Smoked Vegetable Meat Chili

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
  

  • 1-1.5 lbs. ground beef
  • 4-5 Dried Guajillo Peppers
  • 3 Poblano Peppers
  • 3 Jalapeno Peppers
  • 1 Bell Pepper
  • 1 Large Onion
  • 4 Cloves Garlic
  • 6 Roma Tomatoes
  • 56 Oz. Whole Canned Tomatoes
  • 1 Can of Tomato Paste
  • 1 Tbls. Olive Oil
  • 1/4 Teaspoon Onion Powder
  • 1/4 Teaspoon Cumin
  • 1/4 Teaspoon Chili Powder
  • 1/4 Teaspoon Chipotle Powder
  • 1/4 Teaspoon Dried Cilantro
  • 1/4 Teaspoon Cayenne Pepper
  • 1 Bottle of Beer
  • 1-2 Cans of Kidney Beans
  • 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.
  • 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 grill 
 
Tried this recipe?Let us know how it was!
  • 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 Peppers 
  • 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 Tomatoes 
  • 1 Can of Tomato Paste
  • 1 Tbls. Olive Oil
  • 1/4 Teaspoon of Onion Powder
  • 1/4 Teaspoon of Cumin 
  • 1/4 Teaspoon of Chili Powder 
  • 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
  1. Soak the Guajillo peppers several hours until they plump a bit.
  2. Smoke the peppers, the Roma tomatoes, and the garlic at a low temperature.
  3. Chop (roughly) and sweat out the onions in a bit of olive oil.
  4. Process the garlic, Guajillo peppers, onion and tomato paste together in a food processor or with an immersion blender. 
  5. Chop up all the smoked veggies.
  6. Brown the meat.
  7. Mix all the ingredients together including the spices, except for the beer and the beans. 
  8. Simmer on low stirring and paying attention you do not want it to burn or stick to the bottom of the pot.
  9. Once it has been cooking for about 1 hour add the beer.
  10. 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. 
  11. If it is too spicy (it should not be) you can simply add more canned tomatoes
  12. Once you have the spices where you like them go ahead and add the beans and cook for 30 minutes more. 

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