Smokey Rainbow Chili Recipes

SMOKY MEATY CHILI

Steps:

• Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of the oil to the hot pan. Season the pork and beef with 1/2 teaspoon of the salt. Working in 2 batches, brown the meat on all sides; this will take about 7 minutes per batch. Remove the browned meat to a plate and continue with the next batch.
• When all the meat is browned and removed, add the remaining tablespoon of oil to the pan along with the garlic, onion and pepper. Cook, stirring often, for about 3 minutes. Season the vegetables with the chile powder, cumin, chipotle, coriander and 1 teaspoon of salt. Continue to cook the vegetables until the spices are fragrant and the vegetables are soft, an additional 2 minutes. Stir in the diced tomatoes and kidney beans along with 3 cups of water. Add the seared meat and the remaining 1/2 teaspoon salt. Reduce the heat to medium low, cover and simmer until the meat is tender and the chili has thickened slightly, about 1 hour. Stir in the bourbon, espresso and agave and turn off the heat.
• Serve garnished with shredded Cheddar cheese and a dollop of sour cream if desired.

SMOKY BEEF AND BACON CHILI

Steps:

• Melt butter in a large pot over medium heat. Add bacon and cook until bacon begins to brown, about 4 minutes. Add onion, cover, and cook until translucent, 4 to 8 minutes. Add garlic; cook and stir for 2 minutes.
• Increase heat to medium-high. Add ground beef and cook and stir until browned and crumbly, 6 to 10 minutes. Stir in chili powder, paprika, cumin, salt, and cayenne pepper; cook for 2 to 4 minutes. Add tomatoes, beer, tomato sauce, Worcestershire, and hot sauce; stir well.
• Reduce heat to medium-low. Cover partially and cook until reduced, 30 to 45 minutes. Stir in black and kidney beans. Cook for an additional 10 to 15 minutes. Serve hot.

RAINBOW VEGGIE CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
• Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.

SMOKEY RAINBOW CHILI

Steps:

• (if using meat -- brown the meat really well, remove and set aside. Add the meat after sauteing the veggies).
• Heat oil in a large pot over medium-high heat. Stir in zucchini, red bell pepper, orange bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
• Add tomatoes with liquid, tomato paste, black beans, corn, and kidney beans into the pot. Season with smoked paprika, chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil.
• Reduce heat to low and simmer 1-2 hours, stirring occasionally.

BIG ROD'S DARK AND SMOKEY CHOCOLATE CHILI

Steps:

• In a heavy Dutch oven, on medium-high heat saute the onion, red pepper, and jalapeno until they are all well caramelized. Throw in the garlic and the spices then cook for another couple of min. set off the heat.
• Season the pork with salt, fresh ground pepper and plenty of Essence. dredge the seasoned pork in the flour.
• Set the pot back on the flame. When it reaches full heat, throw in the coated pork with all the flour.
• Cook the mixture until the pork starts to render, the meat begins to brown, and the flour and oil have created a nice rich roux. add the chocolate and stir until it melts.
• Stir the hot stock into the pork mixture stirring all the while, then add the chili puree.
• Adjust seasoning (will need salt).
• Simmer until the pork is very tender and the Smokey gravy is thick and silky.
• Serve over lots of rice with hot fresh tortillas and good Mexican beer
• It's the food of Love!

SMOKY PEANUT BUTTER CHILI

Steps:

• In a large skillet, heat oil over medium-high heat; add beef and cook in batches until no longer pink, 7-10 minutes, breaking into crumbles. Remove with a slotted spoon; drain. Add green pepper, onion and carrot; cook and stir until slightly browned, about 2 minutes. Add garlic; cook 1 minute longer. Transfer meat, vegetables and drippings to a 5- or 6-qt. slow cooker., Stir in the next 7 ingredients until combined. Cook, covered, on low about 4 hours, until vegetables are tender. If desired, sprinkle servings with shredded cheese and peanuts.

SMOKEY WINTER CHILI

Steps:

• Preheat an oven to 400F, or 375 if you have a convection oven (I recommend using convection because you're going to need to at least two racks to fit everything in).
• Start by doing a little roasting. If you're feeling ambitious, you can roast these ingredients on a charcoal grill and get some smoke on them, but it's not necessary. Wash the mushrooms and cut them into bite size pieces. For most crimini mushrooms, cutting them in half is fine. Drizzle them with a bit of olive oil and salt & pepper. Put them in the oven and roast for about 30 minutes.
• Cut the jalapeños as described and put them on a baking sheet or in a small cast iron dish and roast in the same oven with the mushrooms (they can share a baking sheet or pan, they'll take the same amount of time).
• Cook the bacon however you want to so that it's crisp, but not crunchy. I recommend lining a cookie sheet with parchment paper and baking them in the same oven with the jalapeños and mushrooms. They take about the same time and the house will smell amazing. While it's cooking you can finish prepping your other ingredients.
• While the oven is roasting away, dice up the onion into whatever size you like in your chili. Mince the garlic, and portion out your spices. I usually like to open all my cans right now as well to get prepped.
• In a very large pot, cook your ground beef so it's nicely browned. It's ok if it's got a touch of pink left in it, because you're going to simmer it long enough to finish the cook. If the beef wasn't very lean, you might want to drain off a little of the fat, but not too much. Remove the beef to a bowl and set aside.
• If your bacon is cooked, drain about 2 tbsp of the fat into the pot where you cooked the beef. Let it get nice at hot with the remaining beef fat, then add in your onions, chili powder, salt, cumin, oregano and paprika. Cooke it for 5 minutes or so to get the onions translucent and tender. If it's feeling too dry in the pot, add a splash of the beer to deglaze and keep the spices from burning. Add the garlic in and throw the beef back in, stirring and cooking for another few minutes together.
• Chop up the cooked bacon, and add that along with the roasted mushrooms and jalapeños.
• Add the canned tomatoes and beans along with all the juices in the cans. Add the tomato paste and beer as well, stirring to get it all mixed inches.
• Let it simmer for 30 minutes or so to get fully incorporated. Tase it along the way and add more spice if you want it. I'm usually cooking for people who can't handle the heat, so I add ground chipotle pepper to my bowl when I serve it.
• Top with some shredded cheese and plain greek yogurt. I also like a little cilantro on mine.
• Enjoy!

SMOKY CHILLI CON CARNE

Steps:

• Heat the oil in a casserole or shallow saucepan over a medium heat, then fry the beef for about 10 mins until any fat has been released and the beef has started to brown. Add the onion and fry for another 8-10 mins until the onions have softened and started to brown slightly. Add the garlic and stir for another minute.
• Stir in the cumin seeds, ground coriander, oregano and a good grinding of black pepper, and continue to fry the mixture for a few minutes until fragrant. Add the vinegar, then the chipotle and tomato pastes, and stir everything together. Tip in the tomatoes and a can of water, then add the yeast extract and crumble in the stock cube. Stir well and bring the mixture to a simmer. Cook for 20 mins, stirring occasionally.
• When the chilli has thickened, tip in the beans and half the liquid from the can. Simmer for 20 mins more, taste for seasoning, then serve with rice, and top with the soured cream, jalapeños, coriander leaves and onion.