Don's Smoked Chili Ver2

1 ½ lb. ground round or chuck

½ lb. sausage

¾ lb. pinto beans soaked overnight

1 quart beef broth

½ bottle dark beer

1 28 oz. can of crushed tomatoes

1 15 oz can of fire roasted tomatoes, Muir Glen organic

1 Tbs. smoked paprika (optional)

1 tsp. Mexene chili powder

3 TBS. mild or hot chili powder

3 or 4 drops hot sauce

1 onion chopped

Garlic to taste

Salt & Pepper to taste

Water if needed

 

I smoked the soaked beans, after rinsing, in a stainless steel colander at the same time I did the meat & onions. Leave on the smoker while browning the meat & onions. Mine were on about 2 hours. I stirred a couple of times.

Mix ground beef & sausage, place in a suitable pan, & top with chopped onion. Smoke at 180 deg for one & a half hours. I used a Weber veggie pan & stirred after 1 hour. Heat stock pot over med hi heat, add smoked meat & onions. When it starts to brown up add the chili powders and garlic and smoked paprika if using. I broke up the meat some for smaller chunks. When meat is brown & onions cooked, drain off grease if needed. Then add one quart beef broth, ½ bottle of dark beer, and the smoked beans. Bring to a slow boil then simmer an hour. Add  the can of fire roasted tomatoes, hot sauce, salt, & pepper to taste. Simmer another 2 hours or more. You may add water to get the consistency you like. We are not great cumin lovers & the tsp. of Mexene adds just the right amount for us. You can make mild or as hot as you want. I think the smoked meat and smoked beans really enhances the chili. Serve with shredded cheddar & sour cream on to if you like.

 

Note: the meat will take on more smoke if you use a perforated pan to smoke. The Weber veggie pan is perfect. The slots are small enough for doing ground meats.

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