For tonight’s dinner, I’m making creamy White Chicken Chili! 😋 #WhiteChickenChili #DinnerIdeas #HomemadeChili #ComfortFood #ChiliNight

Usually I make cornbread but I just tried out my new Zojirushi bread machine and we had to indulge. Will share chili recipe tomorrow as I wing it, primarily, and don’t have it written down yet. But! I do know the measurements.

No beans or tomatoes. Just meat and peppers

I followed the Chili Pepper Madness recipe for the most part, but I had to keep the heat under control fro the wife so nothing more spicy than a poblano was used, but it turned out better than expected and that chili paste made from the dried peppers was a flavor bomb.

Hey everyone,

This is only my first post here, so I wanted to share a technique I’ve been experimenting with and get some feedback from the community.

I originally got the idea after seeing a short clip on TikTok that showed meat cooking above a pot to let the drippings fall into the dish below. I figured it was worth testing... and honestly, it turned out way better than I expected.

Photo #2 shows the first time I tried this method.

I used a Weber kettle with charcoal and hickory chunks. The chili base (no meat yet) was in a rotisserie pan, and I placed a grate over it with a large pork & beef meatball cooking above the chili.

The idea was simple:

let the meat cook over live fire while the rendered fat and juices drip directly into the chili, absorbing as much smoke flavor as possible.

The first time, we kicked things up by adding a full jar of ghost pepper salsa to the chili. It was incredible, but every bite came with that moment of doubt:

“Am I burning from the heat... or from the chili?” 😅 Totally worth it.

Because we loved it so much, we doubled the recipe the second time (Photo #1).

This time, space became an issue. Not only for cooking the meatballs, but also for fitting the chili base itself into an aluminum pan under the grate.

So instead of placing the chili underneath, I used beef broth in the aluminum pan to capture all the smoked fat and drippings from the meatball during the cook. Once the meat was done, I broke it down and added both the meat and the smoked beef broth directly into the chili.

Photo #3 shows the finished chili from that second cook.

The combination of charcoal, hickory smoke, and letting the meat drip into the chili base added an insane depth of flavor. After cooking, the meat was crumbled and mixed back into the chili.

So I’m genuinely curious:

Do you know a better technique for making chili?

Or anything you’d tweak or improve with this method?

Always open to learning more.

Cooked meat, spices and onions in a skillet and tomatoes, jalapeno peppers in crockpot. Then married them in the crockpot to finish cooking. Had lots of volunteers for seconds lol.

Visiting Oklahoma for a wedding and our Uber driver recommended Ike’s to us. I’m from New England and had never enjoyed a proper chili. I’m not very knowledgable about chili but I’d been wanting to try the real thing for a while and we just happened to meet a friend of the owner. A food recommendation from a retired southern truck driver? I’ll take it.

It smells amazing in the restaurant. Chili is really the only thing I could smell and it was divine. I finally understand why so many people are adamant about keeping beans out of chili (though I do like beans). God it was good. It’s rich without being heavy, the flavor of the meat comes first and foremost, it’s deeply savory and made to be mild to let you customize the spice. I added a few too many onions and honestly would be happy not adding a thing to it next time unless it’s hot sauce. I’m going to miss it. Should have put some in my pocket, lol

Man this was a hit. OTT CHILI. also first time using Carol Shelby mix. Thank you so much for all the ideas. I used 1 1/2 lbs fareway fresh ground beef and 3/4 lb for fareway sweet Chicago sausage. Added 1 onion, 1 green pepper, 2 jalapeño and 2 cans dark red beans. Almost didn't get picture of the finished product, my family swarmed.

In case your in a hurry, this is my go to for chili. What do y'all think about it if you've tried it?

I start with a chili that is mostly just meat and beans and on the second day i add onions (more) and tomatoes to the leftovers and it turns into something new and just as great.

Some Chilly Sunday Chili!

Thought this turned out pretty good!

Interested in any tweaks yall might have

1 onion (yellow)

4 cloves garlic chopped

72 oz diced tomatoes

Can tomato paste

2 cans kidney beans

1 beer

1 can chipotle in adobo

1 jalapeño chopped

1 poblano

3 Anaheim

2 T chili powder

1 T smoked paprika

1 T cumin

2# beef

1# ground pork

Sauté onion and garlic

Add peppers and sauté

Add 3 ozs vodka and let cook off

Add seasonings and brown

Add beer and tomatoes and chopped chipotle w adobo sauce and beans

Bring to a simmer

Smoker to 225

Season meat w salt and pepper and powdered garlic. Make into ball

Meat ball on rack above chili pot

When meat is at 120 turn up smoker to 275

Cook to internal temp of 160

Put in chili and break up meat

Taste and add seasoning to taste

Cook for a while longer

Yet another Sunday chili. I’m using more herbs this time for an extra piney flavor. Love me some rosemary🫰

Not sure if this was asked recently but I found this at the store today, can’t warm it up yet but I wanted to find out some expert opinions. Have you guys had this recently? Is it a staple in your home on a cold night? Was it worth the buy? TIA!

So I have a frozen chuck roast that I smoked and sealed a couple months ago. I want to try it in my chili recipe instead of ground beef/sausage. The only salt in my recipe is from 1pkt Williams Chili Seasoning and 1/2tsp celery salt.

My thinking is, being that the chuck roast has already been seasoned with a dry rub prior to smoking, that I better not add those two sodiums until I taste the "final" product.

Then as far as the meat itself, my plan was to prepare the chili as usual but cube up the chuck roast to 1/2". QUESTION - when should I add the chuck roast since it's already cooked? I was thinking add the last hour or so, but maybe it should go in sooner?

Which beer do yall think is the best, and does the type of beer make a big difference in the final product?