Making Chili On The @WeberGrills Ivory Mastertouch

Inspiration for the cook from Malcom Reed’s channel How To BBQ Right Link to his video

 

Seasoned with chili rub and coarse black pepper

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3 lb chuck roast smoked offset the coals using lump and the Slow N Sear. Roughly 275-300F pit temp.

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I took it off at 189F only because we were off doing the New Years Day plunge.  180F would have been a little better but it still came out great.

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Charred some Bell Pepper and Onion

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Diced them up

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Next into the pot the veggies with 24 oz can of diced tomato, a small can of tomato paste, a small can of chopped green chillis, and four ancho chillis in adobo sauce, some minced, garlic.

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Also browned up five spicy sausages (out of the casings),  cubed the beef and tossed it all in the pot and gave a good stir.

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Smoked for another 3.5 hours at 300F pit temp.

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Topped with shredded Mexican cheddar and a dollop of sour cream.

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Everyone loved it.

 

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