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Texas Smoked Chili with Leftover Rib Meat
Texas Smoked Chili with Leftover Rib Meat
Rated 3.1 stars by 15 users
Category
Dinner
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
If it’s cool outside and you’re looking for that perfect dish to warm you up, it’s very hard to go wrong with chili. It’s just one of those dishes that seems to hit all the right notes if you want that sweet and spicy flavor mixed with hearty ingredients. This Texas smoked chili con carne recipe allows you to utilize your Pit Boss wood pellet grill to add an additional smoky flavor profile into the mix. While this recipe calls for leftover beef ribs, feel free to use any protein source you desire (although we would recommend sticking to pork, chicken, turkey or beef).
Ingredients
1 can Beer, Any Brand
1 Tbsp Chili Powder
1/2 Tsp Cumin
2 cups pulled from the bone leftover rib meat
1 Tbsp Olive Oil
1/2 White Onion, Diced
1 can Black Beans, Rinsed and Drained
1 can Corn Kernels, Drained
1 can Kidney Beans, Drained and Rinsed
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2 Tbsp Homestyle Pork Rub
1 Can Tomato Sauce
Aluminum Foil
Disposable Aluminum Pan
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Pit Boss Mesquite Blend Hardwood Pellets
The lower the temperature and longer it takes to cook your chili, the better the flavor.
Special Tools
WOOD PELLET RECOMMENDATION
Bigger. Hotter. Heavier. Tip
Directions
Start your Pit Boss on “smoke”. Once its fired up, set your grill to 250°F. In a pan sauté your diced onions in olive oil and 1 tablespoon of beer until they turn a mild yellow color.
In the disposable aluminum pan, combine the sautéed onions and the rest of the ingredients, including the leftover beef rib meat.
Mix the ingredients well and cover tightly with aluminum foil.
Place on the grill and close the lid. Let smoke for 2 - 3 hours or until the chili is bubbling and tender.