Smoked Chiles Smoked Chili
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- jwh
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Smoked Chiles Smoked Chili
So trying this tonight. Smokin' some veggies and beef, then letting it soften up in the crock pot tonight.
Ingredients (no exact measurements, just wing it):
'Bout 5lbs of beef (stew meat and ground mixture)
Couple o' cans of diced tomatoes
Celery, chopped
Large yeller Onion
'Bout 20 Anaheim peppers
As many Jalapenos as you want for heat (or Serranos if you ain't servin' mild-palated folk)
Some New Mexico dried chiles for makin' a paste
Cumin, Salt, Cayenne. and maybe some chili powder as preferred
I smoked the Anaheims, onion, and celery (chopped) for about an hour, and the beef in a cast iron skillet for about 1.5 hrs.
Whilst all that was going on, I softened up the dry New Mexico chiles, then pureed them in the food processor.
After the Anaheims, onion, and celery were ready to come off the grill, I broiled the Anaheims in the oven to soften 'em up just a bit, then pureed those and the onion up in the food processor. This is where the real flavor comes in.
I took the meat off, drained the fat, then browned it a bit more. While that was going on, I put the diced tomatoes in the cast iron skillet, and let them get about 20 minutes of smoke. Then I added all the ingredients together, and it'll all soften up overnight in the slowcooker.
We'll see how it does.
Ingredients (no exact measurements, just wing it):
'Bout 5lbs of beef (stew meat and ground mixture)
Couple o' cans of diced tomatoes
Celery, chopped
Large yeller Onion
'Bout 20 Anaheim peppers
As many Jalapenos as you want for heat (or Serranos if you ain't servin' mild-palated folk)
Some New Mexico dried chiles for makin' a paste
Cumin, Salt, Cayenne. and maybe some chili powder as preferred
I smoked the Anaheims, onion, and celery (chopped) for about an hour, and the beef in a cast iron skillet for about 1.5 hrs.
Whilst all that was going on, I softened up the dry New Mexico chiles, then pureed them in the food processor.
After the Anaheims, onion, and celery were ready to come off the grill, I broiled the Anaheims in the oven to soften 'em up just a bit, then pureed those and the onion up in the food processor. This is where the real flavor comes in.
I took the meat off, drained the fat, then browned it a bit more. While that was going on, I put the diced tomatoes in the cast iron skillet, and let them get about 20 minutes of smoke. Then I added all the ingredients together, and it'll all soften up overnight in the slowcooker.
We'll see how it does.
Josh
- outlaw
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Re: Smoked Chiles Smoked Chili
That looks great. When you go to that much trouble it will be good. I can see that on a bed of Fritos and a little cheese sprinkled over the top. I love it.
Bayou Classic Ceramic
PK (Portable Kitchen) Grill
Johnsons Ultimate Compact Patio Smoker
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PK (Portable Kitchen) Grill
Johnsons Ultimate Compact Patio Smoker
Yoder YS640 Pellet Grill
- woodenvisions
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Re: Smoked Chiles Smoked Chili
I bet that mixture would go GREAT on top of a good sirloin burger with some Havarti Cheese !!
Lots of work, it will pay off for sure.
Btw, how HOT will that be ?
I unfortunately can't tolerate too much heat, it will hound me for days on end, grrrr
Lots of work, it will pay off for sure.
Btw, how HOT will that be ?
I unfortunately can't tolerate too much heat, it will hound me for days on end, grrrr
- OldUsedParts
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Re: Smoked Chiles Smoked Chili
That looks Grrrrreat Just more proof that "Chili Season" runs 365 days a year in Texas
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- jwh
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Re: Smoked Chiles Smoked Chili
outlaw wrote:That looks great. When you go to that much trouble it will be good. I can see that on a bed of Fritos and a little cheese sprinkled over the top. I love it.
I usually go with tortilla chips, but fritos could be fine too!
Josh
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Re: Smoked Chiles Smoked Chili
woodenvisions wrote:I bet that mixture would go GREAT on top of a good sirloin burger with some Havarti Cheese !!
Lots of work, it will pay off for sure.
Btw, how HOT will that be ?
I unfortunately can't tolerate too much heat, it will hound me for days on end, grrrr
Well, HOT is quite a subjective term. I have found that what I consider not to be hot, others cannot tolerate. That said, with just about 12 or so jalapenos, my opinion is that this is not very hot. And the only reason I did not use serranos is because I'm bringing it to work where there are many wimp . . . err . . . mildly palated folk.
Josh
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Re: Smoked Chiles Smoked Chili
OldUsedParts wrote:That looks Grrrrreat Just more proof that "Chili Season" runs 365 days a year in Texas
Sometimes 366!
Josh
- OldUsedParts
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Re: Smoked Chiles Smoked Chili
10-4 - - - FWIW I'm making a pot of Pintos today with smoke ham hocks, unleaded jalapenos and sweet own-yawns that will more than likely end up being some form of Chili day after tomorrow
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- jwh
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Re: Smoked Chiles Smoked Chili
OldUsedParts wrote:10-4 - - - FWIW I'm making a pot of Pintos today with smoke ham hocks, unleaded jalapenos and sweet own-yawns that will more than likely end up being some form of Chili day after tomorrow
Beans in chili!??!!?!!! Impossible!
But I bet whatever you call it, it'll be delicious!
Josh
- bsooner75
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Re: Smoked Chiles Smoked Chili
OldUsedParts wrote:10-4 - - - FWIW I'm making a pot of Pintos today with smoke ham hocks, unleaded jalapenos and sweet own-yawns that will more than likely end up being some form of Chili day after tomorrow
Just when I thought we had you straightened out :)
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- jwh
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Re: Smoked Chiles Smoked Chili
I have decided that it is an improved batch with the smoke. After a bowl of it, I was converted.
Josh
- OldUsedParts
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Re: Smoked Chiles Smoked Chili
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Sailor Kenshin
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Re: Smoked Chiles Smoked Chili
That looks spectacular. I bet it was flavorful, too.
'Hot' is subjective. We keep a garden notebook and I see we grew cayenne and serrano years ago, and no notes that they were too hot. But last year we grew regular jalapeños...all you had to do was pull one off the plant to scorch your lungs.
'Hot' is subjective. We keep a garden notebook and I see we grew cayenne and serrano years ago, and no notes that they were too hot. But last year we grew regular jalapeños...all you had to do was pull one off the plant to scorch your lungs.
Moink!
- OldUsedParts
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Re: Smoked Chiles Smoked Chili
jwh wrote:
are those English Peas swimming in there
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- jwh
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Re: Smoked Chiles Smoked Chili
OldUsedParts wrote:jwh wrote:
are those English Peas swimming in there
I have no idea what you're seein', but it ain't peas of any sort.
Stew meat (beef)
Ground (beef)
Diced tomatoes and green chiles
Anaheim peppers (pureed after smoking and roasting)
Yeller onion (pureed after smoking)
New Mexico Chiles (turned into a chili paste)
Celery (chopped)
Cumin
Garlic powder
Salt
Pepper
Shredded cheese (garnish)
Tortilla chips (garnish)
No beans.
No peas.
No cinnamon
No ___________.
Josh
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