Welcome back folks!
The weather is getting chili and so is dinner!
..I know, I’ve got to work on my jokes..
Today we’re going to throwdown on some smoked beef and spicy pork sausage chili out on the Traeger 780 Pro.

The Rundown:
You want to start with the meat 80/20 Ground Chuck and a Johnsonville Spicy Pork Sausage. We’re going to work the beef rub into the ground chuck with our hands. Add a teaspoon of rub, knead, and then add another teaspoon. Repeat this until the rub is worked well throughout the beef. Once the rub is worked into the beef, create a giant beef patty, season the patty with the remaining rub. The pork sausage doesn’t require any extra steps. Place the beef patty and pork sausage on the pit at 250, I’m using Hickory for today’s smoke. Let that go for about an hour. Next up is the vegetables, I’m using one large white onion, one poblano pepper, and 3 red/orange bell peppers. Add those to your pot with a little olive oil and get it out on the pit to soak up some smoke and tender up. Now’s a good time to make your chili powder mix. After about an hour you can add the first flavor dump to the vegetables: 32 oz. of beef broth, chili powder mix, and one chicken bullion cube. When the meat hits 120 internal you’ll want to add that to the pot, be sure to chop it up the best you can, let that go for an hour. Now it’s time for the third and final flavor dump: 32 oz of diced tomato and 6 oz of tomato paste. After this you’ll want to close the pit and let it smoke for about 3 hour stirring every once in a while. After the three hours is up you’re ready to feast! Hope you all enjoyed the video, seasoning ingredients listed below.

Beef Rub Ingredients
- Ancho Chili 2 Tbsp
- Garlic Powder 1 Tbsp
- Smoked Paprika 1 Tbsp

Chili Powder Mix
- Chili Powder ¼ Cup
- Ancho Chili Powder 2 Tbsp
- Cumin 2 Tbsp
- Smoked Paprika 1 Tbsp
- Garlic Powder 1 Tbsp
- Chipotle Powder 1 Tbsp
- Red Pepper Flake 2 Tbsp

#traeger #pelletgrill #chili