Smoky Fire-Roasted Chili
Or How My Chili Became a Cauldron of Deliciousness
“Try again….”
It’s like a mischievous kitchen spirit (probably living in my spice cabinet if we’re honest) that knows I’ll never settle. Maybe you know this feeling too. Just when you’re about to write your “perfect” recipe in stone, a fresh idea bubbles up and suddenly you’re back at the stove, stirring your pot with more magic than ever.
So here I am again, enchanting my chili with new tricks and, dare I say, witchy flair. This version? It’s about to take you on a ride—deep into a simmering cauldron of fire-roasted tomatoes, poblano, jalapeño, and all the smoky spices your heart desires. We’re talking toasted cumin seeds, coriander seeds, and even some chilis that get a little fire on them before they’re ground into smoky, fragrant powder. But don’t worry, I’m not just tossing in mystery ingredients from the spice cabinet. This is alchemy, baby.
Ready? Let’s stir the pot.
A Chili that Speaks to the Soul
No shortcuts today, friends. We’re going full throttle into the world of bold flavors, using fresh garden produce and layering those deep, smoky notes that turn your ordinary chili into something truly magical.We’re charring poblanos over open flames, making a fresh sofrito, adding fire-roasted tomatoes, and now, for the pièce de résistance, a hit of chipotle powder and a dash of Worcestershire sauce to bring an extra layer of umami. It’s smoky, savory, and downright enchanting.
Let’s get busy in the kitchen and stir up some serious chili magic.
A Chili That Evolves with Every Stir
Here’s the plan: fresh garden produce meets rich, toasted spices and simmered beans. We’ll layer flavors like spells—building a chili with smoky, deep flavors that'll have you swirling your spoon, grinning like you’ve discovered a hidden secret.
Recipe: Smokey Fire-Roasted Chili
- 2 lbs 85/15 ground beef (or turkey, if you’re feeling lighter)
- 2 tablespoons olive oil
- 1 large onion, finely diced (for sofrito)
- 1-2 jalapeños, finely diced (for sofrito)
- 1 large poblano pepper, charred, peeled, and finely diced (for sofrito)
- 1 mini orange, 1 mini yellow, and 1 mini red bell pepper, finely diced (for sofrito)
- 3 tablespoons tomato paste
- 4 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 2 cans (15 oz) kidney beans, drained and rinsed
- 2 cups low-sodium beef or vegetable broth
- 1 can (14.5 oz) fire-roasted tomatoes
- 2 teaspoons cumin seeds (toasted and ground)
- 2 teaspoons coriander seeds (toasted and ground)
- 2 guajillo chili (toasted and ground)
- 2 New Mexico chili (toasted and ground)
- 2 teaspoons chipotle powder (or more if you like the heat)
- 1 packet sazón (because we need that magic touch)
- 1 teaspoon smoked paprika
- 1 teaspoon Mexican oregano
- 1 tablespoon Worcestershire sauce
- Kosher salt and pepper, to taste
- 1/2 cup chopped fresh cilantro (for garnish)
- Sour cream, shredded cheese, and lime wedges for serving
Instructions:
Char the Poblano: Hold the poblano directly over a gas flame or place it under the broiler, turning as necessary until the skin is blistered and blackened. Transfer it to a bowl, cover with plastic wrap, and let it steam for about 10 minutes. This loosens the skin so it’s easy to peel. Once peeled, dice the poblano and set it aside for later.
Toast the Spices: In a dry skillet, toast the cumin and coriander seeds over medium heat until fragrant, about 1-2 minutes. Next, toast the guajillo and New Mexico chilis. Once everything is toasty and aromatic, grind the spices and chilis into a powder using a spice grinder or mortar and pestle.
Make the Sofrito: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely diced onion, jalapeños, charred poblano, and the mini orange, yellow, and red peppers. Sauté until everything is softened and fragrant, about 7-10 minutes.
Tomato Paste & Garlic: Stir in the tomato paste and cook for a few minutes, allowing it to caramelize slightly. This adds depth and richness. Then, add the minced garlic and cook until fragrant, about 1 minute.
Brown the Meat: Push the sofrito to the side of the pot and add the ground beef. Cook until browned, breaking it up as you go. Season with salt and pepper. Once the meat is cooked, mix it in with the sofrito.
Add the Tomatoes: Stir in the halved cherry tomatoes and the fire-roasted tomatoes. Let them cook down for a few minutes to release their juices and intensify the flavor.
Spice it Up: Add the toasted spice blend, chipotle powder, sazón, smoked paprika, and oregano. Stir well and let the spices cook for a minute or two to bloom their flavors.
Simmer with the Beans and Broth: Add the rinsed and drained kidney beans, and broth to the pot. Bring the chili to a gentle simmer, then add the Worcestershire sauce for that savory, umami magic. Simmer the chili uncovered for 30-45 minutes, stirring occasionally. The flavors will deepen, and the chili will thicken. Add more broth if needed to reach your desired consistency.
Final Touches: Taste the chili and adjust the seasoning if necessary. Stir in the chopped cilantro right before serving for a burst of freshness.
Serve and Enjoy: Ladle the chili into bowls and top with your favorite garnishes—sour cream, shredded cheese, and a squeeze of lime juice are always a hit. Sit back and enjoy the culmination of your chili exploration.
The Evolution Continues
This isn’t just any chili—it’s chili with heart, with soul, and with a dash of kitchen alchemy. Every time I make it, it takes on a new life, guided by a whisper to "try again" and make it better than the last time. So go ahead, take a spoonful and let the magic happen. Because who knows? Your chili journey might just be getting started—I hope so! Remember to tag your creations with @The_SmallTownChef. Until next time, happy cooking!
As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.
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