WOW, what a difference, it got rave reviews and was the favorite by far.
I decided to make use of my Cabelas Jerky rack and pan, and it worked out great.
The first thing I did was to separate the ground beef on the pan itself:
Then I added the rack, tossed the meat cubes with the Montreal Steak Seasoning and added the beef and pork cubes to the actualy jerky screen above the ground beef:
I smoked the meat for 1.5 hours at 225F using hickory, then sealed up in ziplocks overnight to let the flavors meld.
I do wish I would have taken a pic as it came off the smoker because the color was beautiful, but it was late and I simply forgot.
The next day I threw it all in the crock pot for 5 hours on high and it was AWESOME!
And the money shot:
And for those that want to try it, the recipe:
Bluto's Smokehouse Chili
2 pounds pork roast - trimmed and cut to 3/4" cubes
1 pound ground beef - 90/10
1 pound beef sirloin steaks - trimmed to 1lb, cut into 1" cubes
1 whole large onions - roughly chopped
6 cloves garlic - minced
1 14-ounce can crushed tomatoes
1 14-ounce can peeled diced tomatoes
3 cups beef broth
2 cans diced hot green chile peppers - small cans
1 can diced mild green chile peppers - small cans
2 squares (1oz) bittersweet bakers chocolate
3 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 teaspoon chipotle chili powder
1 tablespoon garlic salt
1 tablespoon montreal steak seasoning
The night before cooking, cut up the pork and sirloin and put in large bowl, add the Montreal Steak Seasoning and mix to coat evenly. Pull apart hamburger and place on a cookie sheet, place the meat in the smoker and smoke at 225F for 1.5 hours, then place in Ziploc until the next day.
Take meat out of refrigerator and set aside. In a large skillet, saute the onions for about 5-8 minutes, add garlic and saute for another 5 minutes, add the hamburger and continue sauteing until the onions are just becoming translucent, then transfer to a warmed large crock pot. Add the remaining ingredients to the crock pot, stir, and set to high for 4-5 hours, 7-8 hours on low.
Garnish with shredded cheddar cheese.
UPDATE 11/6/13 - I made it again this weekend and it yields right at 3 quarts plus a small sample bowl.
Edited by Bluto - 12/3/13 at 11:28am