My favorite chili is cooked outside...on cast iron.
Something about the flavors of outdoor cooking just can't be done inside....and chili is an outdoor meal!..and it needs BEER (both in the chili, and the cook).
My chili always has multiple meats in it. Today, I'm using Hot italian sausage, top sirloin, and chicken tenderloins.
Ancho chilis, onion, poblano (non-dried anchos, I understand), garlic. Whole and crushed tomatoes, and Mississippi mud black and tan.
A little process action.
Chopped ingredients
Sauteeing in cast iron over charcoal
Simmer down, now. I hit it with a hickory chunk for some smoke-age
FD
I know you are new to this, just trying to help. People will be voting based on that one post.
