|Provided By||KC Cattle Co's Tyler Hines|
|Prep Time||30 Minutes|
|Cook Time||4 Hours|
Take your Chili game to another level, literally! Our "Over the Top" Smoked Wagyu Chili will change the way you make chili forever. Check it out!
- 1 lb
- 1 pack
- 1 lb
- 1 cup
- 2 tbsp
- 4 tbsp chili seasoning of choice
- 1 green pepper
- 1 red pepper
- 1 poblano pepper
- 1 jalapeno pepper
- 2 yellow onions
- 2 can red kidney beans
- 1 can diced tomatoes
- 2 can whole peeled tomatoes
- 2 tbsp garlic
- 1 tbsp olive oil
Gather your ingredients
Chop up and fry the bacon until its about "halfway" done. Preheat your smoker to 225F.
While the bacon is frying, chop up your onions, green pepper and red pepper
Add the garlic, onion, green and red pepper to the bacon and fry for an additional 5-10 minutes until the veggies are softened
While the bacon and veggies are frying, season your ground beef with 2 tbsp of your chili seasoning, and the stew meat with 1 tbsp of your bourbon barrel smoked salt
Then, chop up your poblano and jalapeno peppers. The more seeds you keep, the spicier your chili will be!
Add everything (but the ground beef and stew meat) to your potThis includes: the fried bacon and veggies, kidney beans, whole and diced tomatoes, poblano and jalapeno peppers, wagyu beef broth, 2 tbsp chili seasoning and 1 tbsp bourbon salt
Place the pot in your smoker, and on the grate above it, place the balled up ground beef and stew meat. This will give your meats a smokier flavor, and the chili will catch the drippings! Cook until the ground beef reaches an internal temperature of 145F.
Once the ground beef reaches 145, remove the meats from the smoker and chop them up into smaller pieces.
Add the ground beef and stew meat to your chili and turn the smoker up to 300F. Cook for another 60-90 minutes. For a soupier chili, add more of your homemade Wagyu beef broth!
You're ready to feast! Garnish your chili with whatever you prefer! Enjoy!