Oldhoss
02-02-2014, 12:13 PM
Decided to do a Chili for the big game. Buddy throws a party every year and another fella was already bringing pulled pork so I had to come up with something that could reheat well. Chicken was out and a brisket would have been too expensive.
I got two small blade roasts that looked like they had plenty of fat and a whole side rib cut into 4 pieces...the beef was rubbed with a little olive oil, salt, pepper, cumin, paprika and some chipolte/mango powder the night before and the ribs were rubbed with a tex mex type rub I put together a few hours before cooking:
http://i61.tinypic.com/2zs7ale.jpg
It was forecast to change from snow to rain yesterday so the three week old WSM saw duty on the front porch for the first time:
http://i62.tinypic.com/10mvrzt.jpg
I saw no reason not to smoke my bell peppers as well so they went in on the lower rack for a couple hours...I put them on the outside of the rack hoping they might char but this did not happen so the skins stayed on:
http://i58.tinypic.com/2071ezd.jpg
Smoking temp was about 265f for most of the cook. I took one of the beef chunks and foiled it when it was at about 150f as it looked a little dry and when it hit 160f cubed it and tossed it in with the chili.....I should have left it foiled and finished it that way like I did the other:
http://i60.tinypic.com/2zq6k4y.jpg
I took 2 dried ancho chilies with the seeds removed and rehydrated them in some beef broth and Guiness. After 30 minutes I shredded the now moist anchos into small pieces. To the broth/beer/ancho combo I added carmelized onions, 2 cans of tomatoes (2/3rds put through the cuisinart and the rest chunky), the smoked bell peppers, 2 cans of red beans, a can of tomato paste and a little yellow mustard.
The ribs were foiled after about 2.5 hours, left for another 2 hours or so then sauced and smoked for another 20 minutes or so....not a very good shot as it was dark at this point:
http://i60.tinypic.com/mmrj2f.jpg
I shredded all the meat from the chine bone pieces and some from the ribs proper and cubed the beef chunk left foiled till it hit 195f internal. This all went into the chili:
http://i62.tinypic.com/55o1m9.jpg
I tasted some of this beef and it was beauty indeed. The beef chunks I put in when they were 160f were not completely soft before I had to stop cooking the chili as the beans were starting to fall apart. Next time I will cook all the meat through first.
The chili this morning:
http://i59.tinypic.com/f3wfhy.jpg
Some heated up and headin' for my gut:
http://i62.tinypic.com/jjwg2a.jpg
Ate it all I did.
I had thought to make this without the beans but I am in Canada and there would be folks saying this is not chili if I had gone that route. Next time I cook the beef all the way to done on the smoker and say no to the beans.
I got two small blade roasts that looked like they had plenty of fat and a whole side rib cut into 4 pieces...the beef was rubbed with a little olive oil, salt, pepper, cumin, paprika and some chipolte/mango powder the night before and the ribs were rubbed with a tex mex type rub I put together a few hours before cooking:
http://i61.tinypic.com/2zs7ale.jpg
It was forecast to change from snow to rain yesterday so the three week old WSM saw duty on the front porch for the first time:
http://i62.tinypic.com/10mvrzt.jpg
I saw no reason not to smoke my bell peppers as well so they went in on the lower rack for a couple hours...I put them on the outside of the rack hoping they might char but this did not happen so the skins stayed on:
http://i58.tinypic.com/2071ezd.jpg
Smoking temp was about 265f for most of the cook. I took one of the beef chunks and foiled it when it was at about 150f as it looked a little dry and when it hit 160f cubed it and tossed it in with the chili.....I should have left it foiled and finished it that way like I did the other:
http://i60.tinypic.com/2zq6k4y.jpg
I took 2 dried ancho chilies with the seeds removed and rehydrated them in some beef broth and Guiness. After 30 minutes I shredded the now moist anchos into small pieces. To the broth/beer/ancho combo I added carmelized onions, 2 cans of tomatoes (2/3rds put through the cuisinart and the rest chunky), the smoked bell peppers, 2 cans of red beans, a can of tomato paste and a little yellow mustard.
The ribs were foiled after about 2.5 hours, left for another 2 hours or so then sauced and smoked for another 20 minutes or so....not a very good shot as it was dark at this point:
http://i60.tinypic.com/mmrj2f.jpg
I shredded all the meat from the chine bone pieces and some from the ribs proper and cubed the beef chunk left foiled till it hit 195f internal. This all went into the chili:
http://i62.tinypic.com/55o1m9.jpg
I tasted some of this beef and it was beauty indeed. The beef chunks I put in when they were 160f were not completely soft before I had to stop cooking the chili as the beans were starting to fall apart. Next time I will cook all the meat through first.
The chili this morning:
http://i59.tinypic.com/f3wfhy.jpg
Some heated up and headin' for my gut:
http://i62.tinypic.com/jjwg2a.jpg
Ate it all I did.
I had thought to make this without the beans but I am in Canada and there would be folks saying this is not chili if I had gone that route. Next time I cook the beef all the way to done on the smoker and say no to the beans.