Two dollars, CASH!
- Aug 16, 2005
I'll add a curveball here, water chestnuts
This sounds really good and is kind of in line with what I was thinking. Something with a little bit of smoke flavor to replace the missing heat that I would usually have in my chili.My fiancé doesn't like beans so I came up with this:
1.5-2lbs. Chuck Roast (smoke the day before and dice into cubes)
1lb. Ground Sirloin (cook in skillet with salt and pepper)
2 Yellow onions sautéed
2 chipotle peppers in adobo finely chopped (you can do less or replace with a sautéed poblano)
1 lager beer (12oz of Modelo, Budweiser or similar)
1 14.5 oz can of fire roasted diced tomatoes
1 28 oz can stewed tomatoes
2 oz Tomato Paste
1 oz Worcestershire sauce
Season to taste with salt, pepper, chili powder, garlic powder, onion powder, smoked paprika, cumin and smoked chipotle chili powder.
Combine and put either on a pellet smoker or in the oven at 250 for 6-7 hours, stirring every hour. Cooking uncovered on a pellet smoker will make the chili smokier to the taste.