Smoky chili
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- Sterno
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Smoky chili
Chili con Carne is one of my favorite foods. I make all kinds of variations of it and this is how I made it today.
Main ingredients: nice and fresh onions, bell peppers, garlic, habanero chili and jalapenos.
I chop the chilies quite small, garlic and onions half fine and half coarse.
I want to use this chili for filling tacos and tortillas, so I use 2 pounds of ground beef. I'm browning the meat with some of the chopped habaneros and garlic. I add also soy sauce, Worcestershire sauce, ground black pepper, cayenne pepper, salt and cumin.
Sweat the onions and rest of the garlic and chilies in the big pot.
Combine them all together. Add lots of paprika powder, a couple of bay leaves and a good splash of coffee. Then add 4 cans of tomatoes.
A couple of hours later I chopped up the bell peppers. I add them later so that they don't get too mushy. Nice to have some crunch in the chili as well. This would be perfect as it is now, but this time I add the smoked sweet and spicy beans I made yesterday. They have a lovely cherry wood smoke flavor, some bacon, apple mash and molasses in them already. This adds the needed sweetness to the chili.
Gazillions of ways to eat it and serve it, but I'm having a little taster now on a tortilla with a little bit salsa (tomatoes, onion, jalapeno and lime juice).
Very nice tasting chili. Rich and full flavor. I often make the chili without beans, but these smoky beans made it surprisingly nice.
Cheers,
Sterno
Main ingredients: nice and fresh onions, bell peppers, garlic, habanero chili and jalapenos.
I chop the chilies quite small, garlic and onions half fine and half coarse.
I want to use this chili for filling tacos and tortillas, so I use 2 pounds of ground beef. I'm browning the meat with some of the chopped habaneros and garlic. I add also soy sauce, Worcestershire sauce, ground black pepper, cayenne pepper, salt and cumin.
Sweat the onions and rest of the garlic and chilies in the big pot.
Combine them all together. Add lots of paprika powder, a couple of bay leaves and a good splash of coffee. Then add 4 cans of tomatoes.
A couple of hours later I chopped up the bell peppers. I add them later so that they don't get too mushy. Nice to have some crunch in the chili as well. This would be perfect as it is now, but this time I add the smoked sweet and spicy beans I made yesterday. They have a lovely cherry wood smoke flavor, some bacon, apple mash and molasses in them already. This adds the needed sweetness to the chili.
Gazillions of ways to eat it and serve it, but I'm having a little taster now on a tortilla with a little bit salsa (tomatoes, onion, jalapeno and lime juice).
Very nice tasting chili. Rich and full flavor. I often make the chili without beans, but these smoky beans made it surprisingly nice.
Cheers,
Sterno
Last edited by Sterno on Thu Oct 08, 2009 2:15 pm, edited 1 time in total.
- JaCK2U2
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Re: Smoky chili
I'll take a half of a dozen of those to go! Very nice!
Jack
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- Kenny 13
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Re: Smoky chili
Can you send some my way while it's still hot?????
Really looks great!
Really looks great!
- Big Ed
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Re: Smoky chili
I know some mexican folks that would be jealous of that.Looks real good!
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Re: Smoky chili
Looks real good there Sterno!
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- JamesB
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Re: Smoky chili
I didn't know Fins knew anything about chili! Looks delicious. So, you were actually born in Texas right?
- BluDawg
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Re: Smoky chili
That chili looks so good I just might have to come to Gr. for a bowl.
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- bowhnter
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Re: Smoky chili
Looks excellent!!
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- ChileFarmer
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Re: Smoky chili
Sterno, looking good there man. I love the photos too. CF
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Re: Smoky chili
Sterno - You rock with the pics, and man that Chili looks so tasty. Thank you for shring the pics and commentary with us it was great.
- cowboydon
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Re: Smoky chili
Whats "apple mash" ?? Is that the same as apple sauce?
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