I'm cooking MH's Chili recipe tomorrow with a few changes. I'll be using ground 90/10 venison rather than beef. I trying to figure out if I should trying a put the venison in pans and try to get some pellet grill smoke on it or use liquid smoke (I've never used it). I up'd the recipe to 75 serving so there's about 30lbs of meat. If I use liquid smoke, how much? I'm also a little rattled at the amount of chili powder used in this large of recipe!
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I was going to say, go ahead and I'll never tell. However, for a cook that large, I guess I'd suggest adding a tiny amount, mixing and tasting the chili, and then adding a bit more until you feel like it has the flavor you desire. I assume you are using different containers of different sizes to cook in, so perhaps that is more optimal as well. -
Personally, I would not screw around with liquid smoke for the first time with a batch that large. Go with what you know.Comment
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My Traeger has super smoke mode up to 225*F. Liquid smoke will work also too.
Smoke the meat, make the chili, and if you would like more smoke flavor add a drop or two to taste.
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you can smoke the liquids (water, beer, whatever) below boiling point in a shallow tray, you can also smoke the meat... I think liquid smoke would be stronger, but I don't really like the stuff. If your chili powder is the smoked variety you'll get some decent smoke from that..
Shame I have other plans or I'd swing down your way to offer constructive criticism and/or useless advice and make it 70 servings
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Now and then I make brisket chili, and I smoke the brisket on its own first - in the traditional manner. Then use that smoked beef to make chili. I don’t smoke the entire dish, just the beef before it hits the pot. If that wasn’t an option I’d go for a non-smoked chili, as I’m not a fan of liquid smoke. Though, as mentioned by ItsAllGone, smoked chilis/chili powder/paprika would also add smokiness to the dish.
Looking forward to hearing about your results!Comment
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I sometimes will put a drop or two when I modify store bought salsa, store bought split pea and ham soup and a few other things.
While I don't particularly like liquid smoke, I don't hate it either.
It's a quick way to add smoke flavor without having to fire up the Bronco, prep whatever your smoking, wait 4 or 5 hours and then clean everything up...Comment
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Gotta agree with add a little at a time and taste. Same for the paprika. As a rule of thumb, when I make a batch of chili using 1 pound of ground meat, I put approximately 2 Tbsp of chili powder in it, but I also add a little cumin in addition, maybe 1 tsp, because I like that flavor and want to accentuate it.
Multiplying that out would give you 3.75 cups of chili powder, but again, go light and taste, you can always add more.Comment
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I decided to not use the liquid smoke and smoked the 30lbs of venison for two hrs. It had ample smoke flavor!Comment
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