I wanted to post this recipe as the fall is quickly approaching and I will be firing this up again soon. This is my take on Meathead's recipe. 90% of the credit for this goes to him. The recipe is as follows.
JR’s Smoked Chili Con Carne
I developed this recipe from Meathead’s Chili Con Carne recipe at Amazingribs.com. In an effort to get rid of all the extra smoked meats in my fridge, I made my own tweeks. Any smoked/grilled meat will work. In the end, it all cooks down anyway. We will use our smoker and preheat it to 300 F – 325 F. Do this before you start cooking anything else, so it is ready to go. I like to add Oak chucks to the smoker right as I put the chili on the smoker. I make this recipe two days in advance. I smoke, chill, reheat, chill, and then heat and serve on the third day. However, it is certainly not the way you have to do it. I just have the time to do it this way and it produces the best chili.
Ingredients
NO BEANS: argue all you want. They do not belong in chili when meat is plentiful and you do not need to add cheap protein.
Wood: I like to use oak, but anything will do. Add the chunks directly to the hot fire. This will allow it to burn cleaner and not smolder.
Meat: As mentioned above, you can really use any meat you want. I love smoked brisket and pork belly, I always add those. However, I have used pork steaks, lamb chops, chuck roast, beef ribs etc. Just make sure it is all pre-cooked.
Chili Powder VS Chipotle Powder: I like to use Chipotle powder over Chili powder. It really gives this chili an extra shot of smokey flavor.
Slap Yo Momma Rub: This is a classic Louisiana Rub found at most stores around the country. Often used in Gumbo and Jambalaya. If they don’t have it get something similar. (Not a deal breaker though)
What size pot do I use?: I always use at least a 6 QT Dutch Oven for this recipe. I have an 8 QT and a 10 QT Dutch Oven I use as well. The pot may look really full when you start with the 6 QT, but as the onions cook down and the stock reduces, it will free up more space. Also, you can half this recipe if need be.
JR’s Smoked Chili Con Carne
I developed this recipe from Meathead’s Chili Con Carne recipe at Amazingribs.com. In an effort to get rid of all the extra smoked meats in my fridge, I made my own tweeks. Any smoked/grilled meat will work. In the end, it all cooks down anyway. We will use our smoker and preheat it to 300 F – 325 F. Do this before you start cooking anything else, so it is ready to go. I like to add Oak chucks to the smoker right as I put the chili on the smoker. I make this recipe two days in advance. I smoke, chill, reheat, chill, and then heat and serve on the third day. However, it is certainly not the way you have to do it. I just have the time to do it this way and it produces the best chili.
Ingredients
- 3 pounds of Smoked Meat. (I use brisket, Beef ribs or chuck, any meat will do. Add Bones too if you have any)
- 3 Brats (Grilled-I like the Johnsonville Hatch Chili)
- 1 lb Smoked Pork Belly (can use raw too)
- 3 Onions
- 1 Red Bell Pepper
- 4 Jalapenos
- 4 Cloves Garlic (Smashed & Minced)
- 2 Large tomatoes
- 1 Large Lime (Squeeze and Juice into pot)
- 32 OZ Beef Stock
- 5-10 Tortilla Ground Tortilla Chips
- 2 Tablespoon Brown Sugar
- 3 Tablespoons of Cumin (I love Cumin, so if you don’t, go with 2 TBSP)
- 3 Tablespoons American Chili Powder or Chipotle Powder (Chipotle powder is best for a smokey taste)
- 1 Ounce Milk Chocolate (Hershey’s bar)
- 1 Tablespoon of Chicken Bullion or 2 Cubes.
- 1 Tablespoon Slap Yo Momma Rub (Or a Cajun/ Hot BBQ Rub)
- Drop 3 tablespoons of Beef Tallow or some other animal fat into a 6+Qt Dutch oven. Heat on Medium -High heat. (Stove)
- Add diced Onion, Red Bell pepper, Garlic, Jalapenos, Cumin, Chili/Chipotle, Slap Yo Momma. Allow this to cook down until the onions are translucent and garlic is aromatic.
- Dice up all your meats. Most of it will break down during the cook, so you really do not need to dice them too small. Add this to the pot and give it a really good stir. Make sure to get all the crispy bits off the bottom of the pot and mix everything well.
- Once you have all the meat and veggies mixed and cooked down, add the Tomatoes, Beef Stock, Lime Juice, Tortilla chips, Milk Chocolate. Bring to a light boil.
- Add the Dutch Oven to the smoker. Cook uncovered for 3-4 hours. Stirring every half hour. I like my Chili THICC, so I really like to let this cook down. If you want more liquid, add more water or stock. If it looks too thin, let it cook down more in the smoker or add some corn starch.
- Once the smoking is complete, remove the pot from the smoker and serve. Or chill, reheat, chill and reheat to serve. (No Smoker required to the subsequent heating, stove is totally fine)
NO BEANS: argue all you want. They do not belong in chili when meat is plentiful and you do not need to add cheap protein.
Wood: I like to use oak, but anything will do. Add the chunks directly to the hot fire. This will allow it to burn cleaner and not smolder.
Meat: As mentioned above, you can really use any meat you want. I love smoked brisket and pork belly, I always add those. However, I have used pork steaks, lamb chops, chuck roast, beef ribs etc. Just make sure it is all pre-cooked.
Chili Powder VS Chipotle Powder: I like to use Chipotle powder over Chili powder. It really gives this chili an extra shot of smokey flavor.
Slap Yo Momma Rub: This is a classic Louisiana Rub found at most stores around the country. Often used in Gumbo and Jambalaya. If they don’t have it get something similar. (Not a deal breaker though)
What size pot do I use?: I always use at least a 6 QT Dutch Oven for this recipe. I have an 8 QT and a 10 QT Dutch Oven I use as well. The pot may look really full when you start with the 6 QT, but as the onions cook down and the stock reduces, it will free up more space. Also, you can half this recipe if need be.
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