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Backyard Blogging.

Smoked Chili Con Carne

Start off by smoking ground beef and chopped onions and peppers for an hour. Then put them into a Dutch oven and cook the chili directly on the grill. Smoked Chili Con Carne has now been Traegerized!

Ingredients

2 Tbsp olive oil
1 large large onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
Kosher salt
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

Preparation

When ready to cook start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed 10-15 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!

Recipe and photo from Traeger.