Mom’s Texas Red Chili

Mom's Texas Red Chili, wood pellet grill, BBQ, smoker, recipeMom’s Texas Red Chili

Mom’s Texas Red Chili, Ken’s Mom loved chili and being this beautiful and awesome lady was from Texas, this was her recipe. It had just the right amount of spicy zing for Ken with lots and lots of meat. Over the years Ken has zinged it up a bit. Patti, as usual, needed to add a bit of sour cream to hers. After all, she was a Yankee.

Mom’s Texas Red Chili
A Wood Pellet Grill Recipe

See Video: https://datenightdoins.com/moms-texas-red-chili-video/

Prep Time: 15 minutes
Cook Time: 5 hours
Grill: Green Mountain Wood Pellet Grill
Pellets:
Pacific Pellet Gourmet BBQ Pellet Ranchers Mesquite

Ingredients: Mom’s Texas Red Chili

  • 5 lbs. of chuck roast
  • 3 large sweet onions
  • 4 Tablespoons garlic, minced
  • 2 14 ½ oz. cans diced, seasoned tomatoes, undrained
  • 1 24oz. jar tomato sauce
  • 3 cups beef stock
  • 2 fresh jalapenos, minced
  • ½ cup fresh basil, chopped
  • 6 Tbsp. chipotle chili powder
  • 2 Tbsp. crushed red pepper flakes
  • 2 Tbsp. dark brown sugar
  • 1 Tbsp. ground cumin
  • 1 Tbsp. cayenne pepper
  • GMG South of the Border rub, to taste
  • ¼ cup Worcestershire sauce
  • 2 Tbsp. Wondra type flour
  • 2 handfuls dried red chili peppers , optional (Mom didn’t add these)

Mom’s Texas Red Chili
A Wood Pellet Grill Recipe

Mom's Texas Red Chili, wood pellet grill, BBQ, smoker, recipeIngredients: Mom’s Texas Red Chili

Directions: Mom’s Texas Red Chili

Mom always cubed the meat and coated it in flour then browned it in a Dutch oven. Tonight we are going to coat the meat with GMG’s South of the Border Rub and do a hot sear on the Grill Grates on my GMG. About 10 minutes is all you need (we are not cooking it). Then, take it in and cut it into cubes. Mix the meat with all the ingredients in a large Dutch oven.

Place the Dutch oven on the grill @ 250 degrees (122c) for 2 hours to pick up the awesome smoke flavors. After 2 hours you have picked up about all the smoke flavor it’s going to. So, cover it and bring the heat up to 300 degrees (149c) for 3 hours, stirring occasionally. When the meat is “no teeth tender” it’s ready to pull.

Mom’s Texas Red Chili
A Wood Pellet Grill Recipe

Mom's Texas Red Chili, wood pellet grill, BBQ, smoker, recipeSeason Meat under Rat’s Watchful Eye

Mom's Texas Red Chili, wood pellet grill, BBQ, smoker, recipeSear on the Grill Grates

Mom's Texas Red Chili, wood pellet grill, BBQ, smoker, recipeA Nice Sear

Mom’s Texas Red Chili
A Wood Pellet Grill Recipe

Mom's Texas Red Chili, wood pellet grill, BBQ, smoker, recipeCut Meat into Cubes

Mom's Texas Red Chili, wood pellet grill, BBQ, smoker, recipeAdd Dry Ingredients

Mom's Texas Red Chili, wood pellet grill, BBQ, smoker, recipeAdd Wet Ingredients

Mom’s Texas Red Chili
A Wood Pellet Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Mom’s Texas Red Chili
A Wood Pellet Grill Recipe

Mom's Texas Red Chili, wood pellet grill, BBQ, smoker, recipeTop with Smoked Cheddar and Let’s Eat!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

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Ken & Patti

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Our Thanks To:

Our new “Date Night Doins Seasoning”
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Country Bob’s All Purpose Sauce
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Maverick Industries, Inc.
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Green Mountain Grills LLC
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Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

Bull Rack System
EarthWorks Supply
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http://meatrake.com/

A-MAZE-N-PRODUCTS
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Mom’s Texas Red Chili
Recipe Type: CHILI
Cuisine: Mexican
Author: Chef Ken
Prep time:
Cook time:
Total time:
Mom’s Texas Red Chili, Ken’s Mom loved chili and being this beautiful and awesome lady was from Texas, this was her recipe. It had just the right amount of spicy zing for Ken with lots and lots of meat. Over the years Ken has zinged it up a bit. Patti, as usual, needed to add a bit of sour cream to hers. After all, she was a Yankee.
Ingredients
  • 5 lbs. of chuck roast
  • 3 large sweet onions
  • 4 Tablespoons garlic, minced
  • 2 14 ½ oz. cans diced, seasoned tomatoes, undrained
  • 1 24oz. jar tomato sauce
  • 3 cups beef stock
  • 2 fresh jalapenos, minced
  • ½ cup fresh basil, chopped
  • 6 Tbsp. chipotle chili powder
  • 2 Tbsp. crushed red pepper flakes
  • 2 Tbsp. dark brown sugar
  • 1 Tbsp. ground cumin
  • 1 Tbsp. cayenne pepper
  • GMG South of the Border rub, to taste
  • ¼ cup Worcestershire sauce
  • 2 Tbsp. Wondra type flour
  • 2 handfuls dried red chili peppers , optional (Mom didn’t add these)
Instructions
  1. Mom always cubed the meat and coated it in flour then browned it in a Dutch oven. Tonight we are going to coat the meat with GMG’s South of the Border Rub and do a hot sear on the Grill Grates on my GMG. About 10 minutes is all you need (we are not cooking it). Then, take it in and cut it into cubes. Mix the meat with all the ingredients in a large Dutch oven.
  2. Place the Dutch oven on the grill @ 250 degrees (122c) for 2 hours to pick up the awesome smoke flavors. After 2 hours you have picked up about all the smoke flavor it’s going to. So, cover it and bring the heat up to 300 degrees (149c) for 3 hours, stirring occasionally. When the meat is “no teeth tender” it’s ready to pull.
  3. See Video: https://datenightdoins.com/moms-texas-red-chili-video/

 

 

 

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