Smoked Serrano Beef Chili

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Smoked Serrano and Vegetables with Beef and Beans

Prep Time2

Cook Time30

Course: Main Course, Soup

Cuisine: American, texmex

Servings:

Calories: 194kcal

3⅓ lbs beef ground chuck
1⅓ lbs tomato smoke, hickory wood for 45 minutes at 225, cooled, peeled, cored, 1/2'd cut in half squeezed seeds and juice reserve, strain seeds. add juice back to tomato
1 each onion smoke with other vegetables for 45 minutes, once cool, peel, dice
1 each pepper, red bell smoke with other vegetables for 45 minutes, once cooled, deseed, dice
1 each pepper, green bell smoke with other vegetables for 45 minutes, once cooled, deseed, dice
1 oz pepper, serrano smoke with other vegetables for 45 minutes, once cooled, split, deseed dice. If you would like it hotter, use more. This adds good flavor however isn't very hot
1 cup beans raw, soak overnight, cook until tender or 3 lbs. cooked
1 tbsp cilantro
5 tbsp dark chili powder
2 tsp oregano
8 oz beef stock
½ oz garlic minced
2 tsp mustard, dry
1 oz lime juice
2⅓ oz brown sugar

Smoke vegetables for 45 minutes at 225 degrees, prepare as listed above
Cook ground beef in a minimum 2 gallon stock pot, once cooked strain the grease off. Remove meat and reserve in a bowl.
Saute diced onion, and peppers. Reserve the serranos and tomato with juice. Once vegetables are tender remove from pot and add them to the meat.
In the stockpot add garlic, tomato with juice, and crushed tomato, spices, lime, and sugar. Simmer for 30 minutes. Use an immersion blender and blend these ingredients and water until smooth
With liquid still in the stockpot add meat and vegetable mixture. Stir, add beans (either canned or previously cooked)
Add the amount of Serrano chilis that you would like to season the chili. If you would like it hot add more. Be cautious and add them in small amounts