WIN Your Next Chili Cookoff ... guaranteed! Office Party Or Competition, This Beats The BEST
No beans here... my Texas Chili is made with smoked Tri-Tip and brisket is a winner. Sharing how I prep, smoke and serve Texas Chili smoked on the Kamado Joe.
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I personally use & love all of these products, so please support them & the SDBBQ channel by using these links & or codes together. Link & code savings applied at check-out regular priced items unless otherwise noted.
????MEATER wireless probes -
???? No coupon needed! Just use this link for 10% off site-wide
???? Meater VS Competition -
???? GrillGun and Su-V Gun from GrillBlazer -
???? Use discount code “SDBBQ” to get 10% off any order site wide!
???? Speed test VS fire starters -
???? Dalstrong Knives -
???? Series Overview -
???? FireBoard Drive 2 & SPARK -
???? FireBoard VS Competition -
????️ KickAsh Basket & Can -
???? Use discount code “SDBBQ” to get 5% off any order site wide!
???? Jump to 03:51 in my gift guide -
???? Pepper Cannon (8-60 mesh 10x more per grind) -
???? Use discount code “SDBBQ10” to get 10% off any order site wide!
???? Homemade rubs -
????️ Smokeware drip pans & chimney caps -
???? Use discount code “SDBBQ” to get 10% off any order site wide!
???? Fogo Charcoal & BBQ accessories -
----------------------------
????????????GRILL DEALS????????????
----------------------------
???? Smoke North offset smokers -
???? No coupon needed! Just use this link for 25% off all accessories & pit upgrades!
???? Review of the 2nd gen direct flow (Huron & Carlisle) -
???? First look at the prototype “Echo” reverse flow offset -
???? Fire management tips for backyard sized offsets -
???? La Piazza pizza ovens -
???? Use discount code “30OFF” to get 30% off all accessories & upgrades + FREE shipping
???? Pizza oven head to head -
♨️ Kamado Joe accessories -
???? Use discount code “SDBBQ” to get 10% off any order site wide!
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↓↓↓↓ More Links &????DEALS ???? ↓↓↓↓
------------------------------------------
► Thermoworks -
► High Heat gloves -
► Nitrile prep gloves - (code “SDBBQ” for 15% off)
► Permatex gold high heat silicone (fix lose gasket) -
► Meat injector -
► Cheap but good sous vide -
► Vacuum sealer -
► Big Joe -
► Classic Joe -
► Joe Jr. -
► Lodge 5 Qt dutch oven -
► Wagyu beef tallow -
► Diamond Crystal Kosher salt -
► Truff hot sauce -
► Everything else is on my Amazon store -
*Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel.
Recipe
8 dried ancho chiles
6 ounces dried guajillo chiles
8 ounces dried pasilla chiles
6 ounces dried chipotle chiles
8 garlic cloves,
1 tablespoon plus 1 3/4 teaspoons kosher salt,
1 3/4 teaspoons freshly ground black pepper
1 teaspoon honey
7 tablespoons lard or vegetable oil
6 pounds raw or 5lbs cooked beef in cubes
2 cups finely chopped yellow onion
1 tablespoon plus 1 teaspoon ground cumin
4 cups low-sodium beef broth
2 teaspoons dried oregano
2 tablespoons masa harina
2 tablespoons dark-brown sugar
2 tablespoons red-wine vinegar
1/2 teaspoon cayenne pepper, plus more to taste
Lime wedges, sour cream, chopped red or white onion, jalapeño, and/or cilantro, for serving
Modified from -
#SMOKINGDADBBQ #chili #beefchili
@KamadoJoeGrills
How to Make Texas Chili (Award Winning Homemade Recipe)
In this video I’m gonna GIVE you my award winning Texas style chili recipe.
Getcha Some APC BBQ Rubs Here:
Join the Pitmaster Class for 25% OFF:
Now chili is a really complex recipe, there are a billion and one ways to make it and this is just ONE way, and the key to an award winning chili at home is to make it your own. That’s the key to any award winning recipe.
In this recipe we’re using
3 ½ lbs ground beef
½ onion
3 garlic cloves
4 tbs chili powder 3 Fiesta / 1 Gephart
2 tsp smoked paprika
¼ cup tomato paste
1 bell pepper
2 tsp cumin
½ tsp oregano
1 tsp cayenne pepper
1 TBS OG - add to taste at end
1 TBS WOW -add to taste at the end
3 Roma tomatoes
We’re also adding
Mirepiox
(thats ½ chopped onion, ¼ cup chopped carrots, ¼ cup chopped celery)
2 TSP Better than Bouillon or use beef broth in place of water
2 TBS masarina or flour to thicken if necessary or desired
Condiments at my house
Onions
cheese
Salsa verde to taste
Chili piquin to taste
Habanero to taste
Beans of your choice, yes i said beans haha
Now here is the biggest pro tip that the chili champs use – brown your meat over high heat before adding it to the dish. This will take your recipe to a whole other level of flavor nirvana.
Now let's get fired up and make us a Texas bowl of red!
Smoked Chili Recipe | Easy Over The Top Smoked Chili On A Pellet Grill
In today's video we are talking smoked over the top chili! This smoked chili recipe is sure to be a hit and it is so easy, especially when done on a pellet grill but of course you can use any cooker you have! I hadn't tried smoked over the top chili before making this video and I have to say this will not be the last time I make it! The delicious smokey goodness that comes from smoking the meat before incorporating it into the chili is absolutely amazing! I've also found that this smoked chili is even better the next day after letting all the smoked chili flavors merry together overnight! You absolutely have to try this smoked over the top chili recipe!
Now lets get into the prep and cook on this smoked chili:
| Ingredients |
-1 Pound Ground Beef
-1 Pound Pork Sausage
-1 Whole Yellow Onion (diced)
-1 Whole Green Pepper (diced)
-1 Whole Red Pepper (diced)
-1 Can Beef Broth
-1 Can Pinto Beans (optional)
-1 Can Red Kidney Beans (optional)
-1 Can Diced Tomatoes
-1 Can Tomato Soup
-SuckleBusters Chili Seasoning (to taste)
-Tailgater's BBQ Party Rub (to taste)
| Instructions |
Prep:
1. In an oven-safe pot, add the chopped yellow onion, green pepper, red pepper, beef broth, pinto beans, kidney beans, diced tomatoes, and tomato soup. Be sure to mix thoroughly.
2. Add chili seasoning and mix thoroughly.
3. In a bowl, mix together pork and ground beef until evenly incorporated. Once mixed form into a large meatball.
4. Season the large meatball with an all-purpose rub of your choice.
5. Put the meatball on a wire cooling rack and put it on top of the oven-safe pot. You want the drippings from the meatball to drip into the chili.
| Cooking |
1. Set the smoker to 250º F.
2. Once the smoker is to temp put the oven-safe pot and meatball on the smoker. Be sure the meatball is directly over the chili.
3. Smoke the chili and meatball for 1 hour at 250º F.
4. After one hour turn up the smoker temperature to 325º F and cook until the meatball has reached 150º F internally (about 1-1.5 hours).
5. Once the meatball reaches 150º F remove the meatball from the smoker and break up the meatball into small chunks to add back into the chili.
6. Add the broken-up ground meat into the chili pot and stir to incorporate the meat throughout the chili.
7. After the meat has been incorporated, smoke the chili for 30 minutes at 325º. Be sure to stir occasionally.
8. After 30 minutes, remove from the smoker and let cool for 10-15 minutes.
9. Serve with toppings of your choice and enjoy your over-the-top smoked chili!
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------The stuff I use:------
For this recipe:
-SuckleBusters Chili Seasoning (use code: ASHKICKIN for 10% off):
-Tailgater's BBQ Party Rub (use code: ASHKICKIN for 10% off):
Other Stuff I use:
Thermometers:
-MEATER+ Wireless Thermometer:
-Thermoworks Smoke:
-Thermoworks Thermapen MK4:
Rubs and sauces:
--Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%):
--Elk Creek Bar-B-Q Hog Knuckle:
-Lawry's seasoning::
-Diamond Crystal Kosher Salt:
-16 mesh black pepper:
-Killer Hogs Vinegar Sauce:
Miscellaneous Equipment:
-Dalstrong Quantum Series Santoku:
-Orange Sprayer:
-Cutting Boards (use code ASHKICKIN20 for 20% off):
-Cooking Racks:
-Disposable Cutting Boards:
-Finger Oven Mitts Pot Holders:
-Dalstrong Slicer:
-Fat Separator:
-A-MAZE-N Smoke Tube:
-GrillBlazer (use code: ASHKICKIN10 for 10% off):
-Cooling rack:
*Some of these links may be affiliate links, these just help support my channel at no extra cost to you*
#smokedchili #overthetopchili #chilirecipe #pitboss #pitbossnation #howtosmokechili
My NEW over the top smoked chili method ROCKED!!
We love smoked over the top chili on the Kamado Joe, BUT this year is my BEST yet! Watch to find out what I changed up in this years ultimate over the top smoked chili. Recipe below ↓↓↓↓
JOIN my seasonal grilling newsletter packed with recipes, tips & tricks & exclusive giveaways. As a ???? for signing up you will receive a FREE guide
Download your FREE food temperature quick reference guide (C/F) here ???????? smokingdadbbq.com
Learn the easiest way to control temperatures in your Kamado Joe Classic 1,2,3, Big Joe 1,2,3 & Joe Jr.
My NEW KJ Vent Setting, FAQ & Fire Quick Start guide can be purchased here ????????
Subscribe ????????
Join as a channel member ????????
Did I help? Send a “Super Thanks ❤️“ They’re appreciated ????
----------------------------
????????????GEAR DEALS ????????????
----------------------------
I personally use & love all of these products, so please support them & the SDBBQ channel by using these links & or codes together. Link & code savings applied at check-out regular priced items unless otherwise noted.
????MEATER wireless probes -
???? No coupon needed! Just use this link for 10% off site-wide
???? Meater VS Competition -
???? GrillGun and Su-V Gun from GrillBlazer -
???? Use discount code “SDBBQ” to get 10% off any order site wide!
???? Speed test VS fire starters -
???? Dalstrong Knives -
???? Series Overview -
???? FireBoard Drive 2 & SPARK -
???? FireBoard VS Competition -
????️ KickAsh Basket & Can -
???? Use discount code “SDBBQ” to get 5% off any order site wide!
???? Jump to 03:51 in my gift guide -
???? Pepper Cannon (8-60 mesh 10x more per grind) -
???? Use discount code “SDBBQ10” to get 10% off any order site wide!
???? Homemade rubs -
????️ Smokeware drip pans & chimney caps -
???? Use discount code “SDBBQ” to get 10% off any order site wide!
???? Fogo Charcoal & BBQ accessories -
----------------------------
????????????GRILL DEALS????????????
----------------------------
???? Smoke North offset smokers -
???? No coupon needed! Just use this link for 25% off all accessories & pit upgrades!
???? Review of the 2nd gen direct flow (Huron & Carlisle) -
???? First look at the prototype “Echo” reverse flow offset -
???? Fire management tips for backyard sized offsets -
???? La Piazza pizza ovens -
???? Use discount code “30OFF” to get 30% off all accessories & upgrades + FREE shipping
???? Pizza oven head to head -
♨️ Kamado Joe accessories -
???? Use discount code “SDBBQ” to get 10% off any order site wide!
*Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel.
Follow & tag me on your cooks so I can see what you’re making
► Instagram:
► TikTok -
► Facebook:
Chapters
00:00 - New & Improved OTT Chili method
01:21 - How to make over the top chili
03:02 - Grill setup for the best results
04:59 - How to cook OTT chili
09:11 - Results & taste test
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RECIPE - over the top meat
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1.5 pounds ground chuck (med)
0.5 lb ground pork sausage
2 Tbsp Worcestershire Sauce
2 Tbsp bbq sauce
1 egg
1 tbsp garlic powder
1/2 tbsp pepper
1/2 tbsp salt
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RECIPE - Chili
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• 2 cans Rotel
• 2 cans diced tomatoes (796ml)
• 1 can black beans (rinsed)
• 1 can Bush’s Baked Maple Beans
• 1 large white onion
• 1 red pepper
• 1 green pepper
• 4 smoked habenaro peppers for med-spicy (deseed)
• 150ml red wine
• 3 cloves smoked garlic
• 1 tbsp olive oil
• 3 tsp rub (1 tsp garlic, salt, pepper ea.)
#SMOKINGDADBBQ #Kamadojoe #chili
@KamadoJoeGrills @MEATER @lodgecastiron @Dalstrong
Over The Top Texas-Style Smoked Chili Recipe | Heath Riles BBQ
Try my Over the Top Chili! This dish simmers low and slow on the Traeger Ironwood XL, giving it a unique, down-home flavor. If you’re a meat lover, you’ll be glad to know this chili contains no beans and two kinds of meat.
This recipe would be a surefire winner at any tailgating party, potluck, or family dinner. You can’t go wrong with a big pot of Over the Top Chili and a variety of toppings!
Full Step-By-Step Recipe:
Heath Riles BBQ Products:
Merch:
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Printable recipes at 'Shootin' The Que' recipe blog:
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Products Used:
• Heath Riles BBQ Beef Rub
• Heath Riles BBQ Garlic Jalapeño Rub
• The W Sauce Fireshire
• Lodge Cast Iron Dutch Oven
• Small aluminum sheet pan
• Black latex gloves
• Metal cooling rack
• Glass serving dishes
• Royal Oak Charcoal Hardwood Charcoal Pellets
• Thermoworks Silicone Tools
• Thermoworks Thermapen One
Ingredients:
• 1 whole white onion, diced
• 1 jalapeño, diced
• 1 tbsp olive oil
• Heath Riles BBQ Beef Rub
• Heath Riles BBQ Garlic Jalapeño Rub
• The W Sauce Fireshire
• 3lbs Ground Chuck
• 1lb Mild Breakfast Sausage
• 1tbsp Ancho Chili Powder
• 1 tsp cumin
• 28oz diced tomatoes
• Rotel
• 15oz tomato sauce
• 6oz tomato paste
• 3.5oz of beef broth
• 1 can of Miller Lite
Directions:
1. Get your smoker fired up to 250-275º.
2. Dice your onion and jalapeño.
3. Place cast iron dutch oven on the smoker and allow it to heat up.
4. Add 1 tbsp olive oil, diced onion and jalapeño, Heath Riles BBQ Garlic Jalapeño and Beef Rubs, and The W Sauce Firesire to the dutch oven. Allow vegetables to brown and soften.
5. Roll 3lbs of ground chuck and 1lb of mild breakfast sausage into a ball. Season with Heath Riles BBQ Beef and Garlic Jalapeño Rubs.
6. Place meat on metal cooling rack and place over dutch oven. Allow it to cook for an hour.
7. After 1 hour, add 1tbsp ancho chili powder, 1tsp cumin, 1 28oz diced tomatoes, 1 can of rotel, 15oz can of tomato sauce, 6oz tomato paste, 3.5oz of beef broth, and 1 can of Miller Lite to your dutch oven. Stir and place meat back over the dutch oven.
8. Bump smoker to 325º and let it cook for another hour and a half.
9. After an hour and a half, place meat in the dutch oven and break it up. Let it cook for another 30 minutes to an hour.
10. Pull chili after 3.5-4 hours of total cook time.
Chapters
Intro 0:00
Prep for Chili 0:25
Season with Heath Riles BBQ Rubs 1:40
Pour W Sauce 2:00
Prepare Meat 2:30
Season with Heath Riles BBQ Rubs 2:54
Place Meat on Traeger 4:33
Take off Traeger 9:14
Recap 9:23
Slice and Taste 11:15
Outro 11:50
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Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #chili #chilirecipe #traeger #traegergrills
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