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<\/a><\/p>\nThe calendar says March.\u00a0 We are two days away from the “ides of March”.\u00a0 However, the weather is anything but spring like.\u00a0 The winds yesterday were so fierce the ferries were not operating for most of the day.\u00a0 A neighbor’s trampoline from a block down the road is now adorning the lawn.\u00a0 No wonder I wanted to cook something hot and spicy.\u00a0 To fill the kitchen with delicious smells.\u00a0 Then to take our food on trays and eat in front of the fire.<\/p>\n
This recipe for SMOKING CHILI has evolved over the years.\u00a0 More than fifty years ago I started making if for my brother Jamie.\u00a0 In those days it was considered exotic beyond belief.\u00a0 The recipe still contains some basic chili ingredients – beef, tomatoes, chili powder, onions and so.\u00a0 But now it can stand straight and tall and proud of the hot flavours it delivers.\u00a0 This isn’t Texas chili (it contains beans) but you’ll love it just the same. The combination of two meats gives you extra boosts of flavour, the beef bold and the pork sweet. Hoisin sauce is the secret ingredient.\u00a0 It gives your chili another lovely dimension of flavour.\u00a0 Try adding a little Hoisin sauce\u00a0 to your next beef stew.<\/p>\n
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SMOKING CHILI WITH TWO MEATS<\/strong>\u00a0\u00a0 (makes an awful lot, enough for 6-8 chili lovers)<\/p>\n l pound lean ground pork<\/p>\n 1 pound lean ground beef<\/p>\n 2 tablespoons or more of canola oil<\/p>\n 1 large onion medium diced<\/p>\n 1 teaspoon red pepper flakes (start with a smaller amount if you’re faint of heart)<\/p>\n 1 teaspoon of salt<\/p>\n 15 grinds of black pepper<\/p>\n 4 fat garlic cloves finely diced<\/p>\n 2 fat, fat jalapeno peppers finely diced<\/p>\n 1 large red pepper medium diced<\/p>\n 2 cups chicken stock<\/p>\n 3 tablespoons tomato paste<\/p>\n 3 tablespoons hoisin sauce<\/p>\n 1 beef stock cube preferably Italian<\/p>\n 1 28 ounce can of best quality Italian tomatoes.<\/p>\n 2 tablespoons chili powder (or to your liking, more or less, start small you can always add more later)<\/p>\n 2 teaspoons cumin powder<\/p>\n 1 teaspoon oregano<\/p>\n For garnish sour cream and fresh limes<\/p>\n <\/p>\n Over medium heat and using a large pan add a tablespoon of oil\u00a0 and saute the beef and pork just until it changes color.\u00a0 Remove it from the pan and put it into a large Dutch Oven or slow cooker.\u00a0 Discard any liquid left in the pan.<\/p>\n Add a generous splash of oil and add the onions to the same pan.\u00a0 Sprinkle with salt, pepper and red pepper flakes and saute until translucent.\u00a0 Don’t over cook the onions.\u00a0 Now add the oregano, cumin and chili powder, and the garlic and saute\u00a0 for a couple of minutes more.\u00a0 Adding the seasoning to the hot pan releases the aromatic oils and mellows the seasonings. \u00a0 Add the onion mixture to the meat.<\/p>\n Be careful chopping the jalapeno peppers.\u00a0 The seeds and membrane are very hot.\u00a0 Some people find them too hot and don’t use them.\u00a0 Don’t touch your eyes with your fingers when chopping the peppers,\u00a0 and scrub your hands really, really well after.\u00a0 You might want to wear disposable gloves if your skin is very sensitive.<\/p>\n <\/p>\n Add a splash more oil to your pan (don’t clean it out after you cook your onion mixture) and saute the red peppers and jalapeno peppers for about 4-5 minutes or just until the peppers become a little tender.\u00a0 Remove them from the pan and add to your meat onion mixture in the Dutch oven.<\/p>\n <\/p>\n <\/p>\n The pan will be covered with lovely brown bits from all the vegetable.\u00a0 Turn the heat up a little and add the chicken stock and scrap the brown bits from the bottom of the pan.\u00a0 Add the tomato paste, the Hoisen sauce and the beef stock cube.\u00a0 Stir until well combined and pour over\u00a0 your meat mixture.<\/p>\n <\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n