[Sponsor Note (via Seth): Lantana’s CEO Matt Gase is an avid MGoBlog reader The Dude when it comes to hummus. If you want to try some crazy good hummus, find the striped lids in your local grocer.
[If you Instagram check out Joe's gram because he puts a lot of these ideas on there before posting]
It’s that time of the year again. The leaves are changing and we have a slight chill in the air. Anyone else have a hankering’ for a bowl (or 3) of chili? Whenever November rolls around, I start thinking about Mom’s Ham & Navy bean soup and a big ol' pot of spicy Texas style Chili. I wanted to do something a little different on this recipe as we all have our own “Worlds BEST” Chili recipe, right? This is more of a technique than a recipe, so feel free to use your own recipe when trying this one out. This was my first time attempting this recipe, but is now my "GO TO" for chili moving forward. Thanks to David B for this idea. Keep the e-mails coming!
- 2 LBS of 80/20 Ground Beef and Pork mixture (Ground Lamb works well too)
- Red, Yellow, orange and Green Bell Peppers
- Sweet Yellow Onion
- 1 can of Diced Tomatoes (Fire Roasted) (15 oz)
- 1 can Tomato Sauce (8 oz)
- 2 cloves garlic - Minced
- 1 bottle of your favorite beer
- Beans (Options)
- Boxed Chili mix (Or use your own combo of chili spices)
[After THE JUMP: a giant warm ball of meat.]
Fire up your grill or smoker for indirect heat and shoot for 275 degrees. Add some pecan or similar wood for smokey flavoring. As the grill is heating up, start prepping your ingredients.
I went with a mixture of yellow, red and orange bell peppers and a sweet onion. Use whatever you’d like for this combo. Toss in a few jalapeños for heat. I added a few serrano peppers in mine. The REVENGE TOUR on my insides has officially started.
Once the grill is up to temp, add your favorite chili pot to the heat. Get it hot and add a little oil and your garlic. Stir for a few minutes and then add your peppers.
Let this cook for a few minutes or until the peppers/onions start to soften. Usually about 3-5 mins.
As the peppers are cooking, mix your 2 lbs of ground beef and pork with the 1/2 of your chili seasoning. I also added half of a sweet onion.
Mix it up and form into a giant 2 LB ball of meaty greatness. Set Aside and make sure it’s protected under the watchful eye of “Creeper Guy"
Grab your favorite beer and add it to the chili pot along with the rest of the NON-MEAT ingredients. Don’t forget the rest of the chili seasoning. I am not a fan of beans in my chili, so I left those out.
Combine well. Look at that color already from that chili seasoning.
Make sure and let the Creeper see your Giant Shweaty Ball of beefy goodness.
Place a grate on top of your chili pot. Add the ball of meat and close your grill. We want to let this smoke for 2 hours or until the internal temp hits 160 degrees.
I love the flame shot. Keep in mind, this is only 275 - 300 degrees internally. Anything higher and we will burn the chili. This pot will be full of meat drippings in a few hours.
After 2 hours, the giant chili ball is reaching 160 degrees internally. Look at those meat STALACTITES. YES!!!!!!
Once your ball hits 160 degrees, crumble and add to your pot. Make the chunks as big or small as you like. I let it go for another 30 mins on the grill to let the flavors blend. Don’t forget those charred bits on the side of the pot. Mix those into the chili as well.
I love a good cornbread with my chili. I actually made this batch with the Lantana Yellow Lentil Hummus. Mix it into your favorite cornbread recipe and add some creaminess to your CB. Creeper Loves it.
Another route would be to open a small bag of Fritos and add some chili and cheese. TEXAS Frito Pie is insane and fun to eat. Just one rule : Do not add this to spaghetti!!! Can someone please explain Cincy chili to me? I still don’t get it. Let me know if you try this one and what you think. Go Blue!!!! Follow me on Instagram at GOBLUEBBQ and send e-mails to [email protected].