Chili Out Smoked Chili
Mild • Veg-Forward • Low & Slow
Ingredients
2 lb ground beef, chuck, or wild game
1 large onion, diced
2 bell peppers, diced
1 to 1½ cups corn (fresh or frozen)
1 can (28 oz) diced tomatoes, with juice
1 can kidney beans, drained and rinsed
2 cans beans in tomato sauce
3 tbsp Chili Out Seasoning
Neutral oil
Smoker Setup
225–250°F
Indirect heat
Light to medium smoke
Method
Heat a large pan or cast iron over medium heat with a small drizzle of oil.
Add meat and cook until browned. Season with 1½ tbsp Chili Out while cooking. Set aside.
Place a Dutch oven or deep cast iron on the smoker. Add a drizzle of oil.
Add onion and bell peppers. Cook until softened.
Stir in corn, cooked meat, diced tomatoes, kidney beans, and beans in tomato sauce.
Add remaining 1½ tbsp Chili Out and stir well.
Smoke uncovered for 2½–3½ hours, stirring every 45 minutes.
Taste near the end and adjust salt only if needed.
Rest 15 minutes before serving.
