This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Robwhatever’s Smokey Chili Recipe

  • Filter
  • Time
  • Show
Clear All
new posts

    Robwhatever’s Smokey Chili Recipe

    I’ll start with the recipe and then post some photos in a separate post. I dug into the freezer to take trimmings from three briskets recently made, some left over brisket from said cooks and some smoked beef tallow I rendered and smoked on the M36. This chili is all about heat, smoke and more smoke.


    2 medium sized white onions, chopped
    3 Anaheim peppers, chopped
    Smoked beef tallow
    2 large cans of crushed, roasted tomatoes.
    4 tablespoons of tomato paste
    1 can of chipotle in adobo
    1.5 quarts of beef stock
    chili powder
    Ancho chili powder
    cayenne powder
    ground cumin
    3 smoked ham hocks
    3-4 lbs. of raw brisket trimmings, trimmed of fat, sinew and cubed
    2 lbs of smoked brisket leftovers, cubed

    Now for the cook.

    1. Add 3 tbls. Beef tallow to a Dutch oven or stock pot heated over medium high heat.
    2. Add chopped onions and peppers. Sauté until softened.
    3. Add chili powder, cayenne, cumin and ancho all to taste and cook for 4 or 5 minutes.
    4. Add tomato paste and cook for a few more minutes, stirring often.
    5. Add ham hocks, crushed tomatoes, 1 qt. of beef stock. Stir it up, l’il darling. Add the cooked brisket and bring to a slow boil.
    6. Heat a separate sauté pan on medium high heat and add 3 tbls. beef tallow. Once melted, add uncooked brisket trimmings and brown on all sides. Once complete add to the chili stock pot. Do this in batches. You will need to add some more tallow for each batch.
    7. Once all brisket has been added to the chili pot, pour off the fat and deglaze the pan with the remaining beef stock, scraping off all the nubby bits in the pan. Add it to the chili pot.
    8. Get your smoker smoking to 275-300. Add the pot of chili and smoke for 3- 4 hours. Stir it up every hour or so.

    To finish, add sour cream, grated cheddar, Fritos or whatever else you like.

    Pics to follow.


    Sounds great! I make Red quite often, and have a good recipe, but I may try this soon. Ham hocks...i am an all beef guy, may try oxtail.


    • Argoboy
      Argoboy commented
      Editing a comment
      I am wondering if the ham hock is fresh or smoked?

    • Rob whatever
      Rob whatever commented
      Editing a comment
      Smoked. I did everything I could to amp up the smoke flavor.


    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      texastweeter Oxtails? Brilliant!

    Sounds great. I was a little taken with the ham hocks. But I can see how that would add some incredible flavor.
    Thanks for your recipe. 👍


      Here are the pics. A little out of order, but Sam the cat showed up as soon as the brisket hit table.

      Attached Files


        Great job Rob. I love the fact that you didn’t put any beans in your chili.


          Very nice, I like the ham hock thang too.


            Sounds great. A good brisket chili is hard to beat. You dialed it up to 11 with those ham hocks.




            No announcement yet.
            Rubs Promo


            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

            Compact Powerful Sear Machine For Your Next Tailgater

            Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

            Click here to read our detailed review and to order

            The Good-One Is A Superb Grill And A Superb Smoker All In One

            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read ourcomplete review


            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.

            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

            Click here for our article on this exciting cooker

            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
            Click here for our review of this superb smoker

            Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

            Click here to see our list of Gold Medal Gifts

            The Pit Barrel Cooker May Be Too Easy

            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

            Click here to read our detailed review and the raves from people who own them