Not-Quite-From-Scratch Hasty Bake Chili

Difficulty level:

Simple

A quick and easy Hasty-Bake chili recipe developed by Nick Parsons and Clint Pollard, Ambassadors of Smoke. The chili recipe feeds 3-4 people and perfect for wintery nights. For added flavor, you can elevate the flavors of the chili recipe by adding vegetables or peppers.

Ingredients:

2 lbs ground brisket or other beef – 80/20 blend (bonus for fresh, coarse-ground beef)
1 packet Old Hammet Chili Seasoning (Follow instructions for the chili seasonings)
1-2 cans petite diced tomatoes (or fresh diced) or rotel
2 ounces whole dried guajillo or pasilla chiles, or a combination (6 to 8 chiles)
1 1/2 teaspoons ground cumin seed
1/2 teaspoon fresh ground black pepper
Kosher salt
Onion
Sour cream
Lime wedges

Instructions (Chili Paste Preparation):

With scissors, remove the top of the guajillo chiles and shake most of the seeds out. Place the chiles directly on grill grate over medium-low heat and gently toast until fragrant, 2 to 3 minutes per side. Don’t let them burn or they’ll turn bitter. Place the chiles in a bowl and cover them with very hot water, soaking for 45 minutes. Stir once or twice.

Drain the chiles; split them and remove the rest of seeds and strings. Place the chiles in a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture thoroughly, adding more water as needed (scraping down the sides of the blender), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) You want the consistency of a thick gravy. Set the chile paste aside.

In a Hasty-Bake basting pan or Dutch/French oven pot, brown the ground beef until 80% cooked. Pour in the diced tomatoes. If you like a thinner chili, add two cans. If you want a thicker chili, add one can. Stir tomatoes in and then add one packet of Old Hammet seasoning. Stir until thoroughly mixed.

Bring the Hasty-Bake firebox up to the “bake” position and set grill to hold 350 degrees to achieve a slow simmer. Add some of your favorite wood chunks inside your Hasty-Bake Charcoal Grill. Cherry and pecan work very well.

Pour in the chili paste and mix thoroughly. Let chili simmer for 45 minutes, stirring occasionally.

Recommend serving in bowl with a dollop of sour cream and a lime wedge. Enjoy!

Ingredients

2 lbs ground brisket or other beef – 80/20 blend (bonus for fresh, coarse-ground beef)
1 packet Old Hammet Chili Seasoning
1-2 cans petite diced tomatoes (or fresh diced)
2 ounces whole dried guajillo or pasilla chiles, or a combination (6 to 8 chiles)
1 1/2 teaspoons ground cumin seed
1/2 teaspoon fresh ground black pepper
Kosher salt
Sour cream
Lime wedges

Instructions

With scissors, remove the top of the guajillo chiles and shake most of the seeds out. Place the chiles directly on grill grate over medium-low heat and gently toast until fragrant, 2 to 3 minutes per side. Don’t let them burn or they’ll turn bitter. Place the chiles in a bowl and cover them with very hot water, soaking for 45 minutes. Stir once or twice.
Drain the chiles; split them and remove the rest of seeds and strings. Place the chiles in a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture thoroughly, adding more water as needed (scraping down the sides of the blender), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) You want the consistency of a thick gravy. Set the chile paste aside.
In a Hasty-Bake basting pan or Dutch/French oven pot, brown the ground beef until 80% cooked. Pour in the diced tomatoes. If you like a thinner chili, add two cans. If you want a thicker chili, add one can. Stir tomatoes in and then add one packet of Old Hammet seasoning. Stir until thoroughly mixed.
Bring the Hasty-Bake firebox up to the “bake” position and set grill to hold 350 degrees to achieve a slow simmer. Add some of your favorite wood chunks inside your Hasty-Bake Charcoal Grill. Cherry and pecan work very well.
Pour in the chili paste and mix thoroughly. Let chili simmer for 45 minutes, stirring occasionally.
Recommend serving in bowl with a dollop of sour cream and a lime wedge. Enjoy!