How To make Texas Lava Chili

Chili Blanco on the Grill

Chef Tom fires up the Yoder Smokers YS640 Pellet Grill to share one of his personal Fall favorite recipes, Chili Blanco, a creamy white chili with chicken. Whether it's family gatherings, tailgating or just Tuesday dinner, you'll be looking for any excuse to make this white chicken chili, time after time!

Full recipe:

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Tommy's Famous Chili Cheeseburger Recipe

This is a great copycat version of this chili recipe.

Tommy's Original Double Chili Cheeseburger Copycat!

Tommy's Original World Famous Double Cheese Chili Burger! Yeah!
Chili Recipe: (Ballistic Griddle linked at bottom)
1 pound ground beef (not lean)
1/2 cup masa corn flour mixed with 1/2 cup AP flour
1 1/3 cups beef broth
4 cups water
3 tablespoons chili powder
2 tablespoons grated (and then chopped) carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder
1/2 stick butter

1. Prepare the chili by first browning the meat and carrots in a large saucepan over medium heat. Crumble the meat as it browns. When the meat has been entirely cooked (7 to 10 minutes), pour the meat into a strainer over a large cup or saucepan. Let the fat drip out of the meat for about 5 minutes, then return the meat back to the first saucepan. Cover and set aside.
2. With the fat from the meat and half stick of butter, we will now make a roux. Heat the drippings and butter in a saucepan over medium heat (you should have drained off around 1/2 cup of the stuff). When the fat is hot, gradually add the flour/masa mixture to the pan and stir well. Reduce heat to medium low, and continue to heat the roux, stirring often, until it is a rich caramel color. This should take 10 to 15 minutes. Add the beef broth to the pan and stir. Remove from heat.
3. Meanwhile, back at the other pan, add the water to the beef. Add the roux/broth mixture and the other chili ingredients and whisk until blended.
4. Crank the heat up to medium high. Stir often until you see bubbles forming on the surface of the chili. Turn the heat down to medium low, and continue to simmer for 15 to 20 minutes, or until thick. The chili should be calmly bubbling like lava as it simmers. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes to an hour before using it on the burgers. It should thicken to a tasty brown paste as it sits.
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Smoked Brisket Chili Recipe

Smoked Brisket Chili Recipe - If you're looking for a Award winning Chili Recipe then look no further. This Smoked Brisket Chili is just what you're looking for. It's very easy to make and the final result will blow your mind.

Smoked Brisket Chili Ingredients
2 tbsp Bacon Grease or 4 slices of bacon cut into 1 pieces
1 large red onion about, chopped
1 red bell pepper, chopped
3 cloves garlic, finely diced
3 cups leftover smoked beef brisket, cut up into 1-inch cubes
3 tablespoons chili powder
1 tablespoon cumin
½ tablespoon canned Chipotle in Adobo sauce (or the equivalent in dry Chipotle seasoning, adjust amount to your heat preference)
½ tablespoon Smoked Paprika
1 12 oz bottle beer
1 15 oz can diced Tomatoes
1 15 oz can Tomato sauce
1 15 oz can Black beans, drained (optional)
1 15 oz can Kidney beans, drained (optional)
½ can of a 15 oz can of whole corn, drained (1 cup of grilled corn works good too) (optional)
1 4 oz can diced green chili

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My secret to the BEST Chili Dogs!

1. A thick, molten chili sauce that's smoother than your everyday chili con carne, designed to function as a sauce that smothers your hot dog

2. Skip the cheap footy franks. Go for a good smoke European sausage! Think - smoke Kranksky, bratwurst, bockwurst, half-smokes (Washington!), German, Polish, Austrian smoked sausages.

3. Melted cheese. I mean, cheese.

PRINT RECIPE:

Never put this in your cast iron! #shorts

Top cast iron tips- what not to put in your cast iron. #castironcooking #castironcookware #cowboycooking