BicMedia

Alright, here's the deal:

bravotv.com/foodies/recipes/print/chili-con-carne-2

For a normal sized batch, cut every ingredient in the recipe by 1/2.

I smoke the meat for about 20 minutes by putting the raw cubed chuck roast on a baking sheet on the grill and 1 cup of soaked hickory chips in tin foil right on the coals. Make sure the meat is not directly over the heat, this step isn't intended to cook the meat but to give it some additional smokey flavor. (This isn't a necessary step so feel free to skip it if you aren't confident with smoking or are short on time).

Make sure to add enough salt at the end and taste it to see if you like it. If it needs more spice and flavor, you can add a small amount of the canned Chipotle Peppers in Adobo Sauce, be careful though, it can get too hot quickly.

For the roasted corn salsa, I add some avocado to help cut the heat of the chipotle peppers. Also, you may want to scale back on the white onion, it's a bit excessive. Once again, taste this to see if you like it. Think if there is anything it's missing like salt, acid (lime) or sweetness (corn).


Also, a great addition is the Jiffy Corn Bread. Make it according to the instructions, when it's done, melt some butter, spread it over the top and drizzle with honey. The corn bread is a nice addition, your guests will love it!