1. Cut up whatever package of bacon you haven’t used all of yet. Or buy more bacon and open that. The point is, never run out of bacon.
2. Once the bacon is at "crispy" (I like mine crunchy) add the garlic and onions.
3. Then once the onions and garlic are lookin good add more meat. Man can’t live on bacon alone after all. I used a 2 pound package of roughly 1/2 beef and 1/2 pork.
4. Not photod. Add whatever spices you like. I went with garlic powder, chili powder, cumin, and a touch of salt. But hey go nuts. Use whatever floats yer boat. It’s chili not rocket science.
5. OPTIONAL. Chili beans. Highly controversial in the chili purist world. But I ain’t a perfectionist so whatever. Don’t like it? DON’T eat any! Everybody wins.
6. Add the rest of the canned stuff (too lazy to chop my own today). The Rotel is, in my opinion, required. Your results may vary.
7. Add more liquid. Water is boring. Don’t be boring.
8. Once brought to a rolling summer, transfer to the smoker. You want 275-300 to keep the simmering going. Let it simmer for about an hour.
and there you go. Smoked chili. Easy and if you ask me highly acceptable. The best part is taking it to work the next day for lunch and smelling up the break room like a smokehouse. Everyone will want to know what is going on. Oh. It’s you. AGAIN. Should have known.
2. Once the bacon is at "crispy" (I like mine crunchy) add the garlic and onions.
3. Then once the onions and garlic are lookin good add more meat. Man can’t live on bacon alone after all. I used a 2 pound package of roughly 1/2 beef and 1/2 pork.
4. Not photod. Add whatever spices you like. I went with garlic powder, chili powder, cumin, and a touch of salt. But hey go nuts. Use whatever floats yer boat. It’s chili not rocket science.
5. OPTIONAL. Chili beans. Highly controversial in the chili purist world. But I ain’t a perfectionist so whatever. Don’t like it? DON’T eat any! Everybody wins.
6. Add the rest of the canned stuff (too lazy to chop my own today). The Rotel is, in my opinion, required. Your results may vary.
7. Add more liquid. Water is boring. Don’t be boring.
8. Once brought to a rolling summer, transfer to the smoker. You want 275-300 to keep the simmering going. Let it simmer for about an hour.
and there you go. Smoked chili. Easy and if you ask me highly acceptable. The best part is taking it to work the next day for lunch and smelling up the break room like a smokehouse. Everyone will want to know what is going on. Oh. It’s you. AGAIN. Should have known.
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