This was the best chili I have had in a long time, definitely going to be my go to chili recipe, I followed the recipe exactly except I used 3 lbs ground pork that I smoked on my pellet for about an hour before finishing in pan. Here is the link if anyone is interested
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Sounds very good, except for the beans 😮 Also, I generally like a lot more chili powder flavor in my chili. I have a recipe I haven't made in awhile, but it originally called for 2 Tbsp of chili powder, like this one. I thought it was bland until I increased the chili powder to 6 or 8 Tbsps - can't remember which. Even when I make Carroll Shelby's mix, which I like, I always add 2 Tbsps of my homemade American chili powder - often heaping ones. Yum.
This was the best chili I have had in a long time, definitely going to be my go to chili recipe, I followed the recipe exactly except I used 3 lbs ground pork that I smoked on my pellet for about an hour before finishing in pan. Here is the link if anyone is interested
https://www.allrecipes.com/recipe/23...st-damn-chili/
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