Chili with a hint of smoke.

[captainbuttfloss]

Ever since I first got my smoker (had it for a few months now) I've wanted to make my usual chili but with a hint of smoke. I didn't want the smoke flavor to be overpowering so the idea I kept tossing around was just smoke the veggies and ground beef. After finding Rings Я Us's thread on doing this very idea I had to try it!

Veggies/hamburger prepped and all ready to smoke. Decided to smoke everything at 250 for 2 hours:

All loaded in the smoker and ready to go!

Finally the 2 hour wait was over. Still had to finish the hamburger off in the cooking pot but all the veggies came out nice!

After browning the hamburger completely in the pot it was time to chop up the veggies and add in the beans. Yes, I do beans :)

Time to cook low and slow for a few more hours:

Finally it was time to dig in. Not gonna lie, the smoke taste wasn't very powerful once everything cooked down and mixed all together but really that's what I was going for. Wife really liked it too so I think this twist on my chili is a keeper!

 

[markh024]

Looks delicious!

 

[Sodaking27]

Nice..

 

[Smoke23]

Looks great!

 

[gmc2003]

Your chili looks delicious , I agree too much of a smokey flavor can be a turn off. We like chunks of meat in our chili. So I usually use a chuck roast that's been smoked.

Point for sure.

chris

 

[SmokinAl]

Fantastic looking chili!
It's getting too hot down here now for chili, but the first cold snap in the fall that's the first thing we make!
Very nice job & congrats for getting a spin on the carousel!
Al

 

[hillbillyrkstr]

Fantastic looking chili!
It's getting too hot down here now for chili, but the first cold snap in the fall that's the first thing we make!
Very nice job & congrats for getting a spin on the carousel!
Al

Too hot you say Al? Southern Michigan had anywhere between 1-5” of snow yesterday. Thanks for rubbing it in! Lol!


Chili looks great! This Michigan weather stretches our chili season anywhere between September and May depending on the year.... not sure that’s a good thing.


Scott

 

[BandCollector]

Great idea and good looking chili. . . . . One of my all time favorites!

Interesting Username you have there!

John

 

[hillbillyrkstr]

Great idea and good looking chili. . . . . One of my all time favorites!

Interesting Username you have there! LOL!

John

Lmao! I was just letting that one go.

 

[Geebs]

Looks awesome!

 

[Phil Chart]

Looks really good Something else for me to try yum

 

[Rings Я Us]

Man! You put that together nicely.. Good stuff!

Pointaroony

 

[captainbuttfloss]

Great idea and good looking chili. . . . . One of my all time favorites!

Interesting Username you have there!

John

Lol, yea I posted the story behind it HERE in my very first post in Roll Call :) Thanks everybody for the comments and the carousel add, must be doin something right to keep gettin on there! I do have to emphasize for anyone thinking about trying this is that it only adds a small amount of smoke flavor to the chili, but to me it's perfect. I didn't want smoke to overpower the natural chili taste.

 

[Bearcarver]

Looks Good, Captain!!
However I'd be careful how long it takes the IT of Ground Meat to get from 40° to 140°.
Should be no longer than 4 hours.
2 hours smoking---then Browning---then Low & Slow in the Pot, plus time between steps?

Just a caution.

Bear

 

[lovethemeats]

That looked good. I like kidney beans in mine. Good going.

 

[driedstick]

Dang it Captain that looks might fine,,,,, mighty fine!!

 

[jimmyinsd]

Looks Good, Captain!!
However I'd be careful how long it takes the IT of Ground Meat to get from 40° to 140°.
Should be no longer than 4 hours.
2 hours smoking---then Browning---then Low & Slow in the Pot, plus time between steps?

Just a caution.

Bear

he should have been fine if he browned the burger immediately after taking it off the smoke I would think. if he browned it in a pan that should have got it up over 165 pretty quickly, but yes food safety was the first thing I thought of when I saw those chubs of burger going into the smoker. especially if its store bought burger, you have to think the worst like it was originally roasts or steaks that timed out on the meat counter and then was ground which introduces all sorts of nasties into the ground product from the surfaces of the old roasts. I am usually the last guy to get all "food safe" on people as you really have to push the limits or completely not know what you are doing to create a food apocalypse, but they do happen.

as far as being to cold for Chilli... anybody want to come hang out in SD for the next 36 hours? I believe the national weather service used the word "historical" in their description of the incoming winter weather event.... why do i always find myself on the wrong side of historical events? :mad:

Oh well, happy weekend all!

 

[captainbuttfloss]

he should have been fine if he browned the burger immediately after taking it off the smoke I would think. if he browned it in a pan that should have got it up over 165 pretty quickly, but yes food safety was the first thing I thought of when I saw those chubs of burger going into the smoker. especially if its store bought burger, you have to think the worst like it was originally roasts or steaks that timed out on the meat counter and then was ground which introduces all sorts of nasties into the ground product from the surfaces of the old roasts. I am usually the last guy to get all "food safe" on people as you really have to push the limits or completely not know what you are doing to create a food apocalypse, but they do happen.

as far as being to cold for Chilli... anybody want to come hang out in SD for the next 36 hours? I believe the national weather service used the word "historical" in their description of the incoming winter weather event.... why do i always find myself on the wrong side of historical events? :mad:

Oh well, happy weekend all!

It did go straight into the pot from the smoker. Thanks for all the input also bearcarver and jimmyinsd!

 

[phathead69]

My chili with touch of smoke.