Made Some Chili...Finally Posting the Pix.

Discussion in 'Beef' started by alelover, Nov 13, 2011.

  1. Made some chili a couple weeks ago. Finally got them off the picture maker.

    Here are the ingredients. It's similar to SmokinAl's award winning chili with some modifications for family tastes. My wife and kid aren't big pepper fans so I cut back on those.


    List #1

    1 lb. ground chuck 80/20
    1 lb. Smoked chuck roast

    List #2

    1 lg. sweet onion

    1 large green pepper

    2 jalapeno peppers

    4 stalks celery

    5 cloves garlic

    List #3

    28 oz. can tomato sauce

    28 oz. can diced tomatoes

    ½ pkg. French’s chili seasoning

    1 Tbs chili powder

    1 tsp cumin

    1/8 cup Worcestershire Sauce

    ¼ tsp oregano

    1/8 tsp paprika

    1 beef bullion cube
    1 can dark red kidney beans


    Total cook time 4 hours, meat will only be in pot 2 hours. Cool & refrigerate overnight. Reheat the next day. Enjoy!

    Chopped up all veggies and sauteed in EVOO until almost soft.


    Added the tomatoes and beans and cooked for a couple hours covered on a slow simmer.


    Chopped up a pound or so of some leftover smoked chuckie.



    Fried up some ground chuck. Drain the fat real well.


    Added the meat and simmered for 2 more hours.


    Ahhh. Chili is ready.


    Boiled up some spaghetti.


    Served the chili over the spaghetti with some grated sharp cheddar on top. Yum!


    Put up the rest for another day.


    Thanks for watching.
    raptor700 and kydave like this.
  2. tiki guy

    tiki guy Smoking Fanatic

      I'll take a couch,a remote and a BIG old bowl please ...... Looks good !
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That looks delicious Scott! I like the idea of putting it over pasta.

    We will be making chili & soup all the time in a couple of more weeks when it starts getting a little colder.
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks great Scott!!

  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Wow looks awesome!  I am kind of surprised there were Whole beans still in there after 4 hours!...I make Red Beans and Rice from Soaked Dry beans and they are all but mush in " 2 " hours...Interesting!...JJ
  6. austinl

    austinl Smoking Fanatic

    Great looking chili there.  I like to put a 12 oz. beer in mine; something rich and dark like Spaten Dunkel leaves some nice flavors but I like to try different ones just out of curiosity.  Has anyone else played around with beer in their chili?
  7. Always better the second or third day.
    Al, that's the 3 way, sorta since there were already beans in the chili almost a 4 way but If you think that is good go for the 5 way FTW!
  8. Looks great! I've never tried it over spaghetti before. I think I'll be trying your recipe next weekend.[​IMG]
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Been putting Beer in Chili for years although, I use whatever is on hand usually Yuengling Lager (Amber) or Black and Tan...Higher end Imports are not in the Budget with TWO Cheffie Daughter's in Culinary Colleges...JJ
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    Now you killed me I'm in my office and hungry and this one just got me .it looks so yummy i will Polish it with a piece bread yummmmmmy
  11. Thanks guys. It was quite tasty. The pasta thing I learned in Milwaukee. That's the way Real Chili does it. They also give you oyster crackers. I didn't have any.
  12. michael ark

    michael ark Master of the Pit

    [​IMG]  I love chili.May have to try yours.
  13. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I like Chili of all kinds,however my Texas Red is my choice. Having moved to Ohio I had to ease up on the heat,so I do two mild with Tomatoe juice in it instead of Rotel , makes it so the In-laws can handle it;thenI make a batch for me and the Son that would ignite others up here on the day after,LOL.

    I also go to my local Panaria(Mex. store) to get whole Chiles for my Chili Powder;that way I have no extra Salt or other shelf extenders to worry about.

    I also dislike Beans in my Chili,they are a side dish and taken if wanted,so I leave them out of mine and add to the other Family's taste.

    When I have no smoked meats handy(which is never,everyone eats it all), I use a combo of Beef and Pork and cut them to 1/2" chunks , brown them and put it together for my dish.

    A good homemade Chili Powder is:

    Ancho chile(whole)

    Anahiem(or Hatch) Chile

    Ground cumin

    Salt to taste

    For hotter Chili, I'll go for Pequeno or Jalapenos. I like the Pequenos as they are dried also and I can roast them in the oven till the smell tell you the oils are awakened for more flavor, then seed them if Needed and grind in my Coffee grinder. I have to watch Salt so I let the Chiles do the seasoning for me.

    I will also add a can of Chilpolte(smoked Jalapenos in a sauce Adobo) when the Son drops by,good smoky flavor if you have no Smoked Meats handy.

    Have fun and.....
    kydave likes this.
  14. raptor700

    raptor700 Master of the Pit OTBS Member


  15. Thanks raptor. Appreciated. If you notice my recipe Stan there is no added salt except for what might be in the chili mix.
  16. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Over pasta!  I never thought of that.  yummmm 
  17. smokin vegas

    smokin vegas Smoking Fanatic

    Interesting concept chili over spagetti.  Since hubby is diabetic that would be an absolute no, no found out three weeks ago.  But it sure looks good.  I make Texas style chili no beans lots of smoked beef and throw in some double smoked ham.
  18. frizzlefry

    frizzlefry Smoke Blower

    You're making me hongry!


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