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Over The Top Smoked Chili ... our new benchmark (with pics)

Stormbringer
Stormbringer Posts: 1,967
edited August 2017 in Beef
I saw this at the start of the year, it got put into the "must try" pile and stayed there until last weekend. A big thanks to @KiterTodd for his descriptive post back in January. The technique is simple ... take your standard chili recipe, smoke the meat low and slow in a ball suspended over chili sauce for 3 hours, break up the ball into chunks, toss it into the sauce and simmer for 1-2 hours. Result ... best darn chili we've tasted. Ever.

Full technique is here, along with our chili recipe.

https://www.thecooksdigest.co.uk/2017/08/04/over-the-top-smoked-chili/

The finished dish ... I put this up first because the "being cooked" pics aren't exactly photogenic:


Chopped peppers and beans:


Sauce in place before the meat goes "over the top":


Smoking away gently for a few hours:


Smoked ball of meat after three hours over the chili sauce (see what I mean? :D ):


Meat is broken up and added back into the sauce, simmered and served:


Thanks for looking.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Comments

  • lkapigian
    lkapigian Posts: 10,648
    Awesome-did not see @kiterTodd thread, bookmarked Chili is my struggle area for some reason 
    Visalia, Ca @lkapigian
  • Stormbringer
    Stormbringer Posts: 1,967
    lkapigian said:
    Awesome-did not see @kiterTodd thread, bookmarked Chili is my struggle area for some reason 
    This makes it easy and damn tasty, good luck bud.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • Beautiful cook and pictures!
    Snellville, GA


  • Stormbringer
    Stormbringer Posts: 1,967
    Beautiful cook and pictures!
    Cheers bud, as usual credit to SWMBO for the pics. I'm hoping to get her next set of USA pics up this weekend.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • Stormbringer
    Stormbringer Posts: 1,967
    edited August 2017
    Had some of this for dinner last night, served in a giant Yorkshire pudding. @KiterTodd was bang on the money, sealed in vac sealed bags in the fridge for 4 days and then re-heated it's taken on even more flavour.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • Where did you get that enameled (only on the inside) dutch oven? I've been looking everywhere for such a container. Would really appreciate any pointer to a source.

  • wardo
    wardo Posts: 398
    Where did you get that enameled (only on the inside) dutch oven? I've been looking everywhere for such a container. Would really appreciate any pointer to a source.


    Lodge has em

    NC - LBGE
  • Where did you get that enameled (only on the inside) dutch oven? I've been looking everywhere for such a container. Would really appreciate any pointer to a source.

    It's a Le Crueset enamaled Dutch Oven. The Lodge one that @wardo linked above is very similar though, and I suspect lower cost on your side of the pond.

    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • Where did you get that enameled (only on the inside) dutch oven? I've been looking everywhere for such a container. Would really appreciate any pointer to a source.

    It's a Le Crueset enamaled Dutch Oven. The Lodge one that @wardo linked above is very similar though, and I suspect lower cost on your side of the pond.

    I’ve had it for years.  May have been my Mom’s.  Le crueset does last for years—enameled inside and out.  Cheers!  
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


  • pgprescott
    pgprescott Posts: 14,544
    Just a tip for clean up on these enamel cast iron cookware pieces. There is a product called "Bar Keepers Friend" that makes them shine like new. It removes all the soot / smoke build up you get on the outside of the cookware. I highly recommend this if you or your significant other is OCD, or if you just like clean looking cookware.
  • Just a tip for clean up on these enamel cast iron cookware pieces. There is a product called "Bar Keepers Friend" that makes them shine like new. It removes all the soot / smoke build up you get on the outside of the cookware. I highly recommend this if you or your significant other is OCD, or if you just like clean looking cookware.
    Wow I second this.. It's like magic happening in front of your eyes.
    Greensboro North Carolina
    When in doubt Accelerate....