SmokinAl
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Here is the recipe for some of the best chili I have ever made.
Al’s Awesome Chili
1Pkg. Bear creek darn good chili seasoning
8 cups water
1-12 oz can tomato paste
1 can kidney beans
1 can Ro-Tel diced tomato’s with green chili’s
1 can stewed tomato’s
1 med. onion
1 green pepper
1 lb ground round
½ lb. Andouille sausage
½ lb. bacon
Make 1 large pattie, & put the ground beef in smoker.
Combine all the ingredients, except the meat, onion, & pepper & bring to a boil, then simmer for an hour uncovered.
While the chili is cooking, smoke the ground beef for about an hour then chop into bite sized pieces. Quarter the Andouille & chop into small bite sized pieces.
Fry the bacon in a cast iron skillet and dry on paper towels. Chop into bite size pieces.
Chop the onion & green pepper & cook in the same pan in the bacon grease. Cook just a couple of minutes, then add them to the chili. Add the bacon grease too.
Add ground beef, Andouille, and bacon to the chili.
Continue to simmer for an hour or so.
Cool & refrigerate overnight for best results.
Reheat the next day & serve with tostados.
These are the ingredients.
The big pattie is in the smoker for 1 hour at 225 with hickory.
I already cooked the bacon & now the onions & green pepper get cooked in the bacon grease.
Everything is in the pot & going to simmer for a couple of hours.
Can't eat chili without some tostados.
A little mexi cheese & it's ready to eat.
Thanks for looking
Al
Al’s Awesome Chili
1Pkg. Bear creek darn good chili seasoning
8 cups water
1-12 oz can tomato paste
1 can kidney beans
1 can Ro-Tel diced tomato’s with green chili’s
1 can stewed tomato’s
1 med. onion
1 green pepper
1 lb ground round
½ lb. Andouille sausage
½ lb. bacon
Make 1 large pattie, & put the ground beef in smoker.
Combine all the ingredients, except the meat, onion, & pepper & bring to a boil, then simmer for an hour uncovered.
While the chili is cooking, smoke the ground beef for about an hour then chop into bite sized pieces. Quarter the Andouille & chop into small bite sized pieces.
Fry the bacon in a cast iron skillet and dry on paper towels. Chop into bite size pieces.
Chop the onion & green pepper & cook in the same pan in the bacon grease. Cook just a couple of minutes, then add them to the chili. Add the bacon grease too.
Add ground beef, Andouille, and bacon to the chili.
Continue to simmer for an hour or so.
Cool & refrigerate overnight for best results.
Reheat the next day & serve with tostados.
These are the ingredients.
The big pattie is in the smoker for 1 hour at 225 with hickory.
I already cooked the bacon & now the onions & green pepper get cooked in the bacon grease.
Everything is in the pot & going to simmer for a couple of hours.
Can't eat chili without some tostados.
A little mexi cheese & it's ready to eat.
Thanks for looking
Al
