Smoked Chili Recipe by Alan Bacho
Cooking Instructions 4 hours 1 Heat olive oil in a large pan over medium heat. Sweat onion and green pepper until onion is translucent. 2 Add minced garlic, cook 1–2 minutes. 3 Remove green pepper, onion, and garlic from the pan to a bowl. 4 Raise the temperature of the frying pan to high and brown the ground meat. 5 Add kidney beans (with liquid), diced tomatoes (with liquid), hot water, bouillon, chili powder, cumin, oregano, basil, salt, pepper, and the onion, pepper, garlic mixture back to the frying pan. Simmer until bubbling. 6 Transfer everything to a disposable foil pan. 7 Place the foil pan in a smoker at 250°F (150°C). Smoke 2–4 hours, stirring every hour. 8 Remove from smoker, garnish with cilantro if desired, and serve immediately. 1 Heat olive oil in a large pan over medium heat. Sweat onion and green pepper until onion is translucent. 1 Heat olive oil in a large pan over medium heat. Sweat onion and green pepper until onion is translucent. 2 Add minced garlic, cook 1–2 minutes. 2 Add minced garlic, cook 1–2 minutes. 3 Remove green pepper, onion, and garlic from the pan to a bowl. 3 Remove green pepper, onion, and garlic from the pan to a bowl. 4 Raise the temperature of the frying pan to high and brown the ground meat. 4 Raise the temperature of the frying pan to high and brown the ground meat. 5 Add kidney beans (with liquid), diced tomatoes (with liquid), hot water, bouillon, chili powder, cumin, oregano, basil, salt, pepper, and the onion, pepper, garlic mixture back to the frying pan. Simmer until bubbling. 5 Add kidney beans (with liquid), diced tomatoes (with liquid), hot water, bouillon, chili powder, cumin, oregano, basil, salt, pepper, and the onion, pepper, garlic mixture back to the frying pan. Simmer until bubbling. 6 Transfer everything to a disposable foil pan. 6 Transfer everything to a disposable foil pan. 7 Place the foil pan in a smoker at 250°F (150°C). Smoke 2–4 hours, stirring every hour. 7 Place the foil pan in a smoker at 250°F (150°C). Smoke 2–4 hours, stirring every hour. 8 Remove from smoker, garnish with cilantro if desired, and serve immediately. 8 Remove from smoker, garnish with cilantro if desired, and serve immediately. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Gyoza (japanese dumplings) Chile Crisp and Honey Roasted Salmon Corn Dip Braised Pork Belly & Quail Eggs w/ Bamboo Shoots | Thịt Kho Trứng Măng Bánh Mì - Vietnamese Baquette - Quick and simple and CHRISPY :P ENJOY Gyoza (japanese dumplings) Chile Crisp and Honey Roasted Salmon Corn Dip Braised Pork Belly & Quail Eggs w/ Bamboo Shoots | Thịt Kho Trứng Măng Bánh Mì - Vietnamese Baquette - Quick and simple and CHRISPY :P ENJOY Coconut Modak Pumpkin Cupcakes Jaggery Sesame Modak OATS Modak Plum chutney Chile Crisp and Honey Roasted Salmon Corn Dip The Best Sunday Brunch with Kitchenla Creamy Potato & Scallion Spread Sweet & Tangy Plum Chautney Coconut Modak Pumpkin Cupcakes Jaggery Sesame Modak OATS Modak Plum chutney Chile Crisp and Honey Roasted Salmon Corn Dip The Best Sunday Brunch with Kitchenla Creamy Potato & Scallion Spread Sweet & Tangy Plum Chautney