Chili! Will it BBQ?
Will it BBQ? Chili!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Chili and letting you know if it will BBQ or not!
1- 2 Hours
1 - 2 Hours
InstructionsPut both cans of tomatoes and both cans of beans into a foil pan and place them in the smoker for between 30 minutes and 2 hours at 150 degrees, if you have the time then I would recommend the full two hours as ours picked up a great amount of smoke through this process! While those are in the smoker, brown the ground beef in a pan, no seasoning is needed at this step. Once tomatoes and beans are done in the smoker mix them with the ground beef in a pot, add 1.25 oz of Killer Chili seasoning and 1/4 of a bottle of Sizzlin' Green Chili Sauce for every lb of ground beef you are using. You probably don't want to use your best pots for this recipe as it is going to go onto the grill! I like to add about a half of a package of dry ranch dressing mix, it gives it a nice little zip! We used a GMG Daniel Boone which is a grill/smoker combo, if you have something that will impart smoke as you cook that is preferable. We cooked it for about 2 hours but again you can probably get away with as little as 1 hour without any issues!
So, Will it BBQ?
We were impressed with how much smoke the beans and tomatoes picked up from being in our smoker before going on the grill to cook so we had a good feeling about this before we even tried it but wow this was amazing! The smokiness worked beautifully with the ingredients and it makes you feel like you are eating it by a campfire out on a camping trip! So next time you are looking for something new to BBQ or grill, try our chili recipe!
Shop Walton’s for Killer Chili Seasoning
Shop Walton’s for Sizzlin’ Green Chili Sauce
Smoking the Beans/Tomatoes
Ugly Pot, Beautiful Chili!!
geo315 last edited by
i will try this soon.
Might have to check into that attachment. Thanks.
@PapaSop I added the cold smoker attachment to my MB40…I stopped using the regular chip tray the same day I installed it and I’ve yet to go back.
LOL. Everything is better with smoke on it. I have two MB smokers. Have had issues with chips catching fire thus raising the internal temperature and way to much smoke. Thought this would help moving the smoke source away from the burner(using LP). Thanks for the suggestions.