Best Smoky Barbecue Chili Recipes

Brooklyn Chili Burgers with Smoky Barbecue Sauce with Oil and Vinegar Slaw image

Provided by Rachael Ray : Food Network

Time 36m

Yield 12 sliders, serves 6

Number Of Ingredients 26

1 cup ketchup
2 large garlic cloves, finely chopped
2 tablespoons dark brown sugar
2 tablespoons dark amber maple syrup
2 tablespoons Worcestershire sauce
1 1/2 tablespoons cider vinegar
1 teaspoon smoked sweet paprika, 1/3 palmful
Coarsely ground black pepper
3 tablespoons cider vinegar
2 tablespoons honey or agave
3 tablespoons vegetable oil
Celery salt and freshly ground black pepper
1/2 pound shredded cabbage slaw salad mix with carrot and purple cabbage
1/2 small red onion, very thinly sliced
2 pounds ground sirloin
1/4 cup grated onion
Montreal steak seasoning (recommended: McCormick) or coarse salt and black pepper
1/4 cup Worcestershire sauce
1 teaspoon dried marjoram or Mexican oregano, 1/3 palmful
1 teaspoon dried thyme
2 tablespoons ancho chili powder, a palmful,
1/2 cup beer (recommended: Brooklyn Ale)
Vegetable oil or olive oil, for drizzling
Sliced yellow sharp Cheddar, optional
Good quality jarred refrigerated pickle slices
12 slider rolls or brioche rolls (recommended: Pepperidge Farm)

Steps:

Put all the ingredients for the barbecue sauce in small pot and cook over medium-low heat until the sauce thickens and the flavors combine, about for 20 minutes.
Whisk together the vinegar, honey and oil, in a medium bowl. Stir in the celery salt and black pepper, to taste. Add the slaw mix and onions and toss together. Let the salad wilt up to 10 to 15 minutes.
Preheat a grill or griddle to medium.
Put the meat in a bowl with the grated onion and season with steak seasoning or salt and pepper, to taste. In a small bowl combine the Worcestershire with the herbs, chili powder and beer. Pour the herb mixture over the meat and mix thoroughly. Form the meat mixture into 12 sliders and drizzle with vegetable oil or olive oil. Put the burgers on the grill or griddle and cook for a few minutes on each side. Baste the burgers liberally with barbecue sauce. Top the burgers with Cheddar and let it melt, if you prefer cheese burgers.
Serve the burgers on slider rolls topped with pickle slices and the slaw.

Smoky Barbecue Chili image

Provided by rickoholic83

Categories Pork

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 19

cooking spray
2 cups yellow onions, chopped
6 garlic cloves, coarsely chopped
2 -3 pasilla chiles, stemmed and seeded
2 -3 new mexican dried red chilies, stemmed and seeded (Can substitute a mixture of jalapeno and Anaheim chiles)
2 chipotle chiles in adobo, seeded and chopped
2 cups chicken broth
1 tablespoon canola oil, divided
1 1/4 lbs top round beef, trimmed and cut into 1/2-inch pieces
1 1/4 lbs boneless pork loin, trimmed and cut into 1/2-inch pieces
1 3/4 cups tomato puree
1/2 cup water
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
1 tablespoon honey mustard
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1/2 teaspoon salt
2 (15 ounce) cans pinto beans, rinsed and drained

Steps:

Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add onions and garlic to pan; saute 5 minutes. Add chiles; cook 2 minutes. Add broth and bring to a boil.
Cover, reduce heat and simmer 20 minutes or until chiles are tender. Cool slightly.
Place half of the chile mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth.
Pour into a medium bowl and repeat procedure with remaining chile mixture.
Heat 1 1/2 tsp oil in a Dutch oven over medium-high heat. Add beef and cook 7 minutes or until browned. Remove from pan.
Heat remaining 1 1/2 tsp oil in pan. Add pork and cook 7 minutes or until browned.
Add chile mixture and beef to pan.
Stir in tomato puree and remaining ingredients except beans; bring to a boil.
Partially cover, reduce heat and simmer 1 hour or until tender, stirring occasionally.
Stir in beans; cook 15 minutes.
Garnish with sour cream and chopped green onions, if desired.