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Chili- for Sunday Football

Xring01

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Its on the smoker,,,
Just a smoking away, for a couple hours..

Enough said, dropped the mic!
 

bagged97taco

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Chili looks good. I haven’t made it on my green egg yet. Gonna try that. But those bloodys look delicious
 

Xring01

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Chili looks good. I haven’t made it on my green egg yet. Gonna try that. But those bloodys look delicious
Bloodys are becoiming a Sunday Football tradition.

My wife and I play Fantasy Football in the same league...

So , bloodys kick off the afternoon games, as I am starting dinner on the smoker..

Chili, cornbread on the smoker, is a mighty fine meal..

Well my smoker is Weber Summit, is practically an outdoor oven...

Smoked at 200 for 3 hours, added about 12 unlight coals, 15 minutes later it was at 395.. thru on the cornbread for 15 minutes...

It was time to eat
 

Xring01

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Thinking I need some Chili for dinner tonight..

Dust the cobwebs off this recipe and do again...

If I have any left overs... then I will make some of my texas style enchiladas in a day or two...

Yep decision has been made.. making a big batch.. need some left overs...

Enchiladas... now i have another great idea..

Everyone loves chili dogs... what about chili hotlinks... try this for my next poker night. With ice cold modelos...

Time for grocery store run..
 

Xring01

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Okie dokie...
Similar asthe above recipe.... buuuutttttttttt..

1.5lbs ground beef.
I package 12oz jimmy dean pork sausage... those plastic tubes...at the store...
About .5..75lbs of left over smoked brisket brisket....

About to go on the smoker.

So clarify how I do this.
I basically get started in the kitchen..
Cooked the ground beef/pork, while thats cooking, I start chopping of onions, garlic, jalepenos, etc etc...

When the meat is done, I drain most of the fat, put all the cooked meat in a foil pan... (bigger batch than normal, using a big foil pan today) then I cook all the chopped onions, jalepenos for about 7-8 minutes, then I add 2 cans of diced maters, tomatoe pasted, and the spices that I use on chili...

Try to get is 90% of the flavor I want... put all of that in the foil pan with the meat...

Then I put that foil pan on the smoker.....

About an hour into the smoke, I taste test it, and add the spices it needs...

I hope to keep the smoker 225 - 275... temp really isnt all that important, just want a slow simmer, and lots of smoke...

Ohhh almost forgot... using chunks of mesguite today.
 
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