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Meatzapalooza Chili




Got the hankering for some chili

Used my Lodge Cast Iron Dutch oven and Cast Iron skillet.

• Oiled the Dutch Oven placed the DO on a burner Sauteed one large onion in some Olive oil on the skillet, slightly salted (sea salt) and cracked some fresh pepper, dumped them in the DO then started on the meats.
• Started with some basic stewing meat browned, salt and pepper... into the DO
• One Lb. Jimmy Dean hot sausage browned, drained and spiced with my pig rub... into the DO
• Browned 80/20 ground meat salt and pepper... into the DO.
• Crisped up a 1/2 lb bacon drained and ...into the DO
• Had some rib bits simmering in hot water got about a half a pound of rib meat... into the DO
• Two cans of Diced tomatoes... into the DO
• Three chipotles chopped... into the DO
• One Large Green pepper chopped... into the DO

Then the spices were added

• Cumin
• Coriander
• Taco Seasoning
• Chili Powder
  
• crushed Garlic
• Basil
• Oregano
• Sea Salt
• Cracked Pepper
  

Then into the smoker for 6 hours or so,

I ladled off the grease during the smoke.

Chili is always a fun recipe and a good way to recycle some scraps and leftovers, I love making Gumbo, Chili, Soup and Stew on the smoker, gives me something to snack on throughout the smoke and the longer its in the smoker, the better!.