INDIVIDUAL RECIPE

Smoke House Chili by: Timothy Delisle from Watervliet Fire Department

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OUR STORY

Our fire house has been involved in a chili cook off for 8 years (which we have placed every year but 1) that put money into a few charities that benefit injured and and retired fireman. This was created to compete in the cook off.

 

Ingredients

  • 3 Poblano Peppers (roasted diced)
  • 3 Green Bell Peppers (diced)
  • 3 Red Bell Peppers (diced)
  • 3 Onions (Diced
  • 2 Jalapeno (Diced)
  • 6 Clove Garlic
  • 1/2 Lb Bacon
  • 5 Lbs Smoked Pork Butt (chopped)
  • 3 Lbs Smoked Beef Brisket (chopped)
  • 3 Lbs Smoked Poblano Cheddar Sausage
  • 2 Tsp Cumin
  • 2 Tsp Onion Powder
  • 2 Tsp Coriander
  • 2 Tsp Garlic powder
  • 2 tsp Paprika
  • 2 Tsp Salt
  • 2 Tsp Pepper
  • 4 Tbls Dark Chili Powder
  • 1 Sm Can Tomato Paste
  • 1 lg Can Tomato Sauce
  • 2 Cans Stewed Tomatoes
  • 16oz IPA Beer
  • 1 Cup Chicken Stock
  • 3oz Ketchup
  • 1/2 Cup Honey
  • 1/2 Cup Worcestershire Sauce
  • 1/2 Cup Brown Sugar
  • 2 Can Dark Kidney beans
  • 2 Can Pinto Beans
  • 2 Can Corn

Directions

  1. Render Bacon
  2. add vegetables cook for 5 min
  3. add seasonings, paste, sauce, tomatoes, beer, chicken stock, ketchup, honey, Worcestershire sauce, brown sugar and cook for 30 min
  4. add meat, beans, and corn and cook for another 40 min.



 

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