Smoked chili

3 lb lean ground meat (I used 90/10 beef plus ground chicken breast)
1 green bell pepper
1 red bell pepper
1 Vidalia onion
6 cloves garlic
2 T olive oil
3 tsp sea salt
1 tsp ground black pepper
2 tsp Mexican oregano
2 tsp smoked paprika
2 tsp ground cumin
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp red pepper flakes

Break meat up and put into iron skillet
Chop veggies and garlic and place into a foil pan, drizzle with olive oil
Mix spices in a bowl and pour 1/2 on meat and 1/2 on veggies.
Put meat and veggies on the smoker at 225F for 1.5 hours
I used cherry wood for smoking

Remove veggies, put in food processor to chop. Place into large stock pot.
Remove meat from skillet with slotted spoon and put in with veggies, break meat up with a wooden spoon.
Add 2 cans pinto (or preferred) beans drained and rinsed
28 oz tomato purée
1 can diced Rotel tomatoes
1 small can tomato paste
1 box beef stock (32 oz)
1 stout beer

Bring to a boil, reduce to low and simmer for 1.5 hours until thickened.

Serve with cornbread, Fritos, shredded cheese, jalepeno slices, and/or sour cream.


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