21 Jan '13, 9pm
Results of Our 1st Annual Moz Chili Cook-off
The night before (at least), smoke the brisket and the butt for 12 hours at 225 degrees, after rubbing with pepper and salt. Foil the brisket after six hours. If you don't want to go the gonzo-smoked meat route, you could just use two lbs of beef chuck and two lbs of pork shoulder in a 3/8" dice, and add 2-3 Tbs liquid smoke. Dice all the veggies and sauté in oil for 10 minutes. Add the ground beef and cook until browned. Drain the fat. I used a turkey baster. Blacken the fresh pepper on the BBQ or over a burner flame. Bag for 5 minutes, peal, seed, and chop. Add the canned tomatoes and the tomato paste. Stir well and cook for five minutes. Chop all the meat in to a rough 3/8 dice. Exclude as much fat as you can. Add to the pot as you go. Add the wet ingredients, down to the garlic powder. Stir to combine and bring to a simmer. Add the dry ingredients down to the masa. Gro...