Smoked Chili Recipe (M.Reed)

Ingredients

4lb Smoked Chuck Roast or Smoked Brisket cut into bite size pieces

1lb Spicy Hot Breakfast Sausage

1 Poblano Pepper

1 Red Bell Pepper

1 Sweet Onion

24oz Diced Tomatoes

3 Chipotle Peppers in Adobo Sauce chopped

3-4 cloves Fresh Garlic

1 quart Beef Broth

¼ cup Worcestershire

2 Tablespoons Hot Sauce

2 Tablespoons Tomato Paste

1 14oz can Chili Beans (optional)

Chili Seasoning (recipe below)

1/3 cup Sugar

2 Tablespoons Killer Hogs AP Rub

2 Tablespoons Chili Powder

1 Tablespoon Ground Cumin

1 Tablespoon Onion Powder

2 teaspoons Paprika

1 teaspoon Ground Chipotle Pepper

1 teaspoon Ground Ancho Chili Pepper

1 teaspoon Oregano

¼ teaspoon Cayenne Pepper (more if you like it spicy)

Directions

Prepare Big Green Egg or other type smoker for indirect cooking at 300⁰.

Grill Onion, Bell Pepper, and Poblano Pepper for a few minutes on each side and chop.

Cube smoked chuck roast into bite size pieces. (Roast can be cooked ahead of time and refrigerated over-night)

In a 5 quart iron pot add chopped grilled vegetables, diced tomatoes, chuck roast, spicy sausage, chipotle peppers, garlic, and chili seasoning; stir to combine.

Add beef broth, hot sauce, Worcestershire sauce, and tomato paste; stir to combine.

Place iron pot on Big Green Egg and cook uncovered for 2 ½ hours stirring occasionally.

Add Chili Beans, stir to combine and continue cooking for 1 additional hour.

Remove from grill and serve with your favorite toppings (shredded cheese, sour cream, fresh cilantro, lime wedges)