Rooster’s Rocket Fuel Chili

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing "Rooster's Rocket Fuel Chili Recipe," a fiery and flavorful dish that will ignite your taste buds! Packed with bold spices, tender chunks of meat, and a secret ingredient that adds an extra kick, this chili is not for the faint-hearted. With its rich and hearty texture, it's the perfect comfort food for chilly nights or game day gatherings. Get ready to experience a symphony of flavors in every spoonful.

Keywords: Rooster's Rocket Fuel Chili, spicy, flavorful, hearty, comfort food.

Rooster's rocket fuel chili recipe details

Rooster’s rocket fuel chili recipe, recipe Rating: 4.7
Number of votes:119

This smoked chili takes a weekend to make, but it’s better than that canned junk you put on your hot dogs!
Ready in: 13 hours 20 mins

Ingredients

Serves: 20

• 5 pounds 85% lean ground beef chuck
• 1 tablespoon garlic powder
• 3 tablespoons chili powder
• 2 tablespoons paprika
• 1 tablespoon kosher salt
• 1 tablespoon dried oregano
• 2 teaspoons red pepper flakes
• 1/2 cup red wine vinegar
• 1/2 cup ice water
• 4 poblano chiles, stemmed, seeded and halved
• 12 roma tomatoes, cored and halved
• 2 large red onions, peeled and halved
• hickory or mesquite wood chips (or your favorite)
• 1 (10 ounce) can ancho chiles, stemmed, seeded and halved
• 4 (12 ounce) cans or bottles good qualiity amber ale beer
• 2 cups black coffee (stronger dark roast preferred)
• 2 tablespoons cayenne pepper, or to taste
• 1/4 cup chili powder, or to taste
• 1 pound sharp Cheddar cheese, chunked or coarsely grated

Preparation method

Prep: 20 mins | Cook: 12 hours | Extra time: 1 hour, resting

1. Begin by making beef sausage patties by combining the ground beef, garlic powder, 3 tablespoons chili powder, paprika, salt, oregano, red pepper flakes, vinegar, and ice water. Mix until evenly blended, then cover the bowl, and refrigerate 1 hour. Once chilled, form sausage mixture into 10 equally sized patties.
2. Preheat a smoker to a temperature of 150 to 175 degrees F. Put the poblano chiles, tomatoes, and onions into a disposable aluminum pan that will fit into the smoker.
3. Smoke the sausage patties and vegetables 4 to 6 hours. Remove and let cool until cool enough to handle. Once cool, coarsely chop the vegetables and crumble 6 of the sausage patties. Reserve the remaining patties for later.
4. Combine the crumbled sausage, smoked veggies, and ancho chiles in a large slow cooker. Pour in the beer and coffee, then season to taste with cayenne pepper and 1/4 cup of chili powder.
5. Cook on Low 8 hours to overnight. Crumble the remaining smoked sausage patties to sprinkle on top of the chili, and serve with Cheddar cheese.Alternate method

If a smoker is not available: add 1 teaspoon of liquid smoke per pound of meat when making the sausage. Pan cook or bake sausage patties. Roast veggies in 200 degree oven for about 1 hour, place under broiler for 1-2 minutes to char skin of tomatoes and chiles.