How To make Smoky Joe's Texas Red Chili
5 pounds beef shoulder roast
1 large onion
chopped
6 cloves garlic :
chopped
1 tablespoon ground cumin
1 tablespoon ground Mexican oregano
2 tablespoons Hungarian paprika
4 ounces Gebhardt's Brand chili powder
1/2 cup Chimayo ground New Mexican red chile medium hot
1/3 cup Bueno brand ground New Mexican red chile :
hot
3 tablespoons Wyler's granulated chicken broth
8 cups beef broth
1 cup strong black coffee
2 squares Goya brand semi-sweet Mexican
chocolate 1/4 cup masa harina
__ For the beef broth __ 3 pounds beef bones
2 stalks celery
2 carrots :
unpeeled
2 medium onions unpeeled cut in 1/2
2 cloves garlic :
whole, unpeeled
5 bay leaves
This is the chili I made for my friend Wat Hughe's 1998 bi-annual chili party. This is a Texas style red chili. Texas chili has no tomatoes but more importa ntly NO BEANS! Some of the ingredients I used, like the chocolate and the Wyler 's granulated chicken broth in lieu of salt, are non-traditional but I like the flavor it adds. I pretty much winged it during the preparation but kept track of what I did so I could write it down. I think this batch turned out pretty darn good.
Rub the beef roast down good with a BBQ spice rub. I used Texas Two Step BBQ R ub For Beef available from Texas Two Step Foods, P.O. Box 1328, Tomball, TX 77 377. Wrap tightly in plastic wrap and refrigerate overnight. The next day smo ke the beef roast for 3 hours at 225 degrees over pecan wood chunks.
Meanwhile, brown the beef bones in a large stock pot. Fill the pot with water and add celery, carrots, onion, garlic and bay leaves. Simmer on very low heat for 10 hours. Strain the broth removing the bones and vegetables.
Dice the beef roast into 1/2" cubes. Brown in a large cast iron dutch oven chi li pot. Add a little vegetable oil if necessary. Brown the beef in small batc hes covering the bottom of the pot in a single layer. After the last batch is browned, remove from the pot and add the chopped onion and garlic. Stir until the onions are soft and lightly brown. Return the beef to the pot. Add the ch ili powder, ground red chile, paprika, cumin, and oregano. Add 8 cups of beef broth and bring to a simmer. Add the chocolate, granulated chicken broth, and coffee. Simmer uncovered for 10 hours on the lowest possible heat. Add more b eef broth if the level boils down.
Mix the 1/4 cup of masa harina with 3/4 cup of water. Stir into the chili and simmer until thickened.
Chili is best when it has had some time to age, at least a week is good. Serve in a bowl with a hot, fresh flour tortilla.
Compliments of Garry's Home Cookin' http://cooking.netrelief.com
How To make Smoky Joe's Texas Red Chili's Videos
Texas Chili Recipe Award Winning - Brisket Chili
Thank you for watching my award winning Texas chili recipe video. I've been wanting to make this chili ever since I found the spice mix from Sucklebusters. It was prefect timing too as the weather outside is really cold. I've had lots of chili in my lifetime but this chili right here is by far the best I've ever had. All of the ingredients paired really well together and the green chile corn bread took this chili on a wild ride to flavor town USA!
Thanks for watching
Smokin' Joe
Order your Sucklebusters Rubs here. Enter Joe at check out for 10% off -
Order Your Dalstrong Grill Tools & Knives Here - Enter SMOKINJOE at check out for a 10% discount.
Order Your Custom Cutting board like the one used in this video here - Enter SMOKINJOES for a discount-
Order Your Hestan Cue Induction burner here -
ENTER Smokinjoe for a nice discount.
Order Your Coldest Water Bottle like the one shown in this video here - Use Promo Code SMOKIN -
Award Winning Texas Chili Recipe Ingredients ????️ #texas #chili
Cowboy Chili Recipe
Cowboy Chili Recipe!
We’re taking the chill off in the kitchen today with our Chili recipe. What’s great about chili is you can substitute any kind of meat whether is ground beef, wild game or even chunk meat. We’re giving you a great seasoning base and some ideas for your chili and from there you can customize to suit your tastes. Beans- no beans… hey I like a bean to give it an even heartier feel. So we hope you enjoy our chili recipe!
Enjoy the video and leave questions or comments below.
Get our Green Chile Chipotle Relish here:
8- 10 servings
Cowboy Chili
2 pounds ground beef (wild game, chunk meat, etc.)
1 large yellow onion, chopped
2 (10 oz.) can Rotel (we used chunky), drained
1 Rotel can water
1 (15 oz) can tomato sauce
1 (16 oz) can kidney beans, drained (or your bean choice)
Green Chile Chipotle Relish (available or 3 - 4 chipotle peppers in adobo sauce, chopped or to taste
1/3 cup chile powder
½ tsp cumin
2 tsp oregano powder
2 tsp paprika or smoked paprika
2 tsp salt
3 tsp minced garlic
1. In a large pot or 12” Dutch oven brown the hamburger over medium high heat. Season with salt and pepper or seasoning of your choice, to taste. As the meat begins to brown, stir in the onions. Continue cooking until the meat has fully browned and onions are tender. If there is a lot of excess grease, drain.
2. Stir in the Rotel, water, tomato sauce, beans, chipotle peppers or relish. Stir in the seasonings. Adjust taste, if needed.
3. Cover and cook over medium-high heat until it reaches a boil. Boil a couple minutes. Reduce heat and simmer for about 40 minutes, stirring occasionally.
4. Serve warm with cheese, onions, sour cream, etc.
Check out our BEST SELLING cookbook, A Taste of Cowboy. Available at bookstores nationwide, Amazon
and
Get our FREE guide to smoothing cast iron HERE:
=====================
Want more recipes and tips? Sign up for our emails:
=====================
Click below to SUBSCRIBE for more videos:
Connect with us!
====================
Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
Smoked Wagyu Brisket Chili
On this video I smoked up some Wagyu Brisket Chili on my Yoder Frontiersman. The idea came from my trip to Kansas in September. I payed a visit to All Things BBQ and Chef Tom was filming a video on Texas style chili (with no beans). Chef Tom opened the lid on the smoker and I wanted chili so bad that I couldn't wait to cook some up.
Order your Victory Lane BBQ rubs here-
Order your Yoder Smoker Here -
Thanks for watching
Smokin Joe
The SHOCKING SECRET to great chili
Buy my custom chef knife before it sells out again:
***RECIPE***
Cut up some onions and peppers. Cook them in a big pot until soft. Dump in canned crushed or puréed tomatoes and undrained canned beans — roughly equal quantities is a good starting point, though I like extra tomato. Dump in a lot of spices until you like how it tastes — cumin + smoked paprika + oregano + garlic powder is a good basic blend. Simmer for about a half hour. If you want to be fancy, melt in a little dark chocolate. Eat and go do something else with your life.
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