Trying something a little new today. I dug my leftover burnt ends from my Easter brisket smoke out of the freezer last night and I'm whipping up a smokin' chili.
This recipe is not from scratch, I'm using a Camp Tradition's Cook-Off chili mix as a base. (Always grab a bag of this for the pantry when I take a trip to Cabela's. Great stuff.)
Left-over burnt ends
8 slices of homemade CB, diced
1.5lbs lean ground beef
1 bag Camp Traditions Cook-Off Chili Mix
1 can Budweiser
6 cups water
1 12oz can of corn
1 14oz can baked beans
5 peeled carrots
1 green bell pepper
2 jalapeno peppers
4 chipotle peppers (Canned in adobo sauce)
2 TBS tomato paste
2 tsp cumin
1 tsp chili powder
1 tsp celery salt
1 tsp mustard powder
1 tsp fennel seed
Sour cream and shredded smoked cheddar for serving.
Put ground beef, carrots, peppers, corn and beans (bottom rack) into WSM with hickory to smoke until ground beef reaches 160F.... This turned out to be a little long for the veggies as they were damn near dehydrated when I checked after 1.5 hours.. Lesson learned, but NBD.
Burnt ends and CB chopped up
Brought the water and beer to a boil and dumped max of chili mix in and let simmer for 20 mins while veggies and bround beef smoked.
Nice TBS coming from te WSM
After peeking at the veggies, they were long over-due to come in, so I diced them up. Added 2 more fresh carrots as the 3 I smoked were nearly half the size. Into the pot they all went.
Ground beef was done shortly after and got the beans and corn off the lower rack.
Nice smoke ring on the beef.
Chopped up and into the pot with the beans and corn.
Stirred it all up and dumped the pot into two foil pans.
And into the WSM at 225F for 3-4 hours or until we're hungry!!
Ms. Duke will be making a batch of corn bread in a muffin tray for dipping.
Finished pics to come..
Edited by DukeBurger - 4/26/15 at 4:44pm