Autumn and winter are our favorite time to make chili. We've given you a great "barbecue leftovers" recipe for pulled pork enchiladas... how about leftover brisket chili? Or... leftover barbecue chicken chili? Or... leftover smoked turkey chili? Or any other crazy combination?
The combination of wood smoked meat with the spicy tang of fresh chili peppers and the aromatic earthy zing of cumin and oregano and other spices is unbeatable. Next time you make a big pot of chili (whether you add barbecue to it or not), use this sauce as your main seasoning component. This is not a "traditional" recipe, as a "real" southwest chili sauce would not be tomato based. We like our veggies though.
...This is also not for wussies.
(Best used with 2.5 to 3 pounds of meat, beans, onions, bell peppers, plus one bottle of beer)
28 ounce can "quick crushed" tomatoes
Three to four "red rocket" chilis, or other very hot chilis (may be fresh or dried or both)
2 tbsp prepared chili powder
1 tsp cayenne pepper
1 tbsp ground cumin
2 tbsp dried oregano
1 tbsp onion powder
1 tsp coarse sea salt
1 tbsp black pepper
2 tbsp olive oil
1. Cut chilis into small pieces to be put in a food processor or hand blender.
2. Put chilis into blender with a few spoonfuls of the tomato pieces (without the juice). Blend up until thick.
3. Add a bit more tomatoes, plus a bit of juice, plus fennel seeds. Blend a bit more.
4. Pour mixture into a large bowl with remaining tomatoes and all other spices. Stir up with a spoon.
**Add this chili sauce after simmered onions, garlic, bell peppers (if used), and meat have been added to your chili pot. Then pour in beer (any kind, American-style hoppy brown ales work great), simmer an hour or two, add drained canned beans, simmer an hour or two more, test for seasoning, and enjoy!