Two Day Chili

[Stevo]

I decided to try Malcom Reed's Smoked Chili recipe. Here are pics from today; Day 1: smoking a chuckie, grilling veggies, and browning some sausage.

A 2.75lb Select grade chuckie, dry-brined overnight, and rubbed with a rub from the chuckie video on Adrenline BBQ site.





Here is Cody guarding the smoker.





Here's El Chuckie 2 hours in. I started it at "hi smoke" setting on the Camp Chef PG24 Pellet Pooper, with B&B Hickory/Oak pellets, plus a smoke tube with the same pellets added for mo' smoke. After this pic, I bumped the temp to 300 to get 'er barkin'. I went hotter and faster with the temp since the chuckie will be simmering for 3 hours in the chili, and I didn't want it to fall all apart. IE I wanted the bite-sized chuckie nuggets to keep their integrity. So I cooked it hotter to get bark, and then pulled it...




Grilled up some Veggies:






One large sweet onion and two large poblanos.



Browned some Owens Hot Breakfast Sausage.




I pulled the chuckie after 4.5 hours at an IT of 179. Into the fridge it went, after a rest. I cubed it up after it cooled and after trimming the fat, I ended up with 1.3lbs of chuck-nuggets. So 2.75lbs raw, to 1.3lbs of eats! Since the recipe wants 2lbs of beef, and I only ended up with 1.3lbs, I also browned some ground chuck to round out things.




Tomorrow, I assemble the chili and cook it on the smoker for ~3 hours!

More pics to come!!!

[Mr. Bones]

Lookin' Delicious!!!

[Steve B]

Looking great so far Stevo.

Don’t worry Cody’s got your back on this one.

Oh holy crap do you live at a resort. Beautiful looking spa/pool area.

[Stevo]

Thanks! Cody guards the smoker every time I cook. The pool n spa are our little slice of central Texas heaven!

[Mr. Bones]

Great lookin' pit guard ya' got there, brother!!!

[kmhfive]

Beautiful start to an excellent chili! Can't wait to see day two!

[Jerod Broussard]

Just the rubbed chuck got me drooling.

I need to smoke my chuck the next time I do Meathead's Chile/Chili/Chilie/Chilei

[DWCowles]

Looking good!

[RonB]

I could really go for helping with the taste test...

[fzxdoc]

Wow, Stevo that chili is shaping up to be something really tasty. I'll have some over a hot dog, please.

Kathryn

[HouseHomey]

Ummm.... yes. I have some of that please. Love some char on the onion.

[randy.56]

I'll take the left over's. yum

[Spinaker]

This is a great recipe. How did it turn out? I bought some fixings for chill today. This is the season for some great chili cooks!

[Stevo]

The chili was great and had wonderful depth of flavor. However, next time I'll not add the sugar that was part of the recipe. It was too sweet for me. I even reduced the original recipe from 1/3C to 1/8C and it was still sweet for me. Also, I didn't add as much Malcom's AP seasoning, which I estimated was about 1T salt, 1/2T garlic, 1/4T pepper; I reduced the salt to 1tsp. Perhaps with the original recipe the salt and sugar evened out or something. But I don't see what the sugar would add other than sweet, it I won't add it next time. But I enjoyed the chili, and I'll make this again!

Here are all the parts ready to assemble. Smoked cubed chuckie, ground beef, hotpork sausage, tomatoes, chipotles, grilled veggies, beef stock, hot sauce, Worcestershire, and seasonings.



My cheat sheet. Complete with spillage.



Here are some shots as it cooked. 300 degrees for ~3.5 hours in the pellet pooper.





Of course, you need corn bread with Chili! Masa Harina Cornbread with pepper jack cheese and jalapenos.





And lunch time!!!!

[texastweeter]

Looks good, even considering I have the stomach virus going around.

[Stevo]

It might cure your stomach virus!

[texastweeter]

I have chili instead of chicken noodle when I'm sick, but not stomach issues. No food for me until I'm better.

[texastweeter]

Jalapeno, cheddar, cacklin cornbread goes great with a bowl of red.

[kmhfive]

Wonderful!

[Mr. Bones]

Delicious batch of chili!!!
Many thanks fer th' step by step, an' great pics!