The owner of Smoke Tree BBQ in Palm Springs decided to make Chef Steven's chili recipe, but it called for dried chiles that needed to be soaked and pureed, so the owner decided to use a shortcut and add canned chipotle chiles. The result was so spicy that he tried to cut it with diced canned tomatoes and even sour cream, and he also added smoked brisket to the ground beef. It didn't work, but what it did do was to create the tastiest chili I've ever had. It was bright with sweetness, sourness, and that intense heat. There was also some smokiness, and I definitely tasted cumin. This is one of those rare dishes that I'll never taste again because, by his own admission, the owner of Smoke Tree BBQ will be unable to replicate it. At my friends' house, I decided to add some drained and rinsed canned corn to it, and I served it with egg noodles that I tossed in a brown butter and caper sauce seasoned with garlic salt and parmesan cheese. The heat still came through with force, but it was a very delicious dish.
Location: Private Home, Whitewater, California. Date: November 21, 2021.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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