“If It Were More Meaty It Would Wear Flannel” Chili

Our church holds a chili dinner once a year. I’ve been dying to get the smoker out a few more times before it snows and this seemed like a great opportunity.

I’m using a Texas chili recipe I found online and improvising a little due to the fact that the Davis Rib Rub (posted here, scroll down) is a tad on the spicy side and has close to the same flavor profile as a bowl of chili. I used about a 1/4 to a 1/2 a cup on the loin as a rub. That should be all I need once I add the chopped pork to the mix. But I may add some more to flavor it up once it all comes together.   

I mean what can go wrong? Chili is one of the most forgivable foods out there.


 5-6 pounds smoke pork loin seasoned with ¼ to ½ cup Davis Dry Rub


6 pounds Beef chuck; in 1/2-inch cubes


3/4 cup Minced onion 1

/4 cup Minced garlic

3 cups beef broth

3 cups Dark beer

1 1/2 cup Water

1/4 cup chili powder (or more rib rub) to taste

6 pounds Canned tomatoes; drained and chopped

1/3 cup Tomato paste

1 1/2 tablespoon Minced fresh oregano

Salt to taste

1 tablespoon Cayenne pepper; to taste



Smoke and chunk pork loin –or– brown the beef in a large skillet and drain the grease.


Reduce heat to medium low and add the onions and garlic and saute until softened. Poor into the stockpot along with the broth, beer, the water, chili powder, tomato, tomato paste, and oregano.

Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours).

 Check occasionally and add more broth if mixture seems dry. Cook an additional 5 minutes to thicken.


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