вторник, 13 сентября 2016 г.

Smoking meat and vegetables for chili

Smoking meat and vegetables for chili


Smoking meat and vegetables for chili


This Smokin’ Hot Chili gets a hit of smoky flavor from grill-roasted meat and veggies and the fried jalapeno rings hit you with enough spice to make you sweat. The base of this chili recipe is our family favorite, but I have been working with Cowboy Charcoal and was feeling inspired by their upcoming the first annual Fire & Ice Women’s Championship Barbeque Series. Women led teams have been working all summer in KCBS sanctioned competitions to vie for $15,000 in diamond prizes and qualification to compete at the World Food Championships in Orange Beach, Ala. on November 9-13, 2016. This is so completely on my level, I practically jumped at the opportunity to help promote it! The chili I’m featuring today covers the “Fire” part of the series and another upcoming post will highlight something a little more on the “Ice” side.


To make this chili, you need to have access to a grill that can get you to about 225 degrees with some great smoke. I used a simple charcoal grill with soaked apple wood chips to get a nice even heat and slow steady smoke. Smoking the seasoned beef and vegetables prior to making the chili really infuses it with an additional layer of flavor. Everything becomes a little bit more rich and intense after spending that time on the grill.


Now, I call this Smokin’ Hot Chili because it really does have a hit of spice from the mix of seasonings. If you like things a bit more mild, cut the cayenne pepper and red pepper flakes in half. If you want even more heat, replace the diced green bell pepper with 2 diced jalapenos (seeds and all). The crispy jalapenos on top really don’t add too much heat since they are seeded prior to breading, but they add so much in terms of texture and flavor! Honest truth: I could just make the jalapenos as a snack and eat them like candy. They are so unbelievably delicious. Toss them on this chili and you will be happy food dancing all over your dang kitchen.


I am lucky enough to be a part of Food Network’s Let’s Pull up a Chair round-up this week! We are talking all things chili, so make sure you give these chili makers some love this week and check out their delectable offerings.


Creative Culinary: Chipotle Chile is the BEST Ever!


The Fed Up Foodie: Tortilla and Beans


The Mom 100: Game-Day Ground Beef Chili


Healthy Eats: 5 Turkey Chilis That Put Beef Out to Pasture


A Mind “Full” Mom: Wine and Mustard Braised Chili


Foodtastic Mom: Slow Cooker Chili Verde


Hey Grill Hey: Smokin’ Hot Chili


Mom Loves Baking: Quick and Easy Chili


Taste with the Eyes: Korean Chili con Carne with Red Beans and Kimchi


Elephants and the Coconut Trees: Best Vegetarian Chili with 9 Beans


Devour: Warm Up Chilly Days with Genius Chili-and-Chip Combinations


In Jennie’s Kitchen: French Lentil Chili


Swing Eats: Cincinnati Chili


FN Dish: 6 Next-Level Ways to Do Up a Batch of Chili


Smoking meat and vegetables for chili


Smokin Hot Chili


fried jalapeno breading station


Fried Jalapeno Rings


Original article and pictures take http://heygrillhey.com/recipe/smokin-hot-chili site

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