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Smoked chili

Ingredients

2 lbs smoked chuck roast or brisket (cubed) Chili Seasoning
1 lb cooked breakfast sausage
1 Poblano pepper (chopped) 1 tbsp BBQ rub seasoning
1 red bell pepper (chopped) 1/3 cup sugar
1 sweet onion (chopped) 2 tbsp chili powder
24 oz can diced tomatoes 1 tbsp cumin
3 chipotle peppers in adobo sauce 1 tbsp onion powder
3 cloves chopped garlic 2 tsp paprika
1 quart beef broth 1 tsp ground chipotle
¼ cup Worcestershire 1 tsp ground Ancho chili
2 tbsp hot sauce 1 tsp oregano
2 tbsp tomato paste ¼ tsp ground red pepper
1 large can chili beans
Chili seasoning

Lagniappe

1. Grill (preferred) or cook the onion, bell pepper, and poblano pepper in an
iron skillet for a few minutes till seared.

2. Cube the pre smoked chuck roast, or brisket into small pieces

3. In a 5 qt iron pot, (or aluminum roasting pan) add the chopped
vegetables, diced tomatoes, smoked meat, spicy sausage, chipotle peppers,
garlic, and chili seasoning; stir to combine.

4. Add the beef broth, hot sauce, Worcestershire sauce, and tomato sauce;
stir to combine.

5. Place the cast iron pot on the grill or stove top (or aluminum roasting pan
in the oven) for about 2 hours stirring occasionally. Add the chili beans, stir
to combine and continue cooking for another hour. Remove from the grill or
oven and serve with your favorite toppings (shredded cheese, sour cream,
fresh cilantro, lime wedges)

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