- Jan 2, 2020
- 240
- 255
In my family this is considered Chili, for many it is not. I loosely follow this recipe by
Sowsage
every single time I cook chili now. The preparation always results in a fantastic meal.
www.smokingmeatforums.com
I cut up 5 small green bell peppers from the garden, 1/4 white onion, 1/2 red onion (what I had in the fridge!) and started those over medium heat in a pan on the stove with bacon grease. Ranch style beans, kidney beans, home canned skinned tomatoes, and a can of tomato paste into the preparation pan. I did not drain anything. For peppers I cut up a large Poblano from the garden and tossed it in. For meat I was going to use Venison, but only had one pack left in the freezer and we hadnt ground up this years deer yet so I grabbed my remaining two packs of Moose burger. I formed it into a meat loaf and liberally sprinkled with Traeger Garlic and Herb rub. Onions and bell pepper was done so in it went, gave it all a stir, topped with the grate of Moose and on the Traeger with Pecan pellets! When the meat reached ~150* I crumbled it into the chili to meld for another hour. Finished off with some cornbread muffins and topped with home smoked cheddar, sour cream, and homemade sweet jalapeno chips. Three of us killed this pot off in two days flat, love it!
Sowsage
every single time I cook chili now. The preparation always results in a fantastic meal.CHILI (BUT NOT CHILI)
So in Ohio we have chili.....its not chili its not even close to chili. Its tomato based and full of beans. But thats what its called around here. So that beeing said whatever you want to call this stuff its really good! I'll show you how I make mine on the smoker. Real easy and comforting food...
www.smokingmeatforums.com
I cut up 5 small green bell peppers from the garden, 1/4 white onion, 1/2 red onion (what I had in the fridge!) and started those over medium heat in a pan on the stove with bacon grease. Ranch style beans, kidney beans, home canned skinned tomatoes, and a can of tomato paste into the preparation pan. I did not drain anything. For peppers I cut up a large Poblano from the garden and tossed it in. For meat I was going to use Venison, but only had one pack left in the freezer and we hadnt ground up this years deer yet so I grabbed my remaining two packs of Moose burger. I formed it into a meat loaf and liberally sprinkled with Traeger Garlic and Herb rub. Onions and bell pepper was done so in it went, gave it all a stir, topped with the grate of Moose and on the Traeger with Pecan pellets! When the meat reached ~150* I crumbled it into the chili to meld for another hour. Finished off with some cornbread muffins and topped with home smoked cheddar, sour cream, and homemade sweet jalapeno chips. Three of us killed this pot off in two days flat, love it!
