Wodie Smoked Chili:
1lb HOT Sausage
1lb Ground Beef
1 Red Bell Pepper
1 Green Bell Pepper
2 Jalapenos, Seeds & All
2 medium onions
4 cloves Garlic
1 Can of Chipotle in Adobo (diced, and added w/ adobo)
1 Bottle Guiness
Mexene Chile Powder
Bourbon Smoked Paprika
Ancho Chile Powder
Dried Oregano
Cumin
Bourbon Smoked Sea Salt/Fresh Cracked Pepper
1 Can (15oz) Black Beans
1 Can (15oz) of Spicy Hot Kidney Beans
2 Cans (10oz) of Rotel w/ Habanero
1 Can (24oz) Can Crushed Tomato (I don't use the entire can in most cases...just judge based on consistency & color. As noted earlier, I don't like an overly tomatoey chili)
Garnish with diced onion, cheddar, sour cream, & hat sass -- or not at all.
...made start to finish in a Charcoal grill/smoker in a Cast Iron Dutch Oven...starting over hot coals, and then finishing indirect for 1-2 hours over Apple Wood, closely monitoring smoke (you can overdo it)
This was my recipe last year, and it was unreal. Ends up a very dark & rich chili w/ a nice heat level (not crazy) and subtle smoke flavor.
The one ingredient I don't have this time is my buddy's Homemade Smoked Lard to start the saute & then stir in to finish with at the end...it was incredible. Will likely use a little Smoked Bacon this time to start.
Got my ingredients, making Saturday, or perhaps tomorrow if snowed in. :fire: