The trick is to smoke the meat and not make the meat smoke

CHILI ON THE GRILL

  Date: November 29, 2008
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This recipe came from Weber’s Big Book of Grilling. Among the tasty ingredients this recipe uses are both beef & pork. The beef and pork receive a spicy rub prior to grilling. The grilled meat is cut up into chunks. The recipe used grilled plum tomatoes, onions, celery & jalapeño peppers. The veggies are grilled until they get a charred skin and then they are diced. Beef broth, ale, and more dry spices are added to the mix which simmers for 1.5 hours. This chili was very vibrant and spicy with many flavors present at once. I’m looking forward to the leftovers as I ‘m guessing this is one that improves with age.
Related Blog Entries:
Recipe Source:
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Meathead
Weber's Big Book of Grilling:
Chili on the Grill - Page 120
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Zyliss Mandoline Slicer
  • Food Processor
  • SR 19" Locking Tongs