Smoked Vegetable Meat Chili
Smoking the vegetables adds a depth of flavor that is not achieved by just sauteing them in a pan.
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Ingredients
- 1.5 lbs. Ground beef
- 4-5 Guajillo Peppers Dried
- 3 Poblano Peppers
- 3 Jalapeno Peppers
- 1 Bell Pepper
- 1 Onion
- 4 Cloves Garlic
- 6 Roma Tomatoes
- 56 Oz. Canned Tomatoes Whole
- 6 Oz Tomato Paste
- 1 Tbs. Olive Oil
- 1/4 Tsp Onion Powder
- 1/4 Tsp Cumin
- 1/4 Tsp Chili Powder
- 1/4 Tsp Chipotle Powder
- 1/4 Tsp Dried Cilantro
- 1/4 Tsp Cayenne Pepper
- 12 Oz Beer
- 31 Oz Kidney Beans 2 cans
- Salt to Taste
Instructions
- Soak the Guajillo peppers several hours until they plump a bit.
- Cut up and seed all the peppers
- Cut and Seed your Roma tomatoes
- Smoke the peppers, the Roma tomatoes, and the garlic at a low temperature for 1 hour.
- Gather your ingredients
- Chop (roughly) and sweat out the onions in a bit of olive oil.
- Process the garlic, Guajillo peppers, onion and tomato paste together in a food processor or with an immersion blender.
- Chop up all the smoked veggies.
- Brown the meat.
- Mix all the ingredients together including the spices, except for the beer and the beans.
- Simmer on low stirring and paying attention you do not want it to burn or stick to the bottom of the pot.
- Once it has been cooking for about 1 hour add the beer.
- Taste the chili in the next 30 minutes to see how your spices are doing, if you think you need to add more you can do so at this time.
- If it is too spicy (it should not be) you can simply add more canned tomatoes
- Once you have the spices where you like them go ahead and add the beans and cook for 30 minutes more.
Notes
Variation Without Smoke: Blister the peppers over an open flame or grillÂ
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Nutrition
Calories: 507kcalCarbohydrates: 53gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 60mgSodium: 594mgPotassium: 1776mgFiber: 15gSugar: 16gVitamin A: 2393IUVitamin C: 88mgCalcium: 142mgIron: 9mg
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- 1-1.5 lbs. of Meatloaf Mix (ground beef, ground pork and ground veal.) Next time I would leave out the pork, as it added a lot of oil to remove.
- 4-5 Dried Guajillo PeppersÂ
- 3 Poblano Peppers
- 3 Jalapeno Peppers
- 1 Bell Pepper
- 1 Large Onion
- 4 Cloves of Garlic
- 6 Roma Tomatoes
- 2 28 Oz. Cans of Whole TomatoesÂ
- 1 Can of Tomato Paste
- 1 Tbls. Olive Oil
- 1/4 Teaspoon of Onion Powder
- 1/4 Teaspoon of CuminÂ
- 1/4 Teaspoon of Chili PowderÂ
- 1/4 Teaspoon of Chipotle Powder
- 1/4 Teaspoon of Dried Cilantro
- 1/4 Teaspoon of Cayenne Pepper
- 1 Bottle of Beer
- 1-2 Cans of Kidney Beans
- Salt to Taste
- Soak the Guajillo peppers several hours until they plump a bit.
- Smoke the peppers, the Roma tomatoes, and the garlic at a low temperature.
- Chop (roughly) and sweat out the onions in a bit of olive oil.
- Process the garlic, Guajillo peppers, onion and tomato paste together in a food processor or with an immersion blender.Â
- Chop up all the smoked veggies.
- Brown the meat.
- Mix all the ingredients together including the spices, except for the beer and the beans.Â
- Simmer on low stirring and paying attention you do not want it to burn or stick to the bottom of the pot.
- Once it has been cooking for about 1 hour add the beer.
- Taste the chili in the next 30 minutes to see how your spices are doing, if you think you need to add more you can do so at this time.Â
- If it is too spicy (it should not be) you can simply add more canned tomatoes
- Once you have the spices where you like them go ahead and add the beans and cook for 30 minutes more.Â
Worth the extra steps!