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Braised 5 Alarm Chili

Difficulty 3/5
|
Prep time 30 mins

Cook time 4 hrs
|
Serves 8-12

Hardwood 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

4 lbs BEEF SHOULDER OR BEEF STEW MEAT, CHOPPED INTO 3/4-INCH CUBES

2 bottles Stout Beer

3 tbsp OLIVE OIL, DIVIDED

Salt and pepper, to taste

2 small onions, diced

1 small red onion, diced

6 cloves garlic, minced

2 jalapeños, seeded and diced

1 poblano pepper, seeded and diced

2 small cans chipotle peppers in adobo sauce, diced

1 red bell pepper, diced

1 green pepper, diced

2 (15 oz) cans black beans, strained and rinsed

2 (15 oz) cans kidney beans, strained and rinsed

2 (28 oz) cans plum tomatoes with juices

2 (28 oz) cans chopped tomatoes with juices

2 (28 oz) cans crushed tomatoes

2 tbsp tomato paste

1/2 cup chili powder

1/3 cup cumin

1/4 cup dry oregano

1 tbsp cinnamon

1/2 bar of chocolate, optional

Salt and pepper, to taste

Preparation

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

On the stove-top, preheat a Dutch oven. Chop meat and generously season on all sides with salt and pepper.

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

After browning the meat, add beer to the Dutch oven and cover until it comes to a boil.

In a separate pan on the stovetop, add 1 tbsp 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.

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.

Transfer the Dutch over to the Traeger grill and cook at 325 degrees F uncovered, for 3 hours or until the beef is extremely tender.

Add tomato paste and stir. Adjust seasoning with salt and pepper if needed.

Finely chop the chocolate bar and add to the chili at the last minute, stirring thoroughly. Serve hot. Enjoy!

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Reviews

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Wickenburg
  • Arizona
Get a huge pot.
Bigger pot? No kidding. I used my biggest Le Cruset and it didn’t begin to hold it, even leaving out the tomato puree stuff. I turned off the Traeger and cooked it stovetop. Great chili nonetheless. Cut the recipe in half; I will next time. BTW, the heat’s in the adobo, so cut that if you’re heat sensitive. I didn’t, and the longer it cooks, the more mellow the heat gets. This one’s a keeper.
 
 
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Merrimack
  • New Hampshire
BAKED BRAISED 5 ALARM TEXAS CHILI
Excellent chili, lives up to the 5 alarm name. You're going to need a bigger pot.
 
 
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Leesburg
  • Virginia
Great Recipe`
This recipe` makes OUTSTANDING chili! And the name don't lie - it definitely brings the heat! It seemed a little soupy at first, but it reduced down in the smoker to a perfect chili consistency. Definitely a keeper to make over and over.

The only suggestion I would make is in the directions. There is a lot of prep time with this recipe` like any chili recipe`, chopping and cooking all the vegies, etc, so the first step in the directions should not be to start the T; that comes about an hour later.
 
 
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