SMOKED SHILI CON CARNE ON A TRAEGER GRILL FOR SCATCHET HEAT COOK OFF ENJOY DAN:

SMOKED CHILI CON CARNE ON A TRAEGER GRILL FOR SCATCHET HEAD CHILI COOK-OFF                                                                         by CHEF DAN:

Serves 8

MAIN INGREDIENTS:

2 tablespoons peanut oil

4 pounds chuck trimmed of fat and silver skin and cut into bite–size pieces

1 onion, diced

2 red bell pepper, stemmed, seeded and diced

6 garlic cloves, sliced

2 (10 Oz) cans Ro*Tel dice tomatoes with green chilies

1 cup strong brewed coffee

1 tablespoon tomato paste

2 (15 Oz) can chili beans and sauce

1 tablespoon chocolate chips

CHILI SEASONING:

2 tablespoon cumin

2 teaspoon oregano

2 tablespoons chili powder

1 tablespoon Jerry’s red pepper powder

2 Jerry’s green smoked pepper

1 tablespoon liquid smoke

DIRECTIONS:

1.    With a Steel Grill Fry Pan add meat and vegetables.

2.   Start the Traeger grill on smoke with the lid open until the fire is established (4-5 minutes).

3.   Put the Perforated Steel Grail Fry Pan on the grates.

4.   Add to pan and  smoke the meat and vegetables, and garlic for 1 hour.

5.   In a cast iron skillet add oil; pour in the meat and vegetables.

6.   Add Ro*Tel tomatoes, coffee, tomato paste, and all  the chili seasoning.

7.   Increase the heat on the Traeger to 300 F and cook the chili for about 2 hours.

8.   Stir in the Chile beans and chocolate chips.

9.   Taste add spice if needed if two thin put 2 cups in a blender puree, stir back into the chili.

10.                Continue to simmer for 30 minutes to 1 hour.

SUGGESTED TOPPINGS:

Chopped fresh cilantro, grated cheese, sliced scallions, sour cream, tortilla chips, or hot sauce.

ENJOY DAN:                                                               BON-APPETITE!!