Chuck chili, TD cooking thread

[LordRiffenstein]

Last week, somebody posted a sixties cook-off winning chili recipe that looked really good. Decided to give it a go and grabbed some chuck roll from the freezer. And then decided to change things up a bit

Seasoned chuck with smokey chili lime and smoked it on the offset for 3 hours. In the meantime, I sautéed onions, garlic and a fresh chili. Added the other ingredients from the recipe and let them get happy. After smoking, I cubed up the chuck and added it to the other stuff. Decided to add some diced tomatoes. Let it simmer until the meat fell apart. Served with homemade sour cream, cheese and nachos.

Very different from our regular chili, bigger on meat flavor, packed more heat. Instant comfort food. And homemade sour cream is awesome.

Which picture should I use for the throwdown?

Verzonden vanaf mijn iPhone met Tapatalk

 

[Shiz-Nit]

Looks delicious

 

[ModelMaker]

Dam fyne.
Ed

 

[charrederhead]

I just finished breakfast, but I'm salivating. Man that looks great!

 

[16Adams]

Amen

 

[halfcocked]

Must try. Looks great.

 

[Big George's BBQ]

That sounds excellent Do you have a recipe for the sour cream

 

[LordRiffenstein]

That sounds excellent Do you have a recipe for the sour cream

Thanks!

250gr double creme
60gr milk
2 TBS lemon juice

Whisk all together in a jar and cover with kitchen paper and let it sit in a cool place (not in the fridge) for 24 hours. Stir before using it. Can be kept in the fridge for 2 weeks.

 

[jzadski]

I haven't had breakfast yet and now all I want is that chili...great job!

 

[HogGrog]

Very nice, Yoeri!

I posted that thread with Woody DiSilva’s 1968 champion chili recipe, 1968; Terlingua, TX.

Did you use regular oregano or Mexican oregano? It was a simple substitution someone recommended to me in the thread.

I like your very last photo the best!

 

[LordRiffenstein]

Very nice, Yoeri!

I posted that thread with Woody DiSilva’s 1968 champion chili recipe, 1968; Terlingua, TX.

Did you use regular oregano or Mexican oregano? It was a simple substitution someone recommended to me in the thread.

I like your very last photo the best!

Ah yes thanks for that.
I used regular oregano because I´ve never seen Mexican in the shops in Belgium. Big difference?