Smooth Chicken, Pork, and Roasted Pepper Chili That everyone will Love!
Presenting my rendition of chili featuring chicken, pork, and roasted peppers. It bears a resemblance to white chicken chili, yet diverges with the addition of tomatoes, resulting in a distinctive red hue. This chili is on the milder side, catering to all palates. Its flavor is seamlessly balanced, steering clear of excessive saltiness. While I opted for chicken and pork, feel free to choose your preferred protein. Poblano and jalapeno peppers were meticulously roasted to impart a smoky essence. The bulk of the spices is incorporated into the meat marinade, although there are a few unconventional ones you might not have on hand. Fear not, as the recipe provides alternative options for those less common spices.
I topped this with Chihuahua Cheese a Mexican melting cheese and cut white corn tortillas. If you want a sweet chili try my Whisky Chili.
If you like cornbread I have the best recipe. It is a a rustic slightly sweet skillet cornbread. If you have buttermilk it is easy to make. Rustic Cornbread!
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basic steps to make smoked chili
Cube both chicken and pork and add the marinade in the recipe below.
Roast peppers of your choice in a broiler, until the tops blacken. Place in in a paper towel to soften.
Skin roasted peppers, and chop to desired size for the chili
Sear the meat in a cast iron pan on high heat. You are just looking to sear the meat not fully cook it.
Add 1/2 stick of salted butter to cast iron pan. Use this to deglaze and get all those wonder meat bits.
I used frozen corn because it is winter, but fresh corn cut off the cob will caramelize better.
Ingredient of the Day-Poblano Peppers
Poblano peppers are a variety of chili pepper that is mild in heat and originates from the Puebla region of Mexico. Here is some in-depth information about poblano peppers:
- Appearance:
- Poblano peppers are large, heart-shaped chili peppers with a deep green color.
- They are usually about 4 to 6 inches in length and 2 to 3 inches wide.
- As the pepper matures, it may turn from green to red, and the flavor can become slightly sweeter.
Flavor Profile:
- Poblanos are known for their mild to moderate heat. On the Scoville Heat Scale, which measures the spiciness of peppers, poblanos typically range from 1,000 to 2,000 Scoville Heat Units (SHU).
- The flavor is rich, earthy, and slightly sweet, making them a popular choice in various dishes.
- Culinary Uses:
- Poblanos are versatile and commonly used in Mexican cuisine. They are a key ingredient in dishes like chiles rellenos, where they are stuffed with cheese or meat, battered, and then fried.
- They are often roasted to enhance their flavor, and the charred skin is then peeled away.
- Poblanos are used in sauces, salsas, and soups, adding a subtle heat and depth of flavor.
- They can be stuffed with a variety of ingredients, such as beans, rice, cheese, or seasoned meat.
- Preparation:
- Roasting poblanos is a common preparation method. This can be done over an open flame, on a grill, or under a broiler until the skin is charred. After roasting, the skin is usually removed.
- Poblanos can be diced and added to dishes or sliced and used as a topping.
- When using poblanos in stuffed recipes, they are often blanched or roasted before being filled.
- Nutritional Value:
- Poblano peppers are low in calories and a good source of vitamins A and C.
- They also contain some fiber, folate, and potassium.
- Substitutes:
- If you can’t find poblanos, you can often substitute them with Anaheim peppers, which have a similar heat level, or bell peppers for a milder option.
Overall, poblano peppers are a flavorful and versatile ingredient that adds a mild kick to many dishes, making them a popular choice in various cuisines, especially Mexican and Southwestern cuisine.
In summary, chipotle peppers have a long history rooted in ancient Mesoamerican cultures, where they were used for their flavor and preservative qualities. Over time, they have become a staple ingredient in Mexican and Tex-Mex cuisines and have gained popularity worldwide for their distinctive smoky and spicy characteristics.
JOKE OF THE DAY
Why did the chili go to therapy?
It had too many issues with commitment – always leaving a burning sensation but never staying long enough to get too attached!
Foods with Flavor
Chicken, pork, and Roasted Pepper Chili
Equipment
- 1 8 quart stock pot
- 1 cast iron pan
- 1 roasting or baking pan
Ingredients
Meat Marinade
- 975 grams Pork-I used rib meat
- 930 grams or 3 large chicken breasts
- 2 tbsp tequila
- 2 tbsp cider vinegar
- 1 tbsp canola or similar oil
- 1 tbsp chili oil-I used asian
- 1 tsp coriander
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp white pepper
- 1 tbsp Montreal Steak Seasoning mix or something similar
- 3 large garlic cloves
- 2 tbsp corn starch
Roasted Peppers
- 5-6 whole Poblano Peppers
- 3-6 whole jalapeno peppers
Chili
- 1 bowl of seared meat
- 1 bowl roasted chopped peppers
- 16 oz fresh or frozen corn
- 29 oz petite diced or crushed tomatoes
- 64 oz Chicken Bone Stock or Stock
- 2 can green chilis
- 3 15.5oz cans of northern beans
- 4 tbsp salted butter
- ½ tsp dark cardamon
- 1 tsp Galanga substitute Ginger
- 1 tbsp oregano
- 1 large sweet onion
- 1 tsp kosher salt
Instructions
Meat Marinade
- cube meat into bite size pieces975 grams Pork-I used rib meat, 930 grams or 3 large chicken breasts
- add rest of ingredients and set aside for 30-overnight2 tbsp tequila, 2 tbsp cider vinegar, 1 tbsp canola or similar oil, 1 tbsp chili oil-I used asian, 1 tsp coriander, 2 tsp cumin, 2 tsp smoked paprika, 1 tsp white pepper, 1 tbsp Montreal Steak Seasoning mix, 3 large garlic cloves, 2 tbsp corn starch
Peppers
- preheat oven to boil
- slice peppers in half, deseed, and place on greased baking pan skin side up5-6 whole Poblano Peppers, 3-6 whole jalapeno peppers
- Broil peppers until black around 450 degrees for 15 min, ns 500 degrees around 10 minutes. This depends on the oven.
- wrap roasted peppers in paper towel or cloth towel to steam for 10 mintues
- remove skin and chop
Stock
- chop onion and add to stock pot with 2 tbsp of oil. Cook on medium heat until translucent.1 large sweet onion
- add stock, tomatoes, and spices and bring to simmer29 oz petite diced or crushed tomatoes, 64 oz Chicken Bone Stock or Stock, ½ tsp dark cardamon, 1 tsp Galanga, 1 tbsp oregano, 1 tsp kosher salt
- sear meat on high heat cast iron or frying pan1 bowl of seared meat
- remove meat and add butter to deglaze pan4 tbsp salted butter
- caramelize corn on high heat16 oz fresh or frozen corn
- add meat, corn, beans and peppers to simmering stock1 bowl roasted chopped peppers, 2 can green chilis, 3 15.5oz cans of northern beans, 1 bowl of seared meat
- bring to a simmer and reduce o med/low heat for 1 hour, stirring occasionally
- I topped with chihuahua cheese, and white tortillas