Chili Season Week 1 Poll
- Thread starter discydisc
- Start date
I would say somewhere in between the “chowder” and the “cut it with a knife” options.
Thick, with no beans the way it was intended to be made.
If any of you have a ceramic grill/smoker, look up over the top chilli (not sure if it would work on a pellet smoker as there may not be space for the meat on top, but i suppose where theres a will theres a way). It is delicious. I've made it with both ground beef and a chuck roast. Both were delicious but the roast was better. I may have to make a batch tomorrow.
Essentially you make the chilli. But the meat is cooked on a rack over the top of the other ingredients. A more lean ground beef may be desired if you dont want a greasy chilli but I didnt think it was overly greasy with the groud beef I used, I think it was about 85% lean. The smoke flavor is great in chilli, and it's even better reheated the next day. When I used the chuck roast I wanted it to go until it was easily shredded about 203 but the stall was taking forever and I was hungry so I pulled it off at 180 and just cut it into bite sized pieces because of the long cook time. This is usually a very thick chilli as a slot of liquid cooks off but this can be combated with your liquid of choice whether its beer, whiskey, broth, whatever.
Essentially you make the chilli. But the meat is cooked on a rack over the top of the other ingredients. A more lean ground beef may be desired if you dont want a greasy chilli but I didnt think it was overly greasy with the groud beef I used, I think it was about 85% lean. The smoke flavor is great in chilli, and it's even better reheated the next day. When I used the chuck roast I wanted it to go until it was easily shredded about 203 but the stall was taking forever and I was hungry so I pulled it off at 180 and just cut it into bite sized pieces because of the long cook time. This is usually a very thick chilli as a slot of liquid cooks off but this can be combated with your liquid of choice whether its beer, whiskey, broth, whatever.
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My MIL's chili was thin and watery. I'm divorced now.
I prefer Fritos to saltines.
Thick enough to eat it with chips as a dip
I like my chili like I like my women, thicc and full of beans.
It will be ready in a few hours.
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Have about 4 more hours of simmering to go. Started at 9am today. Farm grown jalapeño, onions and farm raised Italian sausage and ground beef. It will thicken up more as it simmers all afternoon. Can't have thin watery chili, has to be nice and thick.
