Smoked Over The Top Cowboy Chili
Recipe from Croix Valley Pit Crew Member Al Gackstetter aka @pigseyebbq.
Comfort food in a bowl! A pellet grill is perfect for this recipe as you don’t need much smoke. Ground beef, with all its nooks and crannies, SOAKS up smoke and gives this chili a cowboy taste that will have everyone asking for seconds.
Prep Time – 30 Minutes
Cook Time – 3-4 Hours
Servings – 8-10 Servings
Ingredients:
- 2 lbs. of Fellers Ranch Wagyu Ground Beef
- 2 Yellow Onion
- 1 Green Pepper
- 4 tbsp. or to taste of Croix Valley Garlic Barbecue Booster
- 2 tbsp. or to taste of dried minced onion
- 2 tbsp. or to taste of Onion Powder
- 2 tbsp. or to taste of Chili Powder
- ½ cup or to taste of Croix Valley Original Steak Sauce & Marinade
- 1 Can of Chili Beans
- 1 Can of Diced Tomatoes
- 1 Can of Diced Tomatoes with Green Chilies
- 1 Can of Tomato Soup
- 2-3 Cans of Tomato Sauce
- 1 Bag of Sharp Cheddar Cheese
Instructions:
- Preheat grill to 250°
- Season the ground beef with the garlic booster & dried minced onion. Form into a meatball or meatloaf shape.
- Place a Dutch oven on the bottom grate and sauté one diced onion and one diced pepper in it until they are softened. Put the meat “loaf” on the second grill grate above the Dutch oven.
- Add beans, diced tomatoes, tomato soup, tomato sauce, onion powder, steak sauce, chili powder and stir occasionally. Smoke for 1 hour and bump the temperature to 350° for the reminder time.
- Once the temperature of the ground beef reaches 155° degrees, crumble up the meat and add to the chili to blend flavors. Stir occasionally for another 30-60 minutes.
- Serve warm, and sprinkle with additional onion and Sharp Cheddar Cheese.
Recipe Notes:
- As with any chili, the beans are optional, add more if you would like or less.
- Chili tastes better the longer it sits, making this a great leftover meal.
- Serve with some fresh cornbread. The spicy chili and sweet cornbread are the perfect pairing for a meal.
