Ryan’s Chili

By November 14, 2017Recipes

Seasoning Mix

(Mix together and use 1 cup into the meat mixture minimum; add more to taste.)
4 tbsp Chili Powder
2 tbsp Garlic Salt
1.5 tbsp White Pepper
1 tbsp Smoke Paprika
4 tbsp coarse ground black pepper
1 cup Smokin Bros Plus
2 tbsp Cumin

The other stuff…

3 lbs Ground sirloin
1 lb Hot Sausage
2 Med white Onion
4 Green pepper
4 Red pepper
1 Jalapeño pepper
12 slices of thick bacon
4- 12.5 oz Heinz tomato sauce
1.5 cups Smokin Brothers sauce
2 Chili fixins rotel
4- 22 oz Medium Chili Beans
2 big can Busch Bold n Spicy Baked Beans
½ jar of Roasted Garlic
½ bunch cilantro
Cook the bacon at 250 on the grill.
Dice the Onions and Peppers into ¼ inch pieces. Place the onions, green peppers and red peppers in their own pan ( ½ size steam pans work the best) to be placed on the grill to smoke.

Mince the Jalapeno Pepper and mix in with the onion. In a full size steam pan mix the sausage and the ground sirloin. The bacon should be taken from the grill after 45 minutes, then diced into 1/8 inch pieces and placed in its own pan.

Turn the grill to smoke. Place the sausage and beef on the grill along with the veggies (I dice the veggies before placing on the grill to get more smoke flavor into them).

Smoke for 1.5 hours stirring the meat occasionally. Then place the bacon pan on the grill. The onions should be turning brown. Smoke the meat until completely cooked (approx. 3 hours). Add the seasonings to the meat and stir. Smoke for another 20minutes.

Add the Rotel and veggies cook for another 40 minutes. Add the beans, bbq sauce and tomato sauce. Turn the grill to 250 and cook until the beans are almost done (4 hours).

Remove from heat and place in multiple pans to help cool. Place in cooler for overnight. Take from the cooler and place on the grill at smoke for 30 minutes then turn the grill to 300 and cook until the beans are done, approximately 1.5 hours. Add the cilantro the last 30 minutes.

Join the discussion One Comment

  • Jeff Jackson says:

    Just testing the water with the next big smoker. I’m looking for a well built unit. I have a tregger and cooked a lot of good food with it. But I do have problems with it. I brought it up to 400 degrees once and warped the heat shield.. so now I don’t tKe it over 300 and not for very long. Mainly smoke at 175 with it. The only other problem is I lost the fire in it once from the pellets creating a hole putting the fire out. But I’ve had it for over ten years so that’s pretty good. What kind of metal do you use and is it built sturdy. Also how low can go with it cause I smoke salami and wieners. I think the biggest problem people have is they don’t no how to keep things nice. I clean mine after every use

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