The Texas BBQ Forum

Chili is one of our favorite comfort foods, especially when it is cold. We like it both ways so always make it two ways:

1. Chuck roasted in a pellet cooker for 1.5 hours
   
2. Meanwhile dried beans, a variety of dried chiles (stemmed and seeded), diced tomatoes from the garden, cumin, thyme, salt, and pepper were pressure cooked for 75 minutes, after which everything except the beans were removed to a glass bowl and stick blended until smooth - this liquid is the chili base and was added to a pot.
   
3. The roast placed in with the chili base to braise for another 1.5 hours.
   
4. When the meat was done, it was slightly pulled, then chopped and added back to the braising liquid for our chili without beans.
   
5. For those that like beans in their chili, they added the beans to their final dish.

Below is a photo collage in no particular order, but is easy to figure out:

Gorgeous creation, P.Z., no doubt it tastes just as good as it looks - - - -

Now that's some meaty chili, PZ
Great idea
Chili looks awesome.

Bill

I could plow through some of that…hold the beans please :)

Excellent photos


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Well done Sir. That's my kind of chili right there, except for the beans.

Good work!

I like to smoke my chiles and my chili meat for chili too!

Thanks for the kind comments, folks!

This is one that i will have to try

Thanks