Smoked Chuck Two Hearted Chili Food

SMOKED CHICKEN CHILI

Steps:

• Heat the canola oil in a large pot over medium-low heat. Add the garlic, onions and poblanos and cook for about 10 minutes or until soft. Add the chili powder and continue to cook for approximately 3 minutes, stirring frequently. Add the heavy cream, chicken stock, hominy and shredded chicken thighs. Bring to a simmer, then reduce the heat to the lowest possible setting and cook for 45 minutes.
• To finish, add the white beans and masa harina. Bring back to a simmer to thicken, stirring frequently. Season with kosher salt. If desired, adjust the consistency with either more chicken stock or masa harina.
• Serve with fontina cheese, tortilla chips, sour cream and lime wedges.

SMOKED CHUCK TWO-HEARTED CHILI

Steps:

• Coat chuck roast with oil and, apply Meatheads's Big Bad Beef Rub. Smoke at 225 for about 7 hours until around 165 for a more cubed/chunky chili, or wrap in foil at 165 and cook to 195 for a more stringy/pulled type texture. Set aside to cool.
• While chuck roast is cooling, de-seed and chop 4 jalepenos and chop 2 yellow onions.
• Cook bacon in chili pot, set aside for a snack. Add veggies to bacon grease with some salt and pepper. Cook veggies on medium heat until translucent and almost carmelized. Add garlic at the last 30 seconds of the saute.
• Add chili powder, cumin, and oregano into the sauteed veggies allowing the spices to "bloom", about 30 seconds.
• Pour in 1 Two Hearted Ale and allow alcohol to cook out for about 5-10 minutes.
• Add the petite diced tomatoes, tomato sauce, Rotel, and tomato paste. Chop chuck roast into small cubes, about 1/4"", add to pot. Add splashes of Tabasco (green, red, and brown), Worcestershire, and taco sauce. Gauge thickness at this point, add more liquid/beer if necessary. Bring to boil, turn down to simmer for about 3 hours, lid on for the 1st hour.Chili is done when meat is tender and slightly reduced and at desired thickness.".

TEXAS-STYLE CHILI CON CARNE

Steps:

• Mix the chili powders, cumin, oregano, coriander, cinnamon and cornmeal in a small bow and stir in ½ cup water to form a thick paste; set aside.
• Season the beef with the salt; set aside.
• In a large pot or Dutch oven, fry the bacon over medium heat, stirring frequently so it doesn't stick, until the fat renders and the bacon crisps, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Pour all but a few teaspoons of fat from the pot into a small bowl; set aside.
• Increase the heat to medium-high. Sear the meat in three batches (it should be in a single layer), until well browned on one side, about 4 minutes per batch, adding more of the reserved bacon fat as necessary. (Hint: Once the meat is in the pan, don't stir or touch it - leaving it alone will allow it to develop a nice brown crust on one side.) Place the seared meat on a plate. Add about ¼ cup of water to the pot (it will smoke), and scrape the bottom with a wooden spoon to release all of the flavorful brown bits. Pour the dark liquid over the seared meat.
• Reduce the heat to medium and add 3 tablespoons of the reserved bacon fat to the pot. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and jalapeños and cook 2 minutes more. Add the reserved chili paste and sauté until fragrant, a few minutes (it will look clumpy and stick to the bottom a bit - that's okay).
• Add the beef broth and stir with a whisk until the spice mixture is completely dissolved. Scrape the bottom of the pot with the whisk to release any spices. Stir in the the water, beer, crushed tomatoes, molasses and cocoa powder. Add the reserved bacon and seared beef (along with the juices from the beef on the bottom of the plate) back to the pot and bring to a boil. Reduce the heat to low and cover, leaving the lid just barely ajar. Simmer, stirring occasionally so the bottom doesn't burn, until the meat is meltingly tender and the juices are thickened, 2½ to 3 hours. Taste and adjust seasoning if necessary. Ladle the chile con carne into bowls and serve with cilantro, cheese, and lime wedges.
• Note: When selecting the meat, be sure not to buy anything generically labeled "stew meat." Also, you will lose about ½ pound after trimming the fat, so if you buy the meat already trimmed and cubed, you'll only need about 3½ pounds.
• Tip: To make bacon easier to chop, try placing it in the freezer for 15 to 20 minutes first. The colder it is, the easier it is to cut.
• Note: Always be careful when handling jalapeño peppers. Wash your hands well when done and avoid touching your eyes.
• Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

CIVILIZED BARBACOA (SMOKED CHUCK ROAST)

Steps:

• Blend the spices.
• Rinse and dry the chuck roast and rub with the blended spices.
• Prepare the smoker with lighted charcoal
• Add a small amount of hickory or desired smoke wood.
• Heat smoker to 250F-300°F.
• Place the roast on the smoker.
• Once the internal temperature is 160 F (about 4 hours), wrap the roast in heavy duty aluminum foil.
• Cook for a couple of more hours or until the meat internal temperature is about 200°F.
• Pull the roast, drain liquid, rewrap and let it rest for 30 minutes.
• Using forks, pull the meat apart into shreds.
• Serve with tortillas and guacamole, pico gallo, or black bean and corn salsa.

SMOKED WHITE TURKEY CHILI

Steps:

• Place a heavy bottomed saucepan or dutch oven over medium high heat and add olive oil. Add onion, green onion bottoms, shallots and garlic. Saute until soft, stirring often to avoid scorching garlic.
• Add tomatoes and increase heat to high. Add Jalapenos. Open cans of beans and pour off most of the syrup (do not rinse!). When tomatoes are boiling, add the beans, stir and reduce heat to medium.
• Open shoepeg corn and add, stir. Add cilantro paste, white pepper and cumin. Simmer for 10 minutes.
• Add smoked turkey breast and simmer for another 10 minutes. Add green onion tops and serve.
• If you don't have smoked turkey, 1 teaspoon of liquid smoke may be added as a substitute.

SMOKED SAUSAGE CHILI

Steps:

• In a dutch oven over medium heat, add oil heat until hot but not smoking.
• Add chopped onion and smoked sausage; cook until onion is soft and sausage is browned.
• Then add chili seasoning, beans, and tomatoes.
• Stir until seasonings are blended well.
• And macaroni and water; turn heat down and simmer for 20 minutes or until pasta is al denté (you might need more water to get the pasta to your desired doneness).
• Serve and 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.