I don't do anything special with spices but I did use a poblano pepper last time. Split, seeds removed. What I did do differently was to make the sauce first, get the flavor profile where I wanted it, puree everything down, then added the meat and beans and simmered it for a while. You might have to make slight adjustments to the spice levels afterwards
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Suggestions wanted: thinking of making chili this weekend
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Club Member
- Aug 2020
- 6148
- Houston, Texas
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2 SnS Kettle Grills with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
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ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
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If you’ve got 20 minutes to kill…I highly recommend ecowper ‘s post from last year. A little bit helpful, but a lot of comedy.
https://pitmaster.amazingribs.com/fo...-in-your-chili
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Ok, I didn’t bring the other thread back to life (maybe I should), but that some laughing comments and posts! Thanks for the link to it Panhead John
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Club Member
- Aug 2018
- 1107
- Heart of Dixie
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Kamado Joe Big Joe III, Recteq 1250, PKGO, Jumbo Joe and PBC. Weber kettle @ the hunting camp.
I much prefer venison in my chili with a chub of b’fast sausage. Nothing wrong with beef or plain ground pork, but those flavor/texture profiles is what I like.
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Club Member
- May 2018
- 1670
- Northern Illinois / Southern Wisconsin
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Weber Kettle 22; Broil King Signet; OKJ Bronco
My wife will sometimes add a little cinnamon. Whatever chili powder I use, I typically add extra cumin. I like how one small can of tomato paste affects the texture. We'll typically add a can of chopped chilies if we don't have fresh available.
And, if you want to get crazy, add a little gojuchang, but it will really change the character of the dish.
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For heaven's sake, start with the Wholly Trinity of Chili, onion, celery, bell peppers. combination of three aromatic ingredients
Paired with PBR, the wholly trinity of beer. Any questions?Last edited by bbqLuv; January 6, 2022, 10:40 AM.
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John "J R"
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I always start with Meathead's Chili Con Carne recipe. Then I grill up pork steaks and a 5 pack of brats. I cut all that up into squares and add it to the chili. I Add the pork bones from the pork steak too. I generally use smoked brisket flat for the base meat, along with some smoked pork belly.
I double this recipe and then always add more cumin. Additionally, I add about 2 tablespoons of chicken stock powder, tablespoon or two of Slap Yo Momma. Then I always add some Carolina reaper dust and then a few cubes of Wagyu or regular beef tallow to the mix.
Then I smoke it on the BGE at 275 with some Oak smoke rolling. This goes for about 4 hours, I always stir the chili about every 1/2 hr. Then I cool the pot and heat it up again the next day, on the stove. I bring it to a boil, stir a few times then chill it. On the third day, it rises again! I heat it up, stir it and then serve it.
I always serve it with Fritos on the bottom, then chili, then cheese and Mexican creama.
Remember.......no self respecting pitmaster puts BEANS in their chili! C'mon people!
She THICC!!!
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Mak 1 Star
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I have not seen it recommend yet so I've seen in some recipes that a square of chocolate deepens the favors of chili. I'm sure those anti-bean guys will love that!
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Club Member
- Aug 2020
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- Houston, Texas
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2 SnS Kettle Grills with Drip N Griddle Pan
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ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
I made LA Pork Butt ‘s cabbage casserole tonight, and of course something like that begs for cornbread. He recently posted the recipe after a few requests. It’s a mixture of cabbage, hamburger meat, onions and bell peppers. I was a little short on hamburger meat, so I added some rice dressing to it. Yes ma’am, it was good! Mom loved it also and wants me to put it in rotation. Thanks Sunny!
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Since I know y'all would want an update- grilled stew meat at 225 for two hours and smoke tube with Traegar pellets and hickory chip cast iron smoke box.. (its a gasser, so can't use too much smoke due to air flow/leakage)
- Chopped onion, green and yellow pepper under a dome with smoking gun for 5m
- Alligator pork sausage links, cut into coins
- Ground mild Italian sausage
- Various diced tomato cans
- 1/2 can of Chipotle peppers in Adobo
- Immersion blender to puree 1/2 the planned chili base (including the Chipotle peppers... ) added the rest of tomato afterwards to provide texture
- One can of chili hot beans
- One small can of corn, cause we like corn in the pot
- One small can sliced mushrooms, same reason
- A bit of Tabasco Chipotle
- Assorted dried spices from cabinet to taste
Last edited by WillTravelForFood; January 9, 2022, 02:29 PM.
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These are my two go-to chili recipes. I made the first one at the start of the pandemic and the second is my favorite for when I need to use up everything in the fridge or freezer.
Delicious meaty chili: https://iwillmakecrafts.wordpress.co...s-prize-chili/
Delicious roasted vegetable chili: https://iwillmakecrafts.wordpress.co...getable-chili/
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Moderator
- Nov 2014
- 13677
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Here is another chili suggestion. If you have a Trader Joe's by you.......ya gotta get these chips! They are amazing. Basically crack in corn chip form and great on chili! You're Welcome!
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I made chilli last week, I started with Meatheads recipe, I used moose burger that I smoked then grilled, dried pinto beans, one poblano pepper, coca powder instead of milk chocolate and I added a can of chipotle peppers in adobo sauce that I mixed up with beef stock in the blender. The chilli had a good depth of flavour and a nice spicy kick to it. My wife said it was too spicy but my neighbour John liked it.
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