Ingredients
Chili
3 tbsp – Butter
1 ½ lb – Ground beef
1 Garlic clove, minced
½ Red onion, diced
2 tbsp – Chili powder
½ tsp – Black pepper
2 tbsp – El Yucateco Green Habanero Hot Sauce
28 oz – Diced tomatoes
¼ cup – Ketchup
⅓ cup – Beef stock
¾ cup – Water
Mac & Cheese
3 cup – Elbow macaroni, cooked
2 cup – Half-and-half
8 oz – American cheese, shredded
16 oz – Mozarella cheese, shredded
½ cup – Romano cheese
3 tbsp – Breadcrumbs
A few dashes of El Yucateco Green Habanero Hot Sauce
Wood chunks for smoking, preferably a blend of apple and mesquite
Preparation
Preheat your grill for two zone cooking, having hot coals on one half and nothing on the other;
In a cast iron pot, sauté the onions and garlic in melted butter then add the ground beef, chili powder and black pepper and cook for another 5 to 6 minutes; add all remaining Chili ingredients and bring to a boil; Move the cast iron pot to indirect and close the lid; Cook for 1 hour at 300°F;
Remove the chili from the grill and add in all Mac & Cheese ingredients except the romano cheese and breadcrumbs; Transfer the chili mac & cheese into a large sized aluminum foil tray and top with romano cheese and breadcrumb;
Place the mac & cheese in your grill for indirect cooking and toss a few wood chunks onto hot coals for smoking; Close the lid and cook for 45 minutes at 300°F;
Remove from the grill when the cheese starts bubbling; Serve with a few dashed of El Yucateco Green Habanero sauce and enjoy.
#SmookedChiliMacandCheese