We’re having a gathering of Garden’s friends tomorrow (Wednesday), so today, I smoked 4 beef chuck roasts, 4 red bell peppers and 4 jalapeno peppers for the chili I’m serving tomorrow.
I smoked the beef for about 3 hours and the peppers for about an hour. Â I let it all cook, then rolled up the sleeves to work that beef over! Â It took me about 90 minutes to trim all the fat and connective tissue from the 4 roasts, cut them into bite size pieces and seed/chop the peppers and a couple of onions.
Once all the trimming and chopping was done, it was time to MAKE CHILI! Â To 8 cups of beef broth, I added all the chopped meat, chopped peppers/onions and a packet of Real Texas Chili Seasoning mix. Â I brought that up to a boil, then simmered for a couple of hours until the meat was tender.
Then I divided it among 2 large enameled cast iron pots. Â To each pot, I added tomato sauce, tomatoes, chili beans and a half packet of Real Texas Chili Seasoning mix and simmered both pots a while. Â Now I have both pots hanging out in the garage refrigerator until tomorrow. Â Then they’ll go into crockpots for a slow warmup for tomorrow afternoon’s serving.
Here’s a link to the recipe for this chili. Â I made a double batch today. Â Note too that I could not find Brook’s Chili “Hot” Beans so I used Brook’s Chili “Mild” Beans. Â As such, I decided to seed and jalapeno peppers and remove the membrane. Â So this chili is not the super spicy chili I made in Indiana in early May this year. Â This will be the tame version 🙂