Step 2: Smoke Bacon and Brown Sausage Bacon • Lightly grease cast iron dutch over with vegetable oil • Line cast iron dutch over with bacon • Place bacon lined dutch oven on smoker with veggies – cook for 30 minutes to an hour • Transfer bacon to iron skillet (after sausage cooks) and finish cooking Sausage • Dice 1⁄4 onion an 3 cloves garlic • Sauté́ onion and garlic in olive oil in cast iron skillet • Add sausage on medium heat • Half way through cooking lightly dust with table spoon of chili powder • Cook until brown and drain grease • Flip bacon in dutch oven
Step 3: Make Chili Powder (while meat browns/cooks) Mix in bowl: • 1/8 cup sweet paprika
• 1⁄2 teaspoon smoked paprika • 1 1⁄2 teaspoon garlic powder • 1⁄2 teaspoon cayenne powder • 1 1⁄2 teaspoon onion powder • 1 teaspoon dried oregano • 1 teaspoon ground cumin
• Store extra in glass jar
Step 3: Prepare Dutch Oven for Chili • Drain excess bacon grease • Pour 1⁄2 chocolate stout beer into dutch oven • Add canned beans/tomatoes stir in chili powder to taste (do not use all of it) • Use food processor to grate half of smoked veggies and mix in • Use food processor to dice bacon and mix in • Mix in browned sausage • Cut smoked veggies into chunks and mix in
• Mix in additional chili powder to taste (do not use all of it) • Pour in additional chocolate stout to desired consistency • Continue to smoke at 225 for 2-3 hours
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