Chili thread, Mmmm


TCG Elite Member
Aug 27, 2013
South suburbs
My fiancé doesn't like beans so I came up with this:
1.5-2lbs. Chuck Roast (smoke the day before and dice into cubes)
1lb. Ground Sirloin (cook in skillet with salt and pepper)
2 Yellow onions sautéed
2 chipotle peppers in adobo finely chopped (you can do less or replace with a sautéed poblano)
1 lager beer (12oz of Modelo, Budweiser or similar)
1 14.5 oz can of fire roasted diced tomatoes
1 28 oz can stewed tomatoes
2 oz Tomato Paste
1 oz Worcestershire sauce
Season to taste with salt, pepper, chili powder, garlic powder, onion powder, smoked paprika, cumin and smoked chipotle chili powder.
Combine and put either on a pellet smoker or in the oven at 250 for 6-7 hours, stirring every hour. Cooking uncovered on a pellet smoker will make the chili smokier to the taste.
This sounds really good and is kind of in line with what I was thinking. Something with a little bit of smoke flavor to replace the missing heat that I would usually have in my chili.
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The Throttle is ur friend
Donating Member
Oct 5, 2012



TCG Elite Member
Jan 12, 2010
I’m glad to see someone else used Goldfish crackers in their chili.

We were supposed to have chili last night for dinner but;
Wife “I can’t make chili, we don’t have cumin.”
Me “Yes we do.”
Her smugly “No……we don’t. I’ve looked through the entire spice cabinet and no we don’t.”
Me remembering the large cumin container I bought a few weeks ago to make jambalaya, “Yes we do.”
Her “I’ve looked, no we don’t and we need to organize this better!”
I walk past her, stick my hand in the cabinet without looking and pull out the cumin “See. We have cumin.”
Her “………………well I’m making tacos”

So we had tacos.
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