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BBQ Chili Recipes
Posted on 10/19/20 at 5:12 pm
Posted on 10/19/20 at 5:12 pm
Gonna have a chili get together this weekend, and I want to separate myself by using smoked meats in my chili. I found a few recipes on amazingribs.com and they seem alright but wanted to see what you fine folks might have to suggest. I'm likely going to avoid doing anything with brisket, just because if I'm going to smoke a brisket I ain't putting it in chili.
Leaning in this direction for the time being: LINK
Leaning in this direction for the time being: LINK
This post was edited on 10/19/20 at 5:14 pm
10
Posted on 10/19/20 at 5:55 pm to Chucktown_Badger
It doesn’t take that much meat, brisket chili is amazing. Just make a brisket, eat what you want and save a few lbs for the chili.
Posted on 10/19/20 at 5:58 pm to Chucktown_Badger
careful with the smoke, it can overwhelm the dish and you wind up with smoked meat stew, not chili. i've entered one chili contest in my life and we beat the "favorite" who spent three days smoking meats.
her's was good but it wasn't chili
her's was good but it wasn't chili
Posted on 10/19/20 at 6:00 pm to Chucktown_Badger
I make chili with leftover pork shoulder almost every time I smoke one. I use the bone to cook the beans.
This post was edited on 10/19/20 at 6:02 pm
Posted on 10/19/20 at 6:19 pm to Chucktown_Badger
I've made both chili verde with pork and smoked brisket chili before. Both were really good. You could smoke chuck roast and use that in place of brisket. But you would have to be careful with the cook time of the chile, chuck would be more prone to falling apart into strings.
Posted on 10/19/20 at 6:33 pm to r3lay3r
quote:
chuck roast and use that in place of brisket.
I've thought about that as well. Saw another recipe that called for chuck and only called to smoke it for 2 hours, and then it would finish cooking in the chile while it simmers. May not be a bad route for my first attempt.
Posted on 10/19/20 at 6:45 pm to Chucktown_Badger
I smoked some beef short ribs that turned out great. Actually doing it again in a few days.
Posted on 10/19/20 at 8:13 pm to Chucktown_Badger
quote:
I've thought about that as well. Saw another recipe that called for chuck and only called to smoke it for 2 hours, and then it would finish cooking in the chile while it simmers. May not be a bad route for my first attempt.
Sounds like a solid idea, it is probably is done or close to done taking smoke after two hours and you can maintain the texture.
Posted on 10/19/20 at 8:30 pm to Chucktown_Badger
quote:
if I'm going to smoke a brisket I ain't putting it in chili
FACT
Funny you post this thread. I preface this to say, I'm not a chili cook. I have my own recipe for one that feeds ~20 but thats it.
I have to make a chili for 50 for Halloween. Background...my chili recipe is fairly decent but nothing more. I worked on the recipe on and off for a year...adding this, changing that, etc. Everyone says it's good but I know. I KNOW its just an average chili. Nothing more.
My problem is I don't know how to make it pop. But your idea has got me thinking about smoking the meats to help it. And maybe adding the ancho powder instead of Mexene chili powder. Idk....
Posted on 10/19/20 at 8:56 pm to GeauxTigers0107
The way to make a chili pop is using chili paste instead of buying powder.
Go to Mexican store, buy an assortment of dry chili’s (Moritas, anchos, reds, aribols etc), cut up and rehydrate in stock and then put in food processor.
Go to Mexican store, buy an assortment of dry chili’s (Moritas, anchos, reds, aribols etc), cut up and rehydrate in stock and then put in food processor.
Posted on 10/19/20 at 9:12 pm to Chucktown_Badger
You can smoke a chuck roast for chili.
Posted on 10/19/20 at 9:35 pm to Chucktown_Badger
Try smoked sausage. A chili made out of smoked pork sausage is amazing.
Posted on 10/20/20 at 4:16 am to Wasp
Will do. Thank you sir.
Posted on 10/20/20 at 9:47 am to BiggerBear
quote:
Try smoked sausage. A chili made out of smoked pork sausage is amazing.
I've got a local butcher up the street who makes great homemade sausages...Would I just dice those up and throw them in when done? Could I mix meats...using the chuck AND the sausage?
Posted on 10/20/20 at 2:53 pm to Chucktown_Badger
Omit the beans.
Posted on 10/20/20 at 3:15 pm to Sao
quote:
Omit the beans.
Two things I'm not a fan of in chili: 1) beans, 2) noodles
Mine won't have either...or at most it'll have light beans.
Posted on 10/20/20 at 3:31 pm to Wasp
quote:
The way to make a chili pop is using chili paste instead of buying powder.
Ok, so I'm thinking of going with this recipe, but how would I convert the chili powder to chili paste in terms of measuring it out? I'm probably not going to include the beans, or maybe just use half a can.
Any other suggested alterations to the below would be appreciated.
quote:
Smoked Pulled Pork BBQ Chili (Stovetop or Slow Cooker)
4.4 Stars (42 Reviews)
Ingredients
In Small Stock Pot :
2 Tbl. butter
1 small sweet red cubanelle pepper, diced (*ribs and seeds removed), ok to sub bell pepper
1 medium onion, diced
2 - 4 fresh jalapeño peppers, finely chopped (with or without ribs and seeds), as you like for heat
1/4 tsp. each: salt, regular black pepper, good chili powder, ground cumin, garlic powder
When Done, Add:
1 1/2 lbs. smoked pulled pork, pulled into chunky bite-sized pieces
3 Tbl. good chili powder
3/4 cup ketchup, I use Hunt’s
1 1/2 Tbl. key lime or lemon juice (fresh or bottled)
3 Tbl. packed dark brown sugar
1 1/2 Tbl. cumin
1/2 Tbl. worcestershire sauce
1 tsp. regular white vinegar
1/2 rounded tsp. regular table mustard
1/2 tsp. garlic powder
1/4 tsp. coarse ground black pepper
1/4 tsp. regular salt
1/4 tsp. smoked salt
1/4 tsp. sriracha
1/8 tsp. more each (or to taste): chili powder, garlic powder, cumin
more salt (regular or smoked) & coarse ground or regular black pepper (to taste)
1 (14 oz.) can whole tomatoes or stewed (with the juice), crushed with your hands to break up, I use Hunt’s
1 1/2 cups V-8 Spicy Hot tomato juice
1 (.375 oz.) square Ghrirardelli Dark Chocolate, optional but VERY good
Add During Last 30 Minutes:
4 - 5 strips crisp cooked bacon, snipped into small bite-sized pieces
1 (8 oz.) container fresh sliced mushrooms
Add During Last 10 Minutes:
1 can dark red kidney beans, rinsed and drained, ( *a 15 – 15.5 oz can depending on brand), optional
This post was edited on 10/20/20 at 3:32 pm
Posted on 10/20/20 at 5:36 pm to Chucktown_Badger
Suggestions:
Cook your own beans.
I’ve never heard of adding chocolate. That recipe has a lot of ingredients. My chili has like 7.
Also, when I do “beef” chili, it’s 2/3 beef, 1/3 pork sausage.
Cook your own beans.
I’ve never heard of adding chocolate. That recipe has a lot of ingredients. My chili has like 7.
Also, when I do “beef” chili, it’s 2/3 beef, 1/3 pork sausage.
This post was edited on 10/20/20 at 5:37 pm
Posted on 10/20/20 at 5:37 pm to Chucktown_Badger
quote:
1 (8 oz.) container fresh sliced mushrooms
Wat
Posted on 10/20/20 at 6:18 pm to t00f
quote:
Wat
Yeah I'm out on shrooms in my chili too
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