Over The Top Beef Chili
, Serves 8
Smoked chili: a spiced veggie-tomato base in a Dutch oven, topped with a beef-sausage patty that's smoked, crumbled and stirred in with beans.
| prepPreheat grill to 300°F / 150°C, set for indirect heat | |||||
| 1 tbsp olive oil | Sauté pepper & onion until soft | Mix in spices | Add garlic, cocoa, stock, tomatoes; mix | Smoke 300°F / 150°C to 145°F / 63°C | Crumble beef, add with beans; cook ~ |
| 1 bell pepper, diced | |||||
| 1 onion, diced | |||||
| 1 tbsp cumin | |||||
| 1 tbsp chili powder | |||||
| 1/2 tbsp salt | |||||
| 1/2 tbsp pepper | |||||
| 1/2 tbsp taco seasoning | |||||
| 1 tsp cayenne pepper | |||||
| 1 tsp garlic powder | |||||
| 1 tsp onion powder | |||||
| 1 tbsp minced garlic | |||||
| 1 tbsp baking cocoa powder | |||||
| 240 ml low sodium beef stock | |||||
| 425 g diced tomatoes with green chili | |||||
| 425 g tomato sauce | |||||
| 170 g tomato paste | |||||
| 440 g kidney beans, drained | |||||
| 440 g pinto beans, drained | |||||
| 450 g ground chuck, 80/20 | Mix beef with sausage & meat spices | Form patty on rack over pot | |||
| 3 links hot Italian sausage, casings removed | |||||
| 1 tbsp cumin (for the meat) | |||||
| 1 tbsp chili powder (for the meat) | |||||
| 1/2 tbsp salt (for the meat) | |||||
| 1/2 tbsp pepper (for the meat) | |||||
| 1/2 tbsp taco seasoning (for the meat) | |||||
| 1 tsp cayenne pepper (for the meat) | |||||
| 1 tsp garlic powder (for the meat) | |||||
| 1 tsp onion powder (for the meat) | |||||
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