This Smokin’ Hot Chili gets a hit of smoky flavor from grill-roasted meat and veggies and the fried jalapeno rings hit you with enough spice to make you sweat. The base of this chili recipe is our family favorite, but I have been working with Cowboy Charcoal and was feeling inspired by their upcoming the first annual Fire & Ice Women’s Championship Barbeque Series. Women led teams have been working all summer in KCBS sanctioned competitions to vie for $15,000 in diamond prizes and qualification to compete at the World Food Championships in Orange Beach, Ala. on November 9-13, 2016. This is so completely on my level, I practically jumped at the opportunity to help promote it! The chili I’m featuring today covers the “Fire” part of the series and another upcoming post will highlight something a little more on the “Ice” side.
To make this chili, you need to have access to a grill that can get you to about 225 degrees with some great smoke. I used a simple charcoal grill with soaked apple wood chips to get a nice even heat and slow steady smoke. Smoking the seasoned beef and vegetables prior to making the chili really infuses it with an additional layer of flavor. Everything becomes a little bit more rich and intense after spending that time on the grill.
Now, I call this Smokin’ Hot Chili because it really does have a hit of spice from the mix of seasonings. If you like things a bit more mild, cut the cayenne pepper and red pepper flakes in half. If you want even more heat, replace the diced green bell pepper with 2 diced jalapenos (seeds and all). The crispy jalapenos on top really don’t add too much heat since they are seeded prior to breading, but they add so much in terms of texture and flavor! Honest truth: I could just make the jalapenos as a snack and eat them like candy. They are so unbelievably delicious. Toss them on this chili and you will be happy food dancing all over your dang kitchen.
I am lucky enough to be a part of Food Network’s Let’s Pull up a Chair round-up this week! We are talking all things chili, so make sure you give these chili makers some love this week and check out their delectable offerings.
Creative Culinary: Chipotle Chile is the BEST Ever!
The Fed Up Foodie: Tortilla and Beans
The Mom 100: Game-Day Ground Beef Chili
Healthy Eats: 5 Turkey Chilis That Put Beef Out to Pasture
A Mind “Full” Mom: Wine and Mustard Braised Chili
Foodtastic Mom: Slow Cooker Chili Verde
Hey Grill Hey: Smokin’ Hot Chili
Mom Loves Baking: Quick and Easy Chili
Taste with the Eyes: Korean Chili con Carne with Red Beans and Kimchi
Elephants and the Coconut Trees: Best Vegetarian Chili with 9 Beans
Devour: Warm Up Chilly Days with Genius Chili-and-Chip Combinations
In Jennie’s Kitchen: French Lentil Chili
Swing Eats: Cincinnati Chili
FN Dish: 6 Next-Level Ways to Do Up a Batch of Chili
- 1 1/3 lbs ground beef 80/20
- 1 large sweet onion diced
- 1 red bell pepper seeded and diced
- 1 green bell pepper
- 4 cloves garlic minced
- 1 Tablespoon olive oil
- 1 28 oz can diced tomatoes
- 2 cups beef broth
- 1 can pinto beans drained and rinsed
- 1 can black beans drained and rinsed
- sour cream as garnish
- shredded cheddar cheese as garnish
- 2 teaspoons sea salt
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon crushed red pepper flakes
- 4 cups vegetable oil
- 3 jalapenos cored, seeded, and sliced into rings
- 1/4 cup flour
- 2 eggs lightly beaten
- 1/2 cup panko bread crumbs
- salt to taste
- Preheat your grill or smoker to 225 degrees with thin blue smoke from soaked wood chips or chunks.
- While your grill preheats, prepare your meat and vegetables for smoking. Lay a large piece of aluminum foil on a baking sheet. Evenly spread the onions, peppers, and garlic across the foil and drizzle with the olive oil. Set an elevated cooling rack over the vegetables. Gently spread your ground beef into a large patty, about 1/2 inch thick, and set on the cooling rack.
- In a small bowl. combine all of the spices. Sprinkle liberally over both the vegetables and ground beef. Set the baking pan on the grate of your smoker, close the lid and smoke at 225 for about an hour.
- Heat a large pot over medium heat. Slowly transfer the vegetables and meat into the pot and stir with a wooden spoon or spatula, breaking up the meat into smaller pieces. Pour in the can of tomatoes, beef broth, and beans.
- Reduce the heat to low and simmer for an additional hour. Watch the liquid level and stir often to prevent anything from burning to the bottom. If you like your chili to be thicker, you can add 2 Tablespoons of tomato paste. If you like it thinner, you can add more beef broth.
- While the chili is simmering, you can prepare the fried jalapeno rings! Preheat your cooking oil to 375 degrees and set up your breading station.
- Place the flour, eggs, and panko breadcrumbs each in their own bowl. Begin by gently tossing the jalapeno rings in the flour, coating lightly. Then move from the flour to the eggs and stir to coat. Finally, transfer the rings from the eggs to the breadcrumbs and ensure all are coated entirely. From there, fry the jalapeno rings in the hot oil for 2-3 minutes per side until golden brown. Remove to a paper towel to drain and season with salt.
- Once the chili has simmered and the jalapeno rings are fried, it is time to eat! Serve the chili with sour cream and cheddar cheese as a garnish and top with the fried jalapeno rings. It's Smokin' Hot!