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Any chile recipes ?

post #1 of 9
Thread Starter 

I smoked a couple of chuck roasts this past week and after devouring one we have one left. I was thinking it would make for a very good chile and was hoping someone here had a recipe that would do it justice.



post #2 of 9

I make something similar to this, with my own touches.

post #3 of 9

Have you considered Chile Colorado, Chile Verde, or a bowl of Red (Texas Chili)? Plenty of ways to go on this one.It's all good my friend.

post #4 of 9

I would think that there is some good recipes in the wiki section here. If you can't find them there then I would just google chili and I'm sure that you will get a load of them there. I'm just now downloading some of the recipe site onto my new I-phone and there are a boat load of recipes there too. You can also use a I-pod touch and download them there too.

post #5 of 9

I just made this one last week. Somehow my chili never gets made the same twice. Enjoy.

post #6 of 9

I use crushed tomatos, kidney beans, jalepenos, anaheims, ground pork and lots of franks hot sauce and other assorted spices and slow cook in the crock pot

post #7 of 9

Here is a recipe for you...






3 pounds lean rough ground chuck steak

1 pound lean pork shoulder

3 medium onions chopped

1 green bell pepper chopped

1 red bell pepper chopped

8 fresh jalapeno peppers (2 seeded and chopped) gashed

2 tablespoons fresh ground cumin

1 teaspoon all spice

1 tablespoon black strap molasses

12 ounces (1 can) beer

2 ounces sour mash whiskey

1 ounce vietnamese hot sauce or hot pepper sauce

5 cloves garlic crushed

3 tablespoons corn flour (fine yellow corn meal)

1 tablespoon soy sauce

3 bay leaves

2 cups stewed tomatoes chopped

1 cup tomato sauce

1 cup tomato paste


Sauté' onions, garlic, and chopped peppers in 4 tablespoon of peanut oil or bacon grease. Add the meat and cook until browned. Add other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 35 minutes then lower heat and cook, stirring often. After cooking for 10 minutes add 1 tablespoon of cumin and stir it in. Cook for 1 hour on simmer then add the remaining cumin. Cook for 15 minutes more and serve.

PS:  The Sour Mash Whiskey goes in the Chili...

post #8 of 9


Originally Posted by DustinCantrell View Post

I make something similar to this, with my own touches.

This one works very very well and is really easy


If you replace the meat in this recipe with left over BBQ, and in an over at 250 for several hours, you cant go wrong.


This is what you end up with:





post #9 of 9
Thread Starter 

Great ideas, thanks. Looks like I may have to take a little from each and see what happens. The only downside is I have to go easy on the hot sauce and peppers as small children are involved. Anyway, thanks again looks like some good chile to be had at our annual bonfire this year.


Take care

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