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homemade chili

Discussion in 'Beef' started by chris_harper, Feb 1, 2007.

  1. Feb 1, 2007 #1
    chris_harper

    chris_harper Master of the Pit OTBS Member

    Waco, TX
    i am making some chili, as i type, out of the beef shoulder roast i smoked. i have it in the crockpot, along with some diced jalepenos, rotel tomatoes, and tomato sauce. smells good! will see how it tastes in awhile.
     
  3. Feb 2, 2007 #2
    deejaydebi

    deejaydebi Legendary Pitmaster

    Connecticut
    While we're waiting to hear the good news ...

    Has anyone ever had chilli made with beef chunks (like small stew beef) before? Got i in a resteruant once and it was very good. I think it was in Alabama or something.
     
  4. Feb 2, 2007 #3
    chris_harper

    chris_harper Master of the Pit OTBS Member

    Waco, TX
    it was good. i ate a big bowl of it. i have had chili with big chunks of beef before.
     
  5. Feb 2, 2007 #4
    msmith

    msmith Master of the Pit OTBS Member

    Haltom City Tx
    Chili must be on everyones mind tonight thats the same thing were having. Debi I like it with big chunks of beef too.
     
  6. Feb 3, 2007 #5
    tonto1117

    tonto1117 Master of the Pit OTBS Member

    ADA, MI
    Mmmmmmmmmmmm . A nice bowl of chili sounds so good right now!!!


    Chris, when you smoked the beef shoulder did you cook it to slicing temp or pull apart. Either way sounds excellent in chili!!
     
  7. Feb 3, 2007 #6
    dgross

    dgross Meat Mopper

    The boonies of NC
    Nothing like a chill in the air to put chili on the brain :) . We'll have to try it with the smoked meat-sounds great. We have a chili cook every year for a big group and that sounds like a great addition to the table. Thanks Chris! Daun
     
  8. Feb 3, 2007 #7
    dgross

    dgross Meat Mopper

    The boonies of NC
    Nothing like a chill in the air to put chili on the brain :) . We'll have to try it with the smoked meat-sounds great. We have a chili cook every year for a big group and that sounds like a great addition to the table. Thanks Chris! Daun
     
  9. Feb 3, 2007 #8
    chris_harper

    chris_harper Master of the Pit OTBS Member

    Waco, TX
    i took it to 200°. i added half a fatty to it fri, it was even better. i took it to work fri night to share with co-workers. got lots of "good stuff".
     
  11. Feb 4, 2007 #9
    deejaydebi

    deejaydebi Legendary Pitmaster

    Connecticut
    Yep Chilli it is ... If I start it tonight it'll be ready by games time!