Smoked Chili
2 lbs Ground Beef
1 Tbsp Olive Oil
1 Medium Onion – chopped (I used a vadalia)
3 Cloves Garlic – chopped
2 Tbsp Chili Powder
1 tsp Smoked Paprika
1 tsp Cumin
1 tsp Oregano
1 tsp Paprika
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Coriander
1 tsp Salt
1/2 tsp Peppper
1/4 tsp Cayenne
1 14.5oz Diced Tomatoes
1 15oz Kidney Beans – drained & rinsed
1 28oz Tomato Puree
1 C Water
*Garnish with Shredded Cheddar Cheese, Sour Cream & Scallions
Heat grill to 300 – 350 F set up for indirect heat. We used Hickory wood for this smoke.
Place your oven safe skillet directly over the heat while the coals are coming to temperature. When grill gets to temp drizzle olive oil in the skillet. Once hot add the ground beef stirring to brown the meat. Cover while cooking so the meat gets the smoke flavor. Add onions & garlic cooking till onions start to get translucent. Remove from direct heat and add the chili powder, smoked paprika, cumin, oregano, paprika, onion powder, garlic powder, coriander, salt,
pepper & cayenne. Mix well. Add kidney beans & diced tomatoes. Let cook for 10 – 15 minutes. Add tomato puree & water. Mix until well incorporated.
Stir approx every 30 – 45 minutes and turn the pan so it cooks evenly. You may need to add additional water. Total cook time should be 2 – 2 1/2 hours.
Serve with shredded cheddar cheese, sour cream & scallions.
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