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."

Prep Time

1 hour

Cook Time

3 hours

Paired With

Main Protein



ground beef 1 lbs, 1/2 lbs



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



  1. Fire up the smoked to 225
  2. Cook ground beef and chorizo on stove top until browned. Drain excess grease.
  3. Transfer to foil pan. Add all other ingredients except Fritos and cheese.
  4. Smoke for 60 minutes, stirring occasionally. Taste and add more spices, if needed.
  5. Reduce heat to 180. Smoke for 2 hours, stirring occasionally Let rest for 10 – 15 minutes
  6. Ladle into bowls. Top with Fritos and cheese.


Makes 6-8 servings.