1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pulled Chuck Chili

Discussion in 'Beef' started by Preacher Man, Dec 31, 2018.

  1. We had our annual New Year's Eve Chili Cook-Off at church tonight. I had 2 lbs of smoked chuck leftover from my chuck tacos, so I decided to use that in my chili.

    My 8 year old heard the word "competition" and wanted in. She's insanely competitive and started working on a recipe about 3 months ago all on her own.

    We're chili purists at this house in the style of Texas. Beef and chiles. No beans. No tomatoes. Just a delicious bowl of red.
    IMG_20181231_171648.jpg

    All of these Montanans scoffed at our "Texas Chili Puritanism". To make a long story short, I took 1st and my 8 year old took 2nd.
    Screenshot_20181231-222441.png
     
  2. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    Nice!
     
    Preacher Man likes this.
  3. dcecil

    dcecil Master of the Pit

    That’s awesome, congrats
     
    Preacher Man likes this.
  4. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Thats awesome. Great job
     
    Preacher Man likes this.
  5. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Way to go.

    Chris
     
    Preacher Man likes this.
  6. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Congrats!
    The chili looks delicious!
    Al
     
    Preacher Man likes this.
  7. Winterrider

    Winterrider Smoking Fanatic SMF Premier Member

    Looks like something i would totally enjoy. Congrats on placing 1&2
     
    Preacher Man likes this.
  8. Looks amazing! I too like it without the beans. Now all you need to do is share your recipe.
     
    JC in GB, Preacher Man and zwiller like this.
  9. zwiller

    zwiller Master of the Pit OTBS Member

    LIKE. Totally doing some red when I finally do brisket. Even if you don't post the actual recipe some pointers would be cool.
     
  10. Outstanding. Congrats from down in the Lone Star state!
     
    Preacher Man likes this.
  11. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Nice Job Preacher Man!!!
    I'd be all over that Chili.
    Kinda hard to do better than 1st and 2nd !!
    Like.

    Bear
     
    Preacher Man likes this.
  12. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    The chili sounds great but the Like is for cooking with your daughter! Some of my favourite memories are doing things with my parents!
     
  13. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Greetings from East of the Rockies.

    That Chile looks absolutely delicious!

    The results tell all! Boom!

    Nice pic with your daughter.
     
    Preacher Man likes this.
  14. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    My wife and are are both under the weather today (and it ain't from partying). This story made us both LOL with my Texan wife giving me a high five for sharing your story. A great big LIKE!
     
    Preacher Man likes this.
  15. I'm usually one to share everything...but for some reason I'm wanting to hold this one back.

    My daughter and I cooked from two different bases. She decided she wanted to use fresh peppers and put them in a food processor to make a paste and build from that. I built straight from powdered spices. I've never done it like her, but in her research that's what she wanted to do and over the course of the last 3 months we have wore out every grocery store looking for all the different available peppers and tried each one out 'til she settled on what she liked.

    If you go the fresh route, remember that a little bit of a chile can go a long way, depending on the taste and heat. Add slowly, and make sure you use enough salt to bring out those flavors. Sweat your paste really good in a pan before adding your meat and liquid.

    If you go the spice route, make sure that you give your chili long enough to simmer in the spices, or else you'll get the bitterness of fresh spices that haven't had time to meld. Also, I use specific chili powders (as in ground up dehydrated peppers), not just a "chili powder" mix.
     
    zwiller likes this.
  16. Thanks! I didn't cook much with my parents, but my grandmother and I cooked together all the stinkin' time. They, too, are some of my most precious memories from my childhood. She also worked with me in the 4-H Food Shows and taught me tons about cooking that I still use today.

    I figure I got one shot at this dad business, and I'm giving it all I've got.
     
    ab canuck, DrewJ and disco like this.
  17. hardcookin

    hardcookin Master of the Pit OTBS Member

    Good job!! Great team work.
     
    Preacher Man likes this.
  18. jcam222

    jcam222 Smoking Fanatic SMF Premier Member

    Love that you cook with you daughter!! I haves loved cooking throughout my life based on cooking with my grandmother as a child. Cooking is a joy.
     
  19. Bigtank

    Bigtank Smoke Blower

    Fantastic kudos to the young chef.
     
  20. uncle eddie

    uncle eddie Smoking Fanatic OTBS Member SMF Premier Member

    Congrats twice! First for getting 1st place and second for making the headlines here. LIKE!

    I do a lot of chili cook-offs. One of the most important things AFTER the taste of the chili is how does it look?
    Yours presents very well - something different and well balanced! Kudos!

    The real test after the winner is picked by the - ahem - judges is which chili runs out first...that is essentially the 1st runner up and will be obligated to step forward should the winner not be able to fulfill their chili title obligations :-)