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 one of those classic, cold weather temp meals. Take the classic to the next level by making this loaded chili baked potato. Warm, rich, hearty and a ton of flavor, this is a meal your family is guaranteed to love!
Total Time: 1 hour (using leftover chili) Yields: 9-12 servings
Ingredients:
- 1 lb ground beef
- 1 lb hot sausage
- 3 onions, diced
- 1 head of garlic, minced
- 1 can chipotles in adobo
- 1 can of beer (or beef broth)
- 2 28oz cans crushed tomatoes
- 1 28oz diced tomatoes
- 1 lb leftover brisket (sub 2 cans of kidney beans)
- 2 packets of chili seasoning packet
Instructions
- In a large Dutch oven cook your ground beef and hot sausage.
- Remove the meat and sauté onions, garlic, and chipotles in adobo.
- Add 2 packets of chili seasoning packet (I like to toast the spices for 1-2 minutes but that’s optional).
- Add the beer (sub beef broth) to deglaze the pan before the rest of your ingredients.
- Place the dutch oven on the smoker (or oven) and cook at 200° for about 8 hours until it thickens (depending on desired consistency).
- To a baked potato, add chili and your favorite toppings.
- This is great to make ahead of time and then load all your ingredients into the Titan CarryALL Tote from Arctic Zone (available exclusively At Costco US, Canada and Mexico).
- Head to wherever you’re going, heat everything up and enjoy!
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 a smokier flavor.
