Texas-Style Smoked Chili (adapted from Johnny Trigg's recipe)
Try this Texas-style Smoked Chili recipe, adapted from Johnny Trigg's recipe.
Try this Texas-style Smoked Chili recipe, adapted from Johnny Trigg's recipe.
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 1 big onion chopped
- 1 tablespoon garlic chopped
- 28 oz can diced tomatoes
- 5 lbs ground chuck or ground beef with 25% fat
- 2 tablespoons of canola oil
- 2 heaping tablespoons all purpose flour
- 2 six-oz cans tomato paste
- 4 oz of old cheese (i used an old block of parmigiano-r
- 2 beef bouillon cubes knorr brand
- 1/2 sp cayenne powder (more or less to your taste)
- syd hot rub to taste
- chili spice dunk (use more or less to your taste)
- 3 heaping tablespoons mild chili powder
- 2 heaping tablespoons paprika
- 2 heaping tablespoons ground cumin
- Carbohydrate 17.260780004795 g
- Cholesterol 0 mg
- Fat 0.298706666680869 g
- Fiber 2.25250006634001 g
- Protein 1.54219666685203 g
- Saturated Fat 0.0498276666691946 g
- Serving Size 1 1 Serving (564g)
- Sodium 10.3813333349169 mg
- Sugar 15.008279938455 g
- Trans Fat 0.0874183333376223 g
- Calories 72 calories
Step-by-step
- Sauté ground beef in a large saucepan in canola oil until cooked. Season with SYD Hot Rub to taste.
- Transfer the cooked beef to a cast iron pot (or disposable foil pan or pot).
- Drain excess fat, leaving about 4 tablespoons.
- Add onions and sauté until translucent.
- Add chopped garlic and cook for a couple more minutes.
- Transfer the onion and garlic mixture to the pot with the beef.
- Whisk two tablespoons of flour into the remaining fat in the saucepan to make a roux. Add more oil as needed. Cook until light brown.
- Turn up the heat and add water a half cup at a time, whisking to create a gravy consistency.
- Add canned tomatoes, tomato paste, old cheese, brown sugar, cinnamon, crumbled beef bouillon cubes, cayenne, salt, and pepper.
- Pour the mixture into the pot with the beef.
- If not smoking, simmer in a pot or Crockpot for several hours.
- Add half the spice dunk mixture and mix thoroughly.
- If smoking, put the pot in a smoker at 250-300 degrees and smoke uncovered for several hours, stirring and adding water or beer as needed.
- Add the remaining spice dunk mixture 15 minutes before serving.
- Taste before serving and adjust seasoning as needed.
A Texan's Take on Smoked Chili: A Culinary Journey
As a lifelong Texan, chili isn't just a meal; it's a tradition, a conversation starter, and a testament to our rich culinary heritage. This recipe, a twist on Johnny Trigg's renowned creation, embodies the heart and soul of Texas-style chili. It's a journey of smoky flavors, slow-cooked perfection, and a dash of personal flair – because in Texas, chili is as individual as the person who makes it.
The magic lies not just in the ingredients but in the process. The careful sautéing of the ground beef, the slow simmering that allows the flavors to meld, and the tantalizing smoke that permeates every bite – these are the elements that transform a simple chili into a culinary masterpiece. The subtle sweetness of the brown sugar balances the spiciness of the cayenne perfectly; the richness of the old cheese adds a depth and complexity you won't find anywhere else. It's a testament to the simple beauty of well-sourced ingredients and traditional methods, showcasing the best of what Texas cuisine has to offer.
I remember family gatherings centered around a steaming pot of chili, the aroma filling the air, the stories shared around the table as we savored every spoonful. It was more than just a meal; it was a celebration of community, a gathering of friends and family drawn together by the irresistible allure of hearty, flavorful food. This recipe isn't just about following instructions; it's about capturing that feeling, that essence of warmth, sharing, and good old-fashioned Texas hospitality.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different spice blends, to adjust the heat to your liking, to add your own personal touches. That's the heart of Texas chili – it's a canvas for your creativity, a reflection of your own unique culinary style. Whether you're a seasoned chili chef or a kitchen novice, this recipe provides a framework for your exploration, a guide to crafting a truly unforgettable chili experience.
And don’t forget the sides! A fluffy cornbread, a crisp salad, or even some simple tortilla chips are perfect accompaniments to this rich and flavorful chili. It's the perfect centerpiece for a casual weeknight dinner or a festive gathering with friends. So gather your ingredients, fire up the smoker (or your stove!), and get ready to embark on a culinary journey through the heart of Texas. This chili is not just a meal, it’s an experience, a tradition, a slice of Texas life.
Whether you're a seasoned pitmaster or a kitchen novice, this recipe offers a fantastic foundation to build upon. The beauty of chili lies in its adaptability – experiment with different spices, adjust the heat level, and add your own personalized touches to truly make it your own. This is your chance to capture the essence of Texas hospitality and share a truly memorable meal with those you cherish.
Beyond the recipe itself, consider the stories that surround a good pot of chili. The memories created around the table, the laughter shared, and the warmth of community are all integral parts of the chili experience. So, invite your friends, gather your family, and let the delicious aroma of this smoky Texas chili fill your home with the comforting scent of home, tradition, and shared joy.
This isn't merely a recipe; it's an invitation to create lasting memories, to share a piece of Texan culture, and to experience the rich, complex, and undeniably delicious world of Texas-style smoked chili. So go ahead, roll up your sleeves, gather your ingredients, and let the deliciousness begin! The flavors will transport you to the heart of Texas, reminding you of the simple joys of good food, good company, and good times.
