Robust Smoked Chili without smoking-no beans and beans recipes
Indulge in the depths of a rich and robust Smoked Chili experience, all without the need for traditional smoking techniques. Yes, you heard correctly – we’re about to craft a smoked chili bursting with earthy, smoky flavors without a smoker. In my own journey, I previously smoked the peppers, but fear not; you can readily acquire pre-smoked peppers to achieve the same effect. Our essential ingredients for this exceptional chili are smoked, dried peppers, including varieties like negro, chipotle, and ancho. While smoked negro and ancho may not always be readily available in smoked form, they’re typically found dried. The second key component is smoked meat, preferably double smoked sausage, to impart an intense smokiness to the dish. With this dynamic duo, we’ll craft a smoky chili profile that will leave you craving more. Of course, if you have the means to smoke additional ingredients, feel free to explore those options. Furthermore, this recipe accommodates both bean and no-bean enthusiasts, ensuring a delightful experience for all chili lovers. This chili has an earthy spicy profile. 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!
We Would love to hear from you
We would love to hear from you. What is your favorite smoked chili recipe? Let us know in the comments below. If you have a recipe you think is amazing, feel free to submit it with link below.
- Robust Smoked Chili without smoking-no beans and beans recipes
- We Would love to hear from you
- Smoked Chili With Beans?
- basic steps to make smoked chili
- Bean or no Beans?
- What is the history Texas chili?
- Ingredient of the Day-Chipotle Peppers
- Smoked Chili without Smoking with and without Beans
- SUBMIT YOUR OWN RECIPE
- Joke of the Day!
Smoked Chili With Beans?
I prefer this smoked chili without beans, but occasionally I will add beans. With today’s prices on meat I can’t blame anyone for adding beans.
You can add any type of beans you like to this smoked chili. In this recipe I used both red, and pinto beans. Feel free to add a variety or just your favorite.
basic steps to make smoked chili
Cube the meats of your choice. Make sure one is smoked. I choose chuck roast and double smoked sausage.
Dice yellow, orange, and red peppers into bite size pieces. You can use any bell pepper you like.
Smoked peppers. I used smoked negro, ancho, and chipotle. In this recipe I used 50 grams of smoke and 25 grams of dried.
Soak the smoked chili peppers in hot water for 10-15 minutes.
Drain water and add soaked smoked chili peppers to blender to puree.
Blend smoked chili peppers with garlic and beef bone broth.
Joke of the Day!
“Why did the carrot break up with the potato? It could not handle the couch-potato lifestyle!”
Bean or no Beans?
Arguments for including beans in chili include:
- Beans are a great source of protein and fiber, making chili a more well-rounded and nutritious meal.
- Beans can help to thicken the chili, giving it a more substantial and satisfying texture.
- Beans can add a subtle earthy or nutty flavor to chili.
- You are a fan of beans in chili.
Arguments for not including beans in chili include:
- Some people prefer the taste and texture of chili without beans.
- Chili con carne (chili with meat) is a traditional dish, and some people believe that beans do not belong in chili.
- Beans can change the texture of the chili, and some people like to keep the chili broth simple and uncluttered.
- You believe beans do not belong in chili.
Ultimately, the decision to include or exclude beans in chili is a matter of personal preference. And one can always add beans as per their desire. I usually make chili without beans, so it is odd my first chili recipe has beans.
What is the history Texas chili?
Texas chili, often simply referred to as “chili” in Texas, is a hearty and iconic Texan dish known for its rich, spicy, and meat-centric character. It’s a flavorful stew primarily made with beef and chili peppers, with a distinct absence of certain ingredients commonly found in other chili recipes. Here are some key features of Texas chili:
Minimal Ingredients: Authentic Texas chili contains minimal ingredients, typically focusing on beef, chili peppers, and a few select seasonings. It intentionally excludes ingredients like beans, tomatoes, and often even onions or garlic.
Beef-Centric: Beef is the primary protein in Texas chili. Chuck or brisket is commonly used, and it’s usually cubed or coarsely ground to give the chili a hearty texture.
Chili Peppers: Chili peppers are the star of the show. Varieties like the ancho, pasilla, guajillo, or jalapeño peppers are used to provide the heat and flavor. They can be used fresh or in dried form, often rehydrated and blended to create a chili paste.
Seasonings: Texas chili relies on a simple blend of seasonings, such as cumin, paprika, and oregano, along with salt and pepper. The focus is on enhancing the natural flavors of the beef and chili peppers rather than complex seasonings.
No Beans: One defining characteristic of Texas chili is the absence of beans. Traditional Texas chili does not include kidney beans, pinto beans, or any other legumes. This is a point of pride for many Texans, who believe that beans have no place in their chili.
Cooking Techniques: Texas chili is often slow-cooked or simmered to develop deep, rich flavors. Some traditionalists may cook it in a cast-iron pot or over an open flame. In competitions, it’s not uncommon to see chili cooked in large batches outdoors.
Serving Style: Texas chili is typically served as a bowl of the chili itself, without additional garnishes or side dishes. It can be enjoyed on its own, with saltine crackers, or accompanied by cornbread.
Variations: While the traditional Texas chili is minimalist, there are many regional variations and personal preferences. Some people might add onions, garlic, or even beer to their chili, but purists prefer to keep it simple.
Chili Competitions: Texas has a rich tradition of chili cook-offs and competitions, where cooks showcase their skills in making the best chili. These contests often follow strict guidelines, emphasizing the simplicity of Texas chili.
Texas chili is not just a beloved food; it’s also a source of pride and identity for many Texans. Its unique characteristics and passionate following make it a distinctive and cherished part of Texan cuisine.
Ingredient of the Day-Chipotle Peppers
Chipotle peppers have a rich history that dates back to ancient Mesoamerican civilizations, and their popularity has spread globally in more recent times. Here’s a brief overview of the history of chipotle peppers:
- Ancient Mesoamerica: The use of smoked and dried chili peppers, including chipotle, dates back thousands of years to pre-Columbian Mesoamerican cultures, such as the Aztecs and the Mayans. These civilizations relied on chilies not only for their flavor but also for their preservative qualities. Smoking and drying helped extend the shelf life of the peppers and made them easier to transport.
- The Origin of the Word “Chipotle”: The word “chipotle” comes from the Nahuatl word “chīlpōctli,” which means “smoked chili.” Nahuatl was the language of the Aztecs, and the term reflects the ancient practice of smoking jalapeño peppers to create chipotle peppers.
- Traditional Preparation: In ancient times, chipotle peppers were typically made by stringing ripe jalapeños together and then smoking them over a fire, traditionally using wood like pecan or mesquite. This smoking process not only preserved the peppers but also imparted a distinctive smoky flavor.
- Spread of Chipotles: The use of chipotle peppers spread throughout the Americas and became an integral part of Mexican and Central American cuisines. They were used to add flavor and heat to various dishes, including salsas, sauces, and stews.
- Introduction to the United States: The popularity of chipotle peppers in the United States began to rise in the 20th century. Mexican and Tex-Mex cuisines introduced chipotles to a broader audience, and their smoky, spicy flavor became a favorite ingredient for dishes like chili, marinades, and barbecue sauces.
- Commercial Production: As the demand for chipotle peppers increased, commercial producers began to smoke and dry jalapeño peppers on a larger scale. This led to the availability of canned chipotle peppers in adobo sauce, making them even more accessible for consumers.
- Global Popularity: Today, chipotle peppers and their distinct smoky flavor have gained international recognition. They are used in a variety of dishes, from Southwestern and Mexican cuisines to fusion and international recipes, adding a unique and complex flavor profile to a wide range of dishes.
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.
Smoked Chili without Smoking with and without Beans
Equipment
- 1 Large Stock Pot
Ingredients
- 3.5-4 lbs chuck roast or other meat
- 1.25 lbs double smoked sausage + or - 1/4 pound
- 550 grams 3 large peppers or your choice
- 350 grams 1 large sweet onion
- 28 oz crushed tomatoes or petite diced
- 50 grams smoked, dried, de-seeded peppers negro, ancho, chipotle, guajillo
- 25 grams dried, de-seeded peppers is optional optional, try the 50 first
- 2.5 grams oregano
- 10 grams smoked paprika
- 6 grams cumin
- 4 grams white pepper
- ¼ cup canola oil
- 32 oz beef bone stock
- 16.5 grams fresh garlic. 4-5 cloves
- 2 tbsp cider vinegar
- ¼ cup packed light brown sugar
- 1 tbsp kosher or sea salt
- 1 cup water
Beans for Chili
- 2-4 cans beans of your choice I used red and pinto
Instructions
Pepper Puree
- Boil a pot of water
- de-seed smoked dried peppers50 grams smoked, dried, de-seeded peppers, 25 grams dried, de-seeded peppers is optional
- add boiled water to dried peppers and soak for 10-15 mintues
Chili
- heat pot to medium heat and saute onions in oil until translucent350 grams 1 large sweet onion, ¼ cup canola oil
- turn heat to med high and brown chuck roast3.5-4 lbs chuck roast
- add sausage and spices and cook for 30 seconds to release aroma1.25 lbs double smoked sausage, 2.5 grams oregano, 10 grams smoked paprika, 6 grams cumin, 4 grams white pepper
- add diced bell peppers550 grams 3 large peppers or your choice
- add about a cup of the beef bone stock to a blender, add rest to stock pot32 oz beef bone stock
- add tomatoes, and salt28 oz crushed tomatoes or petite diced, 1 tbsp kosher or sea salt
Pepper Puree
- drain water from peppers
- add peppers, garlic, cider vinegar, sugar to beef bone broth16.5 grams fresh garlic. 4-5 cloves, 2 tbsp cider vinegar, ¼ cup packed light brown sugar
- blend until smooth and add to stock pot
- Add water to stock pot1 cup water
Chili with Beans
- rinse beans if canned and add to stock pot2-4 cans beans of your choice
- bring to slow simmer and cook for 1-1.5 hours. I cover 3/4 of the stock pot with a lid to limit splatter
- Eat and enjoy. I use cheese, died jalapeno's, and sour cream
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