Smoked chili in shifts

[jjdbike]

Hey folks,

I'm trying to make a smoky, beefy, flavorful chili. Time is at a premium & trying to be efficient.

Last night I roasted 2 heads of garlic, 3 red onions, two red bell peppers, two jalapeño’s, & 2 poblanos.

This morning I toasted 4 dried anchos, 4 pacillas, & 4 New Mexican chilies. Rehydrated them in beef stock. Put the chilis and roasted garlic in the blender.

I added the puréed chilis & garlic to a 7qt cast iron Dutch oven. I added the diced roasted onions & peppers. I added 2 cans of fire roasted tomatoes, 2 cans of mild green chilis, most of a small can of chipotle’s in adobo. Seasoned with smoked paprika, adobo & chipotle powder, cumino, and coriander.

After work I’ll season & make the ground brisket loaf. I’ll smoke it & the 6 short ribs over the Dutch ove and add them to the chili.

Tommow I’ll simmer the chili on the smoker all day. Eventually I’ll add the beans.

I’ll report back.

Best regards.
JD

[Duanessmokedmeats]

What time is dinner?

[DaveD]

Alright! Looking forward to the outcome.

But what's in the pot thus far sounds thermonuclear... that's gonna be HOT!

[jjdbike]

On the pit, & over the top.
What a fun cook!
After simmering on the pit all day tomorrow, I’m looking forward to a big ole’ bowl!
JD

[jjdbike]

Alright! Looking forward to the outcome.

But what's in the pot thus far sounds thermonuclear... that's gonna be HOT!

Yup,
I also seasoned the brisket loaf with Meat Church Texas Chili seasoning.

I feel a little guilty & selfishness. I absolutely love “thermonuclear”!!!

My wife, not at all.

We’ll taste and adjust.

Blessings,
JD

[jjdbike]

It is hot. I made two batches. One of real chili, one with less smoke, mild, and more beans and fire-roasted tomatoes.

The real one had a smokey complex chili and deep beef flavor. The heat builds and hits you in the back of your throat.

Cheers!
JD

[jjdbike]

Reporting a tragedy…. The chili was spectacular. Everything I wanted it to be.

The man came over, I put it on the stove to keep it warm. We started talking. I smelled it & got worried. Went to check on it and it was boiling. It was burnt and ruined. 18 hours, a brisket, short ribs, chilies, expensive ingredients, toast. I’m devastated. Not gonna try to doctor it up. Throwing good time & money after bad… I’m tossing it.
Unfortunately, this was far from my first time making this mistake.
I’ll try to make it my last.
Cheers.
JD

[SheilaAnn]

Nnnooooo! I have also learned (the hard way) if I am going to keep something warm in CI, it’s in the oven. Or at the least, on a diffuser. I helped a friend at à chili cook-off once and we used a flat CI pan as the diffuser for her enameled CI.

[Ace]

jjdbike Very sorry to hear that bad luck struck after all that hard work. Hang in there as it happens to all of us, sooner or later.

[jjdbike]

Damn I really hate wasting food. That’s what hurts the most. I never talke any bit for granted, fully knowing how many people that are food insecure, including many of the families in my community, and the students I serve.

The only saving grace is that I divided it into two batches. The mild one is still good. Thank God…. My wife will enjoy that one.

Blessings.
JD

[Hulagn1971]

Man that stinks. I too have made that same exact mistake before. Put it on the stove on heat at medium low and went up for a shower. When I was done and started my way downstairs, I could smell it and hear it. I tried to save it but couldn't. Burnt chili soaks up that burned bitter flavor and there's no way to get it out. I tossed it and it took much effort to clean the Dutch oven. Now I start reheating on the lowest setting of the cook top and wait it out. Once the pot finally warms up it holds the temp, just takes some time.Good on you for making 2 batches, albeit different.

[jjdbike]

Thanks,
Took so much scrubbing I had to preseason my cast iron dutch oven. No my oven & kitchen smells like smoke.
JD

[dpearce]

Oh man! What a bummer! That chili sounded really good, too. Well, at least the mild version gives you something to enjoy. Interested in the recipe, is it posted somewhere?

[Jerod Broussard]

Shift Work, Chili Work, For the Guy who likes rubs from Meat Church....

[medisssooonnn]

I usually add a little extra smoked paprika and chipotle to my chili. This sounds like it’s going to be on another level though