Smoked Chili | Sausage and Beef Chili on the Pit Barrel Cooker
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- Опубліковано 5 вер 2024
- You know, I’ve probably made chili hundreds of times, but I’ve honestly never made “smoked” chili. So in this video, I give it a shot.
When it comes to chili there are thousands of recipes. You can apply these principles to your favorite or follow this one. I generally change the recipes from time to time anyways depending on what ingredients I have on hand at home.
1 Pound of breakfast hot sausage
2 Pounds of 85/15 ground beef
4-6 slices of bacon
2 Whole onions (diced)
2-3 bell peppers (diced)
- I usually use 4-6poblanos 🔥
1 Jalapeño (diced w/ seeds)
8 cloves of garlic (minced)
2 28oz Cans of crushed tomatoes
1 Can of diced green chilies
3 Tbsp. chili powder
1 Tbsp. ancho chile powder
1 Tbsp. ground cumin (I used a 1/2)
1 Teaspoon kosher salt
2 Tablespoons of tomato paste
1/2 Teaspoon of cocoa powder
4 Cups of beef stock
2 1/2 tablespoons of cornstarch or flour
6 oz of beer (Pilsner, lager or Amber Ale)
2 15 ounce cans of kidney beans
1-2 15 ounce cans of black beans

was delicious!
Incredible
Thanks, Chris!
Breakfast sausage is the best in chili
Agreed! That’s all Bob Evans uses and I always loved theirs. Thanks for watching!!
Can wait to try this! Awesome as usual 🍻
Thanks!! 🍻
Need to try this looks great 👍
Man I could smell it from here! I also start my chili off with bacon and add beer as well. Looks really good!
Thanks, bud!
Looks like a new recipe I’ll be using to break in my cast iron Dutch oven. We have very similar cooking machines so I always find inspiration from this channel. Thanks
It’s not a show stopping recipe, but it’s not a bad one. You can probably add a little smoke to any chili recipe. Thanks for watching!!!
Nice! I first brisket the flat turned out really dry. So I made a brisket chili!
Flats are tough to do. I’ve had little success with that, so I move on to full packers for the added fat from the deckle and point, which helps a ton. Thanks for watching!!
Very nice video!
Thanks!!
I make chili out of leftover brisket every time. Oh and I'm in Texas born and raised and I put beans in every time. F the haters
Lol! I have a lot of brisket trimmings in the freezer. I need to try adding it to a chili. Thanks for watching!!!
Currently making this now
😋
Curious if you have ever tested wrapping aluminum foil over the top grate on your Brazos? Wondering if that could provide more even convection for the top of your brisket? Love the channel!
Interesting thought, but I own a Pecos, which doesn’t have the upper grate. Thanks for the support!!
@@RaleighSmoke yup. completely blanked on that lol
@@leecorleone - No sweat! I wanted the Brazos, but felt it was best to go w/ the more modest entry-level offset.
Looks awesome. I will be giving this a try on my Weber kettle asap. Thanks again brother your UA-cam channel is one of my favorite channels keep up the good work.
Thanks! I really appreciate it. I think you’ll be pleased, even more so the next day. The flavors really blent and balance out after 24 hours. 🍻
Lost me at beans, got me back as soon as you said “unless you’re from Texas” 😬🤙
Man you're a great narrator! Is your job somehow involved with that area?
Nope. 😂
@@RaleighSmoke well you're awesome! Sorry I asked but I'm a tour guide and I'm a nosy sob 😂
Hey Jon, did you try out American Woodyards yet?
No, I want to. 2 toddlers and a newborn have kept me on a new kind of lockdown. Lol! Hopefully soon I can make it happen
Well first!
🥇
Hey Jon! Really like your production and editing method. 👍 The slightly smoky chili with the sausage is top notch. 👍
Lately I'm hooked on cubing up leftover brisket point and using that. 🤘 Metal On! \🔥/
Thanks, Ken! I have a bunch of prime trimmings in the freezer and I need to give that a try. I appreciate the kind words! 🤘