10/05/2026
Today’s project on the smoker is an Over-the-Top Smoked Chili. In the Dutch oven, there is a base building with onions, garlic, fire-roasted stewed tomatoes, a touch of tomato sauce, chipotle peppers in adobo, a hearty batch of pit beans, and a pound and a half of brisket, all heavily spiced with Meat Church Texas Chili Seasoning, (no need to try and make your own when the best is made already)Sitting on the grate right above it is a blend of 80/20 ground beef mixed with two kinds of sausage. I'm rolling it low and slow at 225°F over a mixture of apple and hickory wood, letting all those rich meat drippings rain down right into the chili below. Once that meat block hits 165°F, I’m going to crumble it up, fold it into the Dutch oven, and let the whole thing keep soaking up that wood smoke to finish. When it's time to serve, each bowl gets options of being crowned with sour cream, candied jalapeños, diced green onions, and shredded cheese.
