My NEW over the top smoked chili method ROCKED!!
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- Опубликовано: 23 июл 2024
- We love smoked over the top chili on the Kamado Joe, BUT this year is my BEST yet! Watch to find out what I changed up in this years ultimate over the top smoked chili. Recipe below ↓↓↓↓
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Chapters
00:00 - New & Improved OTT Chili method
01:21 - How to make over the top chili
03:02 - Grill setup for the best results
04:59 - How to cook OTT chili
09:11 - Results & taste test
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RECIPE - over the top meat
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1.5 pounds ground chuck (med)
0.5 lb ground pork sausage
2 Tbsp Worcestershire Sauce
2 Tbsp bbq sauce
1 egg
1 tbsp garlic powder
1/2 tbsp pepper
1/2 tbsp salt
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RECIPE - Chili
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• 2 cans Rotel
• 2 cans diced tomatoes (796ml)
• 1 can black beans (rinsed)
• 1 can Bush’s Baked Maple Beans
• 1 large white onion
• 1 red pepper
• 1 green pepper
• 4 smoked habenaro peppers for med-spicy (deseed)
• 150ml red wine
• 3 cloves smoked garlic
• 1 tbsp olive oil
• 3 tsp rub (1 tsp garlic, salt, pepper ea.)
#SMOKINGDADBBQ #Kamadojoe #chili
@KamadoJoeGrills @MEATER @lodgecastiron @Dalstrong 
Хобби
Great collab! I had a lot of fun watching James. Thanks for the recipe and video.
thanks
Great work as always!! Thanks for the great content. 👍👍
This was so good James! Thanks for including me. See you on the next one!
Cheers Al. Was lots of fun having someone to share with
you really get around Al!! Great collab.
@@STREAM_BOXER LOL thanks, Paul.
Im definitely going to try this. Thanks James!
This was the best version of this chili I’ve done. Hope you like it
Wow that looks so good. Great to see 2 legends working together thanks for sharing Jame.
Glad you enjoyed it
Well 1 legend and 1 redhead lol. Thanks for the kind words, Paul!
THANKS for the GREAT recipe! I made this yesterday for my neighborhood Chili Cook Off and it was the winner hands down. I didn't have home smoked and dried habaneros so I substituted 4 dried chipotle peppers and they provided just enough head to warm your mouth.
Fantastic!
Great collab James. Looking forward to the challenge!
Me too!
OMG - Just made this for a Christmas Party chili cookoff and won! It was amazing!! I had to modify it a bit as I didn't have all the ingredients, but it blew me away and will most certainly be in my regular rotation!!
Congrats
What a great video, Al is the man, good seeing a nice collaboration....
Thanks. We have a few more up our sleeve over November
Thanks Randy!
Can’t wait to try this
i cant wait to make it again lol
James awesome chili thanks for the great recipe!
Hope you enjoy
Great video!
thanks
The match up I’m now looking forward to that I didn’t know I needed.
haha cheers
Thids chili is packed with great flavors and smoke. Great job. The challenge video will be fun to watch.
Yes it was and can't wait to battle Al
Great video! I might have missed this, but what temp were you holding on the KJ when cooking the meat for 2 hours and then simmering the chili for 2 hours?
Made this yesterday and it was amazing. I used a 9" cake pan to form the meat for smoking to cover nearly as much of the top of the pot as possible. It was thinner, however. Smoking time cut to 90 min, so not entirely sure if this was better (more surface area vs. less time smoked - which is more important?), but the meat was done perfectly and it still came out great. Maybe I'll try an 8" cake pan next time.
Sounds like you nailed it. Good stuff
Thinking of doing this for a company holiday "bring an item" for lunch. Can you give the link to the pepper dehydration and how to do this recipe on a series one? I have the slow roller but thinking it won't work on the one? Also interested in the slow roller base wings.
Lovely!!!
Cheers Ian
I figured since I was smoking I would place a chuck roast next to the sausage meatloaf. Used the 6 qt and sits well.
mmmmm
Definitely going to try this! How were you able to hold temp with the dome open during veg sautéing, adding the meat, etc?
its not too long in total time but you can see the coal start to get going in the short time it was... if you close your bottom vent before opening the dome it helps slow down the rapid fire build up and leave it closed for 1 min one closed to help settle it down before putting it back
I love your cooks, Cant wait to see the competition between BGE and the KJ Brisket. Also I happened upon a KettleJoe with an amazing deal, and id like to see more of what it can do as compared to the Classic and the big Joe cooking style and all around usage, for instance, is it possible to pull off the double indirect with the Kettlejoe seeing as how the slowroller sits so high? I followed your video with the sealing the slowroller and the dome, but beside the weber slownsear and rotisserie, what upgrades/ accessories would you recommend to make the kettlejoe more on the level of a full ceramic KJ?
i would get a big joe half moon deflector plate, thats probably the most useful for multi zone indirect
Yeah... That pitmaster head2head works awesome. I like the chemistry between the two of you
Thanks 👍 We did a few more videos together during his trip.
Brill vid. Is that a lodge oven ? If so what size is it please
Loving the channel James! What are your thoughts on the cast iron vs enameled cast iron pans in the KJ?
it took me a loooooong time to clean my wife's enamelled pot... it worked fine but a pain to clean. that christmas she got me my own lol
Looks great!
What a subtle way to ask for ask for better wine gifted at Christmas!
Hahaha exactly
I have been a fan for a while now. I just ordered my first KJ. I've been using an Akorn for the past 5-7 years. I have had some good cooks with it, but need to up my game. I don't recall seeing anything in your video about what type of wood you used. I do see at least one block of wood in the video, plus you are smoking, so wood had to be in there. Thanks for the great channel.
It was peach. Thanks
I'm sure I missed it, what was the temperature of the Kamado?
Go get James!!!! You got me to convert to the red team!!! Glad I did.
cheers John
And here I thought I had invented smoked chili! Well, I guess I kinda did, since I had the idea myself, and man, was it delicious! Every bite had a smooth smokiness mixed with the heat, it was to die for! In addition to ground beef, mine used steak too (Kansas city or NY strip, or another cut). That was on my old Weber kettle. Just got a Kamado Joe, so looking forward to doing it again!
Haha right on
I always found that steak became hard when cooked for long in chili, whereas stew meat would stay smooth and velvety. Steak can be good when thrown in at the end, but doesn't take well to long cooks.
That does look like amazing chili!
thanks, it was great!
I have a KJ 2 and I bought a slow roller. Can I use the same setup?
yes
That's a must try. Thanks. Are you using 80/20 beef?
it was medium blend from the butcher... so about 83/17
What’s a good substitute for Rotel? Can’t seem to find that here in the UK.
Try this - littlesproutslearning.co/handy-homemade-spicy-diced-tomatoes-rotel/
So no wood used at all, just charcoal? Gonna have to try your dehydrated habaneros to add a little extra pop to my over the top chili. Thanks for the great channel and videos!
That is correct.. the peppers were smoked heavily. Liquid absorbs more smoke than almost anything else so the natural lump coal adds a good helping of smoke
That’s some good looking bean stew you got there.
ha cheers Ty
Happy NY James! What temp are you cooking at for the two parts? Thanks - Nadeem
aim to average around 270 max 300. i prefer raising and lowering the pot on the rack to changing temps significantly
@@SmokingDadBBQ Thanks James - came out great!
nice! 👌
Thank you! Cheers!
DON"T FORGET to add the can sizes in the description!
Thanks, they were 796ml
Good looking chilli, I need to make some. Try smoking some baked beans sometime, I would like to see your take on that.
Good call. Will add that to my to make list
If I have the BJ1 and the slow roller will this not work on it too? Super cool chili recipe and method!
I think the grate might sit on the DO Vs the rack but that’s fine
@@SmokingDadBBQ so maybe the grill expander? Or does that get too close to the dome?
@@scottkeasler9317 it sits on the grids so you need them anyway
Are you folks up there anti-bean like TX. Just wondering in CALI!!
i dont love beans but this is the one recipe i include them in... everything else i do is sans beans
What Dutch oven fits for KJC2?
i use both mine in all joes I have had... the 5QT sits Down in the ring and the 7 will sit up on top of the ring
Is your DO seasoned? If so, won't the tomatoes and wine have negative affects on the seasoning?
yes, it's seasoned. Didn't seem too bad and I gave it a good oil seasoning again afterward
That looks great... a small cake pan for forming the meat would have been easier to centre over the top.
good idea
Hi, Al!!!
Hi Al
I'm surprised that all the acid didn't affect the Lodge! The seasoning didn't wear away?
i season regularly ... i think its near indestructible at this point lol. I used a scour pad to clean and did a season for good measure after this cooks. No wear spots or flakes or anything to report
Al has a portion of chili on the top of his dome, was the first thing I thought at the start of the video
hahahahaha thats a good one
@@SmokingDadBBQ Jokes aside, I think he's a great guy, good to have him in your video's.
I see you don't have cumin and chili powder on this recipe as opposed to your video from 2 years ago. Oversight or just not included in this one? Thanks!
I used the chillies to get the flavour
I cube a chuck roast and smoke them over my chili
Excellent
Do you really mean 2 cans of 27oz diced tomatoes (54 total) and then 2 cans of 15 oz tomato sauce (30 oz total)? Thanks
So no chilli powder in this recipe?
You can add it but I got the flavour from the real chillies
Did someone say chilli
it was so good
@@SmokingDadBBQ so Al tells me and much fun had with doing other things - I guessed it was you he was going to visit on his FB post leaving Raleigh
I have a dish ready for him should he ever visit down under and crosses my welcome mat at the front door
Tempted to give this a try next weekend 🤔
I understand why you had to issue a disclaimer on the temperature of the "meatloaf", but hopefully sensible viewer (and the USDA) will realize that once you crumble up the meat in the chili and cook the heck out of it that it will be well over 165 degrees. I think the guidelines are worth knowing, but common sense should rule.
100%
I realize you’re from Canada, but chilie never, ever has beans!
i mix it up, last week did a white chili sans beans and my favorite texas style chili of course has no beans
Don't use evoo for sauteing, use regular olive oil or a vegetable oil and don't use wine you wouldn't drink for cooking. You wouldn't put nasty tomatoes or rotten onions why would you use a nasty wine.
yeah I don’t understand using a wine you don’t like. But seems like it didn’t matter in the end.
150ml of wine doesnt change the taste IMO, i have done this with a good bottle that we are drinking for dinner so given it doesnt make much difference i use the cheap / extra / open and not my fav as cooking wine