Welcome back to the channel. Recently I won the best overall chili at my work's chili cook off. Naturally, I can now call it "award-winning" but frankly, its pretty amazing. I won at my office in 2023 AND now I can say I've won it again in 2024. Thats right, TWO #goldenspoon awards HAH!
Recipe is below Links...
Link to Ingredients:
Dude Perfect Beans:
[ Ссылка ]
Rotel FIre Roasted:
[ Ссылка ]
Tomato Soup:
[ Ссылка ]
Beef Broth:
[ Ссылка ]
Butter Beans:
[ Ссылка ]
Chili Seasoning:
[ Ссылка ]
Chili Bean:
[ Ссылка ]
Corn Bread Mix:
[ Ссылка ]
Links to stuff you may need to make this:
Lodge Dutch Oven:
[ Ссылка ]
Masterbuilt GS800:
[ Ссылка ]
Solar Powered USB Brick:
[ Ссылка ]
5V-12V Cable:
[ Ссылка ]
Masterbuilt FireStarters:
[ Ссылка ]
Chili Recipe:
Ingredients: (can double or triple)
* 1 pound ground sausage
* 1 pound ground beef
* 1 can Rotel
* 1 can pinto (jalapeño bacon dude perfect)
* 1 can butter bean
* 1 can chili bean
* 1 can beef broth
* 1 can tomato soup, condensed is fine
* 1 onion chopped
* 1 green pepper chopped
* 1 red pepper chopped
* Favorite rub for the meatball (Voodoo from Meat Church or anything you like)
* Chili seasoning whole pack
1. Combine meat into ball and season heavily with favorite rub.
2. Combine everything else in a pan. Hit it with chili seasoning to taste.
3. Set the smoker to 250° F. Once the smoker is to temp put the oven-safe pot and meatball on the smoker. Be sure the meatball is directly over the chili.
4. Smoke the chili and meatball for 1 hour at 250° F.
5. After one hour turn up the smoker temperature to 325° F and cook until the meatball has reached 150° F internally (about 1-1.5 hours).
6. Once the meatball reaches 150° F remove the meatball from the smoker and break up the meatball into small chunks to add back into the chili.
7. Add the broken-up ground meat into the chili pot and stir to incorporate the meat throughout the chili.
8. After the meat has been incorporated, smoke the chili for 30 minutes at 325°. Be sure to stir occasionally.
9. After 30 minutes, remove from the smoker and let cool for 10-15 minutes.
10. Serve with toppings of your choice and enjoy your over-the-top smoked chili!
Smoked SPG Rub:
4 parts pepper
2 parts Granulated Garlic
1 part Smoked Paprika
1 part Kosher Salt
.5 part of MSG
1 Part Lawrys
Music License: ASLC-1FCE685A-0FAD81FE1C
