Underneath Chili Recipe

Equipment You’ll Need

• Smoker or BBQ
• Large Cast Iron or Oven-Safe Pot
• BBQ Tongs
• You Need a BBQ Cutting Board
• Yonedas Okami Chef Knife

Ingredients

Meat:

• 1 lb Ground Beef
• 1 lb Ground Pork
• 1 lb Bacon
• ¼ cup Big Poppa Smokers Little Louie’s Garlic Salt
• ¼ cup Prairie Smoke and Spice Tumbleweed Rub

Chili Base:

• 1 Large Onion, sliced
• 3 Garlic Cloves, diced
• 1 can Diced Tomatoes
• 1 can Dark Red Kidney Beans
• 2 cans Brown Beans
• 2 Chipotle Peppers, diced
• 2 tbsp Canola Oil
• 1 can Corn Niblets
• ¼ bottle Prairie Smoke and Spice Blue Ribbin Sauce

Instructions

1. Prepping the Meat

• Preheat your smoker or BBQ to 300°F.
• Cook the bacon in a skillet until it’s slightly crispy.
• Mix the meat: In a large bowl, combine the cooked bacon with the ground beef and pork. Season the mix with the Tumbleweed Rub and blend it thoroughly.
• Form the meatball: Shape the mixture into one large meatball. Season the outside generously with more Tumbleweed Rub. Set aside.

2. Prepping the Chili

• Cook the aromatics: In a large oven-safe pot, heat canola oil over medium heat. Add sliced onions and diced garlic. Cook until softened.
• Build the chili base: Stir in the corn niblets, diced chipotle peppers, brown beans, kidney beans, diced tomatoes, and Blue Ribbin BBQ sauce. Mix well.
• Transfer to smoker: Move the pot to the smoker, placing it directly underneath where the meatball will sit.

3. Cooking

• Smoke the meatball: Place the giant meatball on the smoker rack directly above the pot of chili.
• Catch all the flavor: As the meatball smokes, its juices drip into the chili, adding incredible flavor.
• Cook until done: Smoke until the meatball reaches an internal temperature of 150°F.

4. Serving

• Break up the meat: Once the meatball is cooked, crumble it thoroughly.
• Mix it in: Stir the crispy, flavorful meat chunks into the chili pot.
• Serve hot: Ladle into bowls and enjoy!

Quick Recap:

• Preheat smoker to 300°F.
• Cook bacon and mix with beef and pork; form a giant meatball.
• Prepare chili base in a large oven-safe pot.
• Smoke meatball above the chili pot.
• Cook until meat hits 150°F internal temp.
• Break up meatball and stir into chili.
• Serve hot!