Chili - Smoky and Deep

I wanted to make a deeper, spicier, and smokier chili than I normally make.

I had several different kinds of dried chiles - Guajillo, ancho, new mexico, morita, unknown small red ones.

I dry toasted these on medium high heat.  After they cooled a bit, I added some water and let them soak for 30+ minutes. 

Brew a cup of the smoky caravan tea, with a few things of cardamom in the tea strainer as well.

I seared some round steak on one side, cubed it, and put it into the crockpot.

I browned up some mild pork sausage with a poblano pepper, and put it in the crockpot.

In the same pan, I sauteed up some onions with turkish cumin, smoked paprika, smoked pepper, and some "southwest" seasoning.  Put those in the crockpot.

Cut up some butternut squash, put that in the crockpot.

Cut up a green bell pepper, a red bell pepper, and an anaheim pepper.

Cut up some jarred fire-roasted red peppers.

Put the soaking chiles into the food processor, added a few chipotles in adobo sauce, and whirred until pasty and smooth.  Put this all over the stuff in the crockpot.

Add the tea to the crockpot, a few shakes of fish sauce, some garlic powder, a little bit of coconut aminos, and a can of fire-roasted tomatoes.

Put on low to cook overnight.  In the morning, I may add:

zucchini

chocolate

whiskey

We'll see if this is any good!

Scoot