- Nov 7, 2018
- 795
- 2,599
Fall has struck the south and that means, its time for some chili. Saw the weather today wasnt going to get out of the mid to upper 60s the other day and thought, hmmm Sunday will be a good day to make some chili.
Well, the cokking started today but the making started yesterday with 2.4lbs of stew meat and 1-1.5 lbs of grou d pork loin got put into a ziplock bag with the typical chili seasoning, chile powder, oregano, chipotle powder and cumin. Stayed in the fridge till about 11 this morn.
Then it came out to start knocking the chill off it before I throw the meat and 3 halved onions into the MES40 for a couple of hours with a mix of apple and mesquite
Let that run for about 2 hours, then pulled it out of the smoker and let the onions cool to dice in a few mins, but first gotta throw down some bacon into the pot, because well bacon is delicious, Wrights Apple cider brined to be exact.
While the bacon is crisping up, onions cooled enough to dice up. Note, if you are dicing a smoked or partially cooked onion, its easier to just do a rough dice as the layers get slippery.
Now my bacon is nice and crisp, pull out the bacon and toss in the onions, couple spoonfuls of minced garlic, let that cook for a min, really to cook the garlic than anything else and the the meat and juice from the smoker pan goes went into the pot. Give it a stir, then coupe cans of crused tomatos, tomato paste and a box of beef broth oh and a spoon or two of chipotle puree.
Now that everyone is in the pool, Im letting it simmer for a couple hours, throw some red and black beans to it.
You may think, that sounds pretty good, but wait theres more, because in about 2 hrs, the whole pot of chili is going back into the aluminum pan from earlier and back into the smoker for another 2 hrs again with a mix of apple and mesquite.
Stayed tuned, more picts w and progress to come later
Well, the cokking started today but the making started yesterday with 2.4lbs of stew meat and 1-1.5 lbs of grou d pork loin got put into a ziplock bag with the typical chili seasoning, chile powder, oregano, chipotle powder and cumin. Stayed in the fridge till about 11 this morn.
Then it came out to start knocking the chill off it before I throw the meat and 3 halved onions into the MES40 for a couple of hours with a mix of apple and mesquite
Let that run for about 2 hours, then pulled it out of the smoker and let the onions cool to dice in a few mins, but first gotta throw down some bacon into the pot, because well bacon is delicious, Wrights Apple cider brined to be exact.
While the bacon is crisping up, onions cooled enough to dice up. Note, if you are dicing a smoked or partially cooked onion, its easier to just do a rough dice as the layers get slippery.
Now my bacon is nice and crisp, pull out the bacon and toss in the onions, couple spoonfuls of minced garlic, let that cook for a min, really to cook the garlic than anything else and the the meat and juice from the smoker pan goes went into the pot. Give it a stir, then coupe cans of crused tomatos, tomato paste and a box of beef broth oh and a spoon or two of chipotle puree.
Now that everyone is in the pool, Im letting it simmer for a couple hours, throw some red and black beans to it.
You may think, that sounds pretty good, but wait theres more, because in about 2 hrs, the whole pot of chili is going back into the aluminum pan from earlier and back into the smoker for another 2 hrs again with a mix of apple and mesquite.
Stayed tuned, more picts w and progress to come later
