Smoked Over The Top Chili Food
SMOKED "OVER THE TOP" CHILI
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
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
SMOKED CHILI
Smoked beer -the result of infusing a weightier style of beer, such as brown ale, porter, or stout, with smoking agents-has ancient roots in Germany but has been recently revived by American brewers aiming to put their own twist on the old style. This recipe combines the fireside flavor with a classic chili. Smoked beer is available at many gourmet markets and liquor stores. Schlenkerla Smokebeer was used here. Adapted from Stephanie V.W. Lucianovic.
Provided by Sandi From CA
Categories Pork
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 343.7, Fat 17.7, SaturatedFat 6.1, Cholesterol 68.9, Sodium 792.1, Carbohydrate 19.3, Fiber 3.7, Sugar 7.3, Protein 21.9
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