Featured First Smoked Chili

[mneeley490]

I've made chili dozens of times over the years; usually thrown into a crockpot in the morning before I head to work. And I've also made a few from smoking projects that didn't turn out so well. But it occurred to me last night, that I've never made one fully on a smoker. Well, I remedied that today.

Thawed out a pound of 80/20, and seasoned it up with McCormick's Hamburger seasoning. If you haven't tried this, it is terrific on burgers, but I was going for that same flavor for the beef. (Like Wendy's chili, I guess.)
Anyway, flattened it out and put it on a frogmat, next to the other ingredients. (I'm one of those weirdos that puts a small amount of peanut butter in their chili. You can't taste it, but it really adds to the sum of the whole.)

Let both go for 2 hours at 225° on the Recteq. Then broke up the meat and introduced it to the rest.

Pulled it after another hour or so.

Heated up some store-bought sourdough garlic bread, and paired with a Pelican Brewery Double Hazy IPA from the Oregon coast.
This may be the only way I do chili from now on. Love that smokey flavor throughout!

 

[bigfurmn]

That sounds like a fantastic meal all around. Nice job.

 

[JLinza]

That looks good

 

[homebeerbrewer]

I never thought about smoking chili, but that sounds delicious. I’m gonna have to try that. I’m thinking about using my cast iron Dutch oven. I’m sure it will fit in my smoker.

I can’t wait for the snow to melt, and getting the smoker fired up.

 

[Fueling Around]

Looks good and happy you enjoy it.
I'm not a smoked chili fan and my wife is a hell no
Pelican Brewery doesn't make it this far east

I never thought about smoking chili, but that sounds delicious. I’m gonna have to try that. I’m thinking about using my cast iron Dutch oven. I’m sure it will fit in my smoker.
...

Use a foil pan as Mike. I use them all the time in my smokers. Cheap when you get a pack from a club warehouse

 

[indaswamp]

Steller looking smoked Chili! Rib sticker meal for sure! Congrats on making the spinner!

 

[Fueling Around]

... Congrats on making the spinner!

I was going to add it was Feature worthy, but didn't want to jinx him.
Mike used garlic bread instead of cornbread... just saying.

 

[forktender]

Look's kill'er, but what are those dark oblong things in it?

 

[dward51]

Looks killer!

If you have not tried it before, try placing the ground beef over the other chili fixings so the drippings can fall into the chili pot below. As they say, fat is flavor!!! So smoked fat is even more flavor!

 

[BrianGSDTexoma]

Wow Mike. That a great looking Chili!

 

[Steve H]

That's a hearty bowl of chili! I'll take a bowl!

 

[DRKsmoking]

Looks great Mike, we love smoked chili also.

Congrats on the carousal ride , well deserved.

David

 

[chopsaw]

Great looking bowl Mike !

what are those dark oblong things

I'm wondering where's the pasta ?

 

[Colin1230]

Oh man, that looks good! Job well done Mike.

 

[Ishi]

That is an awesome way to make Chili! Looks great

 

[Brokenhandle]

Looks absolutely delicious! Stick a fork in it upright... yep, perfect!

Ryan

 

[bauchjw]

I’m there! Looks and sounds like a winner, I really like the idea! I’ve done smoked chili, but never like that. Love it!

 

[fxsales1959]

I've made chili dozens of times over the years; usually thrown into a crockpot in the morning before I head to work. And I've also made a few from smoking projects that didn't turn out so well. But it occurred to me last night, that I've never made one fully on a smoker. Well, I remedied that today.

Thawed out a pound of 80/20, and seasoned it up with McCormick's Hamburger seasoning. If you haven't tried this, it is terrific on burgers, but I was going for that same flavor for the beef. (Like Wendy's chili, I guess.)
Anyway, flattened it out and put it on a frogmat, next to the other ingredients. (I'm one of those weirdos that puts a small amount of peanut butter in their chili. You can't taste it, but it really adds to the sum of the whole.)
View attachment 731966

Let both go for 2 hours at 225° on the Recteq. Then broke up the meat and introduced it to the rest.
View attachment 731967

View attachment 731968

Pulled it after another hour or so.
View attachment 731969

Heated up some store-bought sourdough garlic bread, and paired with a Pelican Brewery Double Hazy IPA from the Oregon coast.
This may be the only way I do chili from now on. Love that smokey flavor throughout!
View attachment 731970

I've gotten where I only make OTT (over the top) chili.

 

[mneeley490]

Thanks, all!
Yeah, I guess I blew it for not having the burger over the pan. Will do next time.

 

[Gonna Smoke]

The chili looks great, Mike. If you like that taste, you'll like smoked hamburgers, too. They're our favorite...