Camadile
Knows what a fatty is.
I made some chili last weekend out in the desert that turned out amazing! I used fresh tomatoes, corn on the cob and fresh chilies/onions instead of the canned variety found in most chilies. The only canned items were the beans - black and kidney and a small can of chipoltle peppers in adobo sauce. I cooked it all in the desert over a wash-tub fire pit!
Here are some of the fresh ingredients - two ears of corn, eight tomatoes and fresh black sage:
Then I started up the wash tub fire pit:
Next, I roasted up the fresh corn on my griddle (cut from the cob) and then seared/roasted the fresh tomatoes on the griddle:
Close-up:
Throw the chared tomatoes and corn in the chili pot:
Time to sear in the juices of the tri-tip chunks:
Tri-tip goes into the pot - Mash it up!
Now we sear/char the veggies - Pascillas, red bells, onions and 2-3 jalapenos:
Close-up:
Add the beans, a few sage leaves, chopped up chipotle, a little cumin, some chili powder and let the pot bubble for a couple hours. Finished chili:
Wash tub with griddle at night:
Cam
Here are some of the fresh ingredients - two ears of corn, eight tomatoes and fresh black sage:
Then I started up the wash tub fire pit:
Next, I roasted up the fresh corn on my griddle (cut from the cob) and then seared/roasted the fresh tomatoes on the griddle:
Close-up:
Throw the chared tomatoes and corn in the chili pot:
Time to sear in the juices of the tri-tip chunks:
Tri-tip goes into the pot - Mash it up!
Now we sear/char the veggies - Pascillas, red bells, onions and 2-3 jalapenos:
Close-up:
Add the beans, a few sage leaves, chopped up chipotle, a little cumin, some chili powder and let the pot bubble for a couple hours. Finished chili:
Wash tub with griddle at night:
Cam
