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**ecowper** · October 4, 2018, 08:07 PM

Here’s my latest riff on chili, hope it maybe helpful

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/soup-chili-and-stew/566948-chili-is-cooking

Got some chili going today. I had a couple of chuck roasts and a whole bunch of peppers from the garden that I needed to use up. JalapeÃ±os and Anaheims, to give a

**texastweeter** · October 4, 2018, 08:42 PM

I dont share my recipe, but some tips:
use smoked chuck that you dice up and finish in the pot
Make your own chili powder heavy on ancho and chipotle there is a pretty good guide on the amazingribs website (grind your own chilis when possible)
SKIP THE BEANS
smoke your onions and garlic too
toast cumin seeds and grind them instead of the bottled stuff
smoke dried ghost chili powder creates the best heat
use a dutch oven or large black iron pot as it retains heat and can be put in oven/smoker for even cooking
thucken with corn meal, but add well in advance so it isnt grainy
make it a looooooooong cook
garnish with fresh diced green fresno chilis for one more layer of chili flavor
coffee and dark chocolate gan give depth, and make it a bit more exotic

**ClayJones** · October 15, 2018, 08:48 AM

Hey chili gang. So, I did my test run yesterday (doing competition run tomorrow.. contest is on Thursday) and it came out pretty good! One of the changes I'm considering, though, is to throw the meat in after the chili is done. I smoked a 3# chuck roast to about medium and cubed it up as seen below. Then I threw it in, juices and all, for the long simmer phase. I think that cooked the beef a bit past where I wanted it so I'm thinking next time I will get those juices in there for the simmer but keep out the meat until the chili is done. Any thoughts on that/reasons it might not work?

**treesmacker** · October 21, 2018, 11:04 AM

So, I've decided to do something like what Jon Liebers suggested. I'll use smoked chuck done on my pellet grill. I think I will cut the meat into smaller chunks - because the tasting cups used in the cook off are quite small. I think I'll use hot new mexico chili powder instead of the cayenne. I have a brand new lodge 7 quart cast iron pot with lid for this. Can't wait to get going - the cook off is on Halloween. What kind of wood pellets would you all suggest? Oh, I know you all can help with this - I need a unique name for this chili!
http://howtobbqright.com/2017/11/02/smoked-chili-recipe

**treesmacker** · October 29, 2018, 10:34 PM

OK, so tonight, the chili is in the Lodge 7 quart cast iron on the Rec Tec Trailblazer at 300 degrees. The Lodge didn't fit in the trailblazer, so wife of course said I should have checked; after fact, said I should have a oval shaped cast iron to fit. Anyway, it is in the Trailblazer with lid opened about 1" and with a foil wrap to hold heat in. It is holding 300 degrees perfectly.
This recipe has so many layers, I expect it to be something special, but have been so surprised many times by what people actually like. So, just hopeful.
I'm documenting, with photos, the entire process, so will share soon.

**ILikePigButts** · October 30, 2018, 06:53 AM

Man, I just got fully vested in this thread only to find that I just read the last post. I'll be checking back after tomorrow to see how it turned out. And maybe steal the recipe.

**treesmacker** · October 30, 2018, 08:14 PM

Named the Chili "Goo goo g'joob". I just added some masa harina and it is in the oven with lid on for final cook. Taste good to me! We'll see how it goes tomorrow.

**Spinaker** · October 30, 2018, 08:16 PM

Meathead has an awesome chili recipe. Throw in some smoked brisket!

**treesmacker** · October 31, 2018, 09:19 PM

Hi all, I took second place out of 6 contestants. No shame in that. My prize was 6 pounds of meat. How cool is that. Three prime sirloin steaks and about three pounds of chicken breast from our premier local butcher. I have many pics to share... coming soon...

**treesmacker** · October 31, 2018, 09:22 PM

Goo goo g'joob Chili

Saturday, October 27, 2018

9:56 AM

Smoked Chili

4lb Smoked Chuck Roast or Smoked Brisket cut into bite size pieces
1lb Homemade Chorizo (recipe below)
Chili Rub (recipe below)
Chili Seasoning (recipe below)
1 Poblano Pepper
1 Red Bell Pepper
1 White Onion
24oz Diced Tomatoes
3 Chipotle Peppers in Adobo Sauce chopped
3-4 cloves Fresh Garlic
1 quart Beef Broth
Â¼ cup Worcestershire
2 Tablespoons Hot Sauce
2 Tablespoons Tomato Paste
1/2 bottle stout dark beer
2 Tablespoons masa harina
1 14oz can Chili Beans

Make the Chorizo:

Place pork cubes in a large bowl. Set aside.
In a small bowl, mix together all spices (chili powder through cinnamon). Pour mixed spices and apple cider vinegar over pork cubes, mixing well with hands until all cubes are coated. Cover and place in refrigerator for at least 8 hours or overnight.
Set up food grinder with a medium grind attachment and grind the chilled seasoned pork cubes. Store the ground pork mixture in a covered container in the refrigerator for up to 2 days or freeze up to 4 months.

Smoke the chuck Roast:

Fire up your smoker and bring the temp up to 250â°.
Season the outside of the chuck roast the Chili Rub; dust over all sides of the chuck roast.
Place the roast on the smoker and let it cook for about 4 hours. The internal temp should be around 180 degrees.
Cut the roast into cubes and place in refrigerator overnight until ready to use.

Make the Chili:

Grill Onion, Bell Pepper, and Poblano Pepper for a few minutes on each side and chop.
Cube smoked chuck roast into bite size pieces. (Roast can be cooked ahead of time and refrigerated over-night)

Brown the chorizo in a skillet and drain off the excess oil.

In a 5 quart iron pot add chopped grilled vegetables, diced tomatoes, chuck roast, chorizo, chipotle peppers, garlic, and chili seasoning; stir to combine.
Add beef broth, hot sauce, Worcestershire sauce, beer, and tomato sauce; stir to combine.
Place iron pot on in smoker at 275-300 degrees and cook uncovered for 2 ½ hours stirring occasionally.
Add Chili Beans and masa harina, stir to combine and continue cooking at 275-300 degrees for 1 additional hour.

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Chorizo

3 pounds boneless pork shoulder or butt cut into 1' cubes
3 Tb chili powder
1 Tb garlic powder
3 tsp kosher salt
2 tsp dried oregano
2 tsp paprika
1 tsp smoked paprika
1 tsp onion powder
1 tsp cumin
1 tsp dried corriander
1 tsp fresh ground black pepper
1/4 tsp ground cloves
1/4 tsp Hot New Mexico Chili Pepper
1/8 tsp cinnamon
1/2 cup apple cider vinegar

Chili Rub

1 Tablespoon Killer Hogs AP Rub (or your favorite, quality All Purpose Seasoning)
1 Tablespoon Chili Powder
1 Tablespoon Onion Powder
1 Tablespoon Cumin
2 teaspoon Paprika
1 teaspoon Oregano
1 teaspoon Hot New Mexico Chili Pepper
1 teaspoon Chipotle Pepper

Chili Seasoning:

1/3 cup Sugar
2 Tablespoons Killer Hogs AP Rub (or your favorite, quality All Purpose Seasoning)
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1 Tablespoon Onion Powder
2 teaspoons Paprika
1 teaspoon Ground Chipotle Pepper
1 teaspoon Ground Ancho Chili Pepper
1 teaspoon Oregano
Â¼ teaspoon Hot New Mexico Chili Pepper

Credits:

This Chili is a combination of the ideas from these recipes. I altered each of them somewhat… used Hot New Mexico chili powder instead of Cayenne, added Masa Harina, added beer, used chorizo instead of spicy pork sausage, etc…

Thanks also to the members of https://amazingribs.com/ for all of their suggestions and inspiration.

https://www.tastyeverafter.com/homemade-fresh-chorizo/

Just a moment...

https://www.seriouseats.com/recipes/2010/01/the-best-chili-recipe.html

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http://howtobbqright.com/2017/11/02/smoked-chili-recipe

**fzxdoc** · November 1, 2018, 09:52 AM

Thanks for the recipe, treesmacker , and congrats on your 2nd place win. It must have been oh so close for the judges to choose between you and whoever took 1st.

Kathryn