DualFire Smoked Chili

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.