Best Smoked Chili Food

BEST DAMN CHILI

Best Damn Chili image

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

Provided by Danny Jaye

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 2h50m

Yield 12

Number Of Ingredients 28

Ingredients

4 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 Anaheim chile pepper, chopped
2 red jalapeno pepper, chopped
4 garlic cloves, minced
2 ½ pounds lean ground beef
¼ cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer (such as Coors®)
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
½ cup white wine
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2 ½ teaspoons dried basil
1 ½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans (such as Bush's®)
1 cup sour cream
3 tablespoons chopped fresh cilantro
½ teaspoon ground cumin

Steps:

Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g

SMOKED "OVER THE TOP" CHILI

Smoked

Over the top chili is more of a technique so feel free to use this method with any of your favorite chili recopies!

Provided by drtuba

Time 5h30m

Yield 1 6QT, 10 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 lbs ground beef
1/3 lb bacon
1 (15 ounce) can black beans
1 (15 ounce) can navy beans
1 (15 ounce) can pinto beans
1 (15 ounce) can cannellini beans
1 (15 ounce) can great northern beans
1 (10 ounce) can rotell diced tomatoes with green chilies
1 (10 ounce) can red enchilada sauce
3 bell peppers (1 green, 1 orange, 1 red)
2 tablespoons minced garlic
1 poblano pepper
1 jalapeno pepper
3 different packs chili seasoning mix

Steps:

Preheat Kamado to 250 degrees and add 1-2 hickory wood chunks to the coals. Use smoking stone for indirect heat.
Prepare the meatball by chopping the bacon and kneading it into the ground beef along with ½ of each chili seasoning package. (save the other ½ of each chili packet for the bean mixture).
Dice all of the different peppers and sauté them in vegetable oil with the garlic for 5 minutes.
Drain all of the beans and add to a cast iron dutch oven.
Add Rotel tomatoes to the dutch oven.
Add sautéed peppers to the dutch oven with the beans.
Add ½ of each chili seasoning packet to the bean mixture.
Place the dutch oven directly on the cooking grates of the preheated Kamado.
Place the meatball directly over the dutch oven on a second cooking grate so the drippings from the meatball drip into the chili mixture as it smokes. If an upper level grate is not available the dutch oven can be placed under the main grate on the smoking stone. If this is the case use a dutch oven with feet to avoid burning the chili mixture.
Cook at 250 until the internal temp of the meatball reaches 155-160 degrees. The time to reach temperature will vary from cooker to cooker but plan on around 4 hours.
Remove meatball, crumble, and add to the chili mixture.
Continue to cook for another hour.
If needed you can add beef stock to the chili if it is too thick.
ENJOY!

Nutrition Facts : Calories 578.5, Fat 25.2, SaturatedFat 9.2, Cholesterol 87.4, Sodium 790.3, Carbohydrate 49.2, Fiber 17, Sugar 3.9, Protein 39.1

AWARD WINNING CHILI

Award Winning Chili image

My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.

Provided by KelBel

Categories Black Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb ground beef or 1 lb ground turkey
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped
1 (14 ounce) can Mexican-style tomatoes (like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
1 cup water
sour cream
cheddar cheese
green onion

Steps:

In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
Serve with desired toppings.

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