Smoked Chili

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Chili simmering by the campfire.

Prep Time: 30 minutes

Cook Time: 2 1/2 - 3 hours

8 Servings

Best with: STEAK OUT

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Story

Whether you fire up the smoker or the stovetop, this recipe will supply a hearty bowl of chili sure to please everyone. We cook ours on a Lang Smoker in a 12 since Dutch oven. Leaving to top of the Dutch oven off the pot allows the smoke to meld with the other flavors. If you don’t have a smoker or Dutch oven handy, use a large pot instead.

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Ingredients

1/3 cup sugar

3 Tablespoons Steak Out

2 Tablespoons Chili Powder

1 Tablespoon Cumin

1/3 teaspoon Cayenne Pepper

1 LB Ground Beef

1 LB Pork Sausage

1 Yellow Onion

1 Poblano Pepper

1 Green Bell Pepper

1 Can Diced Tomatoes (24oz)

1 Can Rotel Chili Fixins

1 Tablespoon Minced Garlic

1 Quart Beef Broth

1/4 Cup Worcestershire

1 Small Can Tomate Paste

1 Can Kidney Beans (20oz) - drained

Equipment Needed

1. 12 inch Dutch Oven

2. Medium skillet.

3. Cutting Board

4. Sharp knife

5. Ladle

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Instructions

1. Bring smoker to 275 degrees.

2. Chop Yellow Onion, Poblano Pepper, and Green Pepper.

3. Brown Ground Beef and Pork Sausage. Drain grease off.

4. Place browned meat and all other ingredients, EXCEPT the Kidney Beans into the Dutch oven.

5. Cook for 1 hour and 30 minutes, stirring occasionally.

6. Pour drained Kidney Beans in the pot. Continue cooking for another 30 minutes.

Mixing the ingredients before they go on the smoker.

Tips and Tricks

This recipe is very easily doubled for a large crowd or making enough to last over a few meals.

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