WSM Chili & Cornbread

by zydecopaws on August 5, 2009

Ok, so I don’t know if this qualifies as BBQ, but it does fall under the “cooked outdoors in a BBQ” category. I had a big package of stew beef in the freezer that was begging to be turned into chili, and no desire to heat up the house. So I pulled out the WSM around lunchtime and fired up a batch of chili.

The usual stuff went in; beef, onions, different varieties of peppers, garlic, tomatoes, 3 kinds of beans, plenty of spices, the kitchen sink, etc… Looked and smelled pretty tasty after about 5 hours on the WSM at 300°F.

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Oldest daughter was to join me for dinner, so cornbread was in order too. I took the lazy route and pulled out the Marie Callendar’s mix; a little water, throw it in a couple of pie pans (couldn’t find my cast iron skillet), and put them on a pizza pan covering the chili for about 40 minutes. Why not on the top grill? The chili pot was about a half inch too tall for the grill to sit securely on its brackets…

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The finished result was delicious. The stew beef was cooked to the point where it was falling apart and both the chili and the cornbread had a distinct flavor of mesquite from the lump charcoal.

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And yes, there are plenty of leftovers. Enough that I will likely freeze some of the chili and have it for lunches next week. Yum!

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