Friday night I had a hankering for chili. I had read about people incorporating fatties into their chili and this seemed like a real good idea to me.
Some people in some parts of the country might refer to this as chili. For reasons that will become obvious, being from Texas, I cannot call it chili. I give thee "Smoked Fatty Stew".
Here's how it all went down:
First, I took a 1lb log of Jimmy Dean Breakfast Sausage and rubbed it with S&M Sweet and Spicy, then top rubbed it with Butcher's BBQ Honey Rub.
Next, I took 1 lb of organic ground beef formed it into a similar shape and rubbed it down with Rodak's Coffee Rub. I usually incorporate a little coffee in my chili, so this seemed like a good way to sneak some in.
Then on to the BGE they went at 250 using Royal Oak and a couple chunks of cherry.
Next, I turned my attention to getting the base for the stew going. Chopped up fresh tomatoes, threw in the pot with garlic infused evoo, 2 TBS of New Mexico Red chili powder and a splash of a good balsamic. I simmered the tomatoes until they were a delicious lightly caramelized mess.
While the tomatoes simmered, and about an hour after first putting the fatties on, I put the rest of the ingredients for the stew on the BGE, wanting to absorb as much smoky goodness as possible. I added some hatch chiles, orange and yellow bell peppers, garlic, onions, and of course, bacon. Once all this got going, the smell was amazing...
The veggies and bacon were roasted a bit before the fatties were done, so I took em inside and chopped em up. I then added them to the simmering tomatoes.
Yeah, there were 4 pieces of bacon originally. Not sure where that one piece ran off to...
And here's everyone in the pool, waiting on the fatties to arrive.
Along with a can each of pinto beans, kidney beans and black beans. I also added 2 cans of fire roasted tomatoes, another TBS of New Mexico Red Chili powder, and 1 tbs of Ancho Chili powder.
The fatties took their sweet time, with the beef one taking the longest. I had to pull the sausage one first, once it hit 165, the beef one took quite a bit longer, and I finally pulled it at 155, figuring it was going to be simmering for a while anyway.
Got a nice smoke ring on both, and I swear the beef fatty tasted like chopped up brisket. Totally different texture, but the taste was there.
Sausage Fatty:
Beef Fatty:
Finally, everyone joins the party:
And all plated up over fritos(Dont judge me!) with cheese, sour cream, and cast iron skillet baked cornbread.
Gotta admit this "Smoked Fatty Stew" was pretty dadgum delicious. The smoke flavor was evident in every bite, not overpowering, but there nonetheless. It was big hit with everyone putting away at least two bowls, and the kids begging for more. Something I'll do again for sure. Thanks for looking!
Some people in some parts of the country might refer to this as chili. For reasons that will become obvious, being from Texas, I cannot call it chili. I give thee "Smoked Fatty Stew".
Here's how it all went down:
First, I took a 1lb log of Jimmy Dean Breakfast Sausage and rubbed it with S&M Sweet and Spicy, then top rubbed it with Butcher's BBQ Honey Rub.
Next, I took 1 lb of organic ground beef formed it into a similar shape and rubbed it down with Rodak's Coffee Rub. I usually incorporate a little coffee in my chili, so this seemed like a good way to sneak some in.
Then on to the BGE they went at 250 using Royal Oak and a couple chunks of cherry.
Next, I turned my attention to getting the base for the stew going. Chopped up fresh tomatoes, threw in the pot with garlic infused evoo, 2 TBS of New Mexico Red chili powder and a splash of a good balsamic. I simmered the tomatoes until they were a delicious lightly caramelized mess.
While the tomatoes simmered, and about an hour after first putting the fatties on, I put the rest of the ingredients for the stew on the BGE, wanting to absorb as much smoky goodness as possible. I added some hatch chiles, orange and yellow bell peppers, garlic, onions, and of course, bacon. Once all this got going, the smell was amazing...
The veggies and bacon were roasted a bit before the fatties were done, so I took em inside and chopped em up. I then added them to the simmering tomatoes.
Yeah, there were 4 pieces of bacon originally. Not sure where that one piece ran off to...
And here's everyone in the pool, waiting on the fatties to arrive.
Along with a can each of pinto beans, kidney beans and black beans. I also added 2 cans of fire roasted tomatoes, another TBS of New Mexico Red Chili powder, and 1 tbs of Ancho Chili powder.
The fatties took their sweet time, with the beef one taking the longest. I had to pull the sausage one first, once it hit 165, the beef one took quite a bit longer, and I finally pulled it at 155, figuring it was going to be simmering for a while anyway.
Got a nice smoke ring on both, and I swear the beef fatty tasted like chopped up brisket. Totally different texture, but the taste was there.
Sausage Fatty:
Beef Fatty:
Finally, everyone joins the party:
And all plated up over fritos(Dont judge me!) with cheese, sour cream, and cast iron skillet baked cornbread.
Gotta admit this "Smoked Fatty Stew" was pretty dadgum delicious. The smoke flavor was evident in every bite, not overpowering, but there nonetheless. It was big hit with everyone putting away at least two bowls, and the kids begging for more. Something I'll do again for sure. Thanks for looking!
