2tablespoonsKiller Hogs AP Rubor your favorite rub
2tablespoonschili powder
1tablespoonground cumin
1tablespoononion powder
2teaspoonspaprika
1teaspoonground chipotle pepper
1teaspoonground ancho chili pepper
1teaspoonoregano
1/4teaspooncayenne pepperor to taste
Smoked Chili
1sweet onion
1poblano pepper
1red bell pepper
24ouncecan diced tomatoes
4poundssmoked chuck roast or smoked brisket, cut into bite-size pieces
1poundspicy hot breakfast sausagechopped
3chipotle peppers in adobo saucechopped
4clovesfresh garlicminced
1quartbeef stock
1/4cupWorcestershire sauce
2tablespoonshot sauce
2tablespoonstomato paste
14ouncecan chili beans(optional)
Equipment
5 quart Dutch oven
Directions
Chili Seasoning Blend
Combine the sugar, rub, chili, cumin, onion powder, paprika, chipotle pepper, ancho chili pepper, oregano, and cayenne in a small bowl. Set aside.
Smoked Chili
Prepare a smoker for indirect cooking at 300 degrees F (150 degrees C).
Grill the onion and peppers for a few minutes on each side. Let cool slightly and chop.
In a 5-quart Dutch oven, add the chopped vegetables, diced tomatoes, chuck roast, sausage, chipotle peppers, garlic, and chili seasoning blend. Stir to combine.
Add the beef stock, hot sauce, Worcestershire, and tomato sauce. Stir to combine.
Place the Dutch oven on the smoker and cook, uncovered, for 2 1/2 hours, stirring occasionally.
Add the chili beans, stir to combine, then cook for 1 additional hour.
Remove from the smoker and serve with your favorite toppings.