Smoke Baked Barbecue Chile Pie Recipes

SMOKE-BAKED BARBECUE CHILE PIE

Steps:

• 1. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker. For a gas grill, turn half the burners to high.
• 2. Line the bottom and sides of the pie crust with the chile pepper strips, reserving a few to garnish the top of the pie. Top with the cheese, spreading it out evenly over the bottom of the crust.
• 3. In a small sauté pan over medium heat, sauté the onions in the olive oil until softened, about 3 minutes. In a medium-size bowl, combine the eggs and onion, then pour the mixture over the cheese. Arrange the reserved chile pepper strips on the top of the pie.
• 4. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the drained wood chips on the hot coals, or put the dry wood chips in a metal container and place closest to a burner on a gas grill. Place the pie on the indirect side of the grill. When the smoke starts to rise, close the lid.
• 5. Smoke bake the pie at 350°F for 40 to 45 minutes or until the crust has browned, the filling has set, and the pie has a mild, smoky aroma. Sprinkle with the bacon before serving.

SMOKY BARBECUE CHILI

Steps:

• Heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add onions and garlic to pan; saute 5 minutes. Add chiles; cook 2 minutes. Add broth and bring to a boil.
• Cover, reduce heat and simmer 20 minutes or until chiles are tender. Cool slightly.
• Place half of the chile mixture in a blender.
• Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth.
• Pour into a medium bowl and repeat procedure with remaining chile mixture.
• Heat 1 1/2 tsp oil in a Dutch oven over medium-high heat. Add beef and cook 7 minutes or until browned. Remove from pan.
• Heat remaining 1 1/2 tsp oil in pan. Add pork and cook 7 minutes or until browned.
• Add chile mixture and beef to pan.
• Stir in tomato puree and remaining ingredients except beans; bring to a boil.
• Partially cover, reduce heat and simmer 1 hour or until tender, stirring occasionally.
• Stir in beans; cook 15 minutes.
• Garnish with sour cream and chopped green onions, if desired.