Those of you that will share

I like this one for Brunswick stew. I prep as in recipe but then transfer to a crock pot on med for 5-6 hours. Make sure to use vinegar based sauce, not the sweet stuff, I double down on the cayenne pepper
www.thespruceeats.com

Try This Traditional Brunswick Stew With Pork and Chicken

This Brunswick stew recipe includes shredded pork and chicken thighs. It calls for several ingredients but is easy to prepare and is ready in an hour.
www.thespruceeats.com www.thespruceeats.com
couple of iterations below, looks like I put more tomato in one. I probably went a little lighter on the potato as well to keep the carbs down a bit

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This may end up costing you @KnotRight, but this is up your alley if you want to cook. This book has an excellent recipe. I added some peppers to it since I like peppers, but the flavors are excellent. Downside is to make his recipes you have to buy his bourbon smoked products. But you could always sub in what you have and get close. I’ve made 3 of his recipes so far and my wife says they were all great. And she’s not a big eater.
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CZfool68 said:
This is excellent too:

Smoked Chili

This Smoked Chili is heartier than most, with big hunks of chuck roast, three kinds of chili peppers, a variety of spices, chopped bacon and apple wood smoke.
www.oklahomajoes.com www.oklahomajoes.com
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That sound like something I have to try
 
KnotRight said:
That sound like something I have to try
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If you want to upgrade it a bit use smoked brisket instead. Only down side to that is the price difference between the chuck roast and the brisket. Plus the extra time to smoke the brisket.

www.oklahomajoes.co.nz

Smoked Brisket Chilli Recipe | Oklahoma Joe’s NZ Smokers & Grills

This spicy Smoked Brisket Chilli has twice the flavour of other chillis. First, the brisket is smoked and then it’s smoked again when the ... Learn more here.
www.oklahomajoes.co.nz www.oklahomajoes.co.nz
 
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Cole_McD said:
@beeleafs does a pretty mean Chili... maybe he will share.
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Thanks Bo. I use
2 lbs of lean ground beef and a lb of sausage.
1 Red pepper, 1 Orange pepper
1 large sweet onion or 2 medium sized
2 lg cans of tomato sauce
2 cans of fire roasted petite diced tomatoes
1 to 2 cloves of garlic (to taste)
2 cans of light red kidney beans
1 can of black beans
I add water to reach the desire thickness along the way.
As far as the seasoning, I start with the Carrol Shelby's seasoning packets (it's a good off the shelf blend) and then add dk red chili powder and hot Mexican chili powder, salt, onion powder, and a pinch of sugar ( all to taste)
Cook it low and slow the day before you want to serve it, it's always better the next day.
 
The attached is the homemade soup that we made last week. It's amazing!
There might be some conflicting information, pm me if you have a question and I will clarify.

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One thing I do when I make my standard chili is I buy 3 different kinds of the dried chili’s from the Mexican section at the store. Usually it’s dried Chipotle’s, Arbol’s and one other one. I cut them open and get all the seeds out. It’s a little laborious, but worth it. Then I chop them up pretty good and throw them in a coffee grinder to make my own chili powder. It’s so much more flavorful than any of the packaged stuff. Everyone comments on the depths of flavors when I do this. I also like to add some of the little Hershey baking chocolates. I usually just kind of wing it. Less is better than more though. You don‘t want the chocolate to really be a forward flavor or very noticeable. Next batch I think I’m going to skip the chocolate and work on adding some cinnamon.
 
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Pop N Shots said:
This

this stuff is always out of stock and there is a reason why…. It’s an excellent seasoning mix for sure
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The white one (not sure about the brown) is $2.50/box thru 1/30 at Harris Teeter. If they are out, they’ll give you a rain check. I had some leftover white with pork for lunch today. 🤓

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Chili
Use what ever quantity you want when it comes to the beans and meat, some like it meaty, some like plenty of beans.

Goya dried small red beans and dark red kidney
Soak in water with cayenne pepper generally overnight.

Pan / skillet add little butter, let it melt chop up one lrg sweet onion, let cook to onions are cooked, add lean ground beef, Chorizo sausage, cook both, drain it, Hunts Tomato Puree (29oz), Rotel diced tomatoes / green chilles, tomato paste to thicken it if necessary, pink salt, ground cracked pepper, cayenne peeper to taste. A friend of ours grows all kinds of hot peppers, then grinds some, gives us a baggie or 2.

Drain the beans that have soaked for more than 8-10 hours, dump them in a crock pot, add the meat, stir well let simmer for several hours The chilli if I really want to make is almost a 2day thing, we all know things have a tendency to taste better the next day. Generally start at nite, dump it in the crock pot in the am and eat in the evening. Do some skillet stove top cornbread ( my grannies way.) Some extra sharp shredded cheese or some long horn Colby. My friends mom would make fresh horseradish sauce, they grew everything. That and some chunks of long horn coby to put it on

-Snoopz
 
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My brisket chili recipe I stole from an online source. I want to say Oklahoma joes??

2 tablespoons canola, peanut or other high temperature cooking oil (I use avocado oil)

1 medium red onion, peeled and diced

1 red bell pepper, diced

3 jalapeño peppers, seeded and finely diced

4 cloves garlic, diced

1 1/2 teaspoons kosher salt

1 teaspoon pepper

1 teaspoon cumin

1/2 teaspoon oregano

4 teaspoons chili powder

1 can black beans, drained

1 can tomatoes, diced

1 1/2 cups tomato sauce

2 cups beef stock

1 (6) ounce can tomato paste

2 tablespoons brown sugar

1 bay leaf

(Optional) 1 package of baby Bella mushrooms.

1 1/2 lbs of smoked brisket. (Cut into about half I inch cubes)

Sauté the peppers, onion and garlic in the oil till soft.

Dump the rest of the stuff in and bring to a boil stirring occasionally.

Fold in the brisket last after huh reduce temp.

Add a beer and let simmer for a few hours.

Or place on the smoker with no lid on the pot and smoke at 225 for a few hours.

@Lucky63 made some the other night but not with brisket. I meant to ask him how it turned out.
 
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Chdamn said:
My brisket chili recipe I stole from an online source. I want to say Oklahoma joes??

2 tablespoons canola, peanut or other high temperature cooking oil (I use avocado oil)

1 medium red onion, peeled and diced

1 red bell pepper, diced

3 jalapeño peppers, seeded and finely diced

4 cloves garlic, diced

1 1/2 teaspoons kosher salt

1 teaspoon pepper

1 teaspoon cumin

1/2 teaspoon oregano

4 teaspoons chili powder

1 can black beans, drained

1 can tomatoes, diced

1 1/2 cups tomato sauce

2 cups beef stock

1 (6) ounce can tomato paste

2 tablespoons brown sugar

1 bay leaf

(Optional) 1 package of baby Bella mushrooms.

1 1/2 lbs of smoked brisket. (Cut into about half I inch cubes)

Sauté the peppers, onion and garlic in the oil till soft.

Dump the rest of the shit in and bring to a boil stirring occasionally.

Fold in the brisket last after huh reduce temp.

Add a beer and let simmer for a few hours.

Or place on the smoker with no lid on the pot and smoke at 225 for a few hours.

@Lucky63 made some the other night but not with brisket. I meant to ask him how it turned out.
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I just threw it together, literally scavenged the pantry. BUT it came out pretty good.

Cut up a London Broil for the meat.
2 cans diced tomatoes
2 cans black beans
1 little can of diced green chilies
1 can seasoned green beans
Cumin, garlic salt, Lawrys, Chalula hot sauce

Slow cooked and added just a little corn starch to thicken her up.

Everyone loved it and it didn’t last 2 days
 
lots of good recipes here so I won’t post mine - it’s nothing special or unique- the only thing I started doing a few years ago was buying dried chiles from the Mexican grocery store. Gives great depth of “chili” flavor to the pot.
 
Jeppo said:
The white one (not sure about the brown) is $2.50/box thru 1/30 at Harris Teeter. If they are out, they’ll give you a rain check. I had some leftover white with pork for lunch today. 🤓

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I can confirm that the $2.50 price IS applied to both flavors (bought both today). When we make it, it’s spiced up with canned tomatoes with chilis and an extra can of chilis (reducing the quantity of water in the recipe).
 
Ferrisfan said:
My recipe is OK, but not worth sharing other than to say if you add tomato juice to your chili, replace that with spicy hot V8 juice.
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Something else I've always wanted to try. Yellow tomatoes and juice.

We used to grow/can them when I was younger. I ought to see if I can find some canned ones somewhere.

The problem is that canned yellow tomatoes have lemon juice (or similar) added to them to increase their acidity and that's not what I want to try.

Maybe I'll just forget commercially canned yellow tomatoes/juice and wait until I can grow my own.
 
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