Award Wining Kick Butt Chili
"I have played with this recipe for a few years, adding new ingredients or subtracting. Also played with different smoke times. Last year I finally settled on this version. It has never failed knock someone's sock off."
Ingredients
| Ingredient | Quantity |
|---|---|
| ground beef | 1 lbs, 1/2 lbs |
| Chorizo |
Directions
Ingredients:
1 lbs. ground beef
½ lbs. Chorizo
28 oz. can chili beans, drained
15 oz. can chili beans in spicy sauce
28 oz can diced tomatoes with juice
3 oz. tomato paste
1.5 stalks celery, chopped
1/2 large yellow onion, chopped
1/2 green bell pepper, seeded, chopped
1/2 red bell pepper, seeded, chopped
1-2 serrano peppers, seeded, chopped
2 tsp bacon bits
2 tsp of better than bouillon (or 2 cubes of cubed beef bouillon)
1/4 cup beer
1/4 cup chili powder
2 tsp minced garlic
2 tsp Worcestershire sauce
2 tsp dried oregano
1 tsp ground cumin
1 tsp hot pepper sauce
1/2 tsp dried basil
1/2 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp white sugar
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 bag Fritos
4 oz shredder cheddar cheese
Directions:
- Fire up the smoked to 225
- Cook ground beef and chorizo on stove top until browned. Drain excess grease.
- Transfer to foil pan. Add all other ingredients except Fritos and cheese.
- Smoke for 60 minutes, stirring occasionally. Taste and add more spices, if needed.
- Reduce heat to 180. Smoke for 2 hours, stirring occasionally Let rest for 10 – 15 minutes
- Ladle into bowls. Top with Fritos and cheese.
Makes 6-8 servings.