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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask! He returns all questions . . . . . . . |
Smoky..…
After spending hours on the web site, we (several of us ) have been unable to find a good recipe let alone any recipe for homemade Texas CHILI , Whats up ? How do we get the best recipe for a Championship Chili ?........we sure don't want to go to that other web-site...can you find us something and put it in Weekly Recipes?
Robert,Dave,Phil, Scott,Martine, Paullette Thank You !
I don't cook contest chili, but eating chili and it is real easy.
Venison makes excellent chili, it has no interspersed fat. I use rump, chuck or sirloin tip roasts when I don't have venison.
Trim all fat and gristle and slice into 1" cross sections 2-6" long. Run through the grinder using the "chili" wheel which has larger openings.
Put the meat in a large stainless pot with some kidney fat. Cook and stir until uniformly gray in color. Add water to cover and bring to a simmer for about 1 hour, skimming off all foam. If you don't make your own chili powder, add twice as much Gebhardt as it calls for or use Wick Fowler's 2 Alarm. Add fresh cumin, dried onion and garlic and a dash of oregano and salt. Add water or beef broth as needed to continue cooking for another half hour. Taste. Add fresh chili powder and cumin to correct seasoning.
Cook the pinto beans in a separate pot until soft. Don't let them burn. Should have a good chunk of smoked ham and an onion sliced.
This will produce some fine eating chili. If you want it hotter, add cayenne.
Have fun,
Smoky
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