Ok- I’ve seen these plenty of times but my concern is how greasy is the chili? I cook the meat and toss the grease when I make my chili (regular stove top method) and there’s a lot of grease. Am I wrong or is this a pretty greasy chili?
ncbiker78
Here is my recipe i’ve been tweaking for a few years and this is my favorite version thus far (trigger warning copy and paste from recipe notes spelling and such all jackwagon)
Dutch oven chili 2lb 80 20 ground chuck mixed with 2 tbls killer hogs bbq rub form into puck. In pan mix 2 cans dark red kidneys, hot rotella matas 1 can, hunts mata sauce 2 8oz cans. with 2.5 cup chicken broth better than bouillon, 1/2 teaspoon cayenne, 1/2 tsp mexican hot chili pwdr, heaping table spoon Mazzetta hot sliced jalapeños and juice, plus a 1/4 tspn really hot, hot sauce. 1/4 tspn salt and pepper McCormick mild chili mix. 1/2 tspn red pepper. Recteq to 325, with baking rack over top and meat over chilli. Cook for about 2hrs until meat is 150° center. Pull both out and shred meat into chili and replace with lid for about 30 more min. Perfecto. add a pinch of killer hogs AP rub next go around.
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Quick write up of how you cooked it?
Ok- I’ve seen these plenty of times but my concern is how greasy is the chili? I cook the meat and toss the grease when I make my chili (regular stove top method) and there’s a lot of grease. Am I wrong or is this a pretty greasy chili?
Here is my recipe i’ve been tweaking for a few years and this is my favorite version thus far (trigger warning copy and paste from recipe notes spelling and such all jackwagon)
Dutch oven chili
2lb 80 20 ground chuck mixed with 2 tbls killer hogs bbq rub form into puck. In pan mix 2 cans dark red kidneys, hot rotella matas 1 can, hunts mata sauce 2 8oz cans. with 2.5 cup chicken broth better than bouillon, 1/2 teaspoon cayenne, 1/2 tsp mexican hot chili pwdr, heaping table spoon Mazzetta hot sliced jalapeños and juice, plus a 1/4 tspn really hot, hot sauce. 1/4 tspn salt and pepper McCormick mild chili mix. 1/2 tspn red pepper. Recteq to 325, with baking rack over top and meat over chilli. Cook for about 2hrs until meat is 150° center. Pull both out and shred meat into chili and replace with lid for about 30 more min. Perfecto. add a pinch of killer hogs AP rub next go around.