Well, we're having our week of winter this week and Mama's been hinting chili. She was talking of digging up he uncle's old chili recipe, but I can't have that. Decided to give it a go on the WSM. This is not a recipe, but more of a guide or inspiration. I don't do "recipes", but typically google what I want and mentally combine what suits me. There's a pretty good guide on Meat Church if you look it up.
We still use our legacy Cuisinart cookware which is over 25 years old. Dug out the stockpot to see if there would be room to et it on the bottom grate of the WSM with room for the top grate where the "meatball" sits. Luckily it fit with about 3" of space for the top gate
Basically chili base was two Vidalia onions, diced, two large red peppers diced and deseeded, and 4 cloves of garlic mashed and chopped. sauteed onion/pepper/garlic mix in olive oil ,set aside and added tomatoes. Sorry Texans but i like beans so I added two cans of bush's chili beans with medium sauce. 2 28oz cans of Centos crushed tomatoes,, 4 small cans of Publix diced tomtoes with green chilies(more affordable sub for Rotel's). . I also rehydrated, the night before, a bag of dehydrated red chili peppers by soaking overnight and cutting to 1/3's (about 1.5 cups rehydrated.. and 2 tbl's of chili powder and a tbl of cumin
Meatball: 3lbs fresh ground chuck, 1lb Jimmy Dean hot breakfast sausage, and about a cup of leftover beef dino rib meat and a pouch of Publix chili mix.
set up WSM with Cowboy briquettes and a fist sized chunk of pecan with almost full water bool. got it lit, and set stock pot on bottom gate just above water bowl..
once settled in at about 260, placed mt ball on top grid and probed.
Let it cook until meat ball reached 165 internal.
Removed meat and crumbled into stock pot and cooked for two more hours.
This only a basic guideline an it wouldn't hurt to let simmer for a a couple more hours, stirring occasionally.
Mama was getting a cast iron skillet of cornbread cooked to go with it.
Final result: a huge pot of chili with plenty to vacuum seal for the future.
We still use our legacy Cuisinart cookware which is over 25 years old. Dug out the stockpot to see if there would be room to et it on the bottom grate of the WSM with room for the top grate where the "meatball" sits. Luckily it fit with about 3" of space for the top gate
Basically chili base was two Vidalia onions, diced, two large red peppers diced and deseeded, and 4 cloves of garlic mashed and chopped. sauteed onion/pepper/garlic mix in olive oil ,set aside and added tomatoes. Sorry Texans but i like beans so I added two cans of bush's chili beans with medium sauce. 2 28oz cans of Centos crushed tomatoes,, 4 small cans of Publix diced tomtoes with green chilies(more affordable sub for Rotel's). . I also rehydrated, the night before, a bag of dehydrated red chili peppers by soaking overnight and cutting to 1/3's (about 1.5 cups rehydrated.. and 2 tbl's of chili powder and a tbl of cumin
Meatball: 3lbs fresh ground chuck, 1lb Jimmy Dean hot breakfast sausage, and about a cup of leftover beef dino rib meat and a pouch of Publix chili mix.
set up WSM with Cowboy briquettes and a fist sized chunk of pecan with almost full water bool. got it lit, and set stock pot on bottom gate just above water bowl..
once settled in at about 260, placed mt ball on top grid and probed.
Let it cook until meat ball reached 165 internal.
Removed meat and crumbled into stock pot and cooked for two more hours.
This only a basic guideline an it wouldn't hurt to let simmer for a a couple more hours, stirring occasionally.
Mama was getting a cast iron skillet of cornbread cooked to go with it.
Final result: a huge pot of chili with plenty to vacuum seal for the future.
