Smoked chili

[Pachanga]

A good method to add terrific smoke flavor as well as bark flavor to chili is to add chopped Burnt Ends after making your regular recipe of Red.  After all, burnt ends are concentrated smoke and bark flavor.  The earlier you add the ends to the recipe, the more it becomes a part of the overall background flavor.  Adding later produces individual bursts of smoke/bark flavor.

Finely minced it can be used as a smoke spice in beans, vegetables, etc.   It is a nice touch and a great change-up.  You can easily control the intensity of the smoke with the volume.

How do you make burnt ends?
http://forum.bradleysmoker.com/index.php?topic=14065.0

Burnt ends keep well in the freezer.

Good luck and slow smoking,

Pachanga