Smoked Beef Chili

Prep Time 4 hours | Servings 6-8 people 

Step 1: 

• 2 cups washed dry sea island red peas  

• 2 liters water 

• 2 tablespoons sea salt 

• 2 tablespoons baking soda 

• 2 tablespoons apple cider vinegar 

soak overnight, rinse, strain and put aside 

Step 2: 

• 2 lbs boneless short ribs at room temp 

• 2 tablespoons sea salt 

• 2 tablespoons hot Spanish paprika 

• 2 tablespoons coarse ground black pepper 

leave meat at room temp for few hours, season well and smoke on the big green egg for one hour at 325 degrees. Remove, let cool and cut in 1 inch squares Step Three: 

• 1/2 cup vegetable oil 

• 8 oz chopped white onion 

• 4 oz smoked diced jalapeños 

• 8 oz smoked diced red bell pepper 

• 2 oz chopped garlic 

• 2 tablespoons sea salt 

• 2 tablespoons hot Spanish paprika 

• 2 tablespoons old bay hot seasoning 

• 2 packages (1.25 oz each) McCormick smoky BBQ chili seasoning mix -1/2 cup apple cider vinegar 

• 4 oz Emily G's peach marmalade 

• 4 cups crushed san marzano tomatoes 

• 8 cups water 

• 4 tablespoons liquid smoke

• all cut beef short ribs  

• all rinsed red peas 

in a 10 quart Dutch oven pan heat the oil, sweat the vegetables, add remaining  ingredients as follow, bring to boil, cover and bake for three hours at 325 degrees.  remove, stir and set aside covered for one hour 

Step Four: 

serve 8 oz of chili with your favorite toppings, shredded cheddar, diced white onions,  cilantro, sour cream, old bay hot sauce for heat lover  

Salud Chef Mimmo & Maya Alboumeh