2 pounds beef, 1 pound breakfast sausage. Followed Matt Pittman’s recipe (Meat Church) and it’s looking good so far.
I’m grateful to have a large covered patio to use my smokers in the winter as it started snowing after I put this on. XL BGE is holding temp like a champ even with the cold and snow.
by White-runner
3 Comments
Big fan of OTT, but think steak is better because it’s less fat in the chile. Just my pref
Love OTT chili.
I use a nice fatty 3lb chuck roast for mine.. By the end of the braise phase, it shreds like butter.. I win competitions with it (friendly work, church, stuff like that).
Love OTT chili, but with the ground beef and summer sausage combo, I find the excess fat dripping into the chili can give it a weird mouth feel. I echo the sentiment about chuck roast as a great alternative. Even better is beef cheeks.