Ingredients
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Main
Turn up the heat this Halloween with a hearty chili cooked low and slow in a cast iron cauldron over the Kamado Joe. Loaded with ground beef, beans, peppers and smoky BBQ flavor, this spooky-season favorite gets a creepy upgrade with hot dog “fingers” and smoked sausage “toes.”
Instructions
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01
Fire Up the Kamado Joe Set up your Kamado Joe Classic II for direct cooking and stabilize the temperature at 400°F. Place a cast iron witches' cauldron on the cooking grate and allow it to preheat for about 20 minutes.
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02
Build the Flavor Add the canola oil to the preheated cauldron. Once hot, add the onion, orange bell pepper and jalapeños. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 1–2 minutes.
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03
Add the Beef and Seasonings Add the ground beef and cook until browned, breaking it apart as it cooks. Carefully remove excess grease with tongs and paper towels. Add the chili seasoning, red and black beans, tomato paste, Rotel, diced tomatoes, tomato sauce and BBQ sauce. Season with salt, black pepper, garlic powder, onion powder and paprika. Stir until everything is well combined.
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04
Add the “Fingers” and “Toes” Cut small notches into the ends of the hot dogs to resemble fingernails and place them into the chili. Add the smoked sausage links to create the “toes.”
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05
Let It Simmer Cover the cauldron, close the Kamado Joe dome and let the chili simmer for 1–2 hours, stirring every 10–15 minutes. The longer it simmers, the more the flavors develop.
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06
Serve Ladle the chili into bowls and top with sour cream, sliced jalapeños and green onions. For an extra spooky presentation, arrange a hot dog “finger” or sausage “toe” on top of each serving before serving hot.
