Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 09-18-2011, 03:59 PM   #1
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
Default Hatch Chili con Carne on the Smokey Joe

Where I live, football season signals the start of chili season too. A local supermarket got a huge shipment of Hatch chili peppers this weekend. So, I decided to make some Hatch Chili con Carne with beans on my Smokey Joe.

I started by roasting the peppers to remove the skins.

Once the peppers were nicely charred I put them in a sealed container to rest. Then, I put on some olive oil, onions, and garlic.

When the onions and garlic had cooked for a little while I added the ground beef and the 1st seasoning dump of some chili powder, oregano, and chervil. I prefer to use Mexican oregano but I can't find it in any stores in my town anymore.

Once the meat had browned, I added some pureed San Marzano tomatoes, black beans, kidney beans, and some beef broth.

I let it simmer while I skinned the peppers, removed the seeds and chopped them. Then, I added them to the pot.

I let the pot continue to simmer. About 30 minutes before finishing the cook, I added another dump of seasonings that included some Hatch chili powder.

When the chili was ready, I covered the dutch oven and set it aside. Then, I made some corn cakes.

And, here is the finished dish. It was rich, spicy, and very good, if I do say so myself.

Hatch Chili con Carne with Beans

Thanks for looking, brethren!
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

Last edited by Boshizzle; 09-18-2011 at 05:51 PM..
Boshizzle is offline   Reply With Quote

Old 09-18-2011, 04:04 PM   #2
Full Fledged Farker

jmellor's Avatar
Join Date: 07-01-11
Location: Amherst, NH

That looks awesome Bo!
Backwoods Party
Weber 26.75" Kettle

"Yeah, all those things, responsibility, pressure. It`s a bit stressful. I try and come to terms with it by not thinking about it." - Joe Strummer
jmellor is offline   Reply With Quote

Thanks from:--->
Old 09-18-2011, 04:08 PM   #3
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA

Looks very tasty. How hot are those chilis?
Kamado Big Joe
[COLOR=Red]Kamado Classic Joe
Kamado Joe Jr. [/COLOR]
A bunch of Webers
Smoothsmoke is offline   Reply With Quote

Thanks from:--->
Old 09-18-2011, 04:13 PM   #4
is One Chatty Farker
Join Date: 04-18-06
Location: Macomb, Michigan

That chili looks awesome
I could go for a couple of bowls

Sent from my SPH-M820-BST using Tapatalk
fnnm358 is offline   Reply With Quote

Thanks from:--->
Old 09-18-2011, 04:14 PM   #5
Full Fledged Farker
Join Date: 11-21-10
Location: Northern Wisconsin

That does look great! Gonna have to make a big batch of chili soon.
ianjoe is offline   Reply With Quote

Thanks from:--->
Old 09-18-2011, 04:14 PM   #6
is one Smokin' Farker
BlueHowler's Avatar
Join Date: 07-28-10
Location: Centennial, Colorado

Man that looks so good I'm drooling!

Marjoram is a good substitute for Mexican oregano if used in the same quantities.

Greek or Italian oregano will work if you cut the quantities in half.

I like to add Marjoram to Mexican recipes even if the recipe does not call for it just because it adds a bit more flavor.
BlueHowler is offline   Reply With Quote

Thanks from:--->
Old 09-18-2011, 04:42 PM   #7
is Blowin Smoke!
Join Date: 03-06-10
Location: kentucky

Dayum nice indeed
Bluegrass Southern Smokers - Catering & Competition BBQ Team- BBQ Naked & Toast Your BunZ.
Shiz-Nit is online now   Reply With Quote

Thanks from:--->
Old 09-18-2011, 04:55 PM   #8
Take a breath!
Join Date: 06-09-11
Location: Plano, TX

I like the looks of that!
El Quattro Cacti Chili & BBQ Team
Large BGE
bigsapper is offline   Reply With Quote

Thanks from:--->
Old 09-18-2011, 04:59 PM   #9
On the road to being a farker
Guamaque's Avatar
Join Date: 03-25-11
Location: Nimitz Hill

Dude, that post put me into a severe salivation crises !! Damn that looks awesome. I need to get started.
Guamaque is offline   Reply With Quote

Thanks from:--->
Old 09-18-2011, 04:59 PM   #10
BobBrisket's Avatar
Join Date: 12-11-07
Location: El Paso, TX

Oh Baby!!! I'd hit that twice today!! Looking good. Glad you can enjoy the goodness of Hatch chile up in your parts! It's good stuff. I like the corn cakes too!

UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment......"You're a good cooker, Dad!"--My Son :)
Miss You, Marty! RIP
BobBrisket is offline   Reply With Quote

Thanks from:--->
Old 09-18-2011, 05:08 PM   #11
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Chicago Area Summer Gathering Planning is under way!

Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is online now   Reply With Quote

Thanks from:--->
Old 09-18-2011, 05:11 PM   #12
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD


You really are an amazing cook.
Graduate: Jack's Old South BBQ School, Smoking Triggers BBQ School, Paul Kirk BBQ School
btcg is offline   Reply With Quote

Thanks from:--->
Old 09-18-2011, 05:45 PM   #13
somebody shut me the fark up.

NorthwestBBQ's Avatar
Join Date: 06-28-09
Location: Lynnwood, WA

NorthwestBBQ is offline   Reply With Quote

Thanks from: --->
Old 09-18-2011, 06:03 PM   #14
somebody shut me the fark up.

Moose's Avatar
Join Date: 10-12-08
Location: Los Angeles, CA

Bo, that looks delicious! And you cooked the whole thing on a WSJ. Wow. If there are any leftovers, I'll come get them.
The Fun Never Stops at the BBQ Brethren Throwdowns
Big Red UDS/Small BGE/Blackstone Pizza Oven/Pit Barrel Cooker/Vision Kamado/Purebred American Rat Terrier Whisperer
Check out my blog:

Moose is online now   Reply With Quote

Thanks from:--->
Old 09-18-2011, 06:24 PM   #15
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.

If it tastes as good as it looks; you've got a real winner there.
Grillman is offline   Reply With Quote

Thanks from:--->

Similar Threads
Thread Thread Starter Forum Replies Last Post
Carne Asada Con Samantha txschutte Q-talk 21 08-13-2011 08:19 AM
Hatch Chili ABT's normstar Q-talk 0 08-28-2010 01:00 PM
Sope de Carne Asada con Nopalitos Greendriver Q-talk 18 12-18-2009 12:22 AM
Hatch Pork Chili Recipe thillin Q-talk 10 09-23-2005 11:05 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.

All times are GMT -5. The time now is 01:21 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.