Howdy folks,
So I'm getting ready to smoke some ground beef for chili, and am wondering if it would be best to mix the onions into the beef... Or maybe to make a depression in the meat, and place lightly oiled onions in there, with garlic on top for the duration?
The peppers are going to be smoked on top no matter what, at least partially. And the rest of the chili will be below the meat absorbing the drippings, or so I'm thinking.
Thoughts, experiences?