[CH] Chili for dinner
Jeff Snader (jeffs@ascinet.com)
Mon, 17 Sep 2001 14:00:46 -0400
With cooler, fall like weather arriving here in Central Ohio, I got a taste
for a pot of chili this past weekend. I tried something new this time that
turned out great. I had a 4 pound chunk of Beef Brisket in my freezer that
I had smoked earlier this summer with hickory. With the brisket I made of
base with several pounds of fresh tomatoes. Added 1/2 cup of some New Mex
powder that I had left from last years harvest, along with a couple pounds
of fresh roasted poblanos, and some diced fresh Jalepenos and serranos. A
couple large vidalia onions, some fresh oregano, and some cumin rounded out
the pot. I cooked for 8 hours, adding water as needed. The smoked brisket
really gave the chili an outstanding flavor. I am anxious to try some with
a smoked pork loin. I would have liked it hotter, but I tried to make it so
everyone could eat it. Still had several complaints of "HOT". I also made
a pot of Dominican Red Beans on the side for anyone who wanted some.
Anyone who smokes chiles: How do you store them? In the past I have dried
them in the dehydrator after smoking. Then either leave them whole, or
grind into powder. I have only done Jalepenos in the past. Do other
varieties turn out as well? I have a large amount of New Mex types I am
thinking of trying.
Jeff