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.


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…


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.


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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