I was in the mood for Chili this past weekend. There is a restaurant around here that makes a Burnt End Chili that is fantastic, so I wanted to give a smoked-beef chili a try. I didn't have burnt ends on hand, so I used a chuck roast I had in the freezer. I seasoned the beef with John Henry's Pecan Rub. I don't have a shot of the beef pre-smoke, as I forgot to take a picture.
Sorry for the quality of these pictures, they are from my phone.
Here is the beef after about 3 hours or so of Oak smoke:
For this chili, I diced an onion and red bell pepper, then added 1 can of diced tomatoes and green chilis, 1 can of diced tomatoes and onions, and one can of chili beans:
Then I cubed the beef and added some Sweet Baby Ray's for good measure:
Then I covered this in foil and put it back on the OTG for another hour or two, basically until the beef was almost-fall-apart tender. Then I removed the foil and let it reduce a bit for about 30 minutes:
Here is another close-up shot:
Overall, this was the best Chili I've ever made. I don't think I'll go back to the ground-beef in a pan on the stove method. I don't have any plated shots, I was too excited to eat and forgot to take a picture.
Sorry for the quality of these pictures, they are from my phone.
Here is the beef after about 3 hours or so of Oak smoke:
For this chili, I diced an onion and red bell pepper, then added 1 can of diced tomatoes and green chilis, 1 can of diced tomatoes and onions, and one can of chili beans:
Then I cubed the beef and added some Sweet Baby Ray's for good measure:
Then I covered this in foil and put it back on the OTG for another hour or two, basically until the beef was almost-fall-apart tender. Then I removed the foil and let it reduce a bit for about 30 minutes:
Here is another close-up shot:
Overall, this was the best Chili I've ever made. I don't think I'll go back to the ground-beef in a pan on the stove method. I don't have any plated shots, I was too excited to eat and forgot to take a picture.
