How to smoke Ground Beef for chilli

Discussion in 'Beef' started by johnvi, Sep 28, 2011.

  1. johnvi

    johnvi Newbie

    If this has been already started in another thread, sorry for the lack of searching on my part...

    Just wanted to ask the group how they smoke ground beef when they want to make a really good chilli. I have a great recipe, but never added smoked GB, always just cooked it in a pan... I have no clue how long, what temp, seasoning, etc..

    any tips would be appreciated
     
  2. Never done it. I imagine you'd spread it out on a pan and smoke it til it's done. Not sure how long that would be though. At least until it hits 165 I guess.
     
  3. I just spread it out on some foil and cut it into a tic-tac-toe shape and cook until done. Once the patties cook for a bit and firm up, I'll cut the squares into even smaller pieces.  In my experience, it takes about an hour to an hour and a half using 2lbs of meat.
     
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

    I love chili with smoke beef . i roll it to a long sausage and cut it to rings 1/2 ' thick and smoke them .
     
  5. I tried putting the ground beef in a foil pan once, but it didn't take on enough smoke flavor for my taste. It looks like thestealth and africanmeat have the right idea.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I make little meat balls, smoke them right on the grate, then cut them in quarters for the chili..
     
    Last edited: Sep 28, 2011
  7. michael ark

    michael ark Master of the Pit

    I smoke my GB in a DO with out the lid 3 hr at 225 .Then drain the grease and add beans and sause spices .Then smoke another hr in pot at 225.
     
  8. sqwib

    sqwib Smoking Guru OTBS Member

    There's a recipe in my signature for Meatzapalooza chili, I usually don't smoke the meat separately, but if I did I would do it like Al said.
     
    Last edited: Sep 28, 2011
  9. Okay you need to share your recipe.....please.
     
  10. billyj571

    billyj571 Smoking Fanatic

    recipe.....please.
     
  11. dirider

    dirider Newbie

    The Meatsapalooza Chili recipe is here. Looks like a labor of LOVE. Thanks SQWIB!
     
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Another way to get a great smokey flavor is to not use GB. Get cubed Stew meat and cubed Pork , smoke this add to your Chili and let it simmer 2-3 hrs.

    Using the freshest Spices you can will greatly inhance the taste. Mix and heat all the Dry Spices and heat them in the pot you will use (dry) until you smellthem (this draws all the oils out and increases the flavor. I also use a little Ground Cloves in it to spark the flavor.

    Use Beef Broth for more flavor and use Pure Chile If you can get it ( the commercial blends have too much Salt in them). Add -(I like Rotel) Tomatoes- plenty of Onion and Garlic and Cilantro if you like it. Let it simmer and reduce. serve with Beans on the side and with Corn Tortillas.

    Have fun and...
     
  13. sqwib

    sqwib Smoking Guru OTBS Member

    I have done cubed stew meat in stew and chili as Oldschool suggests.

    Brown the meat QUICKLY,high heat in a skillet, smoke a few hours then quarter the cubes.

    I actually have better results using both ground meat and cubed meat, does wonders for  a good texture.

    Also if you trim fat off of steak or pork, dice up and pan fry till crispy, does wonders for Stews, chili's and beans.




    smoked onions


    Meatzapalooza chili


    had to fix pics
     
    Last edited: Oct 15, 2012
  14. deanoaz

    deanoaz Meat Mopper

    One idea I had was to use a BBQ thing I have seen in more than one store.  It was a piece of aluminum perforated with holes that you put on top of your grill surface, I assume to be used to cook vegetables, fish, etc. that might fall between the grill grates.  Break the HB into pieces larger than those holes and you would have more penetration of smokey flavor throughout the meat.  They after smoking, you can break it back up into hamburger-sized meat, if that is your desire.
     
    Last edited: Oct 15, 2012
  15. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

       I don't bother trying to smoke the GB.  I just add finely chopped pulled pork. Adds a smokey flavor.

       Mike
     
  16. deanoaz

    deanoaz Meat Mopper

    That's what I would do.  My favorite chili is served at a BBQ restaurant called Dillon's here in the Phoenix Valley.  It is made with burnt ends and is just fantastic.

    [​IMG]
     
  17. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Wally World has these:


    great for anything, and cheap too[​IMG].
     
  18. this sounds very duable, ill try this one.
     

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