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Smoked Sweet Chili For The Gastric Impaired Recipe

Ingredients

How to make it

  • In a large pot over high flame, caramelize the onions and garlic. Add a little water to soak up the brown, don't use oil.
  • Add the meat and stir using a wooden spoon. (Those work best) Chop up meat and mix with the onions until the meat is fine and evenly browned. Add the brown sugar and mix well, allowing it to fully melt. I put the Smokehouse maple in at this point too.
  • Drain the beans and add them, mixing well. Add the herbs, spices and hot sauce.
  • Add the tomato sauce, blending everything together. You may have to turn the flame down to keep the sauce from splashing. Make sure you add the lime juice last. Cover and let it all heat through on a simmer.
  • You can serve this with crackers, rolls, garlic bread, or even over rice.
  • I did a random search for the origin of chili, and tabasco.com had this to say: "…it can only truly be Texas red if it walks the thin line just this side of indigestibility: damning the mouth that eats it and defying the stomach to digest it, the ingredients are hardly willing to lie in the same pot together." -John Thorne, Simple Cooking
  • I'm sorry, but that just doesn't work for me. This does. Maybe it'll work for you too.

People Who Like This Dish 1
Reviews & Comments 5

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  • quaypocooks 13 years ago
    My hubby used to eat lots of chilly every since we moved to Malaysia. From not eating chilly he eats chilly padi. The last few years, chilly gives him heartburn after eating. This recipe will be a good one for him. Looks like a mild chilly recipe.
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  • elgourmand 13 years ago
    Why do you have ulcers? Having ulcers is like having hives. Take the pills and no more ulcers. I'm out here in the middle of wherever and I still cure ulcers in 7 days. RJ
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  • debbie919 13 years ago
    I can't handle any spicy heat now, but when I could, I didn't care for it. And I'm a native Texan...lol. So, to me, real Texas chili doesn't have to be spicy hot, it just has no beans! I do like your recipe though, except for the cayenne - it would kill me! Thanks for sharing!!
    Deb
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  • elgourmand 13 years ago
    A great post Mal. Those of us who have cast iron stomacs tend to forget that some poor folks just can't deal with a load of spice and heat. This is a nice mod for the tender stomac crowed and the rest of us can always add a touch of fire after it's served. RJ
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  • 22566 13 years ago
    Try a glass of Buttermilk it will coat your stomach...and a sprinkle of sugar on a serving, or a bite of chocolate will detour the heat from the mouth,but I understand where some can not handle a lot of spice in their diet.
    Thank-you for this milder version of chili.
    Kind Regards
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chefmal O'Fallon, MO

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