The Secret to the Best Smoked Over the Top Chili

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are more nutritious, and pinto beans are usually cheaper.

Sauté 3 diced red onions in olive oil in a Dutch oven.

Add 1 head of roasted garlic and mix it in with the onions.

Add 1 can of chipotle peppers in Adobo with the sauce; mix well and sauté down.

Form 3 lbs of ground meat into a ball (2 lbs ground venison and 1 lb breakfast sausage).

Season the meat if desired, then set it aside.

Add fire roasted tomatoes to the sautéed mixture.

Stir in 5 tablespoons of Texas chili seasoning; adjust for spice preference.

Add a whole jalapeño and a couple of cinnamon sticks for flavor.

Incorporate Mexican chocolate into the mixture for added flavor.

Simmer the chili in the Dutch oven at 225°F on a Traeger Ironwood for several hours, stirring periodically.

Place the formed meat ball over the top of the chili in the smoker.

Smoke the meat for about 3 hours until it reaches 165°F.

Once the meat hits 165°F, break it up and dump it into the chili.

Continue to simmer the chili for the rest of the day until serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary