Smokehouse Live BBQ for Thursday Night Football

It’s Thursday Night Football on WUSA9 and Chris Leary and Markette Sheppard are in the Great Day Kitchen with Joe Foss co-owner and pit master from Smokehouse Live for the perfect BBQ tailgate ahead of the Texans vs. Colts game.

SmokeHOUSE Chili

¼ c Vegetable oil
1 lb. Ground Chuck
1 lb. Cubed Chuck 1 inch
1 lb. Smoked Beef Brisket (you can double up on the cubed chuck if not available)
1 ea. Onion, diced
1 ea. Poblano Pepper, diced
2 Tb. Chopped Garlic
3 Tb. Chili powder
¼ tsp. Cinnamon
1 Tb. Cumin
2 Tb. Black Pepper
1 Tb. Coriander
1 Tb. Dried Oregano
2 qt. Beef stock
1 qt. Water
3 cans Beer
1 qt. soaked Kidney Beans
2 can Rotel Tomato
3 Tb Tomato Paste
2 Tb Salt
In a Heavy gauge sauce pot over high heat, individually brown off the ground and cubed chuck in small batches in the vegetable oil to ensure proper browning.
Strain excess fat from pan.
Add the onion, poblano and garlic, quickly sauté until translucent.
Add all dry spices and cook for 2 minutes over medium heat.
Return browned meat and smoked brisket to the pot.
Add all remaining ingredients and cook over low heat for approximately 90 minutes.
Serve in a bowl with your favorite toppings or over mac ’n cheese, baked potatoes or corn chips for that extra crunch.

Full video here >>

Article posted from WUSA9 >>