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Willysito's Five Pepper Smoked Chili


 
B

Bill Schultz

TVWBB Hall of Fame
So five peppers, two green Bell's, two dried Hatch Chili's, two dried Guahillo, one fresh Jalapeno and two Pablanos. Dried peppers rehydrated, green peepers roasted

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Dried peppers mostly seeded, grenn had the charred skin removed and about half seeded

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80/20 browned on the stove top, all peppers except the diced Bell's in a blender with three cloves of garlic and two plum tomatoes along with the chili soaking water.
All in together with two Tbsp Cumin, two Tbsp ground Coriander, shrooms beans and on small can of diced roasted tomatoes. Two Tbsp of fine ground coffee and half a brick of Mexican Abuletta chocolate. Kosher to taste.

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On the OTG with Lump in a C configuration with three chunks of Cherry wood at 300 for about two hours no top

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On the table with some nice crusty bread and a Blue Moon, if you have not tried smoking the Chili I highly recommend it. The flavor is outstanding

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This Willysito guy knows his stuff...I like his style!

A lot of cool techniques in your chili, Bill — from the smoking of the chili, to the use of the soaking water, to your use of coffee and Mexican chocolate to add an earthy element to the flavor (when I make chili, I like to grind up roasted cacao nibs and add a cinnamon stick while it simmers). You cooked up a top notch pot of chili for sure.
 
Jerome D. said:
This Willysito guy knows his stuff...I like his style!

A lot of cool techniques in your chili, Bill — from the smoking of the chili, to the use of the soaking water, to your use of coffee and Mexican chocolate to add an earthy element to the flavor (when I make chili, I like to grind up roasted cacao nibs and add a cinnamon stick while it simmers). You cooked up a top notch pot of chili for sure.
Click to expand...

Thanks Man, from you much appreciated. I saw my Cinnamon sticks tonight but held off as I had other flavors I wanted to stand out but will definitely go for it next time
 
Bill, I'm really impressed with your chili some great flavors going on there. I'm a chili nut and have played around with it for years. Yours is very interesting, I've had Abuelita chocolate in some and coffee in others but never both in the same bowl of red. Smoking the chili is great too, that's what I normally do now. Nicely done Bill!
 
Bill, that is one fantastic chili never had it with chocolate or coffee but would give it a try. Like Rich said we do smoke ours but will be giving yours a try real soon.
 
Nice job, Bill! Your chili reminds me of the version my dad used to make, especially if you left it a little on the soupy side. And I had to check to make sure you hadn't broken into my basement to steal my mom's old iron skillet!;)

I've used smoked meat for chili but never actually smoked chili before...with winter close at hand it's something I should keep in mind!
 
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