Chili Over The Top

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

BrianGSDTexoma

Smoking Guru
Original poster
OTBS Member
★ Lifetime Premier ★
Aug 1, 2018
7,329
8,552
North Texas, Texoma
Normally I go with Jakes recipe, TNJAKE TNJAKE but wanted to try something different and was looking through the forum and seen that over the top post. Ended up using the spices from Jake's recipe and the ingredients from a link someone posted. Used 1 Tbsp of that Chimayo, man is that a great chile and 1/2 Tbsp of the Ancho.

IMG_20241105_100706278.jpg IMG_20241105_100712835.jpg

Had these on deck but they weren't needed.

IMG_20241105_100719221.jpg

Wet part made up and meat mixed up. Use 1lb chuck I had ground and 1lb breakfast sausage. Used Jeff's Texas rub.

IMG_20241105_101701019.jpg IMG_20241105_102603661.jpg

On the smoker at 225. Took close to 2 hours.

IMG_20241105_124749543.jpg IMG_20241105_124755610_HDR.jpg

Took off at 150 and mixed everything together. Simmered in pot for 30 minutes.

IMG_20241105_125214915.jpg IMG_20241105_125324475.jpg

Normally I would add cayenne but that 1/2 jalapeno I added must have been extra spicy as this was pretty spicy. This was really over the top good!

IMG_20241105_142022340.jpg

I had messed up a pork butt. Was using my buddy's mom oven recipe which is normally really good. Normally add 1/3 cup soy and 1/2 cup water to pork in Dutch oven an bake at 325 for five hours, make gravy from drippings and add back to shredded meat. Tried something different and use 1/4 cup soy and 1/4 mushroom soy. Man that mushroom soy was way over whelming. I could not eat it. It did mellow out after a couple days. I normally would give most of it away but I had come down with a cold and between the taste and not talking any chances spreading cold germs it slated for the trash. Thought while smoker was going would try some ABT's with it. They actually turned out pretty good.

IMG_20241105_143046428_HDR.jpg IMG_20241105_143350801.jpg

Making this made me think of tx smoker tx smoker for some reason. Here is Jakes recipe:


Thanks for getting this far
 
Last edited:
Chili looks great Brian! I've only got one quart left in the freezer. Once my new stove comes I think I'll make another batch. So the butt is too bad to use up in a soup?
 
Great looking chili! It's always a great comfort food!

Ryan
 
I miss Robert and his many, many contributions. Maybe he'll be back...
Many of really miss him!
Looks good
Sign of the season when chili hits the menu.
Thanks Richie
Chili looks great Brian! I've only got one quart left in the freezer. Once my new stove comes I think I'll make another batch. So the butt is too bad to use up in a soup?
Thanks Jeff. This turned out so good I not giving any away and freezing!
Good looking chili my friend! ABT's is a great go with too.
Thanks Dave.
Great looking chili! It's always a great comfort food!

Ryan
Thanks Ryan
 
That looks really good Brian. Smoking the meat is something I've never thought of. We love a good bowl of red around here.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky