Smoked tomatoes are cooked on a smoker, or BBQ grill while burning flavored wood chips. The tomatoes I used when creating this recipe were smoked using a combination of mesquite, hickory, oak and cherry wood, but any flavor works. This chili was delicious over a bed of shredded lettuce and broccoli slaw, with crushed tortilla chips, sour cream, and shredded cheese. It was also good over cooked spaghetti noodles (what we call Cincinnati style), and don't hesitate to try it with a simple side of corn bread.
- 1 lb ground beef
- 1 large onion, chopped
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1⁄2 cup beef broth
- 2 (15 1/2 ounce) cans kidney beans, drained
- 2 smoked tomatoes, diced
- 3 fresh tomatoes, diced (or one 15 oz can diced tomatoes)
- 1⁄4 cup red wine (adds great depth of flavor, substitute with additional broth, if desired.) (optional)
- 1⁄2 teaspoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon sea salt
- 1⁄4 teaspoon ground cumin
- 2 tablespoons chili powder
- sour cream (optional)
- tortilla chips (optional)
- shredded cheese (optional)
- Brown beef, onion, green pepper, and garlic in dutch oven, or other large pan, over medium-high heat until meat is cooked through. Drain.
- Add the broth, beans, tomatoes, wine, Worcestershire, brown sugar, sea salt, cumin, and chili powder. Stir well.
- Cover and reduce heat to low. Simmer for 30-45 minutes, stirring occasionally.
- If it's too thick, add more broth; if it's too thin, remove lid and simmer uncovered until your desired consistency is reached.