I picked up a wagyu chuck roast from Greg at LB’s. I slathered it in yellow mustard and coated it with Mississippi Grit rub. I smoked it on the Komado Joe for about 5 hours at 225°. Wrapped it in foil and stuck it in the fridge overnight - then cut it in small cubes. (You can’t taste the mustard, it’s just a binder.)
Chili Seasoning:
1 tablespoon of garlic powder, onion powder, smoked paprika, and cumin
1.5 teaspoon salt
1 teaspoon black pepper, cayenne pepper, oregano
adjust salt & cayenne to your taste
Fire roast 2 poblano peppers and dice
Dice a red pepper
I took one very large onion and emulsified it in the Vitamix
1 large can Cento tomato puree
1 - 16 oz can fire roasted diced tomatoes
1 can diced geeen chilies
Chicken broth to get the thickness you like in your chili
beans if you like.
I’ll let you know how it goes
Chili Seasoning:
1 tablespoon of garlic powder, onion powder, smoked paprika, and cumin
1.5 teaspoon salt
1 teaspoon black pepper, cayenne pepper, oregano
adjust salt & cayenne to your taste
Fire roast 2 poblano peppers and dice
Dice a red pepper
I took one very large onion and emulsified it in the Vitamix
1 large can Cento tomato puree
1 - 16 oz can fire roasted diced tomatoes
1 can diced geeen chilies
Chicken broth to get the thickness you like in your chili
beans if you like.
I’ll let you know how it goes
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