- Joined
- May 21, 2008
- Location
- Martini, Texas
As many of you know, my Dad has Alzheimer's and I am his caregiver. This is the first year he has not been able to make chili since i was born. He loves chili in the Fall and Winter, and I was very pleased and happy to be able to do this up right for him this year.
He was worried at first that i would fark up "his recipe" :roll:, but in the end was so happy he started to tear up, and that really made me happy, which sounds kinda weird, but it's true! lol.
So i took his recipe and added my own touch of love to it and came out with the best chili i ever ate. :biggrin:
This is a Choice grade Chuck Shoulder Roast, 2.6 lbs. Made a chili rub and applied prior to cooking.
All ingredients for my Family's Texas Red
Got the Ol' Cook 'n' Kettle Sr. out, made a few quick repairs. built a fire and bed of coals with Texas Post Oak and a little Texas Mesquite for smoke. It sure felt good getting the Ol' boy fired up again.
Couple of bricks covered in foil come in real handy sometimes :wink:
Now i meant to apply more rub to faces prior to cooking them in the next pic, but forgot till they had been on for a bit, then said "fark it", and kept on keeping on, didn't hurt a thing, but next time i wanna do that.
Time to lightly roast some peppers!
Everything ready to combine now, then simmer in the Kettle, loose foil tent over pot, with some small Texas Pecan chunks for smoke flavor while it simmers. Used an old family pot as old as me (50) and is enamel coated cast iron.
Had to add the rotisserie ring to get the chili pot in with Kettle top on.
Used the ceramic heat deflector plates from my Primo Jr. to set the pot on, they worked great!
Right after combining ingredients, already looks good, but meat needs to get softer.
Later... mmm
Time to make cornbread! Added diced japs, and chopped roasted corn nibblits to the mix, it was heavenly :biggrin:
Time to eat!
In our family we always ate our chili with cornbread, sharp chedder cheese & dill pickle spears on the side. And so we did tonight too!
Pop was really happy. :biggrin: Said it was the best chili he ever had.. course he's always saying that :roll:, but this time i had to agree with him. The meat was "butta" tender, the sauce rich, spicy, and slightly smokey, the cornbread was killer, and the cheese was to die for... "Aged" New York style extra sharp... what's not to like?
Cheers!
He was worried at first that i would fark up "his recipe" :roll:, but in the end was so happy he started to tear up, and that really made me happy, which sounds kinda weird, but it's true! lol.
So i took his recipe and added my own touch of love to it and came out with the best chili i ever ate. :biggrin:
This is a Choice grade Chuck Shoulder Roast, 2.6 lbs. Made a chili rub and applied prior to cooking.
All ingredients for my Family's Texas Red
Got the Ol' Cook 'n' Kettle Sr. out, made a few quick repairs. built a fire and bed of coals with Texas Post Oak and a little Texas Mesquite for smoke. It sure felt good getting the Ol' boy fired up again.
Couple of bricks covered in foil come in real handy sometimes :wink:
Now i meant to apply more rub to faces prior to cooking them in the next pic, but forgot till they had been on for a bit, then said "fark it", and kept on keeping on, didn't hurt a thing, but next time i wanna do that. Time to lightly roast some peppers!
Everything ready to combine now, then simmer in the Kettle, loose foil tent over pot, with some small Texas Pecan chunks for smoke flavor while it simmers. Used an old family pot as old as me (50) and is enamel coated cast iron.
Had to add the rotisserie ring to get the chili pot in with Kettle top on.
Used the ceramic heat deflector plates from my Primo Jr. to set the pot on, they worked great!
Right after combining ingredients, already looks good, but meat needs to get softer.
Later... mmm
Time to make cornbread! Added diced japs, and chopped roasted corn nibblits to the mix, it was heavenly :biggrin:
Time to eat!
In our family we always ate our chili with cornbread, sharp chedder cheese & dill pickle spears on the side. And so we did tonight too!
Pop was really happy. :biggrin: Said it was the best chili he ever had.. course he's always saying that :roll:, but this time i had to agree with him. The meat was "butta" tender, the sauce rich, spicy, and slightly smokey, the cornbread was killer, and the cheese was to die for... "Aged" New York style extra sharp... what's not to like?
Cheers!
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