Texas-style Smoked Chili (adapted from Johnny Trigg’s recipe)

Chili is good all year round but it’s especially comforting during the chilly winter months. Pair it with some crusty bread or SYD cornbread , it makes a complete meal. You can amp the heat up or down, and the spices up or down depending on your mood. I like chili that’s plain and simple. I don’t add beans, chopped onions as a garnish, shredded cheese, nor sour cream. Of all the chili recipes I’ve tried, one of the best that I like is the one that Johnny Trigg made during Season One of TLC’s BBQ Pitmasters. Johnny cooked a big pot of chili with about 20 lbs of ground chuck and it was served during the dinner scene in the Season Finale episode eight We actually ate dinner in the scene where Johnny challenged all the pitmasters to a winner-take-all rib throwdown. Paul Peterson who was also on the show was a trained chef and he made some awesome enchiladas with Pico de Gallo but it was Johnny’s chili that was memorable for me. His chili is mild and very enjoyable and you can eat a lot of it without getting heartburn. When I told Trish, Johnny’s wife (all of us called her Mom on the show) that I liked Johnny’s chili, she was so kind to send me a handwritten recipe for Johnny’s Texas style chili with no beans. I’ve since adapted Johnny’s recipe to suit my tastes and cooking style. For example, I like to smoke my chili in a cast iron pot on the pit to give it a smoky flair and I make it much spicier. I also use the spice dunk approach (see recipe) that is common among competition chili cooks to get maximum flavor before eating. I also add a piece of old cheese to enhance the flavor and give it a smooth luxurious texture. It’s thick and can be eaten with a fork and goes well on top of a hotdog! I like to make it the day before to let it rest in the fridge for at least a day before I reheat and serve it.