If you enjoyed our segment last night on CTV Windsor at 6:00pm with Arms Bumanlag, Ryan Odette of Smoke & Spice Southern Barbeque fame has provided us the recipes for you to try at home. This two-part recipe is sure to knock your socks off:
Smoke & Spice Smokehouse Chili
- 1/4 cup diced Red peppers
- 1/4 cup diced Green peppers
- 1/2 cup finely diced red onions
- 1/2lb ground beef
- 1/2 cup water
- 1/4lb chopped smoked brisket
- 2-28oz can diced tomatoes
- 1-28oz can of rinse red kidney beans
- 1-28oz can of baked beans
- 1 1/2 tbsp garlic powder
- 3 tbsp ground cumin
- 3 tbs Smoke & Spice BBQ rub (see recipe below for recipe)
- 1/2 cup chili powder
- 1 tbsp granulated sugar
- 1/2 tsp cayenne pepper
Smoke & Spice (not so secret anymore) BBQ rub
- 1 cup White sugar
- ½ cup Paprika
- 2 tbsp black pepper
- 1 tsp salt
- 3 tbsp chili powder
- 3 tbsp cumin
- 4 tbsp granulated garlic
- 4 tbsp onion powder
- 1 tsp dry mustard
Make 2.6 cups
- In a oiled skillet on medium heat, sautee onions and peppers until soft
- Add ground beef and cook for 5 minutes until no longer pink
- Add water and all dry spices and cook for 5 minutes
- Add diced tomatoes and cook for 30 minutes on medium low heat
- Add red kidney beans and baked beans and cook for an additional 1h and a half.
Smoke and Spice Redneck Nachos
- 1 cup Tortilla chips
- ½ cup Smokehouse chili
- ½ cup shredded Cheddar/Monterrey jack blend
- ½ cup pulled pork
- ½ cup pickled Jalapeno peppers
- Sour cream
- Smoke & Spice original BBQ sauce
Place tortilla chips on a baking sheet and top with shredded cheese and heat in a 350f oven for 5 minutes or until cheese is melted. Top with Smokehouse chili then pulled pork, jalapeno peppers, sour cream and drizzle with BBQ sauce.
