After some deep thought and careful consideration, I have decided to share my chili recipe and how I cook it. Musky Maniac may have had some influence on my decision so you can thank him. I must show you actually how I cook my chili because I have some very unique tools. Recipe will be here as well.
First thing. Hasty Bake:
My dad has used these grills/smoker for over 30 years. IMO it is the best on the market. The most unique feature is the firebox. You can raise and lower the fire box anywhere you want to cook exactly how you want. The side door also makes it very easy to add charcoal and adjust fire conditions during cooking. I also use natural lump charcoal which is very important to maintain even heat with and it produces a mild smoky flavor.
Second. This pan:
I remove one side of the grates on the Hasty Bake and drop in this pan. In this picture you will also see my A-maze-n tube smoker which I bought from Owens BBQ. It basically turns any grill into a smoker. It gets filled with pellets of your choice and lit with a torch.
I do all of the cooking in this pan. I will add that this takes me about 6 hours start to finish. Bacon first to provide the fat to cook the veggies. Then I take it out.
In go the veggies minus the garlic so it doesn't burn. Cook them until I feel they are done.
Then i pull the veggies out and throw in the meat. I didn't get a pic of the meat being cooked. Sorry.
After the meat is cooked, it's everything back into the pan. Along with all of the other spices, beans, tomatoes, and other ingredients.
RECIPE:
This makes A LOT of chili
4 lbs ground beef 80/20
2 lbs ground pork
1 lb bacon (thick cut)
6 (15 oz) cans chili beans, drained
2 (15 oz) cans chili beans in spicy sauce
4 (28 oz) cans diced tomatoes with juice
1 (12 oz) can tomato paste
2 large yellow onion chopped
6 stalks celery chopped
2 green bell pepper chopped
2 red bell pepper chopped
4 green chile peppers chopped
8 beef bouillon cubes
1 cup beer (of course I used Busch Light)
1/2 cup chili powder
2 tablespoons worcestershire sauce
2 tablespoons minced garlic
2 tables dried oregano
1 tablespoon cumin
1 tablespoon hot pepper sauce
2 teaspoons dried basil
2 teaspoons KOSHER salt
2 teaspoons black paper (freshly cracked of course)
2 teaspoons paprika
2 teaspoons cayenne pepper
2 teaspoons white sugar
As you can see there is a lot of different ingredients in this and it is also just a template for me. I like to adjust seasonings as I go. I let it simmer on the Hasty Bake for about 4 hours with the A-maze-n tube smoker going throughout the entire cooking process. I stir it every 20 minutes during the smoking process to incorporate the smoky goodness. I serve it with Fritos scoops, sour cream, and cheese. I let it sit in the fridge overnight and serve the next day.
Enjoy!
First thing. Hasty Bake:
My dad has used these grills/smoker for over 30 years. IMO it is the best on the market. The most unique feature is the firebox. You can raise and lower the fire box anywhere you want to cook exactly how you want. The side door also makes it very easy to add charcoal and adjust fire conditions during cooking. I also use natural lump charcoal which is very important to maintain even heat with and it produces a mild smoky flavor.
Second. This pan:
I remove one side of the grates on the Hasty Bake and drop in this pan. In this picture you will also see my A-maze-n tube smoker which I bought from Owens BBQ. It basically turns any grill into a smoker. It gets filled with pellets of your choice and lit with a torch.
I do all of the cooking in this pan. I will add that this takes me about 6 hours start to finish. Bacon first to provide the fat to cook the veggies. Then I take it out.
In go the veggies minus the garlic so it doesn't burn. Cook them until I feel they are done.
Then i pull the veggies out and throw in the meat. I didn't get a pic of the meat being cooked. Sorry.
After the meat is cooked, it's everything back into the pan. Along with all of the other spices, beans, tomatoes, and other ingredients.
RECIPE:
This makes A LOT of chili
4 lbs ground beef 80/20
2 lbs ground pork
1 lb bacon (thick cut)
6 (15 oz) cans chili beans, drained
2 (15 oz) cans chili beans in spicy sauce
4 (28 oz) cans diced tomatoes with juice
1 (12 oz) can tomato paste
2 large yellow onion chopped
6 stalks celery chopped
2 green bell pepper chopped
2 red bell pepper chopped
4 green chile peppers chopped
8 beef bouillon cubes
1 cup beer (of course I used Busch Light)
1/2 cup chili powder
2 tablespoons worcestershire sauce
2 tablespoons minced garlic
2 tables dried oregano
1 tablespoon cumin
1 tablespoon hot pepper sauce
2 teaspoons dried basil
2 teaspoons KOSHER salt
2 teaspoons black paper (freshly cracked of course)
2 teaspoons paprika
2 teaspoons cayenne pepper
2 teaspoons white sugar
As you can see there is a lot of different ingredients in this and it is also just a template for me. I like to adjust seasonings as I go. I let it simmer on the Hasty Bake for about 4 hours with the A-maze-n tube smoker going throughout the entire cooking process. I stir it every 20 minutes during the smoking process to incorporate the smoky goodness. I serve it with Fritos scoops, sour cream, and cheese. I let it sit in the fridge overnight and serve the next day.
Enjoy!
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