- Home
- Beef
- How To make Chili Barbecued Beef
How To make Chili Barbecued Beef
***MARINADE*** 4 teaspoons cumin
2 teaspoons chili powder
1/8 teaspoon cinnamon
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
2 tablespoons molasses
2 tablespoons chopped fresh oregano
or 1 teaspoon dried
1 tablespoon minced garlic
****** 1 1/2 pounds beef flank steak :
or top round steak
or pork tenderloins curly endive :
radishes or other -- greens, for garnish
1. Make marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over medium-high heat until fragrant, 40 seconds. Whisk in oil, lime jui ce, vinegar, molasses, oregano and garlic.
2. Pour marinade over meat in shallow dish, turning to coat. Cover and refrig erate 4 hours or overnight.
3. Remove meat from refrigerator 30 minutes before grilling. Heat grill. Rem ove meat from marinade. Grill beef over medium heat, basting occasionally, 7 t o 8 minutes per side for medium-rare, pork 12 to 15 minutes, until meat thermom eter inserted in thickest part reaches 160?F. Let stand 5 minutes. Slice thin across the grain. Makes 6 servings.
Toasting the spices, even for a few seconds, brings out their fullest flavor. Your guests will never guess the ingredients in the marinade--it tastes sweeter than you might expect. This recipe is also terrific with pork tenderloin.
Prep time: 10 minutes plus marinating Grilling time: 14 to 16 minutes for beef, 24 to 30 minutes for pork Degree of difficulty: easy Low-calorie
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
How To make Chili Barbecued Beef's Videos
Homemade Slow Smoked Chili | Beef & Spicy Pork Sausage | Hickory
Welcome back folks!
The weather is getting chili and so is dinner!
..I know, I’ve got to work on my jokes..
Today we’re going to throwdown on some smoked beef and spicy pork sausage chili out on the Traeger 780 Pro.
The Rundown:
You want to start with the meat 80/20 Ground Chuck and a Johnsonville Spicy Pork Sausage. We’re going to work the beef rub into the ground chuck with our hands. Add a teaspoon of rub, knead, and then add another teaspoon. Repeat this until the rub is worked well throughout the beef. Once the rub is worked into the beef, create a giant beef patty, season the patty with the remaining rub. The pork sausage doesn’t require any extra steps. Place the beef patty and pork sausage on the pit at 250, I’m using Hickory for today’s smoke. Let that go for about an hour. Next up is the vegetables, I’m using one large white onion, one poblano pepper, and 3 red/orange bell peppers. Add those to your pot with a little olive oil and get it out on the pit to soak up some smoke and tender up. Now’s a good time to make your chili powder mix. After about an hour you can add the first flavor dump to the vegetables: 32 oz. of beef broth, chili powder mix, and one chicken bullion cube. When the meat hits 120 internal you’ll want to add that to the pot, be sure to chop it up the best you can, let that go for an hour. Now it’s time for the third and final flavor dump: 32 oz of diced tomato and 6 oz of tomato paste. After this you’ll want to close the pit and let it smoke for about 3 hour stirring every once in a while. After the three hours is up you’re ready to feast! Hope you all enjoyed the video, seasoning ingredients listed below.
Beef Rub Ingredients
- Ancho Chili 2 Tbsp
- Garlic Powder 1 Tbsp
- Smoked Paprika 1 Tbsp
Chili Powder Mix
- Chili Powder ¼ Cup
- Ancho Chili Powder 2 Tbsp
- Cumin 2 Tbsp
- Smoked Paprika 1 Tbsp
- Garlic Powder 1 Tbsp
- Chipotle Powder 1 Tbsp
- Red Pepper Flake 2 Tbsp
#traeger #pelletgrill #chili
Smoked Chili Recipe | Beef Chili on the Big Green Egg
Smoked Chili | Recipe for Chuck Roast Chili Smoked on Grill
For more barbecue and grilling recipes visit:
A big bowl of hearty chili is the perfect way to warm up on a cold day and I want to share with you my recipe for making Smoked Chili on the grill. This recipe starts with a chuck roast that I smoke prior to making the chili. If you happen to have some left over brisket it does just as well in this dish.
Fire up your smoker and bring the temp up to 250⁰. Season the outside of the chuck roast or brisket with your favorite Rub. I use a mixture of my AP and other spices; here’s the recipe:
- 1 Tablespoon Killer Hogs AP Rub
- 1 Tablespoon Chili Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Cumin
- 2 teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Chipotle Pepper
Combine these ingredients and liberally dust over all sides of the chuck roast. Place the roast on the smoker and let it cook for about 4 hours.
The internal temp should be around 180 degrees. I want it a little firm (not falling apart) for this recipe because it will be cubed and simmered for several hours until it’s melt in your mouth tender! Place the cubed roast in refrigerator overnight until ready to use.
For this chili I’m firing up my Big Green Egg; you can cook it on any type grill set up for indirect cooking just run temp between 275-300 degrees.
I don’t add wood for this cook because the chuck roast has plenty of smoky flavor to add to the chili and I char grill the vegetables for even more grill taste.
Once the coals are hot, place the cooking grate in place, and let it heat up for a few minutes. The plate setter goes on later because I’m grilling the Poblano, Bell Pepper and Onion first. Place each directly on the cooking grate over the hot coals for a few minutes on each side to char.
Grilling the veggies makes them extra sweet. Remove the seeds from the peppers and chop everything into small pieces. Then use a pair of high heat gloves and place the plate setter under the cooking grate to create indirect cooking on the Egg.
The last bit of prep for the chili is my secret ingredient, 1 pound of spicy hot breakfast sausage. Just brown it in a skillet and drain off the excess oil. This kicks up the spice level a bit and gives the chili a rich flavor.
Now we’re ready to combine the ingredients for the chili.
I use a 5 quart black iron pot and add the chopped vegetables and a 24oz can of diced tomatoes. Add 3-4 cloves of minced garlic, 3 Chipotle Peppers in Adobo Sauce, the chuck roast, and the spicy sausage. Dump in the chili seasonings and stir to combine.
Chili Seasoning:
- 1/3 cup Sugar
- 2 Tablespoons Killer Hogs AP Rub
- 2 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Onion Powder
- 2 teaspoons Paprika
- 1 teaspoon Ground Chipotle Pepper
- 1 teaspoon Ground Ancho Chili Pepper
- 1 teaspoon Oregano
- ¼ teaspoon Cayenne Pepper (more if you like it spicy)
Pour in ¼ cup of Worcestershire Sauce and 2 Tablespoons of your favorite Hot Sauce (you know I’m using my Killer Hogs Hot Sauce!), 2 Tablespoons Tomato Paste, and 1 quart of Beef Broth. Stir the chili to combine and place on the Big Green Egg uncovered.
Simmer the chili for 2 ½ hours and you’ll want to stir it a couple of times throughout the cook. At this point add 1 can of Chili Beans to the pot. Adding the beans at this point keeps them from getting a mushy texture. I know there’s a big debate about beans in chili but I personally like them in mine. If you don’t like beans just skip this step.
Keep simmering the chili for another hour and it’s ready to serve.
Carefully remove the pot from the grill (wear some high heat gloves) and serve with your favorite chili toppings.
I like Shredded Cheese, Sour Cream, Fresh Cilantro and Lime wedges but you can serve it with anything you like. This chili is rich and hearty with a smoky flavor, the tender bites of chuck roast melt in your mouth, and the spices have just the right heat. Gives this chili a try the next time you’re craving a hearty meal!
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Smoked Chili Recipe
The BEST Beef Cheek Recipe! | Chuds BBQ
If you've never taste smoked beef cheeks, you need to try this recipe! This recipe uses the Mini ChudBox to get the direct heat barbecue flavor, which makes these beef cheeks super flavorful.
To enter for your chance to win a custom DeBerti Ford Bronco®, all while supporting The Warrior Built Foundation, go to
Please LIKE and SUBSCRIBE
Patreon.com/chudsbbq
Chudsbbq.com
Insta: chudsbbq
►Full list of things I use and recommend:
_________________________________________
►Fogo Charcoal
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Thermometer
►Flame Thrower
►Fire Blower
►Injector
►Vegi Grill Pan
►Meat Slicer
►Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Black Pepper
►Beef Tallow
►Wagyu Tallow
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
►Chef Knife
►Boning Knife
►7 Chef's Knife
►8 Chef Knife
►9 Cimeter Knife
►Bone Saw
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Camera Lens
►Drone
How to grill Beef, Bacon and Beans | Recipe
Getting cold outside? Warm the soul with a big bowl of hickory smoked Beef, Bacon, and Beans. And, it's real easy to cook up on the ol' grill with these few simple tips shown by the BBQ Pit Boys.
▷ All Our Recipes:
-------------------------------------------------------------------------------------------
-- BBQ Pit Boys SHOP --
► T-shirts & Gear:
► Original SPG Seasoning:
► Rubs & Seasonings:
► Knives & Tools:
► Smokers & Grills:
► Start a Chapter:
-------------------------------------------------------------------------------------------
#BBQPitBoys #BBQ #Recipes #Grilling #SPG
Crockpot Beef Tips ! #cooking #yummy #beef #recipe #fyp
EASY BBQ Chopped Beef Recipe | Simply Mamá Cooks
Today I am going to show you how to make bbq chopped beef brisket in the slow cooker. You can also freezer prep the meat for dinner. This is such a versatile recipe and a great way to make dinner easy.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
#simplymamacooks #cooking
????My COOKBOOK HERE ????
*FOLLOW ME*
TIKTOK ????????
INSTAGRAM ????????
FACEBOOK ????????
________________________________
⭐️ EASY Freezer Prep Meals For Dinner
⭐️ COOKWARE VIDEO
INGREDIENTS
3 lbs (1.36 kg) beef brisket flat (or chuck roast)
1 package beef onion soup mix
1/4 packed cup dark brown sugar
2 Tbsp chili powder
1 Tbsp smoked paprika
1 Tbsp garlic powder
1 Tbsp lemon pepper
3/4 cup ketchup
1 Tbsp Worcestershire sauce
1 Tbsp apple cider vinegar
4.5 qt slow cooker
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
How TO Make Chopped Beef Sandwiches
Easy BBQ Brisket In The Slow Cooker