Smoked Chuck Chili - Idaho Style

[civilsmoker]

Since we woke to snow in the yard on Monday it became a chili day....so why not do it Idaho style!

Found a nice marbled chuck, here it is after a overnight dry brine

coated it dropped in the sand with Kinders caramelized buttery onion rub

on the RT 1600 at 265, it my go to for smoked chuck!

5 hours in and INT of 170, as an FYI I don't really worry about the INT on chucks to the end....ie just looking for bark creation time....so 5 ish hours.....

covered it and let it reach an INT of 205, then in the house oven at 140 to hold for 90 mins for dinner....

All pulled, left it "chunky" vs fully pulled for texture in the chili. The braise liquid was a 50/50 chicken/beef broth with some soy, wooster, and red wine vinegar.... I also added a coarse chopped onion when I covered it.

Added to Mrs C's scratch made chili base! She has this down!

Idaho style, over an Idaho russet, cheese, bacon, SC and chives...... Perfection for the first snow of the year!

Oh had to have a sweet element..... Mrs. C (via Gordan R.) sticky toffee pudding with bourbon butter caramel (GR credit as well)!

 

[sandyut]

Looks like youve been busy! Another winner!
Congrats on the snow. We didnt get much...

 

[Compulsive Smoker]

Wow! That looks amazing! Would you be willing to share your chili recipe?

 

[civilsmoker]

Looks like youve been busy! Another winner!
Congrats on the snow. We didnt get much...

thanks, sandy! and you have heard the phase....." ....m the torpedo's", well my phase is "....m the beef prices" LOL

Wow! That looks amazing! Would you be willing to share your chili recipe?

Thanks CS! She follows very closely to Duff Goldman's recipe. If you search "Duff Goldman Chili" it should come up. Yea he is more than just a cake guy by the way!

Here are a couple of previous posts where I did a detailed write up:

Certified Piedmontese Beef Chuck Roast Chili Idaho Russet - lots o pics!

Ok this is my first experience, smoke, and post on CPB products. I came by this beef in way of the throwdown prize for “ribs” So here is the first time specimen….. Ok first glance is that there is minimal fat and such between the muscle groups…. I like this veiw because it’s the first...

www.smokingmeatforums.com

https://www.smokingmeatforums.com/threads/smoked-chuck-chili%E2%80%A6%E2%80%A6-again.325155/page-2

When I say made up from scratch, it is just that. As an FYI, if you don't have paste, you can use sauce, it makes it a little less rich tone overall.

 

[Compulsive Smoker]

Thanks Civil! I appreciate it!

 

[jcam222]

Chili looks fantastic!! I love sticky toffee pudding too!

 

[ozysmoke]

Looks absolutely delicious! nice work

 

[civilsmoker]

Thanks Civil! I appreciate it!

welcome!

Chili looks fantastic!! I love sticky toffee pudding too!

thanks jcam! my part was pitting the dates, we have found that unpitted dates are much better than the pre-pitted so I get that chore.....LOL

Looks absolutely delicious! nice work

thanks ozy!

 

[DRKsmoking]

This looks and sounds great Courtney,

That scratch made chili base looks very good , and the final plate/bowl
is just right.

BUT, I am all about the desserts, and that right there would hit the spot for me.

( Love me some sticky toffee anything )

David

 

[Brokenhandle]

That's a great cold weather meal! Looks perfect!

 

[civilsmoker]

This looks and sounds great Courtney,

That scratch made chili base looks very good , and the final plate/bowl
is just right.

BUT, I am all about the desserts, and that right there would hit the spot for me.

( Love me some sticky toffee anything )

David

Thanks David! Yea, eating chili any other way just doesn’t hit right any more!

Oh Mrs C put the batter in cup cake sleeves this time to make them a bit smaller and easy prep and clean up…..the result was perfection! No more touring tins and then cleaning them!

That's a great cold weather meal! Looks perfect!

Thanks Ryan and yes it was a couple of bowls of warmth and Fort for sure!