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Meathead’s Chili con Carne

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  • Charley Langer
    Club Member
    • Oct 2019
    • 112

    Meathead’s Chili con Carne

    Click image for larger version  Name:	448FFBA2-3280-4270-B412-8E66485D565B.jpeg Views:	0 Size:	1.68 MB ID:	764139 I’ve used his recipe several times now, and I absolutely love it. My wife is diabetic, so she appreciates the fact that it has no beans. And she doesn’t like things too spicy, which also makes this perfect — I make a chili sauce for the young and young at heart to add as a topping.

    This time, I used a mix of red and green bell peppers, and those multi-colored carrots you can get at Costco. It makes it pretty! 😂

    I think the smoked roast and onions add depth. I also dry brine the meat just to help me get the salt “in the ballpark.” And it’s a habit.

    My in-laws were blown away tonight. 😃 I’m a rock star!!! 🤣
    Last edited by Charley Langer; November 1st, 2019, 11:09 PM.
  • Jerod Broussard
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    #2
    Awesome. I made a pot for myself and it was gone in a couple days.

    Comment


    • Charley Langer
      Charley Langer commented
      Editing a comment
      I made a double batch, and there’s not much left. 😢
  • tbob4
    Charter Member
    • Nov 2014
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    #3
    Congrats! Great photo.

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    • Charley Langer
      Charley Langer commented
      Editing a comment
      Thanks, tbob!
  • Elton's BBQ
    Club Member
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    #4
    That chilli looks really good! And nice shot aswell!

    Comment


    • Charley Langer
      Charley Langer commented
      Editing a comment
      Thank you. It has become a “thing” for me and my family. Such a wonderful fall food!!
  • smokinsteve
    Charter Member
    • Nov 2014
    • 325

    #5
    I gotta try this!

    Comment

    • HouseHomey
      Club Member
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      #6
      Look fantastic.

      Comment

      • JGo37
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        • Apr 2018
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        #7
        I just KNEW I smelled something awesome in here today... the chili looks great!

        Comment


        • Charley Langer
          Charley Langer commented
          Editing a comment
          😂 It really did turn out nicely. Thanks!!
      • Spinaker
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        • Nov 2014
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        #8
        Way to go brother!!! This is my favorite chili on the planet!

        Comment


        • Charley Langer
          Charley Langer commented
          Editing a comment
          It is my favorite on the planet also. Pretty much like all of Meathead’s recipes. I try other stuff I see on different blogs, and then I go, “Meathead does it better.”
      • fzxdoc
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        #9
        Wow that looks delicious! Nice job, Charley Langer .

        Kathryn

        Comment


        • Charley Langer
          Charley Langer commented
          Editing a comment
          Thank you Kathryn!
      • Jerod Broussard
        Moderator
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        #10
        Charley Langer I forgot that I dry brined mine also. It was last minute so I dropped a boatload of salt on top of the chuck roast and threw it in the smoker. It was a pretty sight.

        Click image for larger version

Name:	IMG_20191021_185532.jpg
Views:	206
Size:	167.2 KB
ID:	764609

        Comment

      • Sweaty Paul
        Founding Member
        • Aug 2014
        • 1375
        • Hays, KS
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          (I've never regretted having too much grate space).

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        #11
        Charley Langer you inspired me this weekend. Made the Chili con carne while doing a double batch of Chile Verde for an upcoming hunting trip. Was outstanding. Thanks again for the inspiration.
        Attached Files

        Comment


        • Charley Langer
          Charley Langer commented
          Editing a comment
          BTW, that is a lovely photo!!

        • Sweaty Paul
          Sweaty Paul commented
          Editing a comment
          Thanks!

        • tbob4
          tbob4 commented
          Editing a comment
          That is delicious!
      • Spinaker
        Moderator
        • Nov 2014
        • 10467
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        #12
        I just used this recipe again to win the office chili cook off. It is a hit every time. The next closest person had half the votes that I did.

        I do make a few changes, or rather, I add something to the mix.....

        The first thing that I like to add is some grilled lamb. I buy some lamb shoulder, slice it and grill it directly over the lump coal on my KJ Jr. After grilling the lamb up, I slice it, and throw it in the chili.

        Then comes the brats. I like to use the Johnsonville Brats that you can buy at the grocery store at any time of the year. I take three of the brats and grill them up. They are then sliced and added to the chili.

        I always brown the onions in the some wagyu tallow at the bottom of the DO. It makes for some awesome flavors. Then I will throw in the cumin, chipotle, chili powders and then the garlic. It does make for some tasty and rich fixings.

        Instead of jalapeños, I like to make use of some Carolina Reaper peppers. I find that those are the best peppers to use for this recipe. However, you have to use them in moderation. For most batches, I only use half of one pepper. But if I am making it for my immediate family I throw a whole pepper in the mix. The Carolina Reaper pepper has a wonderful smokey flavor that is slow to build on the tongue but really lasts a while.

        I also add about 3 tablespoons of Chipotle powder, in addition to the chili powder. Similar to what I do with the Carolina Reapers, I grow the Chipotle peppers in the summer, dehydrate and turn it into powder for cooking. These also give the chili a rich smokey flavor that I really love.

        Finally, I like to add about two tablespoons of chicken bullion. I think it gives it a little more balance and some added salt as I don't add any at any other point in the cooking process.

        As for the cook itself.......I like to cook it, uncovered on the BGE. I do not add any wood or anything to the BGE, I just let the DO and the BGE do their thing. I generally try to let it go for about four hours. Then I throw it in the fridge. Heat it up the next day, slowly, then return it to the fridge. The third day is when it finally gets devoured. I like to give it a few days to allow the flavors to get to know each other.

        For serving, I put Fritos on the bottom with some sour creme, then I add the chili, top it with cheese and then a little cilantro.

        If you have not tried this recipe, do it! (Don't add any beans, you have plenty of meat in this one, there is no need for the cheap protein)
        Click image for larger version  Name:	IMG_6064.jpeg Views:	60 Size:	3.61 MB ID:	767574Click image for larger version  Name:	IMG_6082.jpeg Views:	55 Size:	2.27 MB ID:	767575
        Last edited by Spinaker; November 18th, 2019, 01:12 PM.

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Those were my thoughts exactly. tbob4

        • texastweeter
          texastweeter commented
          Editing a comment
          try some smoke dried ghost pepper powder. I prefer it to the reaper in chili. Reaper is great on peanuts with Mable syrup and butter as a brittle.

        • Charley Langer
          Charley Langer commented
          Editing a comment
          That looks freakin’ amazing!!! OMGosh!! Thanks for the tips. I’m making this chili again two days before Thanksgiving. It’s going to be great, but I wish I had seen these modifications a few days ago... 😢
      • ofelles
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        #13
        Spinaker If I knew that was coming I would bow out of the contest for sure.

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          It really wasn't even a contest......more like a landslide.
      • BRic
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        #14
        Spinaker Wow that looks good . I can see why you won the contest .

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Thanks! I am making up another batch tonight! I can't get enough of the stuff!
      • Spinaker
        Moderator
        • Nov 2014
        • 10467
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

          ********************************************
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          Dexter (Beagle mix)
          Kinnick (American Foxhound)
          ************************

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          Broil King Keg
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          Kamado Joe Jr. (Black)
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          ******************.
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          Finex Cat Iron Line
          FireBoard Drive
          Lots and Lots of Griswold Cast Iron
          Grill Grates
          Joule Water Circulator
          KBQ Fire Grate

          Kick Ash Basket (KAB) X4
          Lots of Lodge Cast Iron
          Husky 6 Drawer BBQ Equipment Cabinet
          Large Vortex
          Marlin 1894 .44 Magnum
          Marquette Castings No. 13 (First Run)
          Smithey No. 12
          Smokeware Chimney Cap X 3
          Stargazer No.10, 12
          Tool Wizard BBQ Tongs
          Univex Duro 10" Meat Slicer
          ********************************
          Fuel
          FOGO Priemium Lump Charcoal
          Kingsford Blue and White
          Rockwood Lump Charcoal
          Apple, Cherry & Oak Log splits for the C-60
          **************************

          Cutlery
          Buck 119 Special
          Dexter 12" Brisket Sword
          Global
          Shun
          Wusthof
          *******
          Next Major Purchase
          Lone Star Grillz 24 X 48 Offset

        #15
        Oh, I forget mention that I always brown the onions in the some wagyu tallow at the bottom of the DO. It makes for some awesome flavors. Then I will throw in the cumin, chipotle, chili powders and then the garlic. It does make for some tasty and rich fixings.

        Comment


        • Charley Langer
          Charley Langer commented
          Editing a comment
          Ok... just... wow... !!! 😂😂

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      Is This Superb Charcoal Grill A Kamado Killer?

      PK 360 grill

      The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

      Click here to read our detailed review of the PK 360

      Click here to order directly and get an exclusive AmazingRibs.com deal


      Our Favorite Backyard Smoker

      kareubequ bbq smoker

      The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

      Click here for our review of this superb smoker


      Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

      masterbuilt gas smoker

      This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

      Click here to read our detailed review


      Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

      maverick PT55 thermometer

      A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

      Click here to read our complete review


      Track Up To Six Temperatures At Once

      Grilla pellet smoker

      FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

      Click here for our review of this unique device


      The Cool Kettle With The Hinged Hood We Always Wanted

      NK-22-Ck Grill

      Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

      Click here for more about what makes this grill special


      Finally, A Great Portable Pellet Smoker

      Green Mountain Davey Crockett Grill

      Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

      Click here to read our detailed review and to order