There’s some Chili Magic in the Natural Gas BBQ Grill if you Cook it with the Right Kind of Recipe
Here is an Asian cuisine that’s been adapted for western appetites! All you need is the natural gas bbq grill and some spicy/chili ingredients to mince with the pork and beef comestible. This exotic delicacy is not for the faint of heart.
Oh no, this spicy recipe is infused with various kinds of chili vegetables that will make someone who is not accustomed to hot sauce and chili peppers cringe at the sight of the ingredients used.
Of course, the brand of bbq smoker you use matters a lot in flavour and juicyness, but these tips will help you get a delicious recipe on the table in no time!
To get the right taste for the beef and pork chili recipe, you may want to dedicate half of the time it takes to cook this recipe just to prepare the chili. But don’t lose heart, because cooking this baby in a natural gas bbq smoker is actually easier than it looks. The good news is that you probably have most of the aromatics in your kitchen already. So all you need to concentrate on is the cooking procedure which you could accomplish in about an hour or less.
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- 1 ounce bittersweet chocolate, such as Baker’s (the budget choice) or Scharffen Berger (if you’re feeling flush)
- 1 tablespoon (packed) dark brown sugar, or more to taste
- 1 pound beef tenderloin tips, cut into 1/4- to 1/2-inch dice
- 1/3 cup pure chile powder, or more to taste
- 2 pounds lean ground beef or bison
- 2 cans (about 15 ounces each) pinto beans, preferably organic and low sodium, rinsed and drained in a colander
- Coarse salt (kosher or sea)
- 1/4 pound ground pork
- 1 large onion, peeled and finely chopped
- 1 to 3 teaspoons Tabasco sauce
- 1 poblano pepper, seeded and finely chopped
- 1 to 3 fresh jalapeño peppers, seeded and finely chopped
- 2 cans (about 15 ounces each) kidney beans, preferably organic and low sodium, rinsed and drained in a colander
- 2 cloves garlic, peeled and minced
- 2 tablespoons extra virgin olive oil
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 2 quarts beef or chicken stock, preferably homemade
- 1 bottle (12 ounces) beer, light or dark
- 1 can (8 ounces) tomato sauce, preferably organic
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Place the Dutch oven over the natural gas bqq grill and heat up the oil on high heat. Wait for about 90 seconds, then pour in the diced tenderloin stir and cook for about 4 – 6 minutes until browned on all sides. Don’t put all the diced meat in the Dutch oven at once. Try to work by batches to cook them evenly. Once they are cooked, transfer them to a large plate that has a paper towel over it to get rid of the oil from the tenderloin.
Fry the ground beef and pork in the Dutch oven and adjust the natural gas bbq smoker to high heat, at roughly 4 minutes for each 2 or 3 batches until they are brown. Transfer them also to a large platter with paper towel to sift the oil from the meat, then remove all the used oil from the Dutch oven, but leave at least 2 tablespoons of it for the other ingredients to be fried.
While the remaining virgin olive oil is still hot add the garlic, jalapeños, poblano and onion, then reduce heat to medium-high, and cook again for 4 minutes stirring frequently until they become lightly browned. Now add the cinnamon, oregano, black pepper, cumin and chile powder and stir them as you cook for another 2 minutes, until they become fragrant.
Stir in the stock, beer, and tomato sauce in the Dutch oven. Adjust the heat on the natural gas bbq grill as needed. Ensure that the chili is richly flavored and the tenderloin cubes are very tender by allowing the chili to simmer gently over medium heat, stirring from time to time for about 30 – 40 minutes. Adjust the heat as needed in order to simmer the mixture lightly and not overcook it.
Pour in the chocolate, Tabasco sauce, brown sugar, kidney beans and pinto into the mix and stir thoroughly. Dip the spatula into the chili sauce and taste to see if the seasoning is just right. Keep adding more salt, Tabasco sauce, cumin, chile powder and sugar as necessary until the chili is seasoned to the right degree.
With the Right Temperature on the Natural Gas BBQ Smoker your Chili Recipe will be Amazing
Once it is cooked, remove the Dutch oven from the natural gas bbq smoker and let cool at room temperature, then refrigerate to save it for other times as it won’t get spoiled as long as you reheat it at medium heat after refrigerating it. Serve the beef and pork chili with thinly sliced fresh or pickled jalapeño chiles, rice is also good, sour cream, stemmed chopped fresh cilantro, coarsely grated pepperjack cheese, tortilla chips, chopped ripe tomatoes, coarsely grated cheddar cheese (orange or white), peeled diced jicama, thinly sliced or pitted black olives, finely chopped scallions or green onions, or finely diced sweet onion.
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