'Smoked Chili' on the pellet smoker
Yes, yes I know everybody has the best chili recipe, but trust me when I say this is above and beyond anything I have done, tasted or even smelled.Time consuming? Yes! but so worth it
Ingredients
- 2.5 Kg - 5.5 lbs black angus chuck roast
- 1 Kg - 2.2 lbs wild boar sausage
Chili paste
- 3 dried Pasilla chilies
- 3 dried Arbol chilies
- 3 dried Chipotle chilies
- 3 dried Guajillo chilies
- 3 dried Ancho chilies
- Beef broth to cover
Sauce
- 6 green bell peppers
- 4 red bell peppers
- 30 ml - 1 fl oz extra virgin olive oil
- 3 large chopped onions
- 3 cloves chopped garlic
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp Sichuan Pepper
- 1 tbsp oregano
- 2 tbsp cocoa powder
- 150 g - 5.3 oz tomato paste
- 2 Kg - 4.4 lbs plum tomatoes peeled
- 105 L - 5.1 fl oz beef broth
- abt 1.5 tbsp salt
Instructions
- if the meat is loose tight it up with some butcher's twine so that it cooks evenly
- rub the meat with salt, pepper, cumin, paprika and garlic powder
- on the pellet smoker running at 150℃ - 300℉ add the meat and let it cook until internal temperature reaches maximum 80℃ - 176℉.
- using a pair of scissors, cut the stems from the dried chillies and remove the seeds
- on a dry pan running at medium heat, dry roast the chillies
- once the dry chillies are ready, rehydrated them by adding beef broth to cover them