)
Meat sauteing with the onions and garlic
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1228169.jpg)
Chili powder and seasonings added
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1228171.jpg)
Chili simmering
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1228173.jpg)
My bowl my supper
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1228182.jpg)
Smokin Don
Recipe:
Smoked meat chili vIII
1 lb. ground round chuck chub
1 lb. sausage or ground pork chub
1 lb. small red beans or pinto beans soaked overnight
1 pint beef broth
½ bottle dark beer
1 28 oz. can of crushed tomatoes
1 15 oz. can of fire roasted tomatoes, I mash these up
1 Tbs. smoked paprika (optional)
1 tsp. Cumin
3 TBS. mild chili powder or hot if you prefer
3 or 4 drops hot sauce
1 onion chopped
1 pablano pepper diced or one can mild green peppers
Garlic to taste
Salt & Pepper to taste
Water, or broth to thin if needed
Rinse and soak beans overnight in enough water to cover a couple of inches.
Smoke the sausage and ground chuck chubs at 175 deg. until you get an IT of 140 deg. usually 1 ½ to two hours. While the meat is smoking put you beans in water to cover, bring to a boil then simmer for at least an hour.
When the meat is done let cool awhile then shred up. Heat some oil in a large stock pot. Sautee the onions and garlic, when onions are soft add the meat and sauté until it begins to brown up sticking to the bottom, add the chili powders and seasoning, stir a couple of minutes. Add the half bottle of dark beer to deglaze the pan. Add the pablano pepper or chili peppers. Let heat a few minutes.
Drain the beans and add to the pot along with all the rest of the ingredients. Bring to a boil then down to simmer. Simmer 3 to 4 hours; chili needs to simmer at least 3 hours to meld all the flavors. Stir every 15 to 20 minutes. Add water or broth if needed and check for seasoning; add more if needed.
Serve with shredded cheddar and sour cream and some sliced green onions for on top. I like some rice in the bottom of the bowl sometimes.
This is my basic chili recipe and is pretty mild to me. If you want more heat add more hot sauce and use hotter chili powders
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Nothing better than a bowl of chili on a cold day, nice job and thanks for the recipe :)
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I've done something similar to this and smoked chili is awesome!
I've never smoked the crackers though..interesting! I'll have to try that!
Did they pick up a lot of smoke?
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Nothing better than a bowl of chili on a cold day, nice job and thanks for the recipe :)
That's so true. I'd love to have one bowl right now!
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I'm unfamiliar with the Cajun crackers. Where did you get them? What brand? How widely are they distributed? I too love good chili and will try this recipe. Dee
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Wowser. :)
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I'm unfamiliar with the Cajun crackers. Where did you get them? What brand? How widely are they distributed? I too love good chili and will try this recipe. Dee
ds they are just saltines soaked in olive oil and seasoning overnight then smoked, my recipe is in Appetizers. Don
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As always, you keep it simple but yet so enjoyable. Thanks for another great recipe.
This also would be great for that Super Bowl party.
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Anybody else concerned about what happened to the other half of the beer? ;)
Great cook! You inspired me for this weekend.
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Probably the best meat I've ever used for making chili is the point (deckle) from a smoked brisket. If you want more smoke flavor, resmoke and chop after you separate from the flat. I'm not sure how well that goes with tomato and bean stew, but for chili it's great.
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that looks like a 1st class bowl of chili. i would like some plz.
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:P :P :P :P :P :P :P :P :P
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That looks awesome. I have some of the meat I trimmed of spare ribs to make them St Louis style. I smoked it and froze it, I think I will cube it and try chili with it.
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Nicely done, SD!! That bowl looks sooo good!! With the weather turning colder, that would be the right kind of meal to prepare.
Art
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That looks really good! One day I will have to try tomatoes in my chili.
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I love a good bowl of chili.. and that looks good!!!! I am trying this!
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Glad to see I'm not the only one who has posted a "bean and tomato stew" recipe ;)
Hey, if it tastes good . . . cook it! I'd eat a big bowl of that any old day ;D
Hub
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Looks fantastic for this cold 69F day here ;D.
Sent from my iPhone 5 using Tapatalk
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How did I miss this one!
That's a great bowl of chili right there!!