Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: SuperDave on October 30, 2017, 03:15:39 PM
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A little snap in the air and time for a bowl of chili and cornbread.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe204%2Fdave_rce1%2FIMG_1052_zpsuigpmhgm.jpg&hash=f32892226a237cc1dabdd5181c06eaafce5f44a8)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe204%2Fdave_rce1%2FIMG_1051_zpsnkxnjutn.jpg&hash=9959d83de7d52ed78cc0f9f73fa01278ef2d2937)
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Nothing wrong with that bowl of chili.
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I like the looks of that!😛
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Chili made with leftover smoked meat and then put in the smoker after you've assembled your favorite chili recipe, it will raise it to a whole other level. I recommend at least 1 1/2 - 2 hours in the smoker.
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With wood or just the residual aroma from the last smoke?
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With wood or just the residual aroma from the last smoke?
With wood.
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Looks tasty! I've never had PP in chili but I do make brisket chili from time to time.
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My chili has 3 meats, hamburger, spicy pork sausage and pulled pork.
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Looks excellent!
Best Greg
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I like the looks of that! ;)