Ok.....I tried this recipe and it is a hit. I did add some bell peppers from the garden and a can of tomato sauce to keep the chunky/broth ratio in check. The bittersweet chocolate does make a rich darker broth and seems to cut the acidity. It's a well balanced not so hot chili with great smoky flavors. Thanks for the recipe Bluto.
-Kurt
No Bells in our Chili. We usually go with cubanelles or banana. Bells seem to talk back to us too much. We do have to add a small piece of Dove's Dark chocolate, doesn't have to be bittersweet.
Ok.....I tried this recipe and it is a hit. I did add some bell peppers from the garden and a can of tomato sauce to keep the chunky/broth ratio in check. The bittersweet chocolate does make a rich darker broth and seems to cut the acidity. It's a well balanced not so hot chili with great smoky flavors. Thanks for the recipe Bluto.
-Kurt
Your recipe really looks good, you have any idea how much it yielded? Might make some for a group this weekend...thanks...JB
Going to try this for the weekend, have some venison, long horn, and will add some sweet Italian sausage. I will be going with some added SPICE for the hotter BITE. Will post how it turns out
no beans?
Im goimg to try it tomorrow, i went and bought that jerky pan today from cabelas a little pricey though but i was wondering could you mix the three kinds of meat into a pan and smoke it that way or is it better to seperate it.
I have a question about how you smoke the meat with the ground beef in the bottom tray and the pork and beef above it.
What about the cross contamination of having the raw meats cooking together?
Thanks for the info... I have a new Traeger pellet grill I cannot wait to try this on. I'm actually considering cooking everything on it....
Trust me I already have, I've gone through 60 lbs of pellets in 3 weeks, it's amazing how good a smoked frozen Tony's pizza is....
Just did two butts Sat... 13.5 hours and pure awesomeness