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Last winter we hosted our annual Taste of the Market, which we lovingly refer to as the Christmas market for food-lovers. One of the standout samples from this event was the Chili & Aoili that a Vancouver Island-based company, Triple Smoke, prepared using two of their smoked spice blends. After one bite, our staff and guests alike were hooked! We needed the recipe.

The recipe, as it turns out, is actually quite simple, we decided to call it a Chili-Base, as it’s easy to customize and make your own. Try adding a tin of tomatoes, your favourite beans, or some chopped and sauteed peppers. The game-changer ingredient in both the chili & the aioli are the spice blends, so you don’t want to skip those.

Alternatively, this recipe also makes a great taco beef! Simply omit the beef stock and drain the liquid. The aioli makes a great dip for chips, too!

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Triple Smoke Chili Base


Scale

Ingredients

2lbs regular ground beef

1 large onion

4 cloves of garlic

1 shallot diced

2 cups beef stock

½ Package of Triple Smoke xxx Tex Mex


Instructions

Saute onion, garlic, and shallot in oil and butter until translucent. Add ground beef, saute until about half cooked.

Add beef stock, stir occasionally until beef is cooked. Add the Triple Smoke xxx Tex Mex.

Simmer for at least 30 minutes.


 

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Hickory Dill Aioli


Scale

Ingredients

½ Cup of Sour Cream

½ Cup of Mayonnaise

Triple Smoke Hickory Dill Spice Blend to taste (about 2 tablespoons).


Instructions

Combine sour cream, mayo, and Hickory Dill seasoning in a bowl, mix well.


 

 

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