Smoked Chuck Two Hearted Chili Recipes

SMOKED CHUCK TWO-HEARTED CHILI

Steps:

• Coat chuck roast with oil and, apply Meatheads's Big Bad Beef Rub. Smoke at 225 for about 7 hours until around 165 for a more cubed/chunky chili, or wrap in foil at 165 and cook to 195 for a more stringy/pulled type texture. Set aside to cool.
• While chuck roast is cooling, de-seed and chop 4 jalepenos and chop 2 yellow onions.
• Cook bacon in chili pot, set aside for a snack. Add veggies to bacon grease with some salt and pepper. Cook veggies on medium heat until translucent and almost carmelized. Add garlic at the last 30 seconds of the saute.
• Add chili powder, cumin, and oregano into the sauteed veggies allowing the spices to "bloom", about 30 seconds.
• Pour in 1 Two Hearted Ale and allow alcohol to cook out for about 5-10 minutes.
• Add the petite diced tomatoes, tomato sauce, Rotel, and tomato paste. Chop chuck roast into small cubes, about 1/4"", add to pot. Add splashes of Tabasco (green, red, and brown), Worcestershire, and taco sauce. Gauge thickness at this point, add more liquid/beer if necessary. Bring to boil, turn down to simmer for about 3 hours, lid on for the 1st hour.Chili is done when meat is tender and slightly reduced and at desired thickness.".

SMOKED WHITE TURKEY CHILI

Steps:

• Place a heavy bottomed saucepan or dutch oven over medium high heat and add olive oil. Add onion, green onion bottoms, shallots and garlic. Saute until soft, stirring often to avoid scorching garlic.
• Add tomatoes and increase heat to high. Add Jalapenos. Open cans of beans and pour off most of the syrup (do not rinse!). When tomatoes are boiling, add the beans, stir and reduce heat to medium.
• Open shoepeg corn and add, stir. Add cilantro paste, white pepper and cumin. Simmer for 10 minutes.
• Add smoked turkey breast and simmer for another 10 minutes. Add green onion tops and serve.
• If you don't have smoked turkey, 1 teaspoon of liquid smoke may be added as a substitute.

SMOKED SAUSAGE CHILI

Steps:

• In a dutch oven over medium heat, add oil heat until hot but not smoking.
• Add chopped onion and smoked sausage; cook until onion is soft and sausage is browned.
• Then add chili seasoning, beans, and tomatoes.
• Stir until seasonings are blended well.
• And macaroni and water; turn heat down and simmer for 20 minutes or until pasta is al denté (you might need more water to get the pasta to your desired doneness).
• Serve and enjoy :)!

SMOKED CHILI

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the sausage, pork, and beef. Cook, stirring and breaking up the meat with a wooden spoon, until meat is browned and no bits of pink remain, about 5 to 6 minutes.
• Add the onion, fennel, red chile, garlic, chili powder, cumin, fennel seed, cayenne, and tomato paste, and cook until the vegetables are softened, about 4 to 5 minutes. Stir in the sugar, crushed tomatoes and juice, smoked beer, and soaked kidney beans.
• Bring the chili to a boil, cover the pot, reduce heat to low, and simmer until beans are tender, about 90 minutes. Just before serving, stir in the salt.
• Serve the chili garnished with sour cream and sliced scallions, and, of course, with a glass of smoked beer.

SMOKED HAM CHILI

Steps:

• Combine water, celery, carrots and cumin to pot and bring to a boil, add cubed/minced ham and boil until vegetables are tender.
• Pour in tomatoes (and juice) and drained and rinsed beans.
• Cook for a minute or so and then drain most of the liquid off.
• Cook until heated through.
• Taste for spice and add more if needed.