This recipe is my slightly altered version of Malcolm Reeds Chili you can find here: https://howtobbqright.com/2017/11/02/smoked-chili-recipe/
Ingredients
4lb Smoked Chuck Roast or Smoked Brisket cut into bite size pieces
1lb Spicy Hot Breakfast Sausage
1 Poblano Pepper
1 Red Bell Pepper
1 Sweet Onion
24oz Diced Tomatoes
3 Chipotle Peppers in Adobo Sauce chopped
3–4 cloves Fresh Garlic
1 quart Beef Broth
¼ cup Worcestershire
2 Tablespoons Hot Sauce
2 Tablespoons Tomato Paste
1 14oz can Chili Beans (optional)
Chili Seasoning (recipe below)
Chili Seasoning:
1/3 cup Sugar
2 Tablespoons Killer Hogs AP Rub
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1 Tablespoon Onion Powder
2 teaspoons Paprika
1 teaspoon Ground Chipotle Pepper
1 teaspoon Ground Ancho Chili Pepper
1 teaspoon Oregano
¼ teaspoon Cayenne Pepper (more if you like it spicy)
Instructions
Prepare Big Green Egg or other type smoker for indirect cooking at 300⁰.
Grill Onion, Bell Pepper, and Poblano Pepper for a few minutes on each side and chop.
Cube smoked chuck roast into bite size pieces. (Roast can be cooked ahead of time and refrigerated over-night)
In a 5 quart iron pot add chopped grilled vegetables, diced tomatoes, chuck roast, spicy sausage, chipotle peppers, garlic, and chili seasoning; stir to combine.
Add beef broth, hot sauce, Worcestershire sauce, and tomato paste; stir to combine.
Place iron pot on Big Green Egg and cook uncovered for 2 ½ hours stirring occasionally.
Add Chili Beans, stir to combine and continue cooking for 1 additional hour.
Remove from grill and serve with your favorite toppings (shredded cheese, sour cream, fresh cilantro, lime wedges)
Music from bensound.com