Chili on the pellet grill?! Yes, this recipe will provide amazing smoked chili that will have folks asking how you did it.
INGREDIENTS:
2 ½ lbs ground beef
1/3 lb bacon
1 (15 ounce) can black beans (drained)
1 (15 ounce) can navy beans (drained)
1 (15 ounce) can pinto beans (drained)
1 (15 ounce) can cannellini beans (drained)
1 (15 ounce) can great northern beans (drained)
1 (10 ounce) can Rotel (diced tomatoes with green chilies)
1 (10 ounce) can red enchilada sauce
3 bell peppers (1 yellow, 1 orange, 1 red)
3 tablespoons minced garlic
3 different packs of chili seasoning mix
*** 2 cups beef stock to thin chili that is too thick (OPTIONAL)
DIRECTIONS:
1. Preheat pellet grill to 250 degrees. Leave at 250 degrees for 15 minutes to heat the entire grill.
2. Prepare the meatball by chopping the bacon and kneading it into the ground beef along with ½ of each chili seasoning package. (save the other ½ of each chili packet for the bean mixture).
3. Dice all of the different peppers and sauté them in non-salted butter or vegetable oil with the garlic for 5 minutes.
4. Drain and rinse all of the beans and add to a cast iron dutch oven.
5. Add Rotel tomatoes to the dutch oven.
6. Add diced bell peppers to the dutch oven with the beans.
7. Add ½ of each chili seasoning packet to the bean mixture.
8. Place the dutch oven directly on the cooking grates of the preheated pellet grill.
9. Place the meatball directly over the dutch oven on a second cooking grate so the drippings from the meatball drip into the chili mixture as it smokes. If an upper-level grate is not available, a wire rack can be placed over the top of the dutch oven.
10. Cook at 250 degrees until the internal temp of the meatball reaches 155-160 degrees. The time to reach temperature will vary from cooker to cooker but plan on around 4 hours.
11. Remove meatball, crumble, and add to the chili mixture.
12. Continue to cook for another hour.
13. If needed you can add beef stock to the chili if it is too thick.
14. ENJOY!