Chili! Will it BBQ?


  • Walton's Employee

    Chili on the Grill

    Will it BBQ? Chili!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Chili and letting you know if it will BBQ or not!

    Delicious Chili

    Prep Time

    1- 2 Hours

    Cook Time

    1 - 2 Hours

    Ingredients

    Killer Chili Seasoning
    Sizzlin Green Chili Sauce
    12 oz Crushed Tomatoes
    12 oz Diced Tomatoes
    1 lb Ground Beef
    1 can Pinto Beans
    1 can Great Northern Beans

    Instructions

    Put both cans of tomatoes and both cans of beans into a foil pan and place them in the smoker for between 30 minutes and 2 hours at 150 degrees, if you have the time then I would recommend the full two hours as ours picked up a great amount of smoke through this process! While those are in the smoker, brown the ground beef in a pan, no seasoning is needed at this step. Once tomatoes and beans are done in the smoker mix them with the ground beef in a pot, add 1.25 oz of Killer Chili seasoning and 1/4 of a bottle of Sizzlin' Green Chili Sauce for every lb of ground beef you are using. You probably don't want to use your best pots for this recipe as it is going to go onto the grill! I like to add about a half of a package of dry ranch dressing mix, it gives it a nice little zip! We used a GMG Daniel Boone which is a grill/smoker combo, if you have something that will impart smoke as you cook that is preferable. We cooked it for about 2 hours but again you can probably get away with as little as 1 hour without any issues!

    So, Will it BBQ?

    We were impressed with how much smoke the beans and tomatoes picked up from being in our smoker before going on the grill to cook so we had a good feeling about this before we even tried it but wow this was amazing! The smokiness worked beautifully with the ingredients and it makes you feel like you are eating it by a campfire out on a camping trip! So next time you are looking for something new to BBQ or grill, try our chili recipe!

    Shop Walton’s for Killer Chili Seasoning

    Shop Walton’s for Sizzlin’ Green Chili Sauce


    Smoking the Beans/Tomatoes

    Tomatoes and Beans in the Smoker!

    Ugly Pot, Beautiful Chili!!

    Ready to Eat!


  • i will try this soon.


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Recent Posts

  • B

    Hey folks,

    New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.

    Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?

    Thanks in advance!

    read more
  • D

    The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.

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  • @woodduck
    A cure should be used. We’ve updated the recipe above to reflect that.
    @Jonathon was probably just sleeping when he posted this one… haha!

    For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)

    Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.

    read more
  • W

    In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.

    As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.

    read more
  • @tswohl6
    You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
    Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.

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  • I would continue to use the grinder and just add a little more water to the mixture and make sure you lube the gasket and you should be good to go. Although you could definitely use the Buffalo chopper and just add ice instead of straight water and that should help.

    read more

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