Smoked Chili

Winter is coming and it’s the perfect time for Smoked Chili. This hearty recipe that will warm the bones and feed your soul.

• 2 1/2 lbs of Ground Beef
• 8 to 10 oz of Water
• 1 can of Red Gold Diced Tomatoes
• 1 can of Rotel
• 1 Red Peppers
• 1 Green Peppers
• 1 sweet yellow onion- diced into bite-sized pieces
• Chopped and Mince Garlic
• Chili Powder
• Paprika
• Red Pepper to taste and heat
• Oregano
• Masa- to thicken up if to watered down

Instructions: 

1. Position your Hasty-Bake firebox between Sear and Bake
2. Brown the ground beef in your Basting Pan– add onions and garlic to golden brown with beef
3. Drain the grease
4. Add the following and stir:
   1. 1 can of Red Gold Diced Tomatoes
   2. Seasonings (Paprika, Oregano, and Chili Powder)
   3. Next add the red and green peppers
   4. Stir until all ingredients are combined.
5. Position your Hasty-Bake firebox to Smoke- could add one or two Pecan Chunks for desired smoke flavor
6. Simmer and cook for 30 minutes or until the meat is tender, stirring occasionally.
7. For thicker chili, you can add Masa Flour into 1/4 cup of warm water, stir into chili and simmer for 15 to 20 minutes.
8. Serve with tortilla chips, shredded cheese, onions, sour cream, and cilantro.

Makes 6-8oz servings