Bill Schultz
TVWBB Hall of Fame
So had intended to do this cook on the WSM like last time for some smoke flavor but one thunder cracker after another kept blowin in churning things up and pass through.
Anyhow the pepper list
Puya Chili's
Chili Negro
New Mexico Chili's
Ancho Chili's
Jalapeno
Red Bell
Dry Chili's roasted on the CI, then in warm water to rehydrate, look how the Chili Oil comes out when you roast them
Beef Hind Shank being used in as an experiment, not just the meat but I want the large hunk of Marrow to flavor the Chili, being browned and then trimmed and the meat cubed
Rehydrated Chili's seeded (mostly, I always leave some in each) and then in the blender with a small can of Fire Roasted Tomatoes, two Tbsp of ground Cumin, Kosher and fresh ground. Jalapeno's roasted in the CI and cut up and added to the pot
All in after the venison was browned, scallions, red onion also along with diced garlic, and a can of red kidney beans
Two hours later all done
page 2 next
Anyhow the pepper list
Puya Chili's
Chili Negro
New Mexico Chili's
Ancho Chili's
Jalapeno
Red Bell

Dry Chili's roasted on the CI, then in warm water to rehydrate, look how the Chili Oil comes out when you roast them


Beef Hind Shank being used in as an experiment, not just the meat but I want the large hunk of Marrow to flavor the Chili, being browned and then trimmed and the meat cubed


Rehydrated Chili's seeded (mostly, I always leave some in each) and then in the blender with a small can of Fire Roasted Tomatoes, two Tbsp of ground Cumin, Kosher and fresh ground. Jalapeno's roasted in the CI and cut up and added to the pot


All in after the venison was browned, scallions, red onion also along with diced garlic, and a can of red kidney beans

Two hours later all done

page 2 next
Last edited: