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Smoked Chili

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    Smoked Chili

    I made smoked chili yesterday for a bunch of people as I had a good friend in town visiting, and wanted to have a few people over to meet him. This is something I think I will be adding to the smoker rotation for when I want something other than the norm. It adds something phenomenal to the taste that I just don't think can be repeated without smoke!

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    On a second note, I made myself some fish and chips for lunch.. And wanted to share it cuz it was delicious!

    The tarter sauce is chipotle tarter, and the fish have cajun seasoning w/ the beer batter.

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    #2
    Next chili I make I'm smoking the chuck for a good bit.

    Comment


    • Keltonfoss
      Keltonfoss commented
      Editing a comment
      Try smoking the chili as well! Worth it!

    #3
    Wow great idea! Thanks for sharing.

    Comment


      #4
      Looks good Keltonfoss

      Comment


        #5
        I always smoke the chuck itself and then cut up for the chili. Which I’m doing tomorrow. But I’m thinking I may smoke the chili itself, also.

        Comment


        • JeffJ
          JeffJ commented
          Editing a comment
          I love smoked chuck in chili

        • ecowper
          ecowper commented
          Editing a comment
          JeffJ try smoking the onions too

        #6
        My wife's made chili with leftover brisket and pulled chuck, always excellent! Lasagna is great smoked too, whether using smoked beef or simply making the whole thing on your smoker.

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        • texastweeter
          texastweeter commented
          Editing a comment
          ALL pasta is great smoked. Try smoked ravioli, or even better make a traditional bologanaise ragu but smoke the pancetta, veil, pork first... OH MY!!!!

        #7
        A most excellent idea. It shall be stolen

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          #8
          I use a smoked chuck or a 1/3 of a smoked brisket that is naked of rubs. i use ancho, smoked paprika and smoked salt in it too. on another note GIMME THAT RECIPE FOR THE CHIPOTLE TARTAR SAUCE!!! please!!!

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            #9
            Looking good man!

            I also want that Tartar Sauce recipe! You kidding me?!?

            Comment


              #10
              My chili is ALWAYS made with leftover smoked meat such as pulled pork or brisket or anything else we had. In fact, I usually smoke a little more than we need just so we have the leftovers for chili, stew, enchiladas, or other goodies.

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              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                ^^^^this^^^^

              • PappyBBQ
                PappyBBQ commented
                Editing a comment
                Absofrickinloutly!

              #11
              I definitely like chili on an outside cooker, whether it be on the kettle, 14.5 WSM or PBC (actually, now that I look at it, the PBC was holding baked beans).

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                #12
                Malcom Reed has a superb chili recipe.

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                  #13
                  I made chilli from smoked chuck roast and from regular stewing beef smoked and it is always good, I use Meatheads recipe. I no longer use ground meat, I like to add black beans too.

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