Traeger Chili
by wilkersonfamily
beans chili on traeger to serve for anyone ..........................
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INGREDIENTS
- 2 pounds Ground chuck
- 2 15 oz Chili Beans with sauce
- 1 15 oz Diced Tomatoes w/chilis
- 1 Regular Red or Green bell pepper
- 1 Large Onion
- 2 Cups Beef bouillon cube ; Prepared
- 1 Cube Beef, chicken, pork bouillon ; Prepared
- 1-2 tablespoons Chili powder
- 1 tablespoon Ground cumin ; or more to taste
- 1 teaspoon Oregano
- 3 Garlic cloves ; minced
- 1 tablespoon Chocolate chips
- 1/2 cup Dark beer or strong brewed coffee
- 1/2 cup Canned tomato sauce or 1 Tbl spoons tomato paste
INSTRUCTIONS
PREPARATION
Line a rimmed baking sheet with foil and top with a wire grid cooling rack.
Using a rolling pin, roll the meat into a rectangle roughly the size of the cooling rack between sheets of plastic wrap or wax paper. Remove the top piece of plastic wrap and use the bottom one to help you flip the meat onto the rack; remove the bottom piece of plastic wrap and discard.
Transfer the diced onion and bell pepper to a perforated vegetable grilling tray or a metal kitchen colander. Alternatively, you can poke holes in a heavy duty sheet of aluminum foil; the point is to allow smoke to circulate around the ingredients.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Put the baking sheet and grilling tray on the grill grate. Smoke the meat and vegetables for 1 hour. Break the meat up into small chunks or crumbles and add to a Dutch oven along with 2 to 3 tablespoons of the meat drippings. Stir in the onion and bell pepper, as well as the garlic, diced tomatoes, beef bouillon, bouillon cube, beer, tomato sauce, chili powder, cumin, and oregano.
Increase the heat on the Traeger to 300 degrees and cook the chili, uncovered, for 1-1/2 to 2 hours. Stir in the chili beans, and chocolate chips. Taste for seasoning and texture, adding more prepared beef bouillon or spices if needed. If the chili is too runny, remove one to two cups and puree in a blender jar: stir back into the chili. Continue to simmer for 30 minutes to 1 hour more.
Serve hot in bowls with any or all of the suggested toppings.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (222g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 8 | ||
| Calories from Fat: 5 (62%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.5g | 1 % | |
| Saturated Fat 0.3g | 2 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.2mg | 0 % | |
| Potassium 6.4mg | 0 % | |
| Total Carbohydrate 1.1g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 1g | ||
| Protein 0.1g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 8
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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