Smoked meat chili

Don’s smoked meat chili

 

My basic go to chili recipe

 

1 ½ lb. ground chuck

½ lb. sausage

1 28 oz. can of crushed tomatoes

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

1 or 2 15oz. cans small red beans, or pinto beans, drained

1 tsp. Mexene chili powder or cumin

3 TBS. mild or hot chili powder

3 or 4 drops hot sauce

1 onion chopped

Garlic to taste

Salt & Pepper to taste

Water, beef broth or beer to add if needed

 

Mix ground beef & sausage, smoke at 170 deg. for one hour. I crumpled the meat and used a Weber veggie pan with slots to smoke.

 

 Heat stock pot over med hi heat, add smoked meat & when it starts to brown up add the chili powders, garlic, & chopped onion. When meat is brown & onions cooked add crushed tomatoes & fire roasted tomatoes. Bring to a slow boil then simmer a couple hrs. Add hot sauce, salt, & pepper to taste. Add beans and liquid if needed. Simmer for another hour.

 

 This is a good basic chili recipe, you can make mild or as hot as you want. I think the smoked meat really enhances the chili.

 

Note: My latest method to smoke the meat is use two one pound chubs, smoke whole to an IT of 140 deg. then break it up for the chili. I seasoned them with salt, pepper and chili powder. I like this method best. I also used a crockpot, on high, and just sautéed the onions and garlic; added all ingredients except the beans for two hours then added the beans and for two more hours.

 

If serving the chili to guests make on the mild side and set out hot pepper sauce and chopped jalapenos so they can add what heat they want.

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