For the full article we used to prepare this Smoked Texas Chili Recipe look no further than AmazingRibs.com: https://amazingribs.com/tested-recipes/beef-and-bison/texas-chili-con-carne
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INGREDIENTS NEEDED:
3 pounds of beef chuck
2 large onions, sliced in half, peeled, root and top lopped off
4 strips bacon
3 carrots, peeled and chopped into cubes about 1/4″
1 red bell pepper, chopped
4 cloves garlic, pressed or minced
3 tablespoons American chili powder
1 tablespoon ground cumin seed
1 (14.5 ounces) can diced tomatoes
4 tablespoons of fresh lime juice
1 ounce milk chocolate, chopped into pea-size chunks
1 quart low sodium beef stock or water
10 corn tortilla chips, crumbled
Salt, pepper, and brown sugar to taste when it is done cooking
OPTIONAL TOPPINGS:
2 jalapeños finely minced
1 cup shredded cheddar
4 tablespoons of chopped cilantro
1/2 cup sour cream
2 chopped fresh tomatoes
2 (8″) fresh tortillas, grilled, and cut into strips
1 squeeze of lime juice per serving
THE METHOD:
To start this Chili recipe we are first going to gather all our ingredients and make sure we have everything ready to go because it will help with preparation. (See ingredient list above).
The first thing we are going to do is get our Slow ‘N Sear set up for cooking at 225 because we need to smoke the chuck roast for about 2 hours. To do this place about 12 briquettes into the Slow ‘N Sear and get them fully lit. Next add in ½ chimney of unlit briquettes along with about 12oz of hot water to the reservoir. Lastly add in a few piece of wood for smoking then close the lid until your grill is up to temperature.
With our meat and grill ready to go place the chuck roast into the grill along with your onions. We will be smoking the onions for about 30 minutes and the chuck roast for about 2 hours. You will notice that we didn’t add any salt to the chuck roast for this part of the cook, we will add salt as needed later on. When everything is in the grill, close the lid and begin smoking.
After a 2 hour smoke the chuck roast is ready to come off and join the onions that we have already removed. Don’t worry about the temperature of the meat. We’re just looking for appearance and smoke flavor. Looks good so lets get if off the grill and get it cubed up into ½ inch chunks along with the oinions.
In a large pot add in the chopped bacon and cook it over medium-low heat. When it is mostly done, remove it from the heat then add in your cubed pieces of chuck roast and begin to brown all sides. It is important to not overcrowd the pot or the meat will steam so you might have to work in batches. Once the chuck has been browned remove it from the pot and add in the onion, garlic, chili powder and cumin making sure to stir it well and getting the brown bits off the bottom of the pot. This is flavor! Next add the tomatoes, lime juice, meat, chocolate, tortilla chips and beef stock and stir well.
With everything except the carrots and red pepper mixed together close the lid and continue to simmer on low for 2-3 hours while stirring occasionally so that nothing sticks and burns to the bottom.
After few hours of simmering, we now have the thickness that we like so lets give it a taste then add in our salt, pepper and brown sugar as needed. (taste again) Perfect. Let’s now add in our cubed carrots and red bell peppers. Once that’s done, continue to simmer the chili for another 15 minutes which will soften the carrots and peppers. When that’s done and they are soft with a bit of crunch we’ll remove the chili from the heat and get ready for the feast!
For more Great BBQ Recipes using the Slow N’ Sear visit http://www.abcbarbecue.com
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