Ingredients
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Main
Instructions
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01
Set up the Kamado Joe by including 3-4 wood chunks beneath your Big Block Lump Charcoal for consistent smoke for the whole cook. Light your grill, and bring the temperature up to 275-300°F.
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02
Add the X-accessory rack in the middle of your grill (second level if you have the Classic III). Add your dutch oven to allow it to come to temperature with the grill.
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03
Add chopped onions to dutch oven, cook until they become translucent.
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Ingredients
- White onions, chopped
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04
Add chopped garlic, diced tomatoes, crushed tomatoes, chopped chipotles in adobo sauce, beans, beer, cinnamon, and chili seasoning. Stir.
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Ingredients
- 1 head of garlic, chopped
- 1 28oz can Italian-style diced tomatoes
- 2 28oz cans crushed tomatoes
- 1 7oz can chipotles in adobo sauce, chopped
- 1 beer (Preferred: Miller Light)
- 1 teaspoon cinnamon
- 1 28 oz. can baked beans (Preferred: Bush’s Maple Baked Beans)
- 4 tablespoons chili seasoning (Preferred: Meat Church Texas Chili Seasoning)
- 4 teaspoons chili seasoning (Preferred: Meat Church Texas Chili Seasoning)
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05
Add a grill grate to the top tier of your Divide & Conquer or on top of your dutch oven for your meat.
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06
Mix ground beef and ground pork together, then form an oval meatloaf. Sprinkle your favorite rub or chili seasoning on the outside of the meatloaf.
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Ingredients
- 2 pounds ground beef
- 1 pound ground pork
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07
Place meatloaf on the top grill grate. Smoke until meat reaches an internal temperature of 145°F, about two hours.
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08
Remove, chop, and add to dutch oven.
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09
Once combined, smoke chili for an additional hour.
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10
Scoop your chili into a bowl, and garnish with cheese, cilantro, and chopped white onions.