Smoked Chili

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Prep Time: 30 Min | Cook Time: 1 hr

  • 2lbs of ground beef
  •  2lbs chuck roast
  •  1 yellow onion diced
  •  12 oz of your favorite Mexican beer
  •  1 10oz can of diced tomatoes and green chilies
  •  1 8oz can of tomato sauce
  •  8 cloves of garlic minced
  •  15oz can of kidney beans
  •  1/2 tbsp of ground cumin
  •  1 tbsp chili powder
  • 1/2 tsp cayenne powder
  •  1-2 tbsp Reaper rub
  •  1 tbsp salt
  •  1 tbsp pepper
  •  2 tbsp cornmeal to thicken
  • Jalapeños for garnish
  1. Worcestershire sauce as a binder, season chuck roast w/ Beef rub
  2. Smoke at 300 using hickory wood until an internal temp of 140. When done slice up into small chunks and remove all connective tissue and fat.
  3.  In a large pot over medium heat add olive oil and ground beef. Cook till brown, remove, strain and set aside.
  4.  Add olive oil and onions. Cook till translucent.
  5.  Add back in the cooked ground beef and the rest of the ingredients except cornmeal.
  6.  Set to a low simmer and cook to incorporate all flavors for 1hr
  7.  After 1 hour add in cornmeal and stir till thicken.
  8.  Serve with sliced jalapeños and cheese.

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