Braised 5 Alarm Chili

Traeger Kitchen


Braised 5 Alarm Chili

Prep Time

30 Minutes

Cook Time

4 Hours

Effort

Pellets

Hickory

We’ve got flavor the size of Texas. Thick-cut beef shoulder, jalapeño, poblano, and chipotle peppers are stirred into a tomato and beer-based chili and slow braised over hickory.

Ingredients

How many people are you serving?

8

Units of Measurement:

main
  • 4 Pound Beef, Shoulder or Stew Meat chopped into 3/4 inch cubes

  • 2 To Taste salt

  • 2 To Taste black pepper

  • 3 Tablespoon olive oil

  • 2 Bottle Stout Beer

  • 2 Small onion, diced

  • 1 Small red onion, diced

  • 6 Clove garlic, minced

  • 2 Whole Jalapeño, seeded and diced

  • 1 Whole Poblano Pepper, seeded and diced

  • 1 Whole red bell pepper, diced

  • 1 Whole green bell pepper, diced

  • 2 Can 15 oz Can Black Beans, strained and rinsed

  • 2 Can 15 oz Can Kidney Beans, strained and rinsed

  • 2 Can 28-oz can plum tomatoes with juices

  • 2 Can 28 oz Can Chopped Tomatoes with juices

  • 2 Can 28-oz can crushed tomatoes

  • 2 Can Small Can Chipotle Peppers in Adobo Sauce, diced

  • 1/2 Cup chili powder

  • Cup cumin

  • 1/4 Cup dried oregano

  • 1 Tablespoon ground cinnamon

  • 2 Tablespoon tomato paste

  • 1/2 Whole Bar of Chocolate, optional

Steps

  • 1

    When ready to cook, set the grill temperature to 325℉ and preheat.
  • 2

    On the stove-top, pre-heat a Dutch oven. Chop meat and generously season on all sides with salt and pepper.
    Ingredients
    • 4 Pound Beef, Shoulder or Stew Meat chopped into 3/4 inch cubes

    • 1 To Taste salt

    • 1 To Taste black pepper

  • 3

    Add olive oil to Dutch oven and brown beef on all sides, working in two batches as not to crowd the pan.
    Ingredients
    • 2 Tablespoon olive oil

  • 4

    After browning the meat, add beer to the Dutch oven and cover until it comes to a boil.
    Ingredients
    • 2 Bottle Stout Beer

  • 5

    In a separate pan on the stovetop, add olive oil, onion and garlic and sauté until slightly browned and translucent. Add peppers and cook for about 10 minutes or until they begin to soften.
    Ingredients
    • 1 Tablespoon olive oil

    • 2 Small onion, diced

    • 1 Small red onion, diced

    • 6 Clove garlic, minced

    • 2 Whole Jalapeño, seeded and diced

    • 1 Whole Poblano Pepper, seeded and diced

    • 1 Whole red bell pepper, diced

    • 1 Whole green bell pepper, diced

  • 6

    Add the onions and peppers to the meat and beer mixture. Then add the beans, tomatoes, chipotle peppers and seasoning. Cover with lid and let come to a simmer.
    Ingredients
    • 2 Can 15 oz Can Black Beans, strained and rinsed

    • 2 Can 15 oz Can Kidney Beans, strained and rinsed

    • 2 Can 28-oz can plum tomatoes with juices

    • 2 Can 28 oz Can Chopped Tomatoes with juices

    • 2 Can 28-oz can crushed tomatoes

    • 2 Can Small Can Chipotle Peppers in Adobo Sauce, diced

    • 1/2 Cup chili powder

    • Cup cumin

    • 1/4 Cup dried oregano

    • 1 Tablespoon ground cinnamon

  • 7

    Transfer the Dutch over to the Traeger grill and cook at 325℉ uncovered, for 3 hours or until the beef is extremely tender.
    Grill Icon
    Grill325 ˚F
  • 8

    Add tomato paste and stir. Adjust seasoning with salt and pepper if needed.
    Ingredients
    • 2 Tablespoon tomato paste

    • 1 To Taste salt

    • 1 To Taste black pepper

  • 9

    Finely chop the chocolate bar and add to the chili at the last minute, stirring thoroughly. Serve hot. Enjoy!
    Ingredients
    • 1/2 Whole Bar of Chocolate, optional

Cooking Notes

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