I made over-the-top smoked chili

lol “volatile bean”

If you’re not soaking your beans in high octane gasoline for at least 12 hours, you’re doing it all wrong.


You have to fill it with Montreal Smoked Meat to truly appreciate it.

holy cow is it smokey the next day! super delicious.

I will try and add a dark beer to my mole next time i make it. I did use a smoked chuck roast diced as the meat one of the two times I made it. That is the way to go. I think even searing the meat after smoking and then dicing adds some texture that is welcome.

I think the issue my mother has had is that I have made it more spicy than chocolate-y last few times. I thought of adding red wine instead of beer as well. might be good with the cocoa and peanut butter. Cumin, corriander, fennel, oregano, cinnamon as well.


As soon as this cold snap ends, I’m firing up my smoker to try this out. I’ve done smoked meatloaf but never thought of this possibility.

Why do people invariably get so worked up about chili and BBQ definitions?


Chili is not Mexican - it’s Texican! Seriously, it grew out of texas mess halls and used locally available meats, including goat, spices and vegetables. A lot of ‘Mexican’ spices were used because there was a lot of trade and labor force moving back and forth across the US-Mexico border in the second half of the 19th century. Many of the Chili Queens were Tejana and Mexican women that opened chili joints in and around San Antonio.

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I love burnt chicken… a la carted… down the road and trampled on … but presently have a thing for chilli pesto

Looks really good! If you’re open to a suggestion, I make my chili with dried plums I buy at the Mexican kitchen near my home. They’re delicious, and add a sweet and tart quality, in addition to their own flavor. If you do add a pepper to your chili, I think that Pasilla would be nice.

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I did add a can of chipotles with adobo.

Discovering these was a life-changing moment for me. These and anchos.

I’m not sure a mix is necessary. I just put a ton of mild chili powder (California) and a little bit of a hot chili powder (New Mexico). Totals about 3-4 tbsp for every pound of beef. Plus cumin, oregano, black pepper, salt. I start every stew or soup with by cooking down some finely chopped aromatic vegetables and that counts for a big part of the seasoning.
I usually prefer chuck or shank or whatever is on sale over making it with hamburger. Lean ground beef can be pretty pricey, which is also why my Mom always put beans in the chili.

I’m sure Alfredo di Lelio would be equally horrified by that culinary creation and by your treatment of his name.

Well they don’t own the concept of chili so they can call it whatever they want I guess

“Why do people invariably get so worked up”


I back down from no one in my love for a good pot of beans. My grandfather and I shared many wonderful meals consisting of nothing more than pinto beans and cornbread.

You can add beans or corn or whatever you want to your “chili”, but at that point it’s no longer Texas Chili, or chile con carne. I’d say it’s chili bean stew, which is wonderful in itself, but it’s not chili.

By the way, my own twist is to make my chili with 2 pounds of ground beef and one pound of chorizo. It adds a depth of flavor that might complement the smoking process.

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Kind of different, but kind of the same idea:
I usually make chili verde a couple times a year and when I do, sometimes I fire up the Weber kettle with mesquite rather than the gas grill or the oven broiler for the tomatillos, chilis, onions and garlic.
So one time, I figured I would take the bone in pork butt that was going to be put in the chili and placed it indirect while the vegetables were cooking. I left it there on low heat for about an hour, then diced it up and cooked the batch as usual from there. Came out great, my favorite so far.

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Quite right. It looks like my meat-free bean only chili is going to get me excommunicated!


least its not about politics :slight_smile: :slight_smile:

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