Chili
CHILI
Seasoning:
Mix together 1/4 cup chili powder and 1/4 cup S&G Signature Rubs, e.g. Fire Tornado (spicy), Swelter (spicy), or Grill 'n' Chips.
Grill/Smoker:
Rub the meat (hamburger, chicken, brisket, etc.) with the seasoning mixture, and smoke the meat.
Pan fry:
1/2 yellow onion diced, 3 garlic cloves diced, 2 jalapeños diced (spicy)
Crockpot:
Add 28 oz. can crushed peeled tomatoes, smoked meat, rest of the seasoning packet, 1 can black beans, 1 can red kidney beans, and the pan-fried ingredients.
Cook on Low for 8 hours. At 7 hours, sitr and dice and add 1 of each: red, yellow, orange, and green red peppers.
Stir before serving.
BEANLESS CHILI
This recipe can be used for either a mild or spicy beanless chili.
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Add to crockpot:
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28 oz can of crushed peeled tomatoes.
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Cubed smoked brisket.
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2-4 tablespoons of chili powder (to taste).
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(optional) 1-3 tablespoons of S&G Signature Rubs, e.g. Fire Tornado (spicy), Swelter (spicy), or Grill 'n' Chips.
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Pan fry:
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1/2 yellow onion diced.
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2 jalapeños diced (spicy).
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9oz chorizo (spicy), 1 lbs. spicy sausage (spicy), or mild sausage.
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(halfway through) 3-4 cloves of garlic diced.
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Add chorizo mixture to the crockpot and stir.
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Cook on low for 8 hours, then on warm for 1 hour before serving.
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At the 7-hour mark, add to crockpot and stir:
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4 bell peppers diced (red, yellow, orange, and green).
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2 jalapeños (spicy).
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1-2 tablespoons of tallow (view our "Jump to Recipe" brisket video)
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Stir before serving.