Pat G
TVWBB Emerald Member
We are finally having a few cold days here and there so I figured it was time to make some chili. I used this recipe: http://www.slapyodaddybbq.com/2013/01/texas-style-smoked-chili-adapted-from-johnny-triggs-recipe/
The ingredients.
Browned the beef.
Removed the beef and cooked down the onions and garlic.
Made a roux and then added water to make a gravy.
On the WSM with some apple wood for flavor.
I used the top rack to smoke some mushrooms for a smoked mushroom dip.
After 3 hours and adding about 2 beers to it it was ready.
I had some salmon burgers that needed to be cooked so I threw those on the remaining coals.
I let the chili cool and then put it in the fridge to eat the next day. This will be my new go to chili recipe, very good stuff. I took some to work and shared with a couple of my buddies, they really liked it.
Thanks for looking.
The ingredients.
Browned the beef.
Removed the beef and cooked down the onions and garlic.
Made a roux and then added water to make a gravy.
On the WSM with some apple wood for flavor.
I used the top rack to smoke some mushrooms for a smoked mushroom dip.
After 3 hours and adding about 2 beers to it it was ready.
I had some salmon burgers that needed to be cooked so I threw those on the remaining coals.
I let the chili cool and then put it in the fridge to eat the next day. This will be my new go to chili recipe, very good stuff. I took some to work and shared with a couple of my buddies, they really liked it.
Thanks for looking.
