Chili Cook-off HELP

[Fatneck]

I am in need of a chili recipe.  I would love to use my Bradley Smoker to give it that awesome smoke taste.  Anyone have any recipes or ideas on how to accomplish this.  I finished 12th last time and I need help!

Thanks to all.

Neck

[Carter]

What's your rules for your contest.  My Chilli always has beans and always has chunks (red, green & sometimes yellow pepper - I like my Chili colourful).

I fool around with mine so much that it changes every time, but I think the basics are:

2 lbs of meat - often 1 ground beef & one ground pork, browned.
One medium onion per lb of meat diced.
2-4 cloves of garlic per lb of meat
2 dried ancho's re-hydrated & then sliced into little tiny pieces
1-2 tablespoons of Ancho Powder (usually I put one in and then add the other later if I think it needs it).
1 Tablespoon of Chiltomaline Chili Powder from Pendery's.
Sometimes a Teaspoon of Dallas Dynomite from pendery's (pretty hot), or
Teaspoon or half a teaspoon of Chile De Arbol powder (definitely hot)
1Tablespoon Cumin
1-2 Teaspoons of Oregano
1 Teaspoon of Italian Seasoning
1 teaspoon Mustard powder
A tin of Tomato sauce
1 beer

Once that all festers for a couple of hours, I start adding the chopped Bell peppers (I don't think you can do this for competition).  They go in for about a half an hour.  I want them crispy, not soft & mushy.  I then add 1-2 cans of Kidney Beens for the last 10 minutes of cooking.  I drain and rinse them in a collander to get rid of all that syrup before adding them to the chile.

I add a shot of Tequila to the mix just before serving.

I've thought about trying smoking some ground beef to see what happens but haven't yet.  I'll look forward to hearing yours or other's results.

Carter

[Mr Walleye]

I've thought about trying smoking some ground beef to see what happens but haven't yet.  I'll look forward to hearing yours or other's results.

Mmmmm... Love Chilli!

I've never tried it but what would be wrong with doing a few fatties and using them?

Just a thought.

Mike

[bullsi1911]

I saw a smoked hamburger recipe a while ago that said to smoke the patties for an hour before grilling them.  You might just try that with the meat you are using.

Just a thought.

[Fatneck]

Thanks Carter!

There are no rules for this competition.  In fact, it is a weekend away from the wives. 

How would I smoke Ground hamburger before after browning??  Or wow do I make a fatty?  I am pretty much a rookie.

Thanks

[Gizmo]

I like to smoke all the peppers and other ingredients I use in my chili. 

Here is a link to a picture and thread of some of the ingredients I use, less the ribs and chicken.

http://forum.bradleysmoker.com/index.php?topic=3263.msg41673#msg41673

I don't do the beans (and they don't reheat well but chili gets better with age).  I like to use lots of different kinds of peppers and i prefer to smoke or fire roast them first.  I don't have a specific recipe as I season to taste each time.

[La Quinta]

Well...we won a chilli cook off with an Indian smoked chilli so I probably won't be any help...but it was a lamb based chilli. Won a six pack of Anchor Steam beer for the most unique!!! (As you can imagine). Wasn't any left when we went home though!! We just winged it (as Giz suggested)! Chilli is what you make of it...it's a tasting thing... after the flavors settle and get married. IMHO! :) Just add flavors that you like Fat...just keep tasting and figure out what you need to add and keep going!!