Smoked Chili Sin Carne
You know those recipes every one cooks a different way? Those you keep on finetuning and experimenting with until you’ve found what you were looking for? And once you did you try to add something different to see how it works out? Yes you do! Otherwise you probably wouldn’t be looking at this “smoked Chili sin Carne” recipe over here. Cause face it: “There are thousands of great chili recipes going around”. Yet I bring you my latest (vegetarian) recipe that will serve as the base for further experiments. Why? Find out further in this post or skip to the recipe!
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Smoked Chili Sin Carne? As in vegetarian Chili???
You might be wondering why I made a “Smoked Chili Sin Carne” and not a regular “Smoked Chili con Carne”. Actually I have to admit I have been in doubt wether I should speak out there’s no meat involved in this Smoked Chili or not. The little blogging experience I have learned me most BBQ lovers are rather “conservative” concerning the subject of “vegetarianism”. To give an example: “when I share a post tagged vegetarian it’s getting not a quarter of the views a regular post gets. Yet I truly start to believe it’s a pitty most of us are opposed against the subject. On the other hand I can understand why a lot of people are.
First of all I totally agree on the part that a good piece of meat lends itself perfectly for the BBQ and gains a lot of extra flavors by grilling and/or smoking. It’s making us feel more in contact with our basic instincts and tickles every inch of our male heritage: “Living outdoors, hunting (aka. meat) and making fire”. So why not adding some meat (even to a vegetarian meal)? Yet we should not forget about our wives who carefully went out picking some herbs, vegetables and fruits. So we should respect our shopping wives who get tickled by their female heritage of collecting items and want to balance our health with vitamins (to a certain level). And that’s where you can find out grilled vegetables have the same effect when grilled: “The get a richer and more complex taste”. So why not using them as key ingredients?
“Vegetarians/vegans” acting like modern predators
What’s certainly not helpful in breaking the taboo are the vegetarians/vegans themself. I know I should not generalize the following statement to every vegetarian, but as mostly a small group of people tend to ruin it for a whole group of people. Why simply because they ruin every effort made by some broad-minded people by acting like predators and constantly insulting them. For instance they invite you to a discussion group about “Fishing, hunting and BBQ” where you get totally bashed for bringing a recipe that contains some “chicken broth”. Being called anti-social, a psychopath and bad father because I dare to eat some meat. From the 20 (I guess) reactions I got, only one person actually tried to explain with good arguments why we should “reduce!” our meat intake.
To all vegetarians reading: “I hope you keep reading the following suggestions”. It wasn’t helpful at all pushing me into directions by being agressive at all. Actually it makes me scary… I’d rather be a people loving broad-minded meat lover than a bitter offensive vegetarian. The one person made me see why I should think about what I eat and how much of it. That actually made me believe I actually could skip the meat every once in a while! Plus it’s truly a mistake to think people eating meat don’t give a thing about the animals! But it’s sad to see that even those who come up against the waste of animals like the people supporting
Goatober in the UK got attacked too!
It’s not my habit to write about themes like these but they actually got in my mind a lot while thinking about writing this post. I hope those who care about good food found their way to the recipe and won’t get scared by the “Sin Carne” tag. I hope this will lead to an interesting open minded talk about the subject since I truly believe vegetarian meals could be seen as complete meals too! What doesn’t mean I don’t want to try a “Con Carne” version based on this recipe. Maybe we should just find a balance between the extremes promoting vegetarian BBQ and being tolerant about those eating meat.
Not to forget: “About the recipe”
That being said a short focus on the recipe. I should adress a short not to Maarten for sending me an inspiring recipe on how he makes his “Chili con Carne”. He carefully spends hours of cooking in search of perfection trying to add layers of taste. However I actually decided about three hours before dinner time I wanted to eat chili he inspired me on trying to achieve a rich and complex taste. This recipe is a mixture of his version (e.g.: Whisky infused beans), the one by Nigella who’s adding chocolate (I used espresso chocolate) and the one I used to cook from my wives “Sports Cookbook” (so I don’t have to say it’s mine haha).
The result was more than succesful to me! Being on the edge of our heat level (we’re not very though on this part) the chili ended up being rich of taste and structure. The addition of the lemon butter (recipe) brings a nice balance to the meal. I’ll add the recipe as soon as possible. Since it’s great on grilled corn too! I managed to get a subtle smoke taste without being overwhelming. Since there’s always room for improvement I’d be happy to hear your thoughts and suggestions.
And now for something completely different:
You might have noticed the Amazon links on this blog recently. They are placed to help me cover the costs to maintain this blog. So if you’re looking for some christmas presents like one of these awesome dutch ovens (useful for this smoked chili sin carne), I hope you take a moment to click through on one of the links to buy your presents. It won’t cost you more than usual but would mean a big help to me.
Sharing my ideas on the “vegetarian BBQ” led me to a long post with little information on the Recipe. I hope to read your questions or here your thoughts on the subject.
You know those recipe you keep on finetuning? I love them. Chili con Carne is one of them! Over here I share my best recipe at the moment. I made it vegetarian friendly but you can just add meat at your taste if you want too! Have fun and tell us all about it afterwards!
- 3 carrots cut in four on the long end
- 1 large onion
- 1 red onion
- 2 red bell peppers
- 2 yellow bell peppers
- 1 bar green celery
- 1 tbsp. olive oil
- 3 cloves of garlic
- 2 pili pili peppers
- 2 chipotle peppers
- 2 tsp. coriander seeds
- 2 tsp. chili flakes
- 2 tsp. paprika powder
- 1.5 tsp. cumin
- 1 tsp. Fennel seeds
- 1 tsp. cinamon
- 2 bay leaves
- 1 can 70 gr. tomato puree
- 2 cans 800gr. diced tomatoes
- 400 ml. vegetable broth.
- 3 tbsp ketchup
- 50 gr espresso chocolate
- 2.5 Tbsp cider vinegar
- 2 cans 400 gr. red kidney beans
- 1 can 100 gr. black beans
- 2 cans 280 gr. corn
- The finishing touch:
- Homemade lemon pepper butter
- Fresh Coriander leaves
Prepare your grill for direct cooking on medium heat (about 150°-180°C/30O-350°F)
Grill all vegetables until charred and soft on medium heat. Add some smokewood (apple, whisky, oak, ... at taste). I used these Jack Daniels Wood chips.
Remove the vegetables from the fire and let them cool down. This way you can easily peel the peppers and slice them for your chili.
Put a large dutch oven on your BBQ and add the olive oil.
Add the minced garlic, chopped peppers and all spices to the oil and let them cook for a while so the flavors get the time to develop.
Toss in the diced vegetables from Step 1.
Add the tomato puree and let simmer for a minute or two.
Add the diced tomatoes, vegetable broth and ketchup.
Let your chili cook through for a couple of hours. You can add some smokewood in this process too if you want your chili with a heavy smoked flavor. Don't forget to close your lid.
While waiting you can marinate your beans in whisky this will make their taste explode in your mouth! Don't add them to the chili yet.
Add the espresso chocolate and cider vinegar about 15 minutes before you want to serve your meal.
Add the beans and corn about 5 minutes before serving time so they can gain some heat.
Taste your smoked Chili sin Carne and add some salt if desired.
Serve with homemade Lemon pepper butter, fresh coriander leaves and/or sour cream
Enjoy your delicious hot smoked Chili Sin Carne, come back over here and leave a comment afterwards! Take a moment to share when approved! It would be a big help to me.