Difficulty: Intermediate
Poultry
DualFire Smoked Chili
John
Prep Time: 20 min
Cook Time: 1 hrs, 30 min
Difficulty: Intermediate
Classic Smoked Chili is the ultimate Autumnal comfort food! With a little bit of recteq smoke, a few of our favorite seasonings and two different kinds of meat, you'll be enjoying this one again and again.
Instructions
- Step 1: Preheat the left side of the DualFire to 375°F and the right side to 250°F, both sides burning the recteq Ultimate Blend Pellets, allow them to come up to temp. Place the Dutch Oven on the left hand side of DualFire and allow it to come up to temp.
- Step 2: In a mixing bowl, add chicken thighs, oil, and 5 tablespoons Ray's Loco Gringo Rub and mix well. Cut the smoked sausage down the middle.
- Step 3: Add thighs and smoked sausage to right hand side of DualFire and allow to smoke until the chicken reaches an internal temp of 165°F. Remove chicken and sausage from grill and allow to rest. Rough chop chicken and sausage.
- Step 4: To the Dutch Oven, add all canned beans, crushed tomato, Ray's Loco Gringo Rub, and Chef Greg's 4 Letter Rub. Stir until well combined and bring to a simmer. Add garlic paste, kosher salt, chili powder, tomato paste, and chicken stock and mix well.
- Step 5: Bring to a simmer, add chicken and smoked sausage to Dutch Oven and bring back to a simmer. Let simmer for 15 - 20 minutes before removing from the recteq and serving with sour cream and chives.
Ingredients
Serving Sizes
Ingredients
- 2 1/2 Smoked Sausage Links
- 2 1/2 Chicken Thighs, boneless & skinless
- 1 tablespoon(s) Olive Oil
- 2 1/2 tablespoon(s) Ray's Loco Gringo Rub
- 1 1/2 can(s) Pinto Beans
- 1 can(s) Black Beans
- 1 can(s) Kidney Beans
- 24 ounce(s) Canned Crushed Tomatoes
- 1 1/2 tablespoon(s) Ray's Loco Gringo Rub
- 1 tablespoon(s) Chef Greg's 4 Letter Rub
- 1 tablespoon(s) Garlic Paste
- 1 1/2 tablespoon(s) Kosher Salt
- 1 tablespoon(s) Chili Powder
- 2 ounce(s) Canned Tomato Paste
- 1 1/2 cup(s) Chicken Stock
Tools Needed
- Cast Enamel Dutch Oven
- Large Wooden Spoon
- recteq Tongs
- Nitrile Gloves
- Mixing Bowl
- Knife
- Cutting Board
- Step 1: Preheat the left side of the DualFire to 375°F and the right side to 250°F, both sides burning the recteq Ultimate Blend Pellets, allow them to come up to temp. Place the Dutch Oven on the left hand side of DualFire and allow it to come up to temp.
- Step 2: In a mixing bowl, add chicken thighs, oil, and 5 tablespoons Ray's Loco Gringo Rub and mix well. Cut the smoked sausage down the middle.
- Step 3: Add thighs and smoked sausage to right hand side of DualFire and allow to smoke until the chicken reaches an internal temp of 165°F. Remove chicken and sausage from grill and allow to rest. Rough chop chicken and sausage.
- Step 4: To the Dutch Oven, add all canned beans, crushed tomato, Ray's Loco Gringo Rub, and Chef Greg's 4 Letter Rub. Stir until well combined and bring to a simmer. Add garlic paste, kosher salt, chili powder, tomato paste, and chicken stock and mix well.
- Step 5: Bring to a simmer, add chicken and smoked sausage to Dutch Oven and bring back to a simmer. Let simmer for 15 - 20 minutes before removing from the recteq and serving with sour cream and chives.
Chef Pairings
Pair up this delicious Smoked Chili with Southern Smoked Cornbread Cakes or Sourdough bread.