Chili question.

[Bigmista]

I'm gonna make a pot of red for the church Super Bowl Pot luck. I bought a 5# chub of ground beef. Would it be any better if I smoked the whole chub like a fatty before I put it in the chili or would it just be a wase of time?


Mista

 

[BBQchef33]

me thinks youl loose to much juice which would be better off in the chile.. What ya can do that works well is make the chile then put the uncovered pot in the chamber and cook it down for a few hours, stirring occasionally. it'll pick up some smoke that way. If pot dont fit in your horizontal, put it in a lasagna tray or something.

 

[tommykendall]

Can you make Red with ground beef - is that allowed? IMO - why smoke it? It'll be fine.

 

[Bill-Chicago]

STOP

Mista, don't listen to these farks!

SMOKE IT

Treat it like a fatty. Its smokeable. I have done ground beef chubs and they come out good.

Dry out? Since your adding them to red, impossible. I added a fatty to Cajun Rice a roni tonight, good POOPIE.

I needed to stretch a 6 qrt of beef stew into 7 qts last week, and added a 1# smoked ground beef chub.

IMO
dont worry about fat content or dryness, since your adding to a wet food. (this was an edit. originally said wet foot) LOL

 

[tommykendall]

STOP

Mista, don't listen to these farks!

SMOKE IT

Add some raisins to it too Mista :shock: IMO - I wouldn't smoke it unless you do it like Mary suggests for reasons beyond dryness. Don't you want the beef to absorb the spices and other ingredients early on in the cooking process? Probably doesn't make a big diff with ground beef either way.

 

[Bill-Chicago]

STOP

Mista, don't listen to these farks!

SMOKE IT

Add some raisins to it too Mista :shock: IMO - I wouldn't smoke it unless you do it like Mary suggests for reasons beyond dryness. Don't you want the beef to absorb the spices and other ingredients early on in the cooking process? Probably doesn't make a big diff with ground beef either way.

Again Mista, dont listen.

he has sprouts in his ears. he is not a yankee.

I just had a smoke beef log tonight, these farks are offering opinion, I am offering fact. It was damn good added into my side dishes. TK and Mary are blabbering about ground prime rib. I'm talking 85% ground beef. You and I get the regular stuff. TK and Mary get ground Prime Rib.

Forget anything the white collar folks say. The can smoke a suit and say it tastes good

 

[racer_81]

Ground beef? You sure you were born in Texas?

 

[Wayne]

Smoke that puppy and if you are worried about it drying out then smoke it in a couple of bread pans like you would a smoked meatloaf. I also had a recent epiphany. The next brisket I smoke I am going to pull part of it off the pit when I gets a good smoke ring on the edge. I figure at about the time when it hits 140 degrees. Then I am going to slice it up and run it through my food grinder for a course chili meat grind. Then I will use that to make chili. Since today is my birthday I think I will name it Groundhog Chili.

 

[racer_81]

Since today is my birthday I think I will name it Groundhog Chili.

Well, that explains the bushy facial hair.

8)

Happy 29th Birthday Wayne.

 

[Neil]

Happy birthday brother Wayne. Smoke that chubby! While your smoking it throw a combo roast on too. Makes great chillie.

 

[bittertruth]

I dont know about this. When i make chili, part of the flavor comes from the hard browning i give the chunks of pork and steak or venison i use, i then deglaze the dutch oven with a mixture of wine and beer. i think you may lose that if you smoke the meat prior to putting it in the pot. try making your own chili powder using dried chipotle peppers. this will give the chili a smoked taste. I don't think it will be bad smoking it first (how could it be), but i don't think it is necessary for chili.

 

[tommykendall]

Forget anything the white collar folks say

You're part of that demographic. Except you got a white collar and a brown streak. :twisted:

 

[Mark]

I dont know about this. When i make chili, part of the flavor comes from the hard browning i give the chunks of pork and steak or venison i use, i then deglaze the dutch oven with a mixture of wine and beer. i think you may lose that if you smoke the meat prior to putting it in the pot. try making your own chili powder using dried chipotle peppers. this will give the chili a smoked taste. I don't think it will be bad smoking it first (how could it be), but i don't think it is necessary for chili.

Bittertruth's technique is basically what I do too (cept for the wine) but never totally because I never do things exactly the same way. That's how it should be for chili.

Some things I do consistantly, however, is to

1. toast lots of cumin in a dry frying pan before I brown meat & onions
2. use a variety of fresh as well as smoke-dried homegrown peppers
3. use plenty of fresh plum tomatoes (for high pectin content)

I then finish it off in a pressure cooker using dry black or pinto beans.

Yep; beans. After all,what fun would it be if you coudn't share the after-effects with friends and family?

 

[Bill-Chicago]

Forget anything the white collar folks say

You're part of that demographic. Except you got a white collar and a brown streak. :twisted:

LOL

After 9:30pm, spent the night drinking and cleaning dog piss out of the carpets and vaguely remember this post.

Pretty fun.

 

[Mark]

Bill drinks dog piss.

Pass it on.

 

[Bill-Chicago]

Bill drinks dog piss.

Pass it on.

LOL

Mark, I love when you get a good one in.

Farker pissed again today, but I digress.

I enjoy a thread like this, when we can talk about Chili.

If we start one more thread on "Texas" or "Pure" or "Authentic" chili, I will vomit out my nose.

You want Jpegs?

 

[Wayne]

What is old Bitter doing using wine? Red-necked BBQ Chefs do not use wine do they? Anyway, you can still hard brown some of the meat in the pan for that wonderful flavor, and still add big chunks of smoked meat to the mix. And I really like the idea of using smoked peppers. Ummmmmm chili..........good!

 

[pqbbq]

I am going to share my secret to making dang good chili!

About an hour or two before serving time - and I like to cook my all day long - you take a couple of tablespoons of Hershey's powdered chocolate and mix it in. It gives the chili a dark, rich color and takes the bite out of all those peppers I put in.

This is the cooking type, not what you make chocolate milk out of.

 

[Jorge]

Bill drinks dog piss.

Pass it on.

LOL

Mark, I love when you get a good one in.

Farker pissed again today, but I digress.

I enjoy a thread like this, when we can talk about Chili.

If we start one more thread on "Texas" or "Pure" or "Authentic" chili, I will vomit out my nose.

You want Jpegs?

Digital video please

 

[Bigmista]

Ok. I've taken all of this into consideration and have decided to smoke half of the chubby and fry the other half. I should get the best of both worlds, right?

Besides, any excuse to start a fire...