Go Back

Smoked Vegetable Meat Chili

Smoking the vegetables adds a depth of flavor that is not achieved by just sauteing them in a pan.
Print Recipe Pin Recipe

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!