Option to Smoke for Extra Flavor

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp chili flakes
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ancho powder
  • 1 tbsp Rave BBQ Rubs Dat Sweet Heat seasoning
  • 3 tsp smoked paprika
  • 1 tsp Rave BBQ Rubs Lasagna Love seasoning (to replace Italian seasoning)
  • 1 ½ tbsp cocoa powder
  • 2 tsp chili powder
  • Salt and pepper, a pinch
  • 1 can (400g) chopped tomatoes
  • 1 can Rotel tomatoes with green chiles
  • 1 can black beans, drained
  • 1 can kidney beans, drained
  • A few shakes of Worcestershire sauce
  • 100 ml beef stock
  • 50 ml beer
  • 500g ground beef

Instructions:

  1. Prepare Ingredients:
    • Chop the onion, mince the garlic, and mix all spices together in a small bowl. Drain the beans and set aside.
  2. Cook the Onions and Beef:
    • In a medium-sized pot, heat the olive oil over medium heat. Add the onions and sweat them for about 5 minutes until soft.
    • Add the ground beef and cook until browned, breaking it up with a potato masher to avoid large chunks.
  3. Add Seasonings:
    • Add the garlic and the prepared spice mix (chili flakes, coriander, cumin, ancho powder, Dat Sweet Heat, smoked paprika, Lasagna Love seasoning, cocoa powder, chili powder, salt, and pepper).
    • Stir well and cook for 2 minutes until fragrant.
  4. Add Beans and Remaining Ingredients:
    • Add the black beans, kidney beans, chopped tomatoes, Rotel, Worcestershire sauce, beer, and beef stock. Stir everything to combine.
  5. Simmer:
    • Bring the mixture to a boil, then reduce the heat to low. Let it simmer for at least 30 minutes, or up to 2 hours, until the chili reaches your desired thickness and consistency.

Optional Smoking Instructions:

  • If you want to add a smoky depth to your chili, you can smoke it:
  • Preheat your smoker to 225°F.
  • After browning the beef and combining all ingredients, transfer the chili to a smoker-safe pot or aluminum tray.
  • Place the pot in the smoker and let it smoke for 1-2 hours, stirring occasionally, until the chili is thickened and infused with smoke flavor.
  • Continue to simmer on low for additional thickness if needed after removing from the smoker.

This chili brings together the rich, smoky flavors of Dat Sweet Heat and the Italian-inspired notes of Lasagna Love, with an extra option to smoke for enhanced depth. Special thanks to Dan from @acanadianscooking for the inspiration behind this hearty recipe!