chili ( crockpot )

[norwall]

Any1 have a recipe for chili in the ol crock pot as its -o and chili time wit the big games tom,I use 1 that i.ve used forever but lookin for somethin diff? Thanx

[prov1900]

Sorry. Read your post when you "posted" it, but I have been scratching my brain since. No ideas. IMO, the only way to make chili, is Texas style, in a large cast iron skillet. The only time that I put mine in the crockpot, is after I have gone start to finish in the skillet, froze it, then warmed it up in the crock.

Chili was meant to be fried. But then again, you could stand a very, very heavy fork in mine.

[Hotspotter]

Prov1900:

Willing to share the chili recipe?

I liked your smoked eggs idea. Tried it and it works great. I like them better than pickled eggs even.

Joel

[Doop]

I'll second the smoked eggs! Very tasty.

[straydog]

I dont remember any smoked eggs I'm getting beat up by curiosity. I did a search but cannot find anything, could you please post it again?

[prov1900]

 Originally Posted By: straydog

I dont remember any smoked eggs I'm getting beat up by curiosity. I did a search but cannot find anything, could you please post it again?

Straydog, it is in the comprehensive "Anyone smoke a ham" originally posted by Doop, thread. Lots of ideas in that one. Bottom line, hardboil your eggs, peel, then smoke for enough time that they turn "tan-ish" in color. You don't want your smoker fire hot, utilizing your best attempt at cold-smoking. Put on very top rack. I like apple wood, but just about anything would be excellent. Shouldn't take any more than 20 minutes, regardless of the weather. Again, all you are doing it coloring the eggs with smoke. At this years New Years Eve party, I made a whole slew of smoked deviled eggs. They went really, really quick.

I can't really brag about my chili, because it isn't truly from scratch, but here goes.

Mickey Gilley's dry chili mix is what I use. Follow the directions. What you will have, just from their directions is saucy meat, albeit very good tasting saucy meat. From there, I add a "big" can of Hormel (still my favorite, even plain out of the can). Mushrooms (button shrooms are best), one whole onion diced, garlic??, jalapeno's (for people living on the edge like myself), and whatever else you can think of. Heat through. If you want to thin it out, I like Picante sauce, homemade or otherwise. The Mickey Gilley's comes with red pepper seasoning. Add the whole thing if you like it hot. Trust me, it will be hot.

Again, this recipe wasn't rocket science, just something I like to throw together. Cost and time effective. With four pounds of meat you can feed a lot of hungry guys at game time or on fishing trips. It will stick to your ribs. So many times, people that really put the effort in their chili, IMO, end up with mildly peppery tomato soup. This is the soup that eats like a meal.

Don't forget to smoke the meat before you brown it. Get a nice hot smoker going with (your choice) of wood, hickory, oak, pecan, etc and smoke just long enough that the meat (burger, or beef) gets that partial color to it. Not overpowering, but there is enough flavor (and smell) to turn some heads. They will think you spent the entire week on it.

Shhh about the Hormel. That has been my "trade secret" for many years.

[straydog]

Thank YOU