Page 1 of 6 123 ... LastLast
Results 1 to 10 of 56

Thread: Chili con carne ahumado

  1. #1
    Senior Member DParker's Avatar
    Join Date
    Mar 2013
    Location
    TX, where the chili has no beans
    Posts
    6,780

    Chili con carne ahumado

    When the wife and I were at Costco buying the brisket I used to break in my smoker I also bought a 4 lb package of inexpensive "stew beef", which consisted of a bunch of smallish pieces of what appeared to be scraps from various cuts. Honestly, it could have been horse for all I could tell. But I wanted to see what use I could make of it, so I brought it home, vacuum packed it and froze it until I figured out what to do with it.

    Last Friday I decided to try another exercise in combining cooking techniques, so I thawed out the mystery beef and...you guessed it...threw it into a 145 degree sous vide bath at about 10 pm, where it sat until my son and I returned from our hunt the next day around noon. I fired up the smoker with 1 chunk each of mesquite and pecan and smoked the cooked and now tender beef at 225 for about 3 hours. The meat was then cubed into 0.5"-0.75" pieces, cooled and put into the fridge until I figured out what to do with it...which didn't happen until this morning...when I got the urge to make chili.

    I made it using the same recipe I've posted here before, but found that the smoky flavor of the beef took it to a new level. Damned tasty.

    Billy, if you haven't tried something like this yet I highly recommend it.
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  2. #2
    Sounds great but I can't afford a sue vee

  3. #3
    Senior Member bluecat's Avatar
    Join Date
    Mar 2013
    Location
    Pay Heed All Who Enter
    Posts
    9,924
    Where are the pics? Some of us live through your experimentations.
    Zombie Response Team

    I write English not so well, but this thin string for sewing or fabric-making my funny wheel getickles. Baron von Schtupp

  4. #4
    Senior Member bluecat's Avatar
    Join Date
    Mar 2013
    Location
    Pay Heed All Who Enter
    Posts
    9,924
    And why isn't crookedeye posting during Nebraska game?
    Zombie Response Team

    I write English not so well, but this thin string for sewing or fabric-making my funny wheel getickles. Baron von Schtupp

  5. #5
    Senior Member DParker's Avatar
    Join Date
    Mar 2013
    Location
    TX, where the chili has no beans
    Posts
    6,780
    Quote Originally Posted by billy b View Post
    Sounds great but I can't afford a sue vee
    Well, yeah...I didn't mean that part. I just did that because I assumed the meat was tough and needed a long slow cook, but I didn't want to dry it out. I just meant using smoked beef in chili.

    Quote Originally Posted by bluecat View Post
    Where are the pics? Some of us live through your experimentations.
    LOL! I'm glad I can serve a useful public service purpose. Unfortunately there was nothing new to show that I havent posted before. Vac-packed meat in a container of water, sous vide machine, smoker, dutch oven full of chili, yada, yada, yada. I just really liked what the smoky flavor did for the chili, and how the sous vide allowed me to turn cheap scraps of beef into tender meat for it.
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  6. #6
    Senior Member bluecat's Avatar
    Join Date
    Mar 2013
    Location
    Pay Heed All Who Enter
    Posts
    9,924
    It was in your cooker for 14 hours? I guess it was pretty tender.
    Zombie Response Team

    I write English not so well, but this thin string for sewing or fabric-making my funny wheel getickles. Baron von Schtupp

  7. #7
    Senior Member bluecat's Avatar
    Join Date
    Mar 2013
    Location
    Pay Heed All Who Enter
    Posts
    9,924
    I've had chili before with some smoked meat. It was excellent
    Zombie Response Team

    I write English not so well, but this thin string for sewing or fabric-making my funny wheel getickles. Baron von Schtupp

  8. #8
    Senior Member bluecat's Avatar
    Join Date
    Mar 2013
    Location
    Pay Heed All Who Enter
    Posts
    9,924
    I can think of another ingredient that would have made it even better...Never mind.
    Zombie Response Team

    I write English not so well, but this thin string for sewing or fabric-making my funny wheel getickles. Baron von Schtupp

  9. #9
    Senior Member DParker's Avatar
    Join Date
    Mar 2013
    Location
    TX, where the chili has no beans
    Posts
    6,780
    Quote Originally Posted by bluecat View Post
    It was in your cooker for 14 hours? I guess it was pretty tender.
    It was...and not the least bit dried out. That gizmo is some of the best money I've ever spent on cooking goodies.

    Quote Originally Posted by bluecat View Post
    I can think of another ingredient that would have made it even better...Never mind.
    I did add a bottle of Shiner Bock, but I doubt that's what you had in mind. And...shame on you for it.
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  10. #10
    Senior Member bluecat's Avatar
    Join Date
    Mar 2013
    Location
    Pay Heed All Who Enter
    Posts
    9,924
    So it was fully done before smoking?
    Zombie Response Team

    I write English not so well, but this thin string for sewing or fabric-making my funny wheel getickles. Baron von Schtupp

Page 1 of 6 123 ... LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •