Did you know there is a month long Chili/Soups/Stews Throwdown going on? In the 30's today, so it's a good time for the first batch of chili for the season.
Gather up some chile's... Ancho, Anaheim, banana, cubanelle, red jalapeno & red habanero's.
Normally don't do this, but let's give it a go. Ground beef & ground pork chunked up, onto a frogmat and into the FEC for some smoke.
Have some kosher salt I've been smoking, still not quite enough smoke for my liking, so that goes in as well to get some more smoke on.
Dice up all them chiles and make sure to taste them all, heat level varies, red jalapenos & red habs much milder than I thought they'd be. All the mild/medium go in along with a few hot ones, then most likely add some more hot ones later on if needed to adjust the heat level.
Bit of smoke on the meat, maybe this'll be a new thing for my chili... :noidea:
Oh oh, almost out of San Antonio Red chili powder, but still plenty of Cowtown Gold...
Cook up the meat, onion, garlic & chili powder in batches...
And into the chili pot...
Add all the chiles & a can of crushed tomatoes, don't worry, you won't even know the 'maters are in there...
Add the rest of everything, beer, bourbon, paprika (it's a chile, so it's legal), cumin, beef bouillon cubes, bittersweet chocolate (not as weird as you'd think). NO BEANS, we're making a chili not a stew :becky: and let it simmer away for a while...
Back in a while to check on the seasoning/spiciness level...
Gather up some chile's... Ancho, Anaheim, banana, cubanelle, red jalapeno & red habanero's.
Normally don't do this, but let's give it a go. Ground beef & ground pork chunked up, onto a frogmat and into the FEC for some smoke.
Have some kosher salt I've been smoking, still not quite enough smoke for my liking, so that goes in as well to get some more smoke on.
Dice up all them chiles and make sure to taste them all, heat level varies, red jalapenos & red habs much milder than I thought they'd be. All the mild/medium go in along with a few hot ones, then most likely add some more hot ones later on if needed to adjust the heat level.
Bit of smoke on the meat, maybe this'll be a new thing for my chili... :noidea:
Oh oh, almost out of San Antonio Red chili powder, but still plenty of Cowtown Gold...
Cook up the meat, onion, garlic & chili powder in batches...
And into the chili pot...
Add all the chiles & a can of crushed tomatoes, don't worry, you won't even know the 'maters are in there...
Add the rest of everything, beer, bourbon, paprika (it's a chile, so it's legal), cumin, beef bouillon cubes, bittersweet chocolate (not as weird as you'd think). NO BEANS, we're making a chili not a stew :becky: and let it simmer away for a while...
Back in a while to check on the seasoning/spiciness level...
