SMOKEY CHILI RECIPE

Getting a little smoke into recipe ingredients adds a unique flavor element to any dish. Smoke a few of the ingredients or smoke them all. Vegetables like onions and peppers can be smoked ahead of time and frozen for later use. If smoked a day ahead of time, smoke flavors will deepen. Always keep ingredients refrigerated until ready to use.

INGREDIENTS:

1 Pound Ground Meat

2 TBSP. Olive Oil

6 Cloves Smoked Garlic

1 Smoked Onion

1 Large Smoked Tomato

1 Smoked Jalapeno Pepper

1 Smoked Red Bell Pepper

1 TBSP. Chili Powder

1 TBSP. Unsweetened Cocoa Powder

2 TSP. Cumin

1 TSP. Smoked Paprika

1 TSP. Salt

1 - 6 oz. Can Tomato Paste

2 Cups Beef Broth

2 - 15 oz. Cans of Pinto Beans

DIRECTIONS:

Prepare ingredients for smoking by cutting tomato in half, cross-cut onion into 3-4 rounds, cut peppers in halves or thirds, and drain beans. Spread ingredients evenly on Smokehouse Drying Screens and place in Little Chief or grill to smoke with the Smoke Chief. Fill Little Chief pan with Smokehouse Chips of choice or fill Smoke Chief with Smokehouse pellets of choice. Smoke ingredients 30-45 minutes in the Little Chief or 1.5 hours in the grill set up with the Smoke Chief.

COOKING IN THE MIMI MOTO:

In a heavy pot or dutch oven heat olive oil on medium-high heat (between 3-4 on the Mimi Moto.) Add onions and peppers and caramelize, about 5 minutes, stirring often.

Add garlic and tomato and continue to saute for 5 minutes. Move vegetables to the edge of pan and brown ground meat in the center.

Brown meat and then mix in with the vegetables. Add chili powder, cocoa powder, cumin, paprika and salt and continue sauteing 1-2 minutes. Add broth and beans, turn Mimi Moto heat to max and bring to a boil. 

Reduce Mimi Moto heat to 2 and let chili simmer 15-20 minutes or until ready to serve.

Recipe by: Tiffany Haugen