Texas Chili
INGREDIENTS
- 2 lbs Unger Meats Lean Ground Beef
- 1 lb Unger Meats Chorizo Sausage
- 1 pkg Unger Meats Pulled Pork
- 2 medium Onions, diced
- 2 Tablespoons Garlic, Minced
- 2 x 540 ml cans Stewed Tomatoes (flavours of your choice)
- Farmery Malted Root Beer
- 1 x 193 ml can Green Pickled Jalapeño Peppers
- 4 Tablespoons Meat Church Texas Chili Seasoning
- Vegetable Oil
- Garnishes of choice – cheese, sour cream, chives, etc.
DIRECTIONS
- Preheat the smoker to 350 F with the searing station open. Place a large cast iron skillet into the grill as it preheats.
- Chop the onions. Add vegetable oil to the skillet and sauté the onions until translucent.
- Add the garlic and cook until fragrant.
- Add the ground beef and chorizo. Cook until all meat is browned.
- Close the searing station and reduce temperature to 225 F.
- Add the stewed tomatoes and jalapeño peppers. Stir well to combine.
- Add the Meat Church Texas Chili Seasoning.
- Add ½ can of the Farmery Malted Root Beer and mix well.
- Close the lid and allow to cook for several hours. We stirred it once every hour.
- At hour 3, stir well to combine all the flavours and serve with your favourite toppings.
Enjoy