Smoked Chili

Name: Smoked Chili
Total time: 14400 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp Olive oil; 1 , diced Green pepper; 1 , diced Large onion; 4 –6 cloves, minced Garlic; 454 g (1 lb) Ground meat; 1 can (411g/14.5 oz), with liquid Diced tomatoes (canned); 2 cans (439g/15.5 oz each), with liquid Dark kidney beans (canned); 480 ml (2 cups) Hot water; 3 tsp Better Than Bouillon roast beef base; 1 tbsp Chili powder; 2 tsp Cumin; 1 tsp Oregano; 1 tsp Basil; to taste Salt and pepper; for garnish (optional) Cilantro

Alan Bacho @ilikefood

Add some Smokey flavor to your chili.

Alan Bacho @ilikefood

Add some Smokey flavor to your chili.

Saved

Ingredients

4 hours

6 servings

2 tbspOlive oil
1, diced Green pepper
1, diced Large onion
4–6 cloves, minced Garlic
454 g (1 lb)Ground meat
1 can(411g/14.5 oz), with liquid Diced tomatoes (canned)
2 cans(439g/15.5 oz each), with liquid Dark kidney beans (canned)
480 ml (2 cups)Hot water
3 tspBetter Than Bouillon roast beef base
1 tbspChili powder
2 tspCumin
1 tspOregano
1 tspBasil
to taste Salt and pepper
for garnish (optional) Cilantro

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Steps

4 hours

1

Heat olive oil in a large pan over medium heat. Sweat onion and green pepper until onion is translucent.
2

Add minced garlic, cook 1–2 minutes.
3

Remove green pepper, onion, and garlic from the pan to a bowl.
4

Raise the temperature of the frying pan to high and brown the ground meat.
5

Add kidney beans (with liquid), diced tomatoes (with liquid), hot water, bouillon, chili powder, cumin, oregano, basil, salt, pepper, and the onion, pepper, garlic mixture back to the frying pan. Simmer until bubbling.
6

Transfer everything to a disposable foil pan.
7

Place the foil pan in a smoker at 250°F (150°C). Smoke 2–4 hours, stirring every hour.
8

Remove from smoker, garnish with cilantro if desired, and serve immediately.