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Reply to "Chili with smoked beef recipe wanted"

That's a real good question. Out-of-town guests are arriving for the weekend sometime Friday night. Could be 6:00 or it could be 10:00, so chili and bread seemed like a good choice.

Plan is to smoke my beef Thursday nite, then crockpot it Friday morning.

I don't see many recipes for smoked-then-stewed meats in the forum, other than poultry soups from Andi. Maybe not a popular technique? Or just doesn't work too well?

I did a sort of similar technique a few weeks ago: Smoked a small pork loin end until reasonably tender, then cut from bone and sort of chunked it. Cooked in crockpot in a sauce of tomato paste, pureed canned roasted peppers, beer, sugar, and spices (kind of like beery catsup) for several hours, mashing the pork along the way. Served hot on buns with slaw on top. There was a little bit of meat and slightly more slaw left over, just mixed them together and ate cold for lunch - surprisingly good.
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