How To Bbq Right Smoked Chili Food

SMOKED "OVER THE TOP" CHILI

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!

SMOKED CHUCK SHOULDER CHILI

Steps:

• Cut smoked chuck into 1x2-inch cubes or smaller if you like.
• In hot Dutch oven with hot peanut oil, sauté onions and garlic until tender.
• Add chuck, jalapeños, chili powder, cumin, cocoa powder, paprika, oregano, and red pepper flakes.
• Mix together well and continue to cook until heated well.
• Add beef broth, tomato sauce, vinegar and bay leaf.
• Bring to boil, then reduce to simmer.
• Remove bay leaf after 15 minutes.
• Simmer 1-1 1/2 hours stirring often,adding water if necessary.
• Add chopped bell pepper and continue simmering until peppers are tender.

SMOKED CHILI

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the sausage, pork, and beef. Cook, stirring and breaking up the meat with a wooden spoon, until meat is browned and no bits of pink remain, about 5 to 6 minutes.
• Add the onion, fennel, red chile, garlic, chili powder, cumin, fennel seed, cayenne, and tomato paste, and cook until the vegetables are softened, about 4 to 5 minutes. Stir in the sugar, crushed tomatoes and juice, smoked beer, and soaked kidney beans.
• Bring the chili to a boil, cover the pot, reduce heat to low, and simmer until beans are tender, about 90 minutes. Just before serving, stir in the salt.
• Serve the chili garnished with sour cream and sliced scallions, and, of course, with a glass of smoked beer.