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Message
re: Going to a chili cook off this weekend
Posted on 11/6/25 at 11:44 pm to Themicah86
Posted on 11/6/25 at 11:44 pm to Themicah86
Saw a TikTok recipe for a smoked chuck roast chili recipe. Will be trying
1
Posted on 11/7/25 at 5:49 am to Themicah86
So what did you make and what won ?
Posted on 11/7/25 at 7:23 am to YoYo84
We use chipped up brisket to give some smoke flavor. I think the key to good chili is varying the meat texture and doing dumps with your spices. We use ground hamburger or venison, then cube up some beef, and then had the chopped up brisket.
Posted on 11/7/25 at 8:12 am to Themicah86
Increase the meat, decrease the beans and add one 7 oz can of chipotle peppers in adobo sauce. Dice the peppers before adding and make sure to get as much of the sauce in as you can, rinse the can with water and add.
Adds a wonderful smoky depth and a small bite of heat. It's how I make mine every time now, wife says it's the best she's ever had.
Adds a wonderful smoky depth and a small bite of heat. It's how I make mine every time now, wife says it's the best she's ever had.
Posted on 11/7/25 at 6:57 pm to Themicah86
Go to Wendy’s and buy a gallon or 2.
Posted on 11/8/25 at 9:30 am to Themicah86
The Texas Chain Saw Massacre Chili
Prep Time: 10 minutes
Cook Time: 2 hours 40 minutes
Total Time: 2 hours 50 minutes
Item
3 Ancho peppers
3 Pasilla peppers
3 New Mexican dried peppers
2.5 pounds Meat (cut into bite-sized cubes)
Seasonings
2 teaspoons Cumin
Salt and pepper To taste
1 tablespoon Brown sugar
1 tablespoon Worcestershire sauce
Veggies & Aromatics
2 tablespoons Olive oil
1 medium White onion (chopped)
3 Jalapeño peppers (chopped)
2 Serrano peppers (chopped, optional for extra heat)
4 cloves Garlic (chopped)
4 cloves
liquids
2 cups Meat stock (or dark beer)
2.5 cups + as needed Water (or more stock/beer)
Thickener
2 tablespoons Masa harina (corn flour)
For Serving
Chopped onion, spicy chili flakes, cilantro, lime wedges, sour cream, Fritos or tortilla chips
T
Instructions: Make the Chili Paste: Lightly toast the dried peppers in a dry pan for 1-2 minutes per side to release their oils. Let cool, remove stems and seeds, then soak in hot water for 20 minutes until soft. Blend with ½–1 cup of the soaking water and a pinch of salt until smooth. Set aside.
Season the Meat: Toss the cubed meat with cumin, salt, and pepper in a bowl until evenly coated.
Sear the Meat: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the meat and sear for 6-7 minutes until browned on all sides. Remove and set aside.
Cook the Veggies: In the same pot, add the remaining oil, jalapeños, serranos (if using), and onion. Cook for 5 minutes until softened. Stir in garlic and cook for 1 more minute.
Build the Chili: Return the meat to the pot and stir in the chili paste. Cook for 2-3 minutes to let the flavors meld.
Simmer: Add the meat stock (or beer), water, brown sugar, Worcestershire, and masa harina. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 hours (or until meat is fork-tender). Stir every 30 minutes; add water if it thickens too much. Taste and adjust salt/pepper.
Serve: Ladle into bowls and top with your fixins. Pair with cornbread for that full Texas vibe—or a chainsaw sound effect for authenticity.
Prep Time: 10 minutes
Cook Time: 2 hours 40 minutes
Total Time: 2 hours 50 minutes
Item
3 Ancho peppers
3 Pasilla peppers
3 New Mexican dried peppers
2.5 pounds Meat (cut into bite-sized cubes)
Seasonings
2 teaspoons Cumin
Salt and pepper To taste
1 tablespoon Brown sugar
1 tablespoon Worcestershire sauce
Veggies & Aromatics
2 tablespoons Olive oil
1 medium White onion (chopped)
3 Jalapeño peppers (chopped)
2 Serrano peppers (chopped, optional for extra heat)
4 cloves Garlic (chopped)
4 cloves
liquids
2 cups Meat stock (or dark beer)
2.5 cups + as needed Water (or more stock/beer)
Thickener
2 tablespoons Masa harina (corn flour)
For Serving
Chopped onion, spicy chili flakes, cilantro, lime wedges, sour cream, Fritos or tortilla chips
T
Instructions: Make the Chili Paste: Lightly toast the dried peppers in a dry pan for 1-2 minutes per side to release their oils. Let cool, remove stems and seeds, then soak in hot water for 20 minutes until soft. Blend with ½–1 cup of the soaking water and a pinch of salt until smooth. Set aside.
Season the Meat: Toss the cubed meat with cumin, salt, and pepper in a bowl until evenly coated.
Sear the Meat: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the meat and sear for 6-7 minutes until browned on all sides. Remove and set aside.
Cook the Veggies: In the same pot, add the remaining oil, jalapeños, serranos (if using), and onion. Cook for 5 minutes until softened. Stir in garlic and cook for 1 more minute.
Build the Chili: Return the meat to the pot and stir in the chili paste. Cook for 2-3 minutes to let the flavors meld.
Simmer: Add the meat stock (or beer), water, brown sugar, Worcestershire, and masa harina. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 hours (or until meat is fork-tender). Stir every 30 minutes; add water if it thickens too much. Taste and adjust salt/pepper.
Serve: Ladle into bowls and top with your fixins. Pair with cornbread for that full Texas vibe—or a chainsaw sound effect for authenticity.
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