We are warming you up this week with some Smoked Chili on our Big Green Egg!
First, start by heating up some olive oil in a pan. Once hot, add in a sweet onion, two jalapeƱos, and 3-4 cloves of minced garlic. Let them sautƩ until they get soft. Once soft, remove and put them in a cast iron pot.
Next, we need to cook our ground meat. We are using a pound each of ground beef and hot Italian sausage. Our is beef is 50/50 ground chuck and wagyu brisket trimmings. If you donāt have brisket trimmings straight ground chuck will work fine. Brown the meat, drain, and mix in pot with the veggies.
Now we are adding the remaining ingredients (quantities listed below). It consists of some diced tomatoes (you donāt need to drain these), tomato paste, beef broth, light and dark kidney beans, and our chili seasoning. Mix all the ingredients together and itās ready for the grill.
We used our Big Green Egg for this but any grill will work. Just run it between 275* and 300* with some hickory wood. Place the pot on the grill and let it cook for 2-2.5 hours, stirring about every 30 minutes. If it starts to dry out a little, you can add some water or beef broth as needed.
After the initial 2-2.5 hours place the lid on the pot and cook another 30 min. After 2.5-3 hours remove from the grill and itās ready to serve as soon as it comes off.
Top it with whatever you like on chili and enjoy!
Ingredients
1. 1-pound ground beef
2. 1-pound ground hot Italian sausage
3. Olive Oil
4. 1 sweet onion
5. 2 jalapeƱos
6. 3 cloves minced garlic
7. 14 ounce can of beef broth
8. 28 ounce can diced tomatoes
9. Ā½ small can tomato paste
10. (2) 15.5 ounce cans of your favorite kinds of beans
11. 1 Ā½ TSP Ancho Chili Powder
12. Ā¼ cup chili powder
13. 1 TBS Malcom Reed Grande Gringo
14. 1 TBS White sugar
15. 1 TBS Cumin
Directions
1. Combine Ancho Chili powder, chili powder, Malcom Reed Grande Gringo, white sugar, and cumin. Set aside.
2. Heat olive oil in a pan. Cook onion, jalapeno, and minced garlic until soft. Move over to cast iron pot.
3. Brown the ground meat and drain off the grease. Combine with veggies.
4. Add in diced tomatoes (undrained), beef broth, tomato paste, beans, and chili seasoning. Stir to combine
5. Cook on a 275*-300* grill or smoker with hickory wood for 2- 2.5 hours.
6. After 2-2.5 hours, cover with lid and cook for 30 min.
7. After the 30 min covered remove from grill and serve!
For more recipes-
For Malcom Reed Grande Gringo-