SMOKED CHICKEN CHILI
Steps:
- Heat the canola oil in a large pot over medium-low heat. Add the garlic, onions and poblanos and cook for about 10 minutes or until soft. Add the chili powder and continue to cook for approximately 3 minutes, stirring frequently. Add the heavy cream, chicken stock, hominy and shredded chicken thighs. Bring to a simmer, then reduce the heat to the lowest possible setting and cook for 45 minutes.
- To finish, add the white beans and masa harina. Bring back to a simmer to thicken, stirring frequently. Season with kosher salt. If desired, adjust the consistency with either more chicken stock or masa harina.
- Serve with fontina cheese, tortilla chips, sour cream and lime wedges.
SMOKED CHILI
Smoked beer -the result of infusing a weightier style of beer, such as brown ale, porter, or stout, with smoking agents-has ancient roots in Germany but has been recently revived by American brewers aiming to put their own twist on the old style. This recipe combines the fireside flavor with a classic chili. Smoked beer is available at many gourmet markets and liquor stores. Schlenkerla Smokebeer was used here. Adapted from Stephanie V.W. Lucianovic.
Provided by Sandi From CA
Categories Pork
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the sausage, pork, and beef. Cook, stirring and breaking up the meat with a wooden spoon, until meat is browned and no bits of pink remain, about 5 to 6 minutes.
- Add the onion, fennel, red chile, garlic, chili powder, cumin, fennel seed, cayenne, and tomato paste, and cook until the vegetables are softened, about 4 to 5 minutes. Stir in the sugar, crushed tomatoes and juice, smoked beer, and soaked kidney beans.
- Bring the chili to a boil, cover the pot, reduce heat to low, and simmer until beans are tender, about 90 minutes. Just before serving, stir in the salt.
- Serve the chili garnished with sour cream and sliced scallions, and, of course, with a glass of smoked beer.
Nutrition Facts : Calories 343.7, Fat 17.7, SaturatedFat 6.1, Cholesterol 68.9, Sodium 792.1, Carbohydrate 19.3, Fiber 3.7, Sugar 7.3, Protein 21.9
SMOKED CAJUN CHILI
Make and share this Smoked Cajun Chili recipe from Food.com.
Provided by Curt H.
Categories Steak
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Call friends and family, let them know you are about to make some awesome Chili, and to be in your kitchen in about an hour.
- Before the stampede, grab a large (8qt) pot and brown the sausage on high heat (do not drain). The idea here is to get some good browning/sear in the pan so don't fret if it sticks to the bottom, that's the idea. Just don't go overboard and burn it.
- Throw in the celery, onion and garlic, cover, reduce heat and let it do it's thing for 10 minutes at least. stir frequently.
- In a separate pan, brown the ground beef (drain) and add it to the pot.
- Everything else goes in! Be sure to include all the juice from the whole-tomato cans, and I like to cut them very chunky (no more than 3 cuts per tomato) for easy eating.
- Let it come together at a high simmer for about an hour, less if you can't wait.
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