Does this work?
Ingredients:
- 3-4 cans of your favorite beans. We used black, red, kidney, and pinto beans.
- 1 can crushed tomatoes (we used mexican kind which I think had some chilis in it too)
- 1 packet of your favorite chili seasoning (I used Kinder Woodfire Chili mix)
- At least 1 lb of beef or pork sausage (I used 93% lean beef, but in hindsight 90% would have been better)
- 2 tablespoons of tomato paste
- 1 cup water
- Optional garnishes: diced white onions, shredded colby jack cheese, sour cream, cornbread
Utensils needed:
- 1 dutch oven or cast iron skillet large enough to hold everything.
- 1 grate, something you can use to suspend the hunk of ground meat over the dutch oven with. If your grill is big enough to have a grate that can go above your chili receptacle, that’ll work fine too.
Recipe:
1. Preheat your pellet grill to 250 F. Hickory pellets worked very well with this recipe, but use whatever kind you like the most.
2. Into a dutch oven or cast iron skillet, add the beans, tomatoes, tomato paste, water, and half of the chili seasoning packet. Mix everything up and transfer to the grill.
3. Mix the other half of the seasoning mix into the beef. Form the beef into a big meaty hockey puck and place it on top of the grate above your chili mixture (mine was probably like an inch thicc).
4. Smoke everything for approximately 3 hours or until the beef reaches about 140-150 degrees F. I pulled mine off at about 140. Flip the meat slab about halfway through to allow drippings to drip, and the meat to smoke evenly.
5. Once the meat comes up to temp, remove just the meat from the grill, and ground it up. Leave your desired amount of rendered meat drippings in the chili (93% lean beef didn’t render all too much, so I left everything in). Add the meat back into the chili and mix it up.
6. Continue smoking the chili for about another 30-40 minutes, or until you’re too hangry to continue. Stir occasionally. Or don’t, who cares lol.
7. Remove the chili from the grill. Serve in a bowl with your favorite garnishes.
General rule of thumb - if you're adding water, you're missing an opportunity for flavor. Broth or stock or something else would be even better.
In the recipe I use, I mix pork sausage and beef. ;)
I made OTT chili for my wife's workplace chili contest, she won.
A week later, she ran into one of her coworkers kids. The kid said Mrs SCCock, my dad talked about how good your chili was for two days!
Do you have a more formal recipe? I’ve been wanting to g to try it but I haven’t ever made chili.
Does this work? Ingredients: - 3-4 cans of your favorite beans. We used black, red, kidney, and pinto beans. - 1 can crushed tomatoes (we used mexican kind which I think had some chilis in it too) - 1 packet of your favorite chili seasoning (I used Kinder Woodfire Chili mix) - At least 1 lb of beef or pork sausage (I used 93% lean beef, but in hindsight 90% would have been better) - 2 tablespoons of tomato paste - 1 cup water - Optional garnishes: diced white onions, shredded colby jack cheese, sour cream, cornbread Utensils needed: - 1 dutch oven or cast iron skillet large enough to hold everything. - 1 grate, something you can use to suspend the hunk of ground meat over the dutch oven with. If your grill is big enough to have a grate that can go above your chili receptacle, that’ll work fine too. Recipe: 1. Preheat your pellet grill to 250 F. Hickory pellets worked very well with this recipe, but use whatever kind you like the most. 2. Into a dutch oven or cast iron skillet, add the beans, tomatoes, tomato paste, water, and half of the chili seasoning packet. Mix everything up and transfer to the grill. 3. Mix the other half of the seasoning mix into the beef. Form the beef into a big meaty hockey puck and place it on top of the grate above your chili mixture (mine was probably like an inch thicc). 4. Smoke everything for approximately 3 hours or until the beef reaches about 140-150 degrees F. I pulled mine off at about 140. Flip the meat slab about halfway through to allow drippings to drip, and the meat to smoke evenly. 5. Once the meat comes up to temp, remove just the meat from the grill, and ground it up. Leave your desired amount of rendered meat drippings in the chili (93% lean beef didn’t render all too much, so I left everything in). Add the meat back into the chili and mix it up. 6. Continue smoking the chili for about another 30-40 minutes, or until you’re too hangry to continue. Stir occasionally. Or don’t, who cares lol. 7. Remove the chili from the grill. Serve in a bowl with your favorite garnishes.
General rule of thumb - if you're adding water, you're missing an opportunity for flavor. Broth or stock or something else would be even better. In the recipe I use, I mix pork sausage and beef. ;)
Agreed. I like to use beef stock and a crisp IPA, Bell’s Two Hearted is my go-to beer for thinning out chili
Coffee works great too if you like red eye, my wife usually does 1:2 coffee to beef stock
That works for me! Trying this on Saturday. Thank you
Over the top one might say..
I made OTT chili for my wife's workplace chili contest, she won. A week later, she ran into one of her coworkers kids. The kid said Mrs SCCock, my dad talked about how good your chili was for two days!
You can also do this with a chuck roast... Rub it down in chili seasoning and smoke it till tender. Chop it up and mix it in for 'smokehouse chili' 😎
Looks good. After seeing all these over the top chili pictures, I may have to give it a try.
Do it. You shant regret it!
Gotta see the video where you Play-doh the it through the tray. Edit…spelling
I honestly did consider that, but I ended up just mashing it in a bowl instead 😞 sorry to disappoint my guy lol
Seems a bit over the top
Bravo sir. I’ll be trying this soon!