Chili - On the smoker

[Xring01]

A few things that I will add, that where not in the pictures are a small can of tomatoe paste, some brown sugar, and who knows. Thats how I roll… This is 2lbs of 80/20 ground beef and 1lb of Chorizo with Hatch chilis…. Never used that in my chili before. Chorizo yes, but not the Chorizon with Hatch chilis, its chili, what could go wrong.

Anyway, It will be on the smoker for 2-3 hours at 230 degrees just simmering and gathing some smoke flavor, then I will put in the slow cooker…. To finish it off for dinner.

BTW, this pot is part of a Rock Pot set… that my wife bought. It can be used with the slow cooker that comes with it, or on the stove or oven. So if it works in all those places, it can handle the smoker. I have used it there a few times.

Anyway, this is todays dinner. I will update yall later tonight when it done.

 

[Xring01]

Bumping to the top… for the guy looking for chili recipe.

BTW… I make chili different about every time… My favorite… is smoke a brisket, but pull it at about 180 internal temp… then cube it up for the chili… the cook time in the chili will soften the brisket up just right, and give it that ummmm good smoky flavor.

I have also used tri tip, Elk, Venison & WIld Hog, Chili meat, and what ever I have in the freezer…

But what ever you do… DONT ADD BEANS… Thats just non sense.

 

[sintax]

Bumping to the top… for the guy looking for chili recipe.

BTW… I make chili different about every time… My favorite… is smoke a brisket, but pull it at about 180 internal temp… then cube it up for the chili… the cook time in the chili will soften the brisket up just right, and give it that ummmm good smoky flavor.

I have also used tri tip, Elk, Venison & WIld Hog, Chili meat, and what ever I have in the freezer…

But what ever you do… DONT ADD BEANS… Thats just non sense.

Yup, chili is always my jam with left over tritip. I just can’t tell people I’m making it or else I never get any leftovers!

 

[FishSniper]

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A few things that I will add, that where not in the pictures are a small can of tomatoe paste, some brown sugar, and who knows. Thats how I roll… This is 2lbs of 80/20 ground beef and 1lb of Chorizo with Hatch chilis…. Never used that in my chili before. Chorizo yes, but not the Chorizon with Hatch chilis, its chili, what could go wrong.

Anyway, It will be on the smoker for 2-3 hours at 230 degrees just simmering and gathing some smoke flavor, then I will put in the slow cooker…. To finish it off for dinner.

BTW, this pot is part of a Rock Pot set… that my wife bought. It can be used with the slow cooker that comes with it, or on the stove or oven. So if it works in all those places, it can handle the smoker. I have used it there a few times.

Anyway, this is todays dinner. I will update yall later tonight when it done.

Trying the brisket version of this today. Just pulled the brisket off at 170 ish and cubed most and into the other ingredients. Split it into halves half back to the smoker and the non spicy half into the crock pot.

 

[Xring01]

Trying the brisket version of this today. Just pulled the brisket off at 170 ish and cubed most and into the other ingredients. Split it into halves half back to the smoker and the non spicy half into the crock pot. View attachment 1178044

And?
Did you like it?

 

[FishSniper]

And?
Did you like it?

Turned out very good. The meat in the spicier version came out more tender since the smoker was running hotter so next time either will just do one batch or try to get both onto the smoker after mixing the ingredients.

 

[4Waters]

Trying the brisket version of this today. Just pulled the brisket off at 170 ish and cubed most and into the other ingredients. Split it into halves half back to the smoker and the non spicy half into the crock pot. View attachment 1178044

If there is brisket left over we make chili with it, it's amazing

 

[Crazyhippy]

Look into over the top (OTT) Chili if you're gonna do it on a smoker... Sooo good

I do some variation from this basic recipe, usually add a beer too

Over the Top Chili

Thank you to our friends at Greensbury Market for the beef that inspired this recipe. 3.7/5 (47 Reviews)

biggreenegg.com