Smoked Chiles Smoked Chili

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jw

Administrator
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.

20525577_159310421285414_2687059607415287785_n.jpg


Whilst all that was going on, I softened up the dry New Mexico chiles, then pureed them in the food processor.

20431718_159310414618748_230736579281958116_n.jpg


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.

20525193_159310424618747_4632016902540669143_n.jpg


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.

20597223_159310427952080_614284973347349767_n.jpg


We'll see how it does.
 

Tyrese

Puritan Board Sophomore
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.

20525577_159310421285414_2687059607415287785_n.jpg


Whilst all that was going on, I softened up the dry New Mexico chiles, then pureed them in the food processor.

20431718_159310414618748_230736579281958116_n.jpg


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.

20525193_159310424618747_4632016902540669143_n.jpg


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.

20597223_159310427952080_614284973347349767_n.jpg


We'll see how it does.

Wow, I wish I could be there. Feel like mailing some to Maryland? :)
 

jw

Administrator
Wow, I wish I could be there. Feel like mailing some to Maryland? :)
It's just about all gone, m'Friend. However, if you ever come down Dallas way, I'll fix us some and we can have some good fellowship over a bowl or two.
 

Alan D. Strange

Puritan Board Senior
Jean:

If you weren't such a fine lady (and OPC to boot!)--and Josh a known gentleman--I would shudder in hearing your words: "I forgot you were in Texas." Less than that has led to conflict among more warlike folk.

Reminds me of the man who reproached his son for asking another where he was from. "You'll only embarrass him," his dad explained: "If he's from Texas, he'll tell you; otherwise, you'll only embarrass him."

I love the Republic myself (lived there for a couple of years back in the 70s) and know that I would have relished your food, Josh (I would take mine with serranos, please!).

Peace,
Alan
 

jwithnell

Moderator
Staff member
Here's my go at the Great Chiles. I will definitely do the meat and veggies outside again for this and other recipes. My men-folk loved the flavor! I added some of my own garden 'maters and a touch of bacon fat since my meat was so lean.

LRM_EXPORT_20170804_192434.jpg
 
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