cooleybird
Well-known member
- Messages
- 64
Tastes great already, and will be even deeper in flavor for dinner after a few hours simmering on the stovetop.
Recipe:
roland’s OTC Chili
Ingredients
For The Pot:
3 TB olive oil (1+2 chili infused)
2 yellow onions
2 green bell peppers
1-2 jalapeños
2-3 TB minced garlic
5 cans mixed clili pinto/kidney beans
1 28oz can diced tomatoes
1 28oz can stewed tomatoes
1 can HOT Rotel
1 TB Lea & Perrins
2 TB chili powder (1+1 chipotle)
2 TB smoked paprica
2 TB Holy Voodoo
For The Rack:
2 lb. 93% lean ground beef
1 lb. ground mild Italian sausage
Montreal Steak seasoning
Preparation
Preheat smoker to 180º
Chop veggies, and cook at med-high in a Dutch oven until soft, adding garlic last
Add everything in middle section, reserving some tomato juice in case it gets crowded in the pot, stir, and bring to simmer
Combine Ground beef and sausage, and form into a disc about the same size as the pot
LIGHTLY season meat disc with Montreal steak seasoning, and put on a rack
Take Dutch oven to the smoker, center the disc of meat, and place rack on top of the pot
Cooking
Smoke 1 hour at 180º
Remove rack and stir chili, replace
Crank to 325º
Cook until meat blob reaches 155º internal
Crumble compact former animal round into pot and stir
Add tomato juice and/or water if needed
Lower temp to 250º and let it meld for a couple more hours
Recipe:
roland’s OTC Chili
Ingredients
For The Pot:
3 TB olive oil (1+2 chili infused)
2 yellow onions
2 green bell peppers
1-2 jalapeños
2-3 TB minced garlic
5 cans mixed clili pinto/kidney beans
1 28oz can diced tomatoes
1 28oz can stewed tomatoes
1 can HOT Rotel
1 TB Lea & Perrins
2 TB chili powder (1+1 chipotle)
2 TB smoked paprica
2 TB Holy Voodoo
For The Rack:
2 lb. 93% lean ground beef
1 lb. ground mild Italian sausage
Montreal Steak seasoning
Preparation
Preheat smoker to 180º
Chop veggies, and cook at med-high in a Dutch oven until soft, adding garlic last
Add everything in middle section, reserving some tomato juice in case it gets crowded in the pot, stir, and bring to simmer
Combine Ground beef and sausage, and form into a disc about the same size as the pot
LIGHTLY season meat disc with Montreal steak seasoning, and put on a rack
Take Dutch oven to the smoker, center the disc of meat, and place rack on top of the pot
Cooking
Smoke 1 hour at 180º
Remove rack and stir chili, replace
Crank to 325º
Cook until meat blob reaches 155º internal
Crumble compact former animal round into pot and stir
Add tomato juice and/or water if needed
Lower temp to 250º and let it meld for a couple more hours
