Go Back
Email Link
Print
Recipe Image
Smaller
Normal
Larger
'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
Print Recipe
Pin Recipe
Course
Main Course
Cuisine
American
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
Video
Keyword
blackangus, chili, chiliconcarne, recipe, smoked