Smoked Chili Recipe

Fire up your smoker and bring the temp up to 250⁰. Season the outside of the chuck roast or brisket with your favorite Rub. I use a mixture of my AP and other spices; here’s the recipe:

• 1 Tablespoon Killer Hogs AP Rub
• 1 Tablespoon Chili Powder
• 1 Tablespoon Onion Powder
• 1 Tablespoon Cumin
• 2 teaspoon Paprika
• 1 teaspoon Oregano
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Chipotle Pepper

Combine these ingredients and liberally dust over all sides of the chuck roast. Place the roast on the smoker and let it cook for about 4 hours.

The internal temp should be around 180 degrees. I want it a little firm (not falling apart) for this recipe because it will be cubed and simmered for several hours until it’s melt in your mouth tender! Place the cubed roast in refrigerator overnight until ready to use.

Dump in the chili seasonings and stir to combine.

Chili Seasoning:

• 1/3 cup Sugar
• 2 Tablespoons Killer Hogs AP Rub
• 2 Tablespoons Chili Powder
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Onion Powder
• 2 teaspoons Paprika
• 1 teaspoon Ground Chipotle Pepper
• 1 teaspoon Ground Ancho Chili Pepper
• 1 teaspoon Oregano
• ¼ teaspoon Cayenne Pepper (more if you like it spicy)

Pour in ¼ cup of Worcestershire Sauce and 2 Tablespoons of your favorite Hot Sauce (you know I’m using my Killer Hogs Hot Sauce!), 2 Tablespoons Tomato Paste, and 1 quart of Beef Broth. Stir the chili to combine and place on the Big Green Egg uncovered.

Simmer the chili for 2 ½ hours and you’ll want to stir it a couple of times throughout the cook. At this point add 1 can of Chili Beans to the pot. Adding the beans at this point keeps them from getting a mushy texture. I know there’s a big debate about beans in chili but I personally like them in mine. If you don’t like beans just skip this step.