Aug 23 2015
It was just me & the dog home today so I wanted to make
some chili. Our son was at a golf outing so my wife went with the daughter in
law and grandson to his soccer game an hour south of here. Our son met them
after the game for dinner.
My chili was a half day making and that meant a nice lazy beer
sipping afternoon outside listening to music as I was cooking. I did up the
tomatoes on the smoker early to get the peels off; an easier way than boiling
water. I had about a pound of smoked sausage to use up so that was my meat. I
prefer pinto beans for chili but had some little red beans to use up.
After lunch I smoked the sausage on my Traeger for an hour
15 minutes at 225 deg. I measured out my spices, chopped the onion and diced up
the bacon. I started out outdoors using my gas burner; I did the bacon,
sausage, onions and dry spices then took the pot inside to deglaze and add all
the other stuff.
After I got all in and simmering I let it on for 3 hours
adding some water as I went and stirring as it cooked. I had a big bowl of it about
6:30 topped with some shredded Mexican 4 cheese blend and a dollop of sour
cream along with some buttered saltine crackers. It was a little warm for me
but tasted great.
Click here for printable recipe
The tomatoes
Smoking the sausage
Penzey's spices
Ingredients, beans not shown
Bacon's in
Sausage in
Onions in
Seasoning in
Beer for deglazing
Beer's in
Tomatoes, dried pepper and bay leaves added
Beans were added and simmered for 3 hours
My supper
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