
Set your smoker such as a Kamodo Joe or Big Green Egg to 275°F/135°C.
You can heat your dutch oven in the smoker to preheat, or start the chili on the stove with med-high heat as I did after mixing the meat in the next step, allowing the smoker is heating up.
Thoroughly mix the 1/2 (2tbs) of the Montreal seasoning with the meat, form it into a ball and set aside.
In the Dutch oven, add the olive oil and cook the onion, Jalapeno and garlic until translucent, about 5 minutes.
Once the onion mixture is ready, add the tomatoes, chipotle pepper and adobo sauce, cumin, the remaining Montreal seasoning, cayenne pepper, and chili powder and mix together.
Add the cans of pinto and kidney beans, including the liquid to the mixture and stir well.
Set the dutch oven onto the grill of your smoker (if you've not done the previous steps on the stove as I did) and place a grill rack on top, adding the meat to it above the chili so the drippings fall into the chili.
Cook about 2 hours or until the meat has an internal temperature of 150°
Remove the grill rack & meat from the smoker and break it up into small pieces, the add the meat to the chili and mix well. Cook for an additional 30 minutes.
Add salt & pepper to taste, then serve.
Top with Fritos, sour cream and shredded cheese if you like. Corn bread also goes great with it.
Enjoy!
Ingredients
Directions
Set your smoker such as a Kamodo Joe or Big Green Egg to 275°F/135°C.
You can heat your dutch oven in the smoker to preheat, or start the chili on the stove with med-high heat as I did after mixing the meat in the next step, allowing the smoker is heating up.
Thoroughly mix the 1/2 (2tbs) of the Montreal seasoning with the meat, form it into a ball and set aside.
In the Dutch oven, add the olive oil and cook the onion, Jalapeno and garlic until translucent, about 5 minutes.
Once the onion mixture is ready, add the tomatoes, chipotle pepper and adobo sauce, cumin, the remaining Montreal seasoning, cayenne pepper, and chili powder and mix together.
Add the cans of pinto and kidney beans, including the liquid to the mixture and stir well.
Set the dutch oven onto the grill of your smoker (if you've not done the previous steps on the stove as I did) and place a grill rack on top, adding the meat to it above the chili so the drippings fall into the chili.
Cook about 2 hours or until the meat has an internal temperature of 150°
Remove the grill rack & meat from the smoker and break it up into small pieces, the add the meat to the chili and mix well. Cook for an additional 30 minutes.
Add salt & pepper to taste, then serve.
Top with Fritos, sour cream and shredded cheese if you like. Corn bread also goes great with it.
Enjoy!