Smoked Chili Con Carne Recipe
1½ Lb beef - ground (I used chuck)
1 Large yellow onion - diced
1 Green bell pepper - diced
5 Cloves garlic - minced
1 (14 oz) can diced tomatoes
2 Tbsp tomato paste
2 Cups vegetable stock
½ Cup Stout (or other dark, strong beer; I used Guinness)
2 Tbsp cayenne
2 Tbsp cumin
1 Tsp celery seed
1 Tbsp oregano
1 Tsp salt
1 Tsp black pepper
1 Can black beans
1 Can kidney beans
15 G chopped dark chocolate or dark chocolate chips
Cilantro and green onion
Bradley Flavour Bisquettes - Oak
Preheat smoker with oak bisquettes to 250°F.
Place the beef on an aluminum tray.
Place the onions and bell peppers on a perforated aluminum tray.
Place both trays in your preheated smoker and smoke for 1 ½ hours.
Preheat oven to 350°F.
Place beef, drippings and vegetables in casserole dish or Dutch oven.
Add garlic, diced tomatoes, tomato paste, stock, stout and spices, then stir.
Cook in oven uncovered for 1-1½ hours.
Stir in beans and chocolate. Cook for another 20-30 minutes.
Garnish with cilantro and green onions, then serve.