Smoked at 250 for about 3 hours until beef hit 160F. I broke the beef up into the chile and simmered for another hour or so and got some pretty bomb chile!
My rough recollection of what I put in:
2 lbs ground beef mixed with salt & pepper
Sautéd yellow onions
Spices (cumin, paprika, pepper)
New Mexico Chiles + Ancho Chiles
Crushed and diced tomatoes and tomato paste
Beef stock
Added canned beans at the end
by anongineer20
4 Comments
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Add a can of black beans to that and you have it sorted.
Chili…
What’s the point of the “over the top” chilli?
You get all oil drip into the chilli no?