How To make Smoky Joe's Texas Red Chili
5 pounds beef shoulder roast
1 large onion
chopped
6 cloves garlic :
chopped
1 tablespoon ground cumin
1 tablespoon ground Mexican oregano
2 tablespoons Hungarian paprika
4 ounces Gebhardt's Brand chili powder
1/2 cup Chimayo ground New Mexican red chile medium hot
1/3 cup Bueno brand ground New Mexican red chile :
hot
3 tablespoons Wyler's granulated chicken broth
8 cups beef broth
1 cup strong black coffee
2 squares Goya brand semi-sweet Mexican
chocolate 1/4 cup masa harina
__ For the beef broth __ 3 pounds beef bones
2 stalks celery
2 carrots :
unpeeled
2 medium onions unpeeled cut in 1/2
2 cloves garlic :
whole, unpeeled
5 bay leaves
This is the chili I made for my friend Wat Hughe's 1998 bi-annual chili party. This is a Texas style red chili. Texas chili has no tomatoes but more importa ntly NO BEANS! Some of the ingredients I used, like the chocolate and the Wyler 's granulated chicken broth in lieu of salt, are non-traditional but I like the flavor it adds. I pretty much winged it during the preparation but kept track of what I did so I could write it down. I think this batch turned out pretty darn good.
Rub the beef roast down good with a BBQ spice rub. I used Texas Two Step BBQ R ub For Beef available from Texas Two Step Foods, P.O. Box 1328, Tomball, TX 77 377. Wrap tightly in plastic wrap and refrigerate overnight. The next day smo ke the beef roast for 3 hours at 225 degrees over pecan wood chunks.
Meanwhile, brown the beef bones in a large stock pot. Fill the pot with water and add celery, carrots, onion, garlic and bay leaves. Simmer on very low heat for 10 hours. Strain the broth removing the bones and vegetables.
Dice the beef roast into 1/2" cubes. Brown in a large cast iron dutch oven chi li pot. Add a little vegetable oil if necessary. Brown the beef in small batc hes covering the bottom of the pot in a single layer. After the last batch is browned, remove from the pot and add the chopped onion and garlic. Stir until the onions are soft and lightly brown. Return the beef to the pot. Add the ch ili powder, ground red chile, paprika, cumin, and oregano. Add 8 cups of beef broth and bring to a simmer. Add the chocolate, granulated chicken broth, and coffee. Simmer uncovered for 10 hours on the lowest possible heat. Add more b eef broth if the level boils down.
Mix the 1/4 cup of masa harina with 3/4 cup of water. Stir into the chili and simmer until thickened.
Chili is best when it has had some time to age, at least a week is good. Serve in a bowl with a hot, fresh flour tortilla.
Compliments of Garry's Home Cookin' http://cooking.netrelief.com
How To make Smoky Joe's Texas Red Chili's Videos
Homemade Slow Smoked Chili | Beef & Spicy Pork Sausage | Hickory
Welcome back folks!
The weather is getting chili and so is dinner!
..I know, I’ve got to work on my jokes..
Today we’re going to throwdown on some smoked beef and spicy pork sausage chili out on the Traeger 780 Pro.
The Rundown:
You want to start with the meat 80/20 Ground Chuck and a Johnsonville Spicy Pork Sausage. We’re going to work the beef rub into the ground chuck with our hands. Add a teaspoon of rub, knead, and then add another teaspoon. Repeat this until the rub is worked well throughout the beef. Once the rub is worked into the beef, create a giant beef patty, season the patty with the remaining rub. The pork sausage doesn’t require any extra steps. Place the beef patty and pork sausage on the pit at 250, I’m using Hickory for today’s smoke. Let that go for about an hour. Next up is the vegetables, I’m using one large white onion, one poblano pepper, and 3 red/orange bell peppers. Add those to your pot with a little olive oil and get it out on the pit to soak up some smoke and tender up. Now’s a good time to make your chili powder mix. After about an hour you can add the first flavor dump to the vegetables: 32 oz. of beef broth, chili powder mix, and one chicken bullion cube. When the meat hits 120 internal you’ll want to add that to the pot, be sure to chop it up the best you can, let that go for an hour. Now it’s time for the third and final flavor dump: 32 oz of diced tomato and 6 oz of tomato paste. After this you’ll want to close the pit and let it smoke for about 3 hour stirring every once in a while. After the three hours is up you’re ready to feast! Hope you all enjoyed the video, seasoning ingredients listed below.
Beef Rub Ingredients
- Ancho Chili 2 Tbsp
- Garlic Powder 1 Tbsp
- Smoked Paprika 1 Tbsp
Chili Powder Mix
- Chili Powder ¼ Cup
- Ancho Chili Powder 2 Tbsp
- Cumin 2 Tbsp
- Smoked Paprika 1 Tbsp
- Garlic Powder 1 Tbsp
- Chipotle Powder 1 Tbsp
- Red Pepper Flake 2 Tbsp
#traeger #pelletgrill #chili
Over the Top Texas Smoked Chili - My Favorite Chili Recipe on the Kamado Joe
We are cooking Over the Top Texas Smoked Chili. This is My Favorite Chili Recipe on the Kamado Joe. This is an adaptation of @MeatChurchBBQ chili recipe!
#overthetopchili #kamadojoechili #smokedchili
Time Stamp:
00:00 - Intro
00:13 - Setting up the KJ with Charcoal and GrillBlazer
00:43 - Texas Chili / Meat Church Recipe
02:29 - Over the Top Chili Shot
03:02 - Chopping meat and throwing into Chili
03:43 - Smoked Chili at 3 Hours
03:56 - Taste Test and Final Review
Texas Over the Top Smoked Chili Recipe:
-2 pound ground beef
-1 pound ground pork
-3 medium red onions - chopped
-1 head of garlic - chopped
-2, 28oz can crushed tomatoes with juice
-1 , 28oz Italian Style diced tomatoes with juice
-1 7oz can Chipotles in Adobo Sauce, chopped. Preserve the liquid
- 1 beer
- 4 tbsp meat church chili seasoning or Sweet Red Dirt Rub
- 1 can bush maple beans
Garnish
* Shredded Cheese & cilantro
* White chopped onions
Subscribe to channel:
I'm part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. Amazon made me say this... :)
???? My BBQ Ambassadorships ????
1. Wagyu Beef Tallow: 15BARTLOWS (15%off)
2. Charcoal Basket:
3. BBQ rub & Sauce - Bartlowsbbq for 20 % off
4. Solo Stove Grill -
5. Pitbarrel-
6. Drum Smoker -
7. Butcher Box - offer_id=6&aff_id=7736&source=promo&aff_unique1=instagram
8. My Merch -
9. Jealous Devil Charcoal-
10. Kamado Joe -
11. Wireless Thermometer -
???? BBQ Accessories ????
1. The MeatStick:
2. Soapstone:
3. BBQ Prep Tub:
4. Charcoal Basket:
5. JJ George Torch:
6. BBQ Table -
7. Inkbird Sous Vide:
8. Inkbird Digital Thermometer:
9. Igloo Cooler:
10. Charcoal Chimney:
11. Kamado Joe Electric Lighter:
12. Fire Starters:
13. BBQ Tub:
14. Nitrile Gloves:
15. BBQ Gloves:
16. Grill Grates:
17. Cutting Board Code: (bartlowsbbq15)
15 % off
18. Buy Grill Blazer:
10% off with code: BARTLOW
???? BBQ Grills ????
1. Kettle Joe:
2. Kamado Joe Classic:
3. Joe Jr -
4. Solo Stove Grill -
5. Pit Barrel-
Follow me on Facebook ????
???? ID - Scott Bartlow
CONNECT WITH ME ⬇️
■ Facebook Page:
■ Instagram:
■ Pinterest:
■ TikTok:
■ Twitter:
■ Website:
Subscribe to Get My Latest BBQ Recipes Update Videos⬇️
Thanks for watching my video⬇️
Smoked Chili Recipe | Beef Chili on the Big Green Egg
Smoked Chili | Recipe for Chuck Roast Chili Smoked on Grill
For more barbecue and grilling recipes visit:
A big bowl of hearty chili is the perfect way to warm up on a cold day and I want to share with you my recipe for making Smoked Chili on the grill. This recipe starts with a chuck roast that I smoke prior to making the chili. If you happen to have some left over brisket it does just as well in this dish.
Fire up your smoker and bring the temp up to 250⁰. Season the outside of the chuck roast or brisket with your favorite Rub. I use a mixture of my AP and other spices; here’s the recipe:
- 1 Tablespoon Killer Hogs AP Rub
- 1 Tablespoon Chili Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Cumin
- 2 teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Chipotle Pepper
Combine these ingredients and liberally dust over all sides of the chuck roast. Place the roast on the smoker and let it cook for about 4 hours.
The internal temp should be around 180 degrees. I want it a little firm (not falling apart) for this recipe because it will be cubed and simmered for several hours until it’s melt in your mouth tender! Place the cubed roast in refrigerator overnight until ready to use.
For this chili I’m firing up my Big Green Egg; you can cook it on any type grill set up for indirect cooking just run temp between 275-300 degrees.
I don’t add wood for this cook because the chuck roast has plenty of smoky flavor to add to the chili and I char grill the vegetables for even more grill taste.
Once the coals are hot, place the cooking grate in place, and let it heat up for a few minutes. The plate setter goes on later because I’m grilling the Poblano, Bell Pepper and Onion first. Place each directly on the cooking grate over the hot coals for a few minutes on each side to char.
Grilling the veggies makes them extra sweet. Remove the seeds from the peppers and chop everything into small pieces. Then use a pair of high heat gloves and place the plate setter under the cooking grate to create indirect cooking on the Egg.
The last bit of prep for the chili is my secret ingredient, 1 pound of spicy hot breakfast sausage. Just brown it in a skillet and drain off the excess oil. This kicks up the spice level a bit and gives the chili a rich flavor.
Now we’re ready to combine the ingredients for the chili.
I use a 5 quart black iron pot and add the chopped vegetables and a 24oz can of diced tomatoes. Add 3-4 cloves of minced garlic, 3 Chipotle Peppers in Adobo Sauce, the chuck roast, and the spicy sausage. Dump in the chili seasonings and stir to combine.
Chili Seasoning:
- 1/3 cup Sugar
- 2 Tablespoons Killer Hogs AP Rub
- 2 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Onion Powder
- 2 teaspoons Paprika
- 1 teaspoon Ground Chipotle Pepper
- 1 teaspoon Ground Ancho Chili Pepper
- 1 teaspoon Oregano
- ¼ teaspoon Cayenne Pepper (more if you like it spicy)
Pour in ¼ cup of Worcestershire Sauce and 2 Tablespoons of your favorite Hot Sauce (you know I’m using my Killer Hogs Hot Sauce!), 2 Tablespoons Tomato Paste, and 1 quart of Beef Broth. Stir the chili to combine and place on the Big Green Egg uncovered.
Simmer the chili for 2 ½ hours and you’ll want to stir it a couple of times throughout the cook. At this point add 1 can of Chili Beans to the pot. Adding the beans at this point keeps them from getting a mushy texture. I know there’s a big debate about beans in chili but I personally like them in mine. If you don’t like beans just skip this step.
Keep simmering the chili for another hour and it’s ready to serve.
Carefully remove the pot from the grill (wear some high heat gloves) and serve with your favorite chili toppings.
I like Shredded Cheese, Sour Cream, Fresh Cilantro and Lime wedges but you can serve it with anything you like. This chili is rich and hearty with a smoky flavor, the tender bites of chuck roast melt in your mouth, and the spices have just the right heat. Gives this chili a try the next time you’re craving a hearty meal!
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Smoked Chili Recipe
Delicious and EASY Smoked Chili Recipe
In this video, we'll make this easy smoked chili recipe on a pellet grill. This is an easy way to turn up the tasty using this chili recipe or by adding smoky flavor to your family's classic chili recipe.
Website - Red Meat Lover:
Insta - Red Meat Lover:
Da Meats
Wien’s Wagyu Beef:
- Use promo code “RML” to save 10% on your first order.
Thermometers:
Wireless Meater Thermometer:
Instant Read Lavatools Thermometer:
Thermopro Waterproof Instant Read Thermometer:
Dual Probe Maverick Wireless Thermometer:
- Perfect for BBQ & Smoking - a probe for the meat and a probe to gauge pit temp
Cooking Gear:
Lodge Cast Iron Skillet:
Duxtop Countertop Burner:
Weber Kettle Grill:
Grill Grate - Custom Grill Grate:
- Results in awesome, perfect sear marks, even heat across the grates, and no flare-ups
Weber Gourmet BBQ Hinged Grate:
Sous Vide:
Rockwood Charcoal:
Code3 BBQ Supply:
- Wide variety of Rubs, Sauces, Accessories and MORE!
Kitchen Gear:
Boos Cutting Board:
Sheesham Wood Cutting Board:
Vacuum Sealer:
Comfee Juicer:
Cutlery:
Mercer
MB01XAPIQLMRVCF
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
Use code MAKEITHAPPEN120 to get $120 off across your first 4 boxes of Good Chop at
MY FIRST EVER HARD COVER COOK BOOK IS NOW AVAILABLE! PRE-ORDER YOURS NOW
Get my All-Purpose Seasoning and Digital Food Thermometer here
CLICK THE JOIN BUTTON FOR MEMBERSHIP PERKS!
I Host Weekly Virtual Cooking Classes. You can sign up via Patreon here or if you just want to Support The Show:
Don't forget to Subscribe, enable notifications, and give this video a thumbs up! Please take a moment to SHARE my channel to your friends and family! Thanks for your support.
Shop all of my Recipe E-Books - on sale now!
FOLLOW ME!!!!!!
Instagram: @_MrMakeItHappen_
Twitter: @MrMake1tHappen
TikTok: @_mrmakeithappen_
Website:
Purchase Merch here -
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 Chili Recipe Award Winning - Brisket Chili
Thank you for watching my award winning Texas chili recipe video. I've been wanting to make this chili ever since I found the spice mix from Sucklebusters. It was prefect timing too as the weather outside is really cold. I've had lots of chili in my lifetime but this chili right here is by far the best I've ever had. All of the ingredients paired really well together and the green chile corn bread took this chili on a wild ride to flavor town USA!
Thanks for watching
Smokin' Joe
Order your Sucklebusters Rubs here. Enter Joe at check out for 10% off -
Order Your Dalstrong Grill Tools & Knives Here - Enter SMOKINJOE at check out for a 10% discount.
Order Your Custom Cutting board like the one used in this video here - Enter SMOKINJOES for a discount-
Order Your Hestan Cue Induction burner here -
ENTER Smokinjoe for a nice discount.
Order Your Coldest Water Bottle like the one shown in this video here - Use Promo Code SMOKIN -