Chili for this weekend.


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
Used the last of my chili a week or so ago. Needed to restock for this weekend. Not exactly sure what I'll be cooking yet, but I'm reasonably sure it will involve this. A few pic's.

Browned the burger (93/7) in a couple cups water and some Modelo Beer.



First batch of spices. Chili Powder, Cumin, Cocoa, crushed garlic, red pepper flakes and a bay leaf.



Sauteed one white onion in my 5 qt. DO.



Added the spices except for the red pepper flakes. Wish you could smell this.



Added the meat, beer, water mixture to the spices and onion in DO.



Added diced tomatoes, tomato sauce and red pepper flakes.



Simmered for one hour.



Got some more heat ready, pickled serrano's and extra hot horseradish. This chili is not for the faint of heart.



Had to restock smoky with about another dozen coals.



Added the serrano's and horseradish.



Continued...
 
Last edited:
That looks to be some mighty fine Chili Cliff. Gonna be a real nice weekend this weekend, I plan to spend it outside as much as possible, I'm sure it will be beautiful up your way
 
All I can say Cliff, is that puppy is going to be HOT!! Still looks mighty tasty and with some great bread OMG. You can send some this way.;)
 
That, sir, is a fine looking pot of chili (and I know it's chili, because it doesn't have beans in it!) :)

I'm making up my pot of texas red this afternoon, I'll post up some action photos......if you start heading this way in a couple of hours, we can compare! ;)

Rich
 
Looks great!

Couple of questions:

Would this work just as well on a WSM? Maybe on the lower grate closer to the fire, or would it matter?

In the "Simmered one more hour" photo, is the DO set up on the bricks just to get it a little farther from the fire?

Thanks,
Jason
 
Jason Paul said:
Looks great!

Couple of questions:

Would this work just as well on a WSM? Maybe on the lower grate closer to the fire, or would it matter?

In the "Simmered one more hour" photo, is the DO set up on the bricks just to get it a little farther from the fire?

Thanks,
Jason
Click to expand...

Thanks Jason... You probably could make the WSM work, definitely lower grate. All you're trying to do here is get a nice low simmer. kind of simulating what you'd get on a stovetop. Yes, I used the fire bricks to reduce the boil I got after restocking the spent coals. Left the DO on uncovered grill and no lid on DO for entire cook.
 
Rich G said:
That, sir, is a fine looking pot of chili (and I know it's chili, because it doesn't have beans in it!) :)

I'm making up my pot of texas red this afternoon, I'll post up some action photos......if you start heading this way in a couple of hours, we can compare! ;)

Rich
Click to expand...

Right Rich, no beans. Looking forward to seeing your Texas Red. I'm sure it will blow mine away. Lets see, couple of hours. Sounds like Granzella's.
 
Last edited:
Cliff Bartlett said:
Thanks Jason... You probably could make the WSM work, definitely lower grate. All you're trying to do here is get a nice low simmer. kind of simulating what you'd get on a stovetop. Yes, I used the fire bricks to reduce the boil I got after restocking the spent coals. Left the DO on uncovered grill and no lid on DO for entire cook.
Click to expand...

Thanks! I don't know when I'll get a chance, but I've been wanting to get a DO and try some chili.
 
Looks really good Cliff, That's my kind of chili, HOT! Would be perfect for this cold weather we have had lately.
 
beautiful pot! I'm having a hard time imagining the horseradish in the chili, I'll have to give it a try.

I briefly considered chili today, I've been wanting to do a eggplant Parmesan soup, and also some Indian food (chicken tikka something), but I wound up with bacon/egg/potato/cheese burritos.
 
You must log in or register to reply here.

 

Back
Top