Looks great. I love venison chili and I love smoked chili but I have not yet experienced smoked venison chili or brisket in chili.
JazzOnaRitz
Hell yea! I make a ton of this stuff over winter. But I cut venison 2:1 with ground pork butts. Still turns out great but your blend sounds amazing.
WaffleWarrior27
Recipe?
AggravatingToday8582
How long do meatloafs take ?
nesspaulajeffpoo94
Oh throw some Fritos on the smoker while that cooks and have Frito pie!
jzclipse
I keep seeing these OTT chilis and oh man I can’t wait to get home
Medical_Slide9245
I smoked some chilli last week. Not so great. I used ground hamburger and made 1/2 pound meat balls. Smoker made hamburger tough on the outside and the smoke flavor was meh.
Also did chex mix. That was better but not great. But the beef jerkey was the best i ever had.
fitnerd21
I do my own version with ground beef, steak, and chorizo. And five to seven-ish varieties of peppers (based on availability and the audience). I call it my .357 chili. I actually prepped some today. What a coincidence.
Eves98
I like how you made the “loaf” of meat is log shaped when you smoked it over the top. Last time I made over the top chili I made essentially a ball and it took 6 hours to cook to ~160 degrees because it was so thick. Lesson learned.
9 Comments
Looks great. I love venison chili and I love smoked chili but I have not yet experienced smoked venison chili or brisket in chili.
Hell yea! I make a ton of this stuff over winter. But I cut venison 2:1 with ground pork butts. Still turns out great but your blend sounds amazing.
Recipe?
How long do meatloafs take ?
Oh throw some Fritos on the smoker while that cooks and have Frito pie!
I keep seeing these OTT chilis and oh man I can’t wait to get home
I smoked some chilli last week. Not so great. I used ground hamburger and made 1/2 pound meat balls. Smoker made hamburger tough on the outside and the smoke flavor was meh.
Also did chex mix. That was better but not great. But the beef jerkey was the best i ever had.
I do my own version with ground beef, steak, and chorizo. And five to seven-ish varieties of peppers (based on availability and the audience). I call it my .357 chili. I actually prepped some today. What a coincidence.
I like how you made the “loaf” of meat is log shaped when you smoked it over the top. Last time I made over the top chili I made essentially a ball and it took 6 hours to cook to ~160 degrees because it was so thick. Lesson learned.