Smoked Texas Red Chili

[DaBeef2112]

Does anyone have a good recipe for Smoked Texas Red Chili?

[NePaSmoKer]

Does anyone have a good recipe for Smoked Texas Red Chili?

3½ lbs. tri-tip roast, cubed
½ lb. pork sausage
3 tsp. Kosher salt
1½ tsp. ground black pepper
2 tsp. garlic powder
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 onion, finely diced
Cornstarch

Base Ingredients:
2 cans chicken broth
1 can tomato sauce
6 oz Snappy Tom or Spicy V-8
1 tsp. onion powder
2 Tbs. garlic powder
2 Tbs. chili powder

Dump #1
2 Tbs. chili powder
5 tsp. ground cumin
1 Tbs. Tabasco sauce

Dump #2
½ tsp. cayenne pepper
1½ tsp. Tabasco sauce
1 tsp. crushed red pepper
1 Tbs. chili powder
Kosher salt to taste (+/- 1 tsp.)

Dump #3
5 tsp. Cornstarch (mixed with water to form a paste)
1 Tbs. garlic powder
1 tsp. brown sugar
1 tsp. crushed red pepper
½ tsp. cumin
Kosher salt to taste (+/-1 tsp.)

In a frying pan, over medium heat, cook the red and green bell peppers and onion. Do not brown, only lightly cook, no more than 5 minutes. Set aside.

Brown the tri-tip and sausage together along with the garlic, salt and black pepper. Do not drain liquid, place meat and liquid in a large stock pot and smoke at 200* for 2 hours. Then and add the "base ingredients." Add the pepper & onions. Bring mixture to a boil back on your stove, then reduce heat to lowest setting cover and simmer for a total of 3 hours, adding the dumps at the times indicated.

At 1½ hours, add dump #1, stir well, replace lid.

At 2 hours, add dump #2, stir well, replace lid.

At 2½ hours, add dump #3, stir well, replace lid.

When 3 hours has elapsed, chili will be done, you may add cornstarch to thicken broth, if desired. I usually add quite a bit, but in small steps. Serve with chopped raw red onions and shredded sharp cheddar cheese. If you really want to go the distance, serve in sourdough bread bowls.


nepas

[DaBeef2112]

Wow that was fast!

I'll have to give this a try.

Thanks!

[NePaSmoKer]

No Problema  ;D



nepas

[IKnowWood]

DaBeef, there is also a posting in here for 5-dump chili I think that was good.  Nice and spicy.  There is also a firehouse chii that's good, big but good.

Welcome and let us know how it turns out.

[DaBeef2112]

I tried the recipe and I thought it tasted great, even though I only used about 1/2 the salt it called for (otherwise my Doctor would kill me...).

As good as it tasted I didn't really notice much of the smoke flavour, which surprised me since I used 2 hours of Mesquite. I'm thinking that smoking the meat in the stock pot (with the lid off of course) doesn't allow enough of the meat to come in contact with the smoke (I stirred it all up at the 1 hour mark).

I think if I make it again I will try and smoke the meat before cooking.

Thanks for the great recipe Nepa!