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Super Bowl OT Chili

Seeing the various posts on this I knew I had to try it and well Super Bowl is for unique food right....

My Chef neighbor and I spent some time talking about this and agreed to do it together.  We made a Brisket Chili a few months back that I did the meat, he did the base so we thought lets do this again.

Basic ingredients- he made the base and I know he tweaked this some
2 pounds meat- Ground Beef, Beef Tenderloin -75%/25%
Chili Seasoning for 2# of meat
2 tablespoons. olive oil
1 Red onion chopped
1 Red, Yellow, Serrano Pepper
1 can Green Enchilada Sauce
1 Can Rotel
1 cans (28oz) diced tomatoes
2 cloves garlic chopped
1 teaspoon onion powder
1 teaspoon granulated garlic

And the cook
Set up on the egg with a rack of ribs


Just about to pull


I wrapped the 'meatball' for 30 minutes and let it rest.  This is the base before covering with lid and waiting for the meat


Starting the Chop- great crust- left it fairly chunky


Final product- let that sit on very low heat warming back up for about 2 hrs before we started eating it.  I was as good as it looks here.


Overall effort to make this-
Base and Meat Ball prep- 1 hr
Cook on egg- ~3 hrs


LBGE, Charbroil Gas Grill, Weber Q2000, Weber Kettle Premium, Yeti 65, RTIC 20, Yeti 20 oz Rambler, Yeti Colster, RTIC Lowball

Not quite in Austin, TX City Limits

Comments

  • northGAcocknorthGAcock Posts: 10,037
    Beautiful cold weather comfort food right there. You and chef buddy done real good.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

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