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 1, 2019, 11:09 PM.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 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 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
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."
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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.
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.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 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 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
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)
Last edited by Spinaker; November 18, 2019, 01:12 PM.
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... 😢
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 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 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
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.
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