Ingredients
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Main
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Equipment
A hearty beef chili that’s perfect for fall weather.
Instructions
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01
Light your Kamado Joe and set it up for direct cooking. We want our temperature to be at 275 degrees Fahrenheit.
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02
Combine the seasonings into a bowl then split in half.
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Ingredients
- 2 tablespoons Chili powder
- 2 tablespoons Smoked paprika
- 1 tablespoon Ground cumin
- 2 teaspoons Coarse salt
- 1 teaspoon Black pepper
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03
Add your Dutch oven to the grill and drizzle in some olive oil. Add the chopped onion, bell pepper and jalapeño. Cook until soft or the onions are translucent.
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Ingredients
- Enamel Dutch Oven
- Olive Oil
- 2 Yellow onions, chopped
- 2 Green bell peppers, chopped, no seeds
- 1 Jalapeno chopped, no seeds
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04
Add the minced garlic and half of the seasoning. Stir until you can smell the garlic.
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Ingredients
- 3-4 cloves garlic, minced
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05
Add the beans, tomatoes and beef broth and close the dome.
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Ingredients
- 1 15 oz can of red kidney beans, drained
- 1 15 oz can of pinto beans, drained
- 1 cup Beef broth
- 1 28 oz can of crushed tomatoes
- 1 28 oz can of diced fire roasted tomatoes
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06
Combine the ground beef and pork, Worcestershire sauce, and the rest of our seasoning.
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Ingredients
- 1 pound Ground pork
- 1 pound Ground beef
- 1 tablespoon Worcestershire sauce
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07
Form this mixture into a football and place it on a metal grate above the Dutch Oven.
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08
Add our smoking woods to the charcoal. Don’t over do it.
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Ingredients
- Hickory or Oak for smoking
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09
Smoke the beef until the internal temp reaches around 150 degrees Fahrenheit.
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10
Break apart the football and stir it into the Dutch Oven.
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11
Continue to cook for another 30 minutes with the lid on.
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12
Serve with your favorite toppings!