I might try using a big casserole in the smokette as a sort of crockpot (assuming I have something that'll fit), without adding additional wood, for the tomato+beef stuff. Probably will pick up a bit of smoke from leftovers of the beef the nite before, altho I may want to cover the casserole to avoid drying out. Guessing around 180F or so? If I recall, that's about how hot my crockpot winds up on Low. Then, when I get home, I'll add the
OH NO!!! beans and put it back in to heat through. This is midwestern chili, after all.Since I can't invite you all - too few bowls -- here's a recipe for home-canned chili mixture from my mom (Michigan, ca 1940)(Michigan was a big tomato state through the 1960's):
- Large quantity canning tomatoes
- An equal quantity bell peppers - use some green and some red
- For every peck or so of tomatoes, 1 celery - the greener the better; a good use for home-grown celery
Peel tomatoes, cut in large wedges. Place in large kettle. Heat slowly to boiling. While tomatoes are heating, core peppers and cut into about 1" pieces, add to kettle. Clean and slice celery into 1" pieces, add to kettle. Simmer until peppers and celery are soft.
Fill quart canning jars. Add 1tsp salt to each jar. Process as for stewed tomatoes - I'd go about 20 minutes in pressure cooker. Mom used boiling water bath for a little longer. Grandma probably used open kettle method - just fill the sterilized jars with boiling food and pop on the lids.
When hungry for chili, brown about a pound of ground or cubed meat (turkey, beef, pork, pork sausage, etc.). Add a jar of chili mix and simmer for a relatively long time. Add a 16oz can of kidney beans and heat through.
Will let you know how my experiment turns out.