Thought I’d give the over the top chilli technique a go today.
I can’t see myself cooking it any other way from now on.
Adding that extra layer of flavour was a game changer.
I used a mixture of my own seasoning in the sauce and some meat church holy cow on the meat.
Went with a 50/50 mix of pork and beef also which really made a difference.
Served over some tortilla chips and melted mozzarella. Topped with chilli pickles and mustard.
Also a bonus tandoori chicken leg for my lunch tomorrow.
by s1nner_88
8 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Do I spy a couple of secret sausages as well?
Can I get some more details on that tandoori leg
Agree, no other way to make chili. Have made this a few times- most recently did a 50/50mix of beef and bison, then threw in some leftover brisket from a smoke I’d done a couple days before. Can’t complain
Pickles on chili? That’s a new one to me.
Nice! Pickles on chili? You’re a wild man
Meat, meat, and more meat is how my chili is prepped. No need for beans or any of that other soil grown stuff, feed that to the meat.
I did my first one last week and it turned out great, I threw a couple of jalapeños in from the garden, highly suggest