Smoked Chili Con Carne
Prep time 20 mins
Cook time 60 mins|
Chili, Traegerized. We start off by smoking ground beef and chopped onions and peppers for an hour before putting them into a Dutch oven and cooking the chili directly on the grill.
2 Tbsp olive oil
1 large onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
2-1/2 lbs ground chuck
2 tbsp tomato paste
2 Tbsp chili powder
1 tbsp ground cumin
1 tsp dried oregano
2 Cups prepared beef or chicken bouillon (or stock)
1/2 cup dark beer or strongly brewed coffee
2 (15 oz) cans Chili Beans with sauce
1 (15 oz) can diced tomatoes
2 oz dark chocolate
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
While it’s heating, place a large Dutch oven directly on the grill grate.
When the temperature has been reached, add the olive oil, onion, bell pepper, garlic, and a generous pinch of salt. Close the lid and cook, stirring occasionally, until the onions and peppers are soft, about 10-12 minutes.
Add the ground chuck, using a spatula to break it up, and cook with the lid covered until barely cooked through and crumbly, about 8-10 minutes longer.
Stir in the tomato paste, chili powder, cumin, and dried oregano and cook until the meat is coated, about 2 minutes. Add the 2 cups chicken bouillon (or stock), the beer (or coffee), and stir.
Close the lid and allow the chili to simmer for 10 minutes, stirring once. Add the chili beans, diced tomatoes, and chocolate (if using) and stir.
Close the lid and simmer, allowing the chili to thicken to desired consistency, about 15-20 minutes.
Taste, adding up to an additional tablespoon of salt if necessary, depending on the saltiness of the bouillon or stock.
For additional smoky flavor, reduce the heat to the smoke setting and leave the chili on the grill for up to 1 hour.
Serve chili con carne with chopped fresh cilantro, grated cheese, sliced green onions, sour cream, tortilla chips and Mexican hot sauce. Enjoy!
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