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  1. I picked up 2 lb. of 98% fat free ground turkey breast the other day. I made some more of the 4 bean Turkey Chili I made a month ago with it but this time it was virtually free of points. (Only 1 WW Purple point) I diced up all the onions and peppers, mixed up the spices. Here are most of the ingredients. 1 ½ Tablespoons Olive Oil 2 lb. Pounds 98/7 Lean Ground Turkey ½ Yellow Onion (Diced) ½ Red Onion (Diced) I Poblano Pepper (Diced) 1 Red Bell Pepper (Diced) 1 ½ Teaspoons Minced Garlic 1 6 Oz. Can Diced Green
  2. In my wonderings though the grocery store I happen to spy 1 lb. of ground turkey on sale for $.99 but it needed to be used or froze by the 10th. I wasn’t sure what I was going to make with it but since both my wife and I on doing the Weight Watcher’s thing, I decided to put it in my cart. My first thought was to mix it into some pasta sauce I still had sitting in the pantry for meat sauce. I then pointed the pasta sauce and it was off the charts high, so I rethought what else I could make. My wife suggested Turkey Chili. I liked that idea so that’s what I went with. I searched the web for rec
  3. So my work had a Chili Cookoff contest and I decided to join in on the “fun”. I put fun in parenthesis because I had to make the chili on Tuesday after work and didn’t get done until it was 9:00. I then had to wait until it cooled off enough to put it in the fridge. So I’m in bed at 10:15 and the alarm is set for 4:30. This so I can shower and get everything ready and make the drive up to the L.A. area on Wednesday. I made a White Chicken Chili called Chili Blanco. I used a recipe from All Things BBQ. (Here's a link to his video: https://www.atbbq.com/thesauce/chili-blanco/) I twe
  4. I was a little late getting my cook up on instagram for the national Chili day hash tag so curious what you cooked, recipes you like etc. I did a chili blanco with smoked chicken, coal roasted hot peppers and onions and fried prosciutto garnish. Love this recipe https://www.atbbq.com/thesauce/chili-blanco/ My favourite Chili is this recipe given its excessive use of hot peppers that I grow, smoke to dehydrate and preserve and use throughout winter, it’s the red one in the two photos below https://www.epicurious.com/recipes/food/views/our-favorite-texas-beef
  5. Kamado Joe Smoked Chili Recipe Ingredients: 2 to 2 1/2 pounds cubed chuck roast or beef brisket Your favorite beef seasoning 2 yellow onions, chopped 1 red bell pepper, chopped 6 cloves garlic, chopped 2 tbsp cooking oil 1 tbsp ground cumin 1/4 cup chili powder 1/4 cup whiskey (or beer) 1 28oz can diced tomatoes 1 28oz can tomato sauce 2 15oz cans dark red kidney beans, drained and rinsed 2 tbsp honey salt to taste Directions: Preheat your grill to 225-ish and add several chunks of your favorite smoking wood. Cut your chuck roast or beef brisket into cubes (whatever size suits you be
  6. Nothing puts me in mind of fall quite like chili. Though I admit that none of my friends would ever define this as chili as it contains beans and a few other things to ease my conscience and qualify as healthy. Started out with 3lbs of ground turkey that I smoked for 3 hours on the Big Joe. Garlic and jalapenõ, cowbell, mexibelle, poblano and bell peppers that I roasted on the Joe after pulling the turkey, black and kidney beans, white onion, carrot, etc. Topped with red onion, yellow bell pepper- most of which I dropped putting the lid one- and extra sharp cheddar. I unfortunately didn't get
  7. Made some chili in the crockpot today. http://www.hurstbeans.com/recipes/299/Slow-Cooker-Chili Hurst products have always worked out well for me. I added some smoked salt, garlic, basil, bag of frozen onions & peppers and a can of habanero Rotel to this one before thickening up with a small amount of ap flour.
  8. This is soon to be chili Komado Al style. Where I come from, we call these fixin's... The green is two poblano's 1lb each of ground chuck and pork sausage, smoked a couple ours @ 195° ~ 205°. Plus 1lb. each chorizo and kiolbassa. (Well, about a 1 1/4lb of kiolbassa- you simply can never have too much of it)
  9. Having plenty of leftover Hot Dog Chili from Friday I decided to remake all 3 of my favorite dogs. The first time I made them, the buns were huge and came apart as I was plating them up. (That’s why you couldn’t see the dog in two of them) I started out by making up some Cherry Dump Cake Cobbler. Here are the ingredients. Buttered up my Dutch Over and dumped in the cherry filling and cake mix. I leveled it out some and then sprinkled on some cinnamon and brown sugar. I then thinly sliced a stick of butter and placed it on top. I put in in my preheated, to 325, kamado for
  10. With the 4th of July coming up I decided to make 3 of my favorite dogs as practice. I started out by making up some of John’s Hot Dog Chili. Here are most of the ingredients. Ingredients: 12 oz of a beer of your choice (choices here will change the flavor of the chili) 1 lb ground beef 1 medium onion, finely chopped 1 1/4 cup ketchup 1/3 cup yellow mustard 3 teaspoons sugar 1 tablespoon apple cider vinegar 1 tablespoon salt 1 teaspoon garlic powder 1 tablespoon chili powder Browned up the meat and poured in the beer and brought it up to a boil and let it go for 15 minutes.
  11. Been absent from here a heap of the time since last April. Had some back trouble that is now healing, thankfully.....but it put me down in the dirt for a while. Losing some weight and exercising really has been helping. Hard to find my stride with the new lifelong diet while looking at the delicious pics in here. I'm dialed in and feeling much, much better. Fired up the grill yesterday and Teenage T-Rex seemed mighty pleased at seeing this. He ate like only a kid with a crazy high metabolism can eat. Me being the old man that I am.....avoided the carbohydrate heavy stuff and stuc
  12. I want to make two batches for a chili competition in about 3 weeks. One will be based upon smoked pulled pork, perhaps with bits of bacon and pineapple with a sweet smoky profile. the other will be based upon slow smoked brisket, and with smoked Jalapeno (chipotle) undertones. I would like to see people's suggestions for recipes; I am in it to win it.
  13. Another perfect weather day.....we'd best enjoy it while we can. Cooked up some sausage biscuits and watched them disappear before my eyes. Son killed these and two more. He's a lean mean eating machine when he spies something to his liking. Best frozen biscuits I've ever had. Family loves them. Took a 3.5 lb chuck roast out and am going to make chili with it for later this evening. Used some tried and true rubs & a beer....added some Don's Seasoning Delight, too. Going to let it slow cook for 8 hours and add more ingredients all along.
  14. I, like many, enjoy smoking huge hunks of meat on my kamado grills. However, a 16lb brisket is a ton of food for a family of 4 (two of which, eat like birds). This forces me to find ways to re-purpose all of these leftovers. This is one of my favorite leftover dishes: Brisket Chili. It's slow simmered on the Egg and spiced up nice and hot! How to you re-purpose your leftovers??
  15. In my quest for a healthier lifestyle, I have been experimenting some with a lot healthier foods. This weekend I tried this out in the crock pot and was really happy with the results. Here's the nutritional breakdown for this recipe: Slow Cooker Black Bean Chili Ingredients: 2 tbsp Vegetable Oil 6 cloves of minced garlic 1 medium onion, coarsely chopped 1/4 tsp red pepper flakes 1 to 2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon dried oregano 1 bay leaf 28 ounce can of diced tomatoes 1 tsp salt 1 1/2 cups of water 6 ounces tomato paste 1 tbsp r
  16. I'm gonna make chili for my wife tomorrow on the kamado. Chili isn't exactly my favorite, so I have never made it myself. Neither of us like really hot food. Some heat of course, but not gonna light our tongues on fire. I would love to hear suggestions from the gurus. What kind of beans do you use for instance? I am tempted to use Italian Sausage as well as ground beef, does anyone do that? Etc.? Thanks Gurus
  17. Thanks to Jeri for the idea of smoking chili. It finally is cool enough the wife and I thought we'd give chili a try. Since the cans of tomato sauce, diced, and crushed were so large it took two pots. I had'nt used bacon in my chili before but we had some extra in the fridge I needed to get rid of. I also not only used burger but stew meat and even some bacon. Never put bacon in my chili before but hay, everything goes better with bacon, right? Have with held the can of chunk tomatos till near the end. Also with holding any paste to see how it tastes in an hour or so. Will let you know how it
  18. Nice fall day here in Philly! It was a bit of a rash decision, but I decided I've waited long enough and ran to the store for chili fixings. I wanted to do America's Test Kitchen's recipe, but could find no dried chiles other than ghost peppers (no thank you!) so I opted for a fresh grilled variation. Here's what I used: Table salt 1/2 pound dried pinto beans (about 1 cup), rinsed and picked over 2 red, 2 mild green, 2 poblano, and 3 jalapeno peppers, grilled, gutted, sliced into 1" sections 3 tablespoons chili powder 3 tablespoons cornmeal 2 teaspoons dried oregano 3 tea
  19. I have a couple of days at home between back to back international business trips and with the weather taking a decided cooler turn, chili for dinner sounded really good. Plus, it is just nice to have a real home cooked meal. This was cooked completely on Big(Red)Joe start to finish enhanced by hickory wood smoke from the browning of the ground beef and ground turkey meat all they way through the final simmering stage. This hearty and well seasoned chili was fixed and served the way we like it with no apologies to any state, region, or other preference. After browning the meat an
  20. More game day (NFL) eats today. Gonna live off leftovers for the workweek. Crock-Pot chili Purty dang good hot-dog-brats Son likes his with just Gulden's, chili & cheddar Wife wanted crisp onions in here's. I have to agree. Ketchup, relish, chili, onions and her favorite cheese....American. Not sure if I'm eating any tonight or not. They skipped breakfast.....I didn't. Hate to admit it, but the can of Rotel habanero-tomatoes I dumped in there....along with the two jalapeños may give th
  21. Got off yesterday morning and felt like dog meat all day long. Slept like a champ last night and woke up early....hot shower and emerged like a beast !!!! Fired up the grill for the first time in fo-eva. Chicken dip, white chicken chili and wangs for todays games. Watching the VaTech-GaTech game now.....getting read to watch my Pirates plunder some Tarheels and hopefully send them packing back to Chapel Hill. Even got my lucky Pirate grilling shirt on. New grilling tunes pumping !!!! Getting the chicken ready first. Using @JRow Mad Hunky rub !
  22. This is my take on Pork Chili Verde. I’ve wanted to do this for some time now. (This is a combination of a couple of recipes I got off of YouTube) First off I know real Chili Verde doesn’t have beans in it but my wife likes and wanted them so I don’t want to hear it. Secondly, I don’t know how to make a video yet so I’ll let my pics do the talking. I forgot to soak my pinto beans overnight so I had to boiled 1 lb. on my grill for 1 hour and then let them soak for 2 hours. Smeared some shorting on my new 9 quart Dutch oven. And on the grill. I added 1 ½ lbs. of trimmed pork shoulder
  23. If spring isn't going to happen yet, I guess I'll make one more batch of chili. Start to finish on the Vision. No recipe, just what I had on hand to use up.
  24. So my friends and I are thinking of entering a small backyard bbq competition that also requires you to cook 5 gal of chili. I've never made chili before so I have no idea where to start. Anybody got any tips/tricks/family secrets to give me on making 5 gal of chili for a comp? It will also be for public consumption so it can't be super spicy or anything.
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