rick carpenter
New member
I developed this smoked chili recipe routine for our pit smoker. I think it will do fine on a Pit Boss. Use hotter chilis and/or red pepper for your preferred heat level and cut back on the open smoking time if you want.
* use your favorite packaged chili mix (or my mix: 2 tbsp chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1 tsp onion powder)
* heat olive oil on medium heat in a dutch over on the stove with 1 onion, 4 sticks celery, 1 poblano pepper all coarsely chopped, and 3-4 pods crushed garlic
* dump in one 28 oz can diced tomatoes, one 28 oz can crushed tomatoes, and one beer; it should be close to simmering by the time you finish prepping the meat
* finely chop 1/2 onion, 1/2 poblano pepper, 1/2 green pepper, salt & pepper, and 3-4 pods crushed & chopped garlic and add to 1-1/2 lbs ground beef; form the meat into about 4 balls just larger than a baseball
* that's a lot of work, so drink a beer
* place the *uncovered* dutch oven in the PB; place meatballs on an open grate over dutch oven, get temp to a low boil and maintain it there for about 40 minutes (believe me: too much smoke time is too much!)
* drink a beer
* by now the meatballs should be slightly oozing and should have developed a thin, inconsistent 'bark'; the internal meat temp should about 110-120
* coarsely break apart the meatballs and drop them into the chili; add up to 1 lb finely broken ground beef (this is the 'background' beef)
* whew, drink a beer
* cover and cook at a low boil for an hour
* add two bay leaves, reduce to simmering (about 190) and cook for at least another hour; if you want to cook it longer adjust temp down
* while cooking sit on the back porch petting the dog, stirring occasionally
* no matter what, you want it to keep liquid so add vegetable stock whenever needed; but let it start thickening up close to serving time
* I think it's beer time, don't you?
* use your favorite packaged chili mix (or my mix: 2 tbsp chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1 tsp onion powder)
* heat olive oil on medium heat in a dutch over on the stove with 1 onion, 4 sticks celery, 1 poblano pepper all coarsely chopped, and 3-4 pods crushed garlic
* dump in one 28 oz can diced tomatoes, one 28 oz can crushed tomatoes, and one beer; it should be close to simmering by the time you finish prepping the meat
* finely chop 1/2 onion, 1/2 poblano pepper, 1/2 green pepper, salt & pepper, and 3-4 pods crushed & chopped garlic and add to 1-1/2 lbs ground beef; form the meat into about 4 balls just larger than a baseball
* that's a lot of work, so drink a beer
* place the *uncovered* dutch oven in the PB; place meatballs on an open grate over dutch oven, get temp to a low boil and maintain it there for about 40 minutes (believe me: too much smoke time is too much!)
* drink a beer
* by now the meatballs should be slightly oozing and should have developed a thin, inconsistent 'bark'; the internal meat temp should about 110-120
* coarsely break apart the meatballs and drop them into the chili; add up to 1 lb finely broken ground beef (this is the 'background' beef)
* whew, drink a beer
* cover and cook at a low boil for an hour
* add two bay leaves, reduce to simmering (about 190) and cook for at least another hour; if you want to cook it longer adjust temp down
* while cooking sit on the back porch petting the dog, stirring occasionally
* no matter what, you want it to keep liquid so add vegetable stock whenever needed; but let it start thickening up close to serving time
* I think it's beer time, don't you?
. I have a recipe that I always use but love trying other people's. Thanks for sharing!
