Downhome Chili

Recipe By: RWMCPEAKE
Serving Size: 10
Preparation Time: 2:00 hours

1 ounce Oil
3 pounds Beef Stew Meat 1" cubed
2 pounds Pork Butt, fat trimmed 1" cubes
4 ounces White Onions finely chopped
1 ounce Garlic finely chopped
1 tablespoon Cumin ground
1 tablespoon Basil Leaves dry
4 tablespoons Chili powder dark
2 teaspoons Cayenne ground
2 teaspoons Black Pepper table grind
1/2 tablespoon Kosher salt
1 1/2 cups Enchilada sauce canned
1 can Chiles & Tomatoes "Ro-Tel" drained
2 tablespoons Brown Sugar
4 ounces Semisweet chocolate chopped

Heat oil in stock pot and add the beef and pork, allow meat to brown.

Add the onions and garlic and saute until transparent.
Add the seasoning and cook for 5 minutes to bring out the sweetness in the powders.

Add the sauce to the meat mixture, add tomatoes and chiles.
Add the brown sugar and simmer for 2 hours until meat is tender.

With 30 minutes remaining add the Chopped Chocolate to the chili
and continue to simmer for the remaining 30 minutes.

Notes: The Chocolate is the final touch and is used to help reduce the harshness of the chili powder! All great chilis have some form of chocolate in them. That is the BIG chili secret!

®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™

Jambalaya Rice

Serving Size: 20
Preparation Time: 0:30

3 cups Rice, uncooked
2 pounds Smoked Sausage sliced 1/4' thick
1 pound Ham medium dice
2 pounds Chicken Breast medium dice
6 ounces White Onions medium dice
6 ounces Celery medium dice
1 each Green Bell pepper medium dice
1/2 bunch Green Onion sliced thin
4 tablespoons Chicken Base
1 each Tomato Puree 10 ounce can
3 tablespoons Season Salt
2 tablespoons Sweet Basil dry
2 tablespoons Oregano dry
2 each Bay leaf
2 tablespoons Thyme Leaves dry
2 tablespoons Garlic Salt
1/4 cup Sugar
3 tablespoons Worcestershire sauce
2 teaspoons Cayenne Pepper ground
6 cups Water warmed

Place the rice in a 9" deep disposable half pan. Add to the rice and the meats,
vegetables, base, seasonings, tomato puree and water.
Stir the jambalaya mixture together well, to mix in all ingredients and spices.

Place in the smoker next to the fire hole or on the top shelf of the upright smoker.

Once rice is swelled, cover and continue to cook, to make sure all meats are cooked.

Notes: If rice comes out alittle dry, don't worry. Just combine a can of tomato puree with warm water. (50/50)

Stir mixture into the rice as needed!

®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™