Blackened Poblano Chorizo Chili

Wolf and Grizzly Cooking Equipment 

Fire Safe, to contain the fire
Fire Set, to start the fire
Grill frame, to attach Cook Set
Cook Set, to cook the chili

Ingredients

2 thick slices bacon
3 fresh (not cured) chorizo sausage
2 poblano chilis
1 onion
2 cloves garlic
1 can of chopped tomatoes
3 teaspoons of spice mix, see below
Avocado, to serve
Cheddar cheese, to serve
Bread, to serve

Spice Mixture

Adjust quantities to taste:
1 tsp cumin
¼ tsp Ancho chili powder
¼ tsp Chipotle chili powder
¼ tsp Cayenne pepper
¼ tsp Chili flakes
½ tsp Salt
½ tsp Pepper

Directions

1. Start a fire in the Fire Safe.

 Photography: Teddy Cosco

2. Attach the Cook Set rail system to the Grill frame and set up the hibachi grill and deep pan.

Photography: Teddy Cosco

3. Place whole poblano peppers on the hibachi to blacken over the direct flame. 

Photography: Teddy Cosco

4. Dice up the bacon and place in the deep pan to render out the fat. Once the fat has rendered out enough to cover the bottom of the pan, cut open the chorizo sausage casings and empty their contents into the pan. Fry the chorizo in the bacon fat until fat has rendered out of the sausage as well.

Photography: Teddy Cosco

5. Add the diced onion and garlic to the mixture. 

Photography: Teddy Cosco

6. Once the poblanos are good and charred, scrape the blackened skin off with a knife, dice and add to the mixture. 

 Photography: Teddy Cosco

7. Season the mixture with spices of your choosing and be mindful that poblanos have some heat to them. Add in a tin of tomatoes, mix, and place the lid on the deep pan to simmer.

Photography: Teddy Cosco

8. In the meantime slice up and char some bread on the hibachi, cut up an avocado and grate some cheese. Let the chili reduce to your desired consistency, I like to be able to scoop it up with bread, have a taste and adjust the seasoning to your liking. Serve with the toasted bread, fresh slices of avocado, and some grated cheddar.

Photography: Teddy Cosco 

9. Enjoy! 

Photography: Teddy Cosco