One of my chili secrets...

judsoncarroll4

Years ago, I read that jalapeno peppers wont dry properly without smoking. Well, I have dried plenty without smoking since. But, smoked and dried jalapeno peppers are fantastic, so preparing them is a must for me! I use them in all sorts of dishes, but nowhere do they shine like in chili!!!!!!!!!! I'm sure most folks have a favorite chili recipe. Mine is just what I like.... but, I do some catering occasionally... it is always a hit. I'll share it if anyone wants.... but, I do use beans, for flavor (FYI). Anyway, for the peppers - I like to dry jalapenos in a hot, shady spot (not hard to find in the South), until the wrinkle and redden. If any mold, I don't use them. The best way is to tie the stems with a length of string, spaced so they do not touch and they turn in the breeze when hung. When I smoke barbecue (REAL BARBECUE - no gas or electric) low and slow over hardwood coals for 12-24 hours, I fill the gaps between the meat with the peppers. Ever couple of hours, I change out the peppers with a new batch. After they are dried and smoked, you can put them in a jar and store for years. They are mildly hot, smoky... kind of raisin-like sweetish... and oh, so rich! Corn is also awesome smoked, but fresh in the shucks, for eating that night…. now, if you mix some finely chopped smoked peppers in with the butter and slather the corn down... WOW!!!!!!!!!!!

Linda Bittle

That sounds really good!

My ex husband cold make really good chili. Mine's OK, but I can't replicate it. I can't find that spot between too hot and too mild.

SherryA

That sounds so good! Makes me wish I had a smoker.

judsoncarroll4

https://community.thegrownetwork.com/discussion/comment/851473#Comment_851473

Traditionally, In eastern NC, we don't use smokers - just a hole in the ground. Dig a hole, put your wood in, let it burn down to coals. Lay rebar across the hole and surround it with bricks or cinder blocks so you can cover the meat with a piece of tin. Leave gaps so you can shovel in more coals as needed. You can do this on a small scale, just using the grate and lid to a charcoal gril over the hole.

judsoncarroll4

https://community.thegrownetwork.com/discussion/comment/851463#Comment_851463

Try just using my "secret" chili base. Get a can of El Pato brand sauce. Here is a link to their website - it sells for about $1.50 a can in stores. It has a great balance of mild heat and flavor https://www.walkerfoods.net/el-pato-sauce-products/el-pato-brand-tomato-sauce/

The other trick is to brown everything in steps. Brown your meat. Cook your spices in the grease with the meat to season the meat (you'll add more, to taste, at the end). Cumin, and cheap chili powder make a good base of flavor. So, add them along with salt and black pepper and cook in the grease. Then, add onions and chopped green peppers (if using them) and cook them down well in the grease, then fresh chopped garlic. Before the garlic burns, add the El Pato sauce along with any dried red peppers you may be using - smoked jalapenos, ancho, pasilla, etc (chopped or ground)- along with some of the crushed tomatoes you'll be using. Stir all that in, turn the burner to low, cover and let the tomatoes re-hydrate the peppers. When that is done, add whatever else you like, tasting frequently to adjust seasonings. Be sure to add little to no water - water is a chili killer! Chili should be thick ad rich.

I usually make mine like above when serving folks who may not like a lot of heat. I also like to add 3 types of beans - black, dark red kidney and pinto, because I REALLY LIKE BEANS! Of course, you don't have to. I serve it with a dollop of sour cream on top and a bottle of habanero sauce on the side so folks who like heat can adjust to their tastes. If you use hot sauce, I think one not made with vinegar is best. Some folks like Tobasco, but I think the vinegar flavor is too strong in good chili. For store bought sauce, I like El Yucateco - the green habanero sauce is very hot, but also has a fresh, sweet pepper taste https://www.elyucateco.com/usa

Ruth Ann Reyes

YUMMMERS!

silvertipgrizz

@judsoncarroll4

I'll take you up on the sharing of that recipe offer!

judsoncarroll4

https://community.thegrownetwork.com/discussion/comment/851495#Comment_851495

Check my above comment to Mary Linda Bittle - that is basically it.

shllnzl

@judsoncarroll4 I like beans in my chili and I also like color. I use pinto beans, black beans, kidney beans, white or adzuki beans and I also add some corn for the nice yellow color. I use ground meat too, but talk about plant proteins!

Linda Bittle

@judsoncarroll4 Thank you for sharing! I am not familiar with El Pato brand, but will look for it.

I, too, like chili beans, pinto beans, and kidney beans in my chili. And some good ground beef. I'm gonna print this out so I won't forget what brands to look for!

SherryA

@judsoncarroll4 Great info! Thank you.

judsoncarroll4

@Mary Linda Bittle Of course, you can make the sauces from scratch, too... but even I like convenience occasionally!

judsoncarroll4

“Chili is one of the great peasant foods. It is one of the few contributions America has to world cuisine. Eaten with corn bread, sweet onion, sour cream, it contains all five of the elements deemed essential by the sages of the Orient: sweet, sour, salty, pungent, and bitter.” – Nero Wolfe, in The Next Witness (part of the Three Witnesses collection).

judsoncarroll4

https://www.youtube.com/watch?v=KucI0w6orbw&t=346s