WIN Your Next Chili Cookoff ... guaranteed! Office Party Or Competition, This Beats The BEST
No beans here... my Texas Chili is made with smoked Tri-Tip and brisket is a winner. Sharing how I prep, smoke and serve Texas Chili smoked on the Kamado Joe.
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Recipe
8 dried ancho chiles
6 ounces dried guajillo chiles
8 ounces dried pasilla chiles
6 ounces dried chipotle chiles
8 garlic cloves,
1 tablespoon plus 1 3/4 teaspoons kosher salt,
1 3/4 teaspoons freshly ground black pepper
1 teaspoon honey
7 tablespoons lard or vegetable oil
6 pounds raw or 5lbs cooked beef in cubes
2 cups finely chopped yellow onion
1 tablespoon plus 1 teaspoon ground cumin
4 cups low-sodium beef broth
2 teaspoons dried oregano
2 tablespoons masa harina
2 tablespoons dark-brown sugar
2 tablespoons red-wine vinegar
1/2 teaspoon cayenne pepper, plus more to taste
Lime wedges, sour cream, chopped red or white onion, jalapeño, and/or cilantro, for serving
Modified from -
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@KamadoJoeGrills
The Only Chili Recipe You Need This Comfort Food Season
I'm on record as saying that I believe I have the best Chili recipe ever... BUT, I ended up taking some advice from subscribers and added a few NEW ingredients and I am BLOWN AWAY at how good this was! Let's #makeithappen
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VIEW RECIPE:
Shopping List:
1 lb 80/20 ground beef
1 lb ground pork
all purpose seasoning (or just salt, pepper, onion, garlic)
1-2 tsps beef bouillon powder
4-6 oz mexican beer
1 onion and bell pepper
2 jalapenos
1 can chipotle peppers in adobo
2-3 tbsps cocao powder
1 tbsp cumin, smoked paprika, chili powder
1 pinch of cinnamon
28 oz crushed tomatoes
1 can tomato soup
1 can light and dark red kidney beans
2-3 tbsps brown sugar
2 tbsps honey
1 tbsp roasted garlic
Toppings:
cilantro or chives, sour cream, cheddar cheese, fried onions, sliced jalapenos
Texas Red Chili - Bowl of Red
Texas Red Chili - AKA Bowl of Red - AKA Chili Con Carne
The timeframe and origins of chili are debatable such as many things in history. Did it start in the US or did it come from Spain?
In 17th century there is an old Southwestern Native American legend that a chili recipe was put on paper by a beautiful nun, Sister Mary of Agreda of Spain.
In the 18th century there are records in San Fernando de Bar, now know as the city of San Antonio, of a spicy “Spanish” stew that is similar to chili.
In the 19th century things became more clear. Chili was cooked on chuckwagons where Cowboy cooks didn't carry perishable items, it was made popular in Tex prisons, it went national when Texas sets up a stand at the1893 Columbian Exposition in Chicago.
My favorite account is the women of San Antonio known as the “Chili Queens” selling this they called chili that was makde with dried chilis and beef in the Military Plaza Mercado. From the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime.
One thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice.
State Dish of Texas - 1977 - RESOLVED by the House of Representatives of the State of Texas, the Senate concurring, That the 65th Legislature in recognition of the fact that the only real bowl of red is that prepared by Texans, hereby proclaims chili as the State Dish of Texas.
Recipe:
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#MeatChurchBBQ #Chili #TexasRedChili
Smoked Chili Recipe | Easy Over The Top Smoked Chili On A Pellet Grill
In today's video we are talking smoked over the top chili! This smoked chili recipe is sure to be a hit and it is so easy, especially when done on a pellet grill but of course you can use any cooker you have! I hadn't tried smoked over the top chili before making this video and I have to say this will not be the last time I make it! The delicious smokey goodness that comes from smoking the meat before incorporating it into the chili is absolutely amazing! I've also found that this smoked chili is even better the next day after letting all the smoked chili flavors merry together overnight! You absolutely have to try this smoked over the top chili recipe!
Now lets get into the prep and cook on this smoked chili:
| Ingredients |
-1 Pound Ground Beef
-1 Pound Pork Sausage
-1 Whole Yellow Onion (diced)
-1 Whole Green Pepper (diced)
-1 Whole Red Pepper (diced)
-1 Can Beef Broth
-1 Can Pinto Beans (optional)
-1 Can Red Kidney Beans (optional)
-1 Can Diced Tomatoes
-1 Can Tomato Soup
-SuckleBusters Chili Seasoning (to taste)
-Tailgater's BBQ Party Rub (to taste)
| Instructions |
Prep:
1. In an oven-safe pot, add the chopped yellow onion, green pepper, red pepper, beef broth, pinto beans, kidney beans, diced tomatoes, and tomato soup. Be sure to mix thoroughly.
2. Add chili seasoning and mix thoroughly.
3. In a bowl, mix together pork and ground beef until evenly incorporated. Once mixed form into a large meatball.
4. Season the large meatball with an all-purpose rub of your choice.
5. Put the meatball on a wire cooling rack and put it on top of the oven-safe pot. You want the drippings from the meatball to drip into the chili.
| Cooking |
1. Set the smoker to 250º F.
2. Once the smoker is to temp put the oven-safe pot and meatball on the smoker. Be sure the meatball is directly over the chili.
3. Smoke the chili and meatball for 1 hour at 250º F.
4. After one hour turn up the smoker temperature to 325º F and cook until the meatball has reached 150º F internally (about 1-1.5 hours).
5. Once the meatball reaches 150º F remove the meatball from the smoker and break up the meatball into small chunks to add back into the chili.
6. Add the broken-up ground meat into the chili pot and stir to incorporate the meat throughout the chili.
7. After the meat has been incorporated, smoke the chili for 30 minutes at 325º. Be sure to stir occasionally.
8. After 30 minutes, remove from the smoker and let cool for 10-15 minutes.
9. Serve with toppings of your choice and enjoy your over-the-top smoked chili!
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Texas Brisket Chili
Chef Tom fires up the Kamado Joe Ceramic Charcoal Grill to share his version of Texas Chili. Homemade chile base, no beans, and best of all... smoked brisket! BUY featured products HERE:
Full recipe:
The Ultimate Guide to Perfecting Your Homemade Chili
The Ultimate Guide to Perfecting Your Homemade Chili - Want to make the best chili ever? In this guide, we'll teach you the secrets to making your chili taste perfect every time. From ingredients to techniques, we'll cover everything you need to make a delicious, hearty chili.
If you're looking for a delicious and nutritious meal, give this Ultimate Guide to Perfecting Your Homemade Chili a try! It'll show you how to make a chili that'll have you coming back for more time and time again. With this guide, you'll be able to make the perfect chili every time!
Ingredients:
2 lbs. lean Ground Beef
1 Onion diced
The Level Up B Rub -
1 Jalapeno
4 cloves Garlic
2 ½ tbsp. Chili Powder divided (or to taste)
1 tsp. Cumin
1 Green Bell Pepper
14 ½ oz. crushed Tomatoes
19 oz. Kidney Beans
14 ½ oz. diced Tomatoes with juice
1 ½ cups Beef Broth or Beer
1 tbsp. Tomato Paste
1 tbsp. Brown Sugar optional
Salt and Pepper to taste
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