Meet Brian Gerwig of @g_bque, a passionate home cook/backyard bbq’er with a love of all things cooking. Brian has always enjoyed cooking, but it was the start of his page in 2020 that really awakened his passion.
Chili is an all time favorite dish once the cooler weather rolls around. Here is how to take your chili up a notch with this smokey, spicy, flavor packed chili. This chili is smoked low and slow to maximize flavor. It’s perfect for your typical chili night, or for chili cheese fries for that Game Day treat.
Total Time: 8 hours (can be done in 1 hr. See notes) Yields: 12 servings
Ingredients:
- 1 lb ground beef
- 1 lb hot sausage
- 2 cans of beans)
- 3 onions, diced
- 1 head of garlic, minced
- 2, 28oz cans crushed tomatoes
- 1, 28oz diced tomatoes
- 1 can chipotles in adobo
- 1 can of beef
Chili Seasoning:
- 3 Tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cinnamon
Instructions
- In a large Dutch oven cook your ground beef and hot sausage.
- Remove the meat and sauté onions, garlic, and chipotles in adobo for about 10 minutes or until the onions become translucent.
- Add the beer to deglaze the pan before the rest of your ingredients (except the beans and 1 can of crushed tomatoes).
- Place the dutch oven on the smoker and cook at 200° for about 8 hours until it thickens (depending on desired consistency).
- I add the beans and 1 of the crushed tomato cans about 1/2 way through cooking.
- Serve over fries, with cheese, jalapeños and green onions or serve this however you like your chili.
- This chili is easy to make ahead and take on the go. Load up your Titan Collapsible Zipperless Cooler from Walmart (or your favorite Titan cooler) with all your ingredients and head to your next adventure.
Pro Tip: This chili can be done on the stove or in the oven. If you cook it over a higher temperature it doesn’t need to cook for 8 hours. I do a longer cook on the smoker to add more smoky flavor.
