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Message: <blockquote data-quote="Tommyboy" data-source="post: 59054" data-attributes="member: 471">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:<img src="http://cdn.shopify.com/s/files/1/0081/7102/products/131_Powder_3_grande.jpg?v=1381943364" alt="" class="fr-fic fr-dii fr-draggable " style="" />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:<img src="http://cdn.shopify.com/s/files/1/0081/7102/products/bastingpan_large.jpg?v=1311808258" alt="" class="fr-fic fr-dii fr-draggable " style="" />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.[ATTACH]2577[/ATTACH]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.  [ATTACH]2579[/ATTACH]In go the veggies minus the garlic so it doesn't burn.  Cook them until I feel they are done.  [ATTACH]2578[/ATTACH]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.  [ATTACH]2580[/ATTACH]RECIPE:This makes A LOT of chili4 lbs ground beef 80/202 lbs ground pork1 lb  bacon (thick cut)6 (15 oz) cans chili beans, drained2 (15 oz) cans chili beans in spicy sauce4 (28 oz) cans diced tomatoes with juice1 (12 oz) can tomato paste2 large yellow onion chopped6 stalks celery chopped2 green bell pepper chopped2 red bell pepper chopped4 green chile peppers chopped8 beef bouillon cubes1 cup beer (of course I used Busch Light)1/2 cup chili powder2 tablespoons worcestershire sauce2 tablespoons minced garlic2 tables dried oregano1 tablespoon cumin1 tablespoon hot pepper sauce2 teaspoons dried basil2 teaspoons KOSHER salt2 teaspoons black paper (freshly cracked of course)2 teaspoons paprika2 teaspoons cayenne pepper2 teaspoons white sugarAs 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!</blockquote>

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