Smoked Chili Con Carne
Whether it's a chilly day deserving of a warm meal or you've been challenged to a high-stakes cast iron cookoff, few dishes bring the joy faster than a big, hearty pot of chili con carne. And guess what? We're breaking some rules to get there. To whip up this loose cannon chili that doesn't play by the rules, we're smoking everything: the meat, the vegetables, and anyone who dares get in your way. Topping sirloin with bacon. Tossing around bourbon. Buckle in, friend — we're not just making chili. We're making the best chili you've had yet.
|PREP 30 mins||COOK 4 hours 30 mins||READY IN 5 hours||Serves 10-12 bowls|
- 3 1/2 lbs pork ribs
- 1 ½ lbs thick cut bacon, low sodium
- 2 lbs sirloin steak
- ¾ cup Spiceology x BBQGuys pork rub
- 3-6 cups hickory wood chips or wood chunks
- ½ cup apple cider
- 2 Tspb olive oil
- For the chili base:
- 3 cans crushed tomatoes, 28 ounces
- 2 poblano peppers
- 12 garlic cloves
- 2 green bell peppers
- 1 red bell peppers
- 2 serrano pepper
- 3 yellow onions
- 1 can diced tomatoes, 15 ounces and fire-roasted
- 1-2 oz bourbon
- 2 cups Abita Amber (or any medium-bodied ale)
- 3 cups beef stock
- 1 can tomato sauce, 15 ounces
- ¾ cup strong black coffee
- For the first seasoning:
- 2 tsp smoked paprika
- 1 Tbsp ground cumin
- 2 tsp ground coriander
- 2 tsp dry rosemary, ground
- 2 tsp Mexican oregano
- 1 Tbsp dark brown sugar
- For the second seasoning:
- 1 tsp ancho chili powder
- 1 tsp cayenne pepper
- 1 tsp New Mexico chili powder
- 2 tsp Mexican oregano
- Coarse salt, to taste
- Black pepper, to taste
- 2 Tbsp masa or corn meal
- Things You'll Need:
- USA Premium Cuts Pork Ribs
- USA Premium Cuts Steak
- Spiceology x BBQGuys Pork Rub
- We’re starting this off with a serious blast of mouthwatering taste. Generously rub down the pork ribs and steaks on all sides with Spiceology x BBQGuys pork dry rub, then set aside to soak up that flavor profile.
- Halve the bacon with a sharp knife. You’ll want to rest about 3–4 slices of halved bacon strips atop each sirloin steak.
- Place two handfuls of wood chips into the smoker box, and set your smoker temperature to 225 degrees Fahrenheit. While it preheats, dice the tomatoes, peppers, and onions. Lay them out in several shallow pans; add garlic cloves over the top to complete.
- Once fully preheated, add the pork ribs and bacon-topped sirloin to the smoker, then place the vegetable pans on the racks above the meat. Time to let the magic begin!
- Smoke everything for 30–35 minutes. Remove the bacon-topped sirloins, tent them with foil, and set them aside. Meanwhile, stir the vegetables and allow them to continue smoking for 2 hours. Notice that we haven’t said anything about the ribs. They’re still exactly where you want them.
- Soak a half-cup of wood chips and a half-cup of apple cider, then add them to the smoker box. Let the ribs continue smoking for a total of 3 ½ hours, then take them out to tent with foil as well.
- Rough-chop the bacon-topped steaks and set them aside. By now, you’re good to debone the pork ribs. Rough-chop the resulting rib meat, then set that aside as well.
- In a 7-quart cast iron pot, heat 2 tbsp of olive oil and add in your chopped, smoked meats in mixed handfuls. Brown the meat and deglaze the cast iron pot with a splash of bourbon.
- Time to add in the rest of the ingredients — but we’ll be doing this in stages. First, add the smoked vegetables, then stir long enough to combine. Next, add in the Amber beer and beef stock, then stir to combine again. Once thoroughly mixed, add in the rest of the smoked meat and... that’s right, stir it all to combine. Add the tomato sauce, crushed tomatoes, and coffee. You know what to do.
- Nicely mix in the first group of dry seasonings. Let your concoction simmer for 10 minutes with the lid on. Fight the temptation to steal an early spoonful.
- Remove the lid and simmer the chili for another 45 minutes, stirring occasionally. At about the 40-minute mark, blend the masa (or corn meal) with just enough water to form a slurry.
- Turn the burner off for a moment and add the second seasonings, including the slurry. Finally, bring the mixture back to medium-heat and cook until your chili thickens. Serve and enjoy!
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