Author:
Williams’ Master Chef
Updated:
30 mins
5 hr 30 mins
8
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!
8 servings per container
Serving size 2 tsp (3.5g)
Amount per serving
% Daily Value*
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: CHILI PEPPER, SPICES, GARLIC POWDER, NATURAL FLAVOR. MAY CONTAIN: WHEAT, MILK, EGG, SOY, SESAME
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