Smoked Meat Chili vIII

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