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Smoked Chili

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  • Keltonfoss
    Former Member
    • Mar 2018
    • 93
    • Great Falls, MT

    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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  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9427
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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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!
  • jecucolo
    Club Member
    • Nov 2015
    • 1239
    • Schertz Texas
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    #3
    Wow great idea! Thanks for sharing.

    Comment

    • Elton's BBQ
      Club Member
      • Apr 2016
      • 2022
      • Saltnes Norway
      • Genesis 320 Limited
        Weber One Touch 57cm
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      #4
      Looks good Keltonfoss

      Comment

      • ecowper
        Founding Member
        • Jul 2014
        • 2930
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
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          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
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          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 16 year old single malt

          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


          Eric Cowperthwaite aka ecowper

        #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
      • Huskee
        Pit Boss
        • May 2014
        • 14549
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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          About me
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          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #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.

        Comment


        • 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!!!!
      • SmokeyGator
        Club Member
        • Jul 2016
        • 809
        • Miami, FL
        • Primo XL
          Cyberq controller
          Sierra Nevada IPA

        #7
        A most excellent idea. It shall be stolen

        Comment

        • texastweeter
          Club Member
          • Jul 2017
          • 2742
          • Republic of Texas

          #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!!!

          Comment

          • Spinaker
            Moderator
            • Nov 2014
            • 10391
            • Land of Tonka
            • John "J R"
              Instagram: JRBowlsby
              Smokin' Hound Que
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            #9
            Looking good man!

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

            Comment

            • boftx
              Founding Member
              • Jul 2014
              • 919
              • Las Vegas, NV
              • CharGriller Pro COS
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                I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

              #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.

              Comment


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

              • PappyBBQ
                PappyBBQ commented
                Editing a comment
                Absofrickinloutly!
            • JeffJ
              Charter Member
              • Feb 2015
              • 2389
              • Michigan
              • Jeff

              #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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              Comment

              • DWCowles
                Founding Member
                • Jul 2014
                • 9760
                • Smiths Grove, Ky
                • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                #12
                Malcom Reed has a superb chili recipe.

                Comment

                • Argoboy
                  Club Member
                  • Apr 2016
                  • 305
                  • Southern Ontario 70 miles from Detroit

                  #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.

                  Comment

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