Competition Chili

Recipe Information

- Prep Time: 15 Min
- Cook Time: 2 hrs
- Servings: 10

Description
 

We call this Competition Chili because it’s won us a few trophies. Use this recipe as a guide, make it your own, and impress anyone—judges or dinner guests.

Competition chili isn’t your usual weeknight pot. It’s crafted for bold flavor, balanced heat, and standout creativity.

Ingredients

- 2-3 lbs cooked brisket (tri-tip, prime rib)
- 1 lb of sausage
- 1/2 lb of bacon
- 2 yellow onions
- 1 jalapeño pepper
- 2 poblano peppers
- 2 Anaheim peppers
- Red, Yellow, and Orange bell peppers
- 32 OZ of beef stock
- 2 cans of fire roasted tomatoes
- 1 can of tomato sauce
- 1 can of pinto beans (drained)
- 1 can of black beans (drained)
- 2 cups of fresh or frozen corn
- 2 tsps kosher salt
- 4 tsps chili powder
- ½ tsp ground black pepper

Instructions

Step 1: Roast peppers and onions on pellet smoker until peppers start to blister and onions start to get soft. Peal skin off peppers and chop peppers and onions

Step 2: Cook bacon until done. Chop it up into small bite sizes.

Step 3: In a 12-inch Dutch oven, brown sausage. Add peppers, onions, bacon, fire-roasted tomatoes, tomato sauce, beef stock, & brisket. Let simmer for 1-2 hours.

Step 4: Add drained beans and corn to Dutch oven. Add salt and chili powder to taste. It does not need much. Let simmer for another 1-2 hours and enjoy.