Smoked Chili (Includes Over the Top Chili Instructions)

Smoked Chili (Includes Over the Top Chili Instructions)

from foodieandwine.com
180 min

Heat up the grill and whip up a batch of Smoked Chili, loaded with smoked ground beef and sausage, tomatoes, peppers, onions and bold spices. All the classic chili flavors you love, hit with the essence of smoke. Use it to make Chili Cheese Dip

Ingredients

  • 3 tbsp Chili Powder, Divided
  • 2 tbsp Garlic Powder, Divided
  • 2 tbsp Smoked Paprika, Divided
  • 2 tbsp Cumin
  • 2 tbsp Red Pepper Flakes ((*Note 1))
  • 1 tbsp Onion Powder
  • 1 tbsp Chipotle Powder
  • 1 tsp Black Pepper
  • Salt, To Taste
  • 2 lb Ground Beef ((*Note 2))
  • 1 lb Ground Sausage ((*Note 2))
  • 1 tbsp Olive Oil
  • 1 large Onion, Diced
  • 2 large Bell Peppers, Diced
  • 6 oz Tomato Paste
  • 3 14.5 oz Canned Diced Tomatoes
  • 32 oz Beef Broth
  • 1 Chicken Boullion Cube

Directions

  1. 1

    Load the smoker with the pellet of your choice and pre-heat to 250°F.

  2. 2

    Gas Grill- turn half the burners (on the same side of the grill) to medium-low while the other burners are off. Play around with the burner settings to get it as close to 250°F as possible. Use a smoker box to add chips/chunks of wood for smoking.Charcoal- Pre-heat the coals until just ashed over. Dump them on the far side (either left or right) of your grill and open the vents to 25%. Play around with the vent opening to get it as close to 250°F as possible. Create smoke by placing wood chunks directly on the pre-heated coals, right before cooking. 

  3. 3

    Add the ground meat to a large bowl and add 1 tbsp of chili powder, garlic powder and paprika. Use your hands to work the spices through the meat, being careful not to over-mix. Form a large, tight meat patty and set aside.