Came out great. Smoked it on my Traeger with apple/hickory in the hopper and apple in the smoke tube.
Two hours at 225, followed by about 1.5 hours at 350 (cooked until meat was 160 internal).
by bobsaccomanno41
14 Comments
boathouse_floats
Never heard of or seen this! Please explain what I’m looking at. I get the chili part lol.
TroutFearMe
Did you use the Meat Church recipe? The cinnamon was a bit much for me, but it was incredible!
mcmonies
Looks good. Last time I used some extra chopped brisket from my recent cook, beans, and good lord it was thick lol. I loved it and I’m going to definitely going to do it a couple times this winter.
Desperate_Return5199
looks yummy
DokterZ
The only issue for me is having to skim the grease off the top eventually.
River_Rowan
This is the only type of chili my husband makes now. Super good.
joe5ud5
That looks awesome! I’ve done 3 and have made some tweaks each time. They’ve all been hits at the house!
Thankyoujerryy
Beans in chili 🤝 love to see it
gpenz
We did this Saturday! Recteq’s recipe, awesome. Next time I want to make sure I have fresh diced jalepenos as a topping.
RagingClue_007
Literally just did a version of this over the weekend with some variation (more leaning toward Malcom Reed’s).
I browned a lb of lean burger and a lb of pork breakfast sausage. I smoked a ~2lb chuck steak over the top. Pulled it at 180 internal so I could cube it and continued cooking it in the chili for a couple more hours. Honestly the best chili over ever had. I went with a beanless variation as well.
atjones6
What meat did you use? I’ve been trying one pound beef and one pound Italian sausage
juicedfrank
What is best meat to use? When I do stove top chili I drain the grease before adding it into the rest of my soup portion.
I would think this would produce the same amount of grease right into Chili right?
Azperush
I finally did it this year and man I wish I would have done it sooner. It’s got to be the best chili I’ve ever had. I’m going to try over the top white chicken chili next time.
11GTStang
This is the best chili dish I’ve ever had! I follow the Traeger app version and use the 80/20. This subreddit recommends breaking up the meat into smaller balls to help it cook faster and produce more “smoking area”! https://i.imgur.com/yXoE7fH.jpeg
14 Comments
Never heard of or seen this! Please explain what I’m looking at. I get the chili part lol.
Did you use the Meat Church recipe? The cinnamon was a bit much for me, but it was incredible!
Looks good. Last time I used some extra chopped brisket from my recent cook, beans, and good lord it was thick lol. I loved it and I’m going to definitely going to do it a couple times this winter.
looks yummy
The only issue for me is having to skim the grease off the top eventually.
This is the only type of chili my husband makes now. Super good.
That looks awesome! I’ve done 3 and have made some tweaks each time. They’ve all been hits at the house!
Beans in chili 🤝 love to see it
We did this Saturday! Recteq’s recipe, awesome. Next time I want to make sure I have fresh diced jalepenos as a topping.
Literally just did a version of this over the weekend with some variation (more leaning toward Malcom Reed’s).
I browned a lb of lean burger and a lb of pork breakfast sausage. I smoked a ~2lb chuck steak over the top. Pulled it at 180 internal so I could cube it and continued cooking it in the chili for a couple more hours. Honestly the best chili over ever had. I went with a beanless variation as well.
What meat did you use? I’ve been trying one pound beef and one pound Italian sausage
What is best meat to use? When I do stove top chili I drain the grease before adding it into the rest of my soup portion.
I would think this would produce the same amount of grease right into Chili right?
I finally did it this year and man I wish I would have done it sooner. It’s got to be the best chili I’ve ever had. I’m going to try over the top white chicken chili next time.
This is the best chili dish I’ve ever had! I follow the Traeger app version and use the 80/20. This subreddit recommends breaking up the meat into smaller balls to help it cook faster and produce more “smoking area”! https://i.imgur.com/yXoE7fH.jpeg