SMOKIN’ SMOKED CHILI
(Ed Letts, Stoveworks)
2 Lbs. Ground Beef
1/2 – 1 Lbs. Sweet Sausage (remove casing) pulled into 1/2” chunks
2 Jars Chili Sauce or 2 cans diced tomatoes drained
3 – 5 Cloves Chopped Garlic
2 Medium Green Peppers Chopped
1 Large Yellow Onion Chopped
1 Large Can Dark Red Kidney Beans (drained)
1 Can Black Beans (drained)
Dizzy Pig Dizzy Dust
Dizzy Pig Jamaican Firewalk or Swamp Venom
1 – 2 Chunks Jack Daniels Chips (soaked)
1 Can Beer
1 – 2 tsp. Salt
Season ground beef and sausage with Dizzy Pig Dizzy dust, Jamaican Firewalk or Swamp Venom & Pepper. Jamaican Firewalk or Swamp Venom is the heat … sprinkle as much as you like.
Brown / Smoke first for 15 – 20 minutes to import smokey flavor and then brown at higher heat until meat looks reddish or is done to your liking. Close down Egg and allow to finish / smoke while you are sautéing (next step).
In large pot, sauté garlic, onions, green pepper in oliver oil for 10 – 15 minutes at medium to high heat until translucent but still firm.
Remove meat from grill and drain. Add to pot along with chile sauce or tomatoes, beer and beans. Add cumin, chili powder and salt to taste.
Simmer 15 minutes or so to a slightly thickened consistency
Serve with crusty bread, ice cold beverage of choice, a bottle of Tabasco Chipotle sauce for extra heat (if required) and a Sunday football game.