Offset Smoker
Pellet Grill
Charcoal Grill
Our fiery 7-layer dip is the ultimate crowd-pleaser, combining layers of creamy goodness, fresh veggies, and bold Williams Taco Seasoning. Dive into this tailgate classic and taste the victory!
20 qt Pot
Pellet Grill or Offset Smoker or Charcoal Grill
1 pkg Williams Tex-Mex Chili Seasoning Mix
2-3 lbs Chuck roast
1 lb Chorizo
1 lb Ground beef
1 lb Smoked sausage
1 large Red onion
1 Rainbow pepper trio (orange, yellow, red)
3 Cloves of Garlic
4 cans Fire Roasted Rotel Diced Tomatoes
29 oz Tomato sauce
32 oz Beef broth
12 oz Beer
Cut up your chuck roast and get a good sear on it, remove once you get some good color on there, make sure to season with salt, pepper, and garlic. Brown your chorizo and your ground beef, remove once cooked. Cut up your smoked sausage into discs and sear in your pot, remove once cooked.
Throw a splash of beef broth or whatever liquid into your pot and add your diced onion and diced peppers and garlic to your pot and start to cook them down until they are translucent. Season with salt, pepper, and garlic. Add your meat back to your pot and give it a good stir to combine all the ingredients. Add 4 cans of Rotel, 29 oz of tomato sauce, 32 oz of beef broth, 12 oz room temperature beer. Add 1 packet of Williams Tex-Mex Chili Seasoning Mix.
YOUR COOKING TIME WILL DEPEND ON YOUR EQUIPMENT.
Offset Smoker: 275°F for 6 hours
Pellet Grill: 250°F for 12 hours
Charcoal Grill: 250°F for 8 hours.
Keep the lid off while cooking. Keep an eye on liquid level in your chili. If you need to add a little broth while cooking, do it! Cook to your consistency of chili that you like. Stir every 2 1/2 hours while cooking.
Add your favorite toppings and enjoy!
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