Dutch Oven Hickory Smoked Chili With Beans

Dutch Oven Hickory Smoked Chili With Beans

2-1/2 pound chuck roast

Rub roast with your favorite rub.I used onion powder,paprika,kosher salt and black pepper

Smoke your roast using your favorite wood.I used Hickory..Smoke at 225 for aprox. 3-1/2 hours or until internal temp.reaches 165..

Wrap the roast once 165 is reached and continue smoking until internal temp reaches 200-210 degrees.Pull off the smoker and allow to rest at least 30 minutes.

Roast is ready to be cubed up.

Cube the roast into bite size pieces

Time To add the ingredients to the pot..Before doing this saute two medium onions in the pot..

Place the chili on the smoker with no lid on the pot.Add more wood chunks to get some smoke rolling..Slow simmer the chili over indirect heat for about 3 hours stirring every hour.Keep your smoker between 200 and 215 degrees.

Hickory smoked chili is finished.

Beautiful bowl of red..

Very rich and spicy chili..

I like mine topped with a little sharp cheddar.

Ingredients Needed:

2-1/2 pound chuck roast
6 cans of diced tomatoes with green chilies
2 cans of black beans
3 cans of chili beans in chili sauce
2 cans of dark red kidney beans
2 cans of tomato paste
2 tablespoons of cocoa (special ingredient)
2 medium onions
Shredded sharp cheddar for topping
This makes a huge pot of chili,Aprox.6 quarts.

Recipe by Brad Woods

Homemade Egg Noodles With Chicken.

Homemade Egg Noodles With Chicken Made In An Early Cast Iron Wapak Dutch Oven

• You will need.

• 2 cups sifted flour

• 2 eggs

• 1 teaspoons salt

• 2 tablespoons milk

• 4 tablespoons water

• 1 small chicken or chicken parts to make broth

• Flour for dusting

• Salt And Pepper

Start out with 2 cups of sifted flour in a medium mixing bowl,2 Eggs and 1 Teaspoon of salt.
Add flour and salt to your mixing bowl.Add two beaten eggs,2 tablespoons of milk and aprox.4 tablespoons of water.Mix well to form a ball.

Place on a well floured board,Knead about 5 minutes..If dough is too sticky dust with flour..If dough is too stiff you can add 1 tablespoon of water at a time.
Tip:Use plenty of flour on working surface to prevent noodles from sticking to your board.

Roll out your dough to about 1/8th inch think using a heavy rolling pin.

Time to cut the noodles.I use a pizza wheel/cutter.I cut them to about 1/4 inch wide by 2 inches long.They will expand when cooked.

The noodles have dried for about two hours.I don't want my noodles completely dried as I'm making homemade chicken noodles..Some call them dumplings.But these are not dumplings..They are ready to throw in some hot chicken broth.

I will be using leftover chicken to make a nice broth for these noodles.It will be boiled until the meat falls off the bone..Took about 1 hour at a hard boil.This can also be done with a fresh uncooked chicken or even chicken parts..Legs,thighs or bones..It all works..I added about 2 quarts of water to the dutch oven.

As you can see this resulted in a nice golden broth with lots of chicken..

Get the broth boiling and throw in your noodles.Add water to cover the noodles completely.Boil covered with lid tilted for about 30 minutes.Uncover and simmer until noodles are thick and hearty,stirring frequently.

Serve them up from a wooden spoon..

I like serving them over fresh homemade mashed potatoes.Add salt and pepper and enjoy!

Recipe by Brad Woods.