well i went and did it again ... something new,,, at least i can not recall any one ever making smoked chili so here is my version
5 lb 80/ 20 ground hamburger made into a meat loaf type slab.
(http://i254.photobucket.com/albums/hh103/beefmann/chili/DSC02854_zps6d75c235.jpg) (http://s254.photobucket.com/user/beefmann/media/chili/DSC02854_zps6d75c235.jpg.html)
into the smoker with 3 hours of hickory at 200f then pulled, still a lil pink inside
(http://i254.photobucket.com/albums/hh103/beefmann/chili/DSC02858_zpsbfdd51f4.jpg) (http://s254.photobucket.com/user/beefmann/media/chili/DSC02858_zpsbfdd51f4.jpg.html)
crumbled the meat as it was still warm
(http://i254.photobucket.com/albums/hh103/beefmann/chili/DSC02859_zps028751c0.jpg) (http://s254.photobucket.com/user/beefmann/media/chili/DSC02859_zps028751c0.jpg.html)
sautéed 1 1/2 large white diced onions and 4 green bell peppers in evoo and garlic till the onions were translucent while the meat was in the smoker
(http://i254.photobucket.com/albums/hh103/beefmann/chili/DSC02857_zps20cbe27f.jpg) (http://s254.photobucket.com/user/beefmann/media/chili/DSC02857_zps20cbe27f.jpg.html)
then added the onion mixture to the meat
(http://i254.photobucket.com/albums/hh103/beefmann/chili/DSC02860_zps8f9bf076.jpg) (http://s254.photobucket.com/user/beefmann/media/chili/DSC02860_zps8f9bf076.jpg.html)
then mixed it all together. let stand in fridge over night.
(http://i254.photobucket.com/albums/hh103/beefmann/chili/DSC02861_zpsb8b8f3df.jpg) (http://s254.photobucket.com/user/beefmann/media/chili/DSC02861_zpsb8b8f3df.jpg.html)
split the meat between two 7 quart crock pots added in kidney beans, black beans , pinto beans ( 15 oz each ) to each crock pot along with 2 quarts of la victoria thick and chunky salsa
(http://i254.photobucket.com/albums/hh103/beefmann/chili/DSC02862_zps7c0893b2.jpg) (http://s254.photobucket.com/user/beefmann/media/chili/DSC02862_zps7c0893b2.jpg.html)
4 hours in the crock pot did a taste test and still needed a lil something
(http://i254.photobucket.com/albums/hh103/beefmann/chili/DSC02863_zps3cdcb201.jpg) (http://s254.photobucket.com/user/beefmann/media/chili/DSC02863_zps3cdcb201.jpg.html)
so i added in a 15 oz can of tomato sauce and 6 ounce tomato paste, and beefmann 6 chilli chilli herb seasoning and at the very end 1 tbsp of ground mustard per quart
(http://i254.photobucket.com/albums/hh103/beefmann/chili/DSC02863_zps3cdcb201.jpg) (http://s254.photobucket.com/user/beefmann/media/chili/DSC02863_zps3cdcb201.jpg.html)
the final outcome
(http://i254.photobucket.com/albums/hh103/beefmann/chili/DSC02864_zps10401ade.jpg) (http://s254.photobucket.com/user/beefmann/media/chili/DSC02864_zps10401ade.jpg.html)
it was quite good lil spicy though it doesn't burn the tongue
That looks like a good recipe. I never used dry mustard in chili, cumin is usually in mine too. Did the smoked ground beef stand out with everything else going on? I might try this myself.
yes it did, could have went for 4 hours instead of 3, next time im gonna smoke the bell pepper and onions as well for more of a smoke flavour.
As many of you know I am a bit more "traditional" about my chili than most (no hamburger, beans, or tomatoes) but won't go with that particular recipe/ingredient rant at the moment. What I did wish to add was my agreement that smoking the beef can make a huge difference. I've found that the best chili meat ever is diced leftover smoked brisket point (if I can resist using it for burnt ends or sammies). Barring that, I usually use chuck browned on the grill (with smoke added) before dicing. Either way, the result adds a layer of flavor that kicks the result up a notch or three.
I did not see any chili powder or cumin. I think a small can of chipotles in adobe mashed up real fine would add a little heat and another layer of taste. It does look good.
beefmann 6 chilli and herb powder
4 TBSP SEASONED SALT
4 TBSP PAPRIKA
4 TBSP ONION POWDER
4 TBSP GARLIC POWDER
4 TBSP GROUND MUSTARD
4 TBSP CHIPOTLE CHILI PEPPER
4 TBSP CAYENNE PEPPER
4 TBSP CALIF CHILI PEPPER
4 TBSP ANCHO CHILI PEPPER
4 TBSP NEW MEXICO CHILI
4 TBSP GROUND CHILI POWDER
1 TBSP CUMIN
4 TBSP BROWN SUGAR
1 TSP GROUND THYME
1 TSP GROUND SAGE
1 TSP GROUND ROSEMARY
1 TSP GROUND OREGANO
1 TSP GROUND MARJORAM
1 TBSP CINNAMON
1 TSP ALL SPICE
1 TBSP WYLERS CHICKEN GRANULES
FOR MORE HEAT IN THE COOKED CHILI ADD IN CRUSHED RED PEPPERS TO TASTE
mix above then add in 1 tsp of mix till you achieve desired spiciness
That looks awesome beef man! I am definitely going to try this seasoning!
Seemore
sounds great :)
Quote from: pensrock on June 19, 2014, 12:37:13 PM
sounds great :)
it is great , IMHO a little goes a long way , in 6 quarts i used close to 2 tbsp and was spicy enough for me and no red pepper flakes, im sure if i added more of the beefman chilli powder it would be spicier
Quote from: Ka Honu on June 18, 2014, 12:17:18 PM
As many of you know I am a bit more "traditional" about my chili than most (no hamburger, beans, or tomatoes) but won't go with that particular recipe/ingredient rant at the moment. What I did wish to add was my agreement that smoking the beef can make a huge difference. I've found that the best chili meat ever is diced leftover smoked brisket point (if I can resist using it for burnt ends or sammies). Barring that, I usually use chuck browned on the grill (with smoke added) before dicing. Either way, the result adds a layer of flavor that kicks the result up a notch or three.
I second this idea. I normally vac seal and freeze some of the point or any other burnt end parts and add them to chili or BBQ beans. It takes beans to a completely new level of flavor goodness.