colonel00
Quintessential Chatty Farker
- Joined
- Jun 3, 2010
- Location
- Shawnee, KS
So, my company is having a chili cookoff here soon. Normally I am not interested in such things but for some reason I thought about giving it a whirl this time. Partially its because I need to clean out some leftover meat that is sitting in the freezer. Normally if I make chili I just throw some ground beef and pork in a crock pot with typical chili seasonings and just have "Normal" chili. This works fine for me and is an easy leftover to use on nachos, chili dogs, burritos, etc. However, this time I obviously need a little more flare.
I have seen mention of making smoked chili here and there but unfortunately a search for chili brings up more references to chili peppers than just chili. Thus, I am looking for any tips, hints or recipes from the brethren on this endeavor.
I have some pulled pork and burnt ends that I would like to incorporate into the chili instead of the typical ground beef and pork. Any objections? To me this seems like the perfect starting point using smoked meat in smoked chili. I also plan to use some smoked paprika, chipotle, and ancho but I am not sure if this is overkill. Once prepped, is there a real benefit to putting it on the smoker to cook and at what temp? Also, I do not have a pressure cooker or CI pot so would a normal pot or foil tray do?
One last thing, I would like to keep the heat level down a bit as apparently there are people that do not like spicy food :crazy: but still want a little kick in the food for all the sane people that know what chili should be.
Thanks in advance.
I have seen mention of making smoked chili here and there but unfortunately a search for chili brings up more references to chili peppers than just chili. Thus, I am looking for any tips, hints or recipes from the brethren on this endeavor.
I have some pulled pork and burnt ends that I would like to incorporate into the chili instead of the typical ground beef and pork. Any objections? To me this seems like the perfect starting point using smoked meat in smoked chili. I also plan to use some smoked paprika, chipotle, and ancho but I am not sure if this is overkill. Once prepped, is there a real benefit to putting it on the smoker to cook and at what temp? Also, I do not have a pressure cooker or CI pot so would a normal pot or foil tray do?
One last thing, I would like to keep the heat level down a bit as apparently there are people that do not like spicy food :crazy: but still want a little kick in the food for all the sane people that know what chili should be.
Thanks in advance.
