Who doesn’t like Chilli?
Chilli is great all over the year but it’s especially comforting and makes a perfect meal during the winter days.
Pair it with some crusty bread and it’s the ultimate match!
You can amp the heat up or down, and the spices up or down depending on your mood.
Of all the Chilli recipes I’ve tried, this is one of my favorite chili recipes of all time!
Let me introduce you to the Hickory Smoked Chilli by my friend Brad Woods!
- 1.5 pounds of ground chuck.
- 1-14.5 ounce can of tomato paste.
- 1-can of dark red kidney beans.
- 1-can of black beans.
- 1-can of chili beans in chili sauce.
- 1-can of lucks pinto beans, flavored with pork.
- 2-cans of diced tomatoes with green chilies.
- 1-can of diced tomatoes.
- 2-tablespoons of cocoa.
- 2-medium diced onions.
- 2-Tablespoons of Worcestershire.
- 1-Tablespoon of smoked paprika
- 1-Tablespoon of your favorite chili powder.
- Prepare grill for indirect heat.
- Brown the beef on the grill using direct heat.
- Dice and add onions and cook until translucent.
- Add the rest of the ingredients to the pot and stir well.
- Add some hickory wood chunks to the hot coals and place the chili over indirect heat.
- Smoke at 250° to 300° for 2 to 3 hours stirring every 15 to 30 minutes or until done. The chili should be slightly simmering and very hot.
- Serve hot and top with sharp cheddar cheese.
Make sure to share with us your results in our Facebook group or in the comments.
Feel free to ask questions.
To see more of Brad you can read his Meat the smoker right here.
Thanks for reading!
If you have a WINNER recipe that everyone likes and keep talking about – please share it with us and we will publish it with credit under your name so everyone can enjoy it! Click here to send