chili

Anyone have a good/simple smoked chili recipe for the WSM?

We were having a bonspiel at our curling club. This means there was a lot of people coming in from out of town. We like to have a light lunch for our guests and volunteers bring in slow cookers of soup. My contribution this year was Onion Chili Soup. My idea was to get the rich taste of chili...

Hey All, So all the leave are down, and the sky is grey. It's chili time! This is a sorta redux of last year's post https://www.smokingmeatforums.com/threads/chuck-and-oxs-big-day.280454/ Our stars of the show: a 4lb chuck roast, 3 ox tails and 2 beef shanks. Everything got a nice seasoning with...

Hey i was looking to see if it is possible to do a few hours of smoke on a brisket pull it off and then slice and cube it and throw it into a chili. I know most people say just cook it all the way through but im not going to hit and food danger zones due to pulling it off and throwing it into a...

So... I loved my SV pork loins so much, I decided to do another hunk. This time, I seasoned it up with Chili Powder, a bit of smoked salt and for a twist some Oregano. The book calls for 149 degrees for 6 hours. So trying that. I'm thinking about getting some Pinto Beans and cooking them into a...

We had our annual New Year's Eve Chili Cook-Off at church tonight. I had 2 lbs of smoked chuck leftover from my chuck tacos, so I decided to use that in my chili. My 8 year old heard the word "competition" and wanted in. She's insanely competitive and started working on a recipe about 3 months...

Anyone have any good chili recipes? I have been really wanting to try a smoked chili lately but am not sure where to begin. I've read both smoke the meat first then add it or get a big metal pot and smoke the actual chili low and slow. Anyone have any good recipes/experiences they would like to...

Participating in a Chile Cook Off today. I'm using a variation of my 'Chile's Chipotle Chile' which I've done very well in past cook-offs. Over the decades it has placed and/or won various categories, Overall, Spiciest, Hidden Ingredient and Purist/Original Style. It is constructed as a very...

Hey everyone! I got a chuck roast that I wanna smoke this weekend in my WSM 18. I have a pretty good idea of what I *want* to do - but this will be my first attempt at what I'm doing and I don't really know if it's something I * should* do: Smoke chuck roast, to shred it - maybe cube depending...

Chili is one of our favorite comfort foods, especially when it is cold. We like it both ways so always make it two ways: Chuck roasted in a pellet cooker for 1.5 hours Meanwhile dried beans, a variety of dried chiles (stemmed and seeded), diced tomatoes from the garden, cumin, thyme, salt, and...

Last year I made a fantastic chili with top sirloin and leftover smoked brisket. It was a (only very slightly) bastardized version of a recipe I had stumbled across on the interwebs; my modifications were essentially the addition of diced fire roasted tomatoes and some tomato paste, plus some...

I plan on smoking either a brisket flat or a chuck roast to put in a chili? What do you think is better? What temp should I cook them to for cubing (don't want shredded). Any other advice for using a smoked meat in chili? Thanks

I took a big crock pot of chili to the SF Gathering on Saturday. It was requested that I post the recipe on the forum. So here it is. It has pork, beef, & sausage in it. So I just posted it here in pork. I call it meat lovers chili. If you don't have or don't want all the different meats in...