Smoked Chili w/ Burnt Ends (Qview)

Discussion in 'Beef' started by dukeburger, Apr 26, 2015.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    Trying something a little new today. I dug my leftover burnt ends from my Easter brisket smoke out of the freezer last night and I'm whipping up a smokin' chili.

    This recipe is not from scratch, I'm using a Camp Tradition's Cook-Off chili mix as a base. (Always grab a bag of this for the pantry when I take a trip to Cabela's. Great stuff.)

    Ingredients:

    Left-over burnt ends

    8 slices of homemade CB, diced

    1.5lbs lean ground beef

    1 bag Camp Traditions Cook-Off Chili Mix

    1 can Budweiser

    6 cups water

    1 12oz can of corn

    1 14oz can baked beans

    5 peeled carrots

    1 green bell pepper

    2 jalapeno peppers

    4 chipotle peppers (Canned in adobo sauce)

    2 TBS tomato paste

    2 tsp cumin

    1 tsp chili powder

    1 tsp celery salt

    1 tsp mustard powder

    1 tsp fennel seed

    Sour cream and shredded smoked cheddar for serving.

    Qview

    The lineup..


    Burnt ends


    Put ground beef, carrots, peppers, corn and beans (bottom rack) into WSM with hickory to smoke until ground beef reaches 160F.... This turned out to be a little long for the veggies as they were damn near dehydrated when I checked after 1.5 hours.. Lesson learned, but NBD.


    Burnt ends and CB chopped up


    Brought the water and beer to a boil and dumped max of chili mix in and let simmer for 20 mins while veggies and bround beef smoked.


    Nice TBS coming from te WSM


    After peeking at the veggies, they were long over-due to come in, so I diced them up. Added 2 more fresh carrots as the 3 I smoked were nearly half the size. Into the pot they all went.


    Ground beef was done shortly after and got the beans and corn off the lower rack.


    Nice smoke ring on the beef.


    Chopped up and into the pot with the beans and corn.


    Stirred it all up and dumped the pot into two foil pans.


    And into the WSM at 225F for 3-4 hours or until we're hungry!!


    Ms. Duke will be making a batch of corn bread in a muffin tray for dipping.

    Finished pics to come..

    [​IMG]  
     
    Last edited: Apr 26, 2015
  2. bryce

    bryce Smoking Fanatic

    Great idea. Excellent looking chili Duke. I wasn't hungry until I checked out your post!
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Looking good,but I'm confused you can freeze burnt ends? I thought it was again the rules!:rules:
     
  4. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Bryce!
    Hey, I'm still learning here... [​IMG]
     
  5. dukeburger

    dukeburger Master of the Pit OTBS Member

    Ms. Duke's cornbread muffins out of the oven. (Time for a mini loaf pan)

    DukeView

     
  6. dukeburger

    dukeburger Master of the Pit OTBS Member

    I'm glad I didn't add any extra hot spices and let the peppers do the work, this was some spicy stuff!

    Very flavorful though, every bite was a different story. Our first shot at homemade cornbread was a success also and paired perfectly with this chili

    Dished up and added some sour cream and shredded some maple smoked cheddar I made 10 days ago on top.

    Qview


     
  7. b-one

    b-one Smoking Guru OTBS Member


    Looks great how well did the cheese pickup the maple?
     
  8. dukeburger

    dukeburger Master of the Pit OTBS Member

    Cheese tasted great, even though I cheated and opened one up. Strong smoke flavor, but not too overbearing. Will let the rest sit another 20 days.

    Picked some some blocks of marble and monterey jack today to do smoke some more this week!
     

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