- Nov 7, 2018
- 795
- 2,599
Its started getting cooler in the Carolinas, which means time to make up a batch of chili in the smoker.
Added the meat and spices to a ziplock bag and mixed them around and dumped the meat into an aluminum pan. The peeled and halved some onions. This is smoking step 1.
Used mesquite and bourbon barrel char to smoke the meat and onions for about two hrs then pulled from the smoker. Browned some bacon near the end of the first smokeing. Pulled the meat and onions, diced the onions and browned the smoked onions and stew meat in the bacon drippings.
Chili the simmers for another 2hrs. Last 30 mins add red and black beans to the chili.
Then finally back in the smoker for another 2hrs with more mesquite to add a bit more smoke to the entire dish.
Finally the finished product will sit over nite in the fridge ready to be heated and ready to eat tomorrow nite.
Added the meat and spices to a ziplock bag and mixed them around and dumped the meat into an aluminum pan. The peeled and halved some onions. This is smoking step 1.
Used mesquite and bourbon barrel char to smoke the meat and onions for about two hrs then pulled from the smoker. Browned some bacon near the end of the first smokeing. Pulled the meat and onions, diced the onions and browned the smoked onions and stew meat in the bacon drippings.
Chili the simmers for another 2hrs. Last 30 mins add red and black beans to the chili.
Then finally back in the smoker for another 2hrs with more mesquite to add a bit more smoke to the entire dish.
Finally the finished product will sit over nite in the fridge ready to be heated and ready to eat tomorrow nite.
