1Season the ground chuck, ground beef 80/20, and breakfast sausage heavily with chili powder, Heath Riles Beef Rub, and Garlic jalapeño seasoning.
2Mix the seasoned meat together and form a tight loaf.
3Season the outside of the meatloaf again and insert a meat probe.
4Chop 1/2 package of bacon.
5Dice yellow onion, 1/2 red onion, and 2 green bell peppers.
6In a pot, combine the chopped bacon, diced yellow onion, diced red onion, diced green bell peppers, a lot of garlic, 1 can of tomato paste, 28oz can of petite diced tomatoes, 28oz can of crushed tomatoes, 1 can of rotel, 1 box (4 cups) of beef broth, 1 tbsp each of Better than Bouillon Chili and Chicken, and seasonings from the meat including cumin and brown sugar.
7Place the meatloaf on a wire rack or top shelf of your grill, making sure the pot with the chili base is directly underneath to catch the drippings.
8Smoke at 275 degrees until the internal temperature of the meat reaches 160 degrees.
9Break up the smoked meat and add it to the chili base.
10Smoke for an additional hour, stirring every 15 minutes.
Ingredients
1.5 lb ground chuck
1 lb ground beef 80/20
0.5 lb breakfast sausage
chili powder
Heath Riles Beef Rub
Garlic jalapeño seasoning
0.5 package bacon chopped
Yellow onion diced
0.5 red onion diced
2 green bell peppers diced
lots garlic
1 can tomato paste
28 oz can petite diced tomatoes
28 oz can crushed tomatoes
1 can rotel
1 box (4 cups) beef broth
1 tbsp Better than Bouillon Chili
1 tbsp Better than Bouillon Chicken
cumin
brown sugar
Equipment
meat probewire rackgrillpot
Tips
Season the meat heavily.
Make a tight loaf with the mixed meat.
Season the outside of the meatloaf again before smoking.
Place the meat on a wire rack or top shelf of the grill, ensuring the pot for the chili base is directly underneath.