Directions
- 1Remove ice from the pit.
- 2Prepare charcoal briquettes in a metal basket.
- 3Start the fire using some kind of lighter.
- 4Place the charcoal basket into the smoker and light the briquettes.
- 5Keep both vents open to allow the heat to come up.
- 6Put the lid on once you have a good fire going.
- 7Clamp down the vents and set a target temperature of 275 to cook at a medium-low heat.
- 8Melt 1.5 tablespoons of ghee in the cast iron pot.
- 9Add 2 pounds of 80/20 ground chuck and break it into no smaller than golf-ball size chunks.
- 10Season with seasoned salt and onion powder.
- 11Add 10 shakes of Louisiana hot sauce.
- 12Add 1 can of beef broth and 0.5 can of chicken broth.
- 13Add 2 ounces of water and 1 Wyler's Beef Cube.
- 14Bring to a boil.
- 15Add the chili spice mixture (1 tablespoon San Antonio Original, 1 tablespoon Mexene chili powder, 2 tablespoons San Antonio Red, 2 tablespoons Cowtown Light).
- 16Add 0.75 teaspoon of chicken granules, 1 teaspoon of cumin, 1 tablespoon of granulated onion, a pinch of red jalapeño powder, a pinch of salt, and 1 package of Sazón Goya.
- 17Let simmer for a few minutes to allow the spices to dissolve.
- 18Add 8 ounces of Hunt's tomato sauce.
- 19Cover and cook for 30 minutes.
- 20Remove from heat and let rest for 1 hour.
- 21Return to the pit and bring to a boil.
- 22Add the second dump (3 tablespoons of chili spice mixture, 1 teaspoon of granulated garlic, 1 package of Sazón Goya, 1 tablespoon cumin, 0.5 teaspoon of brown sugar, and a pinch of salt).
- 23Break up the meat using a potato smasher.
Ingredients
- 2 pounds 80/20 ground chuck
- 1.5 tablespoons gee
- 1 tablespoon seasoned salt
- 1 tablespoon onion powder
- 10 shakes Louisiana hot sauce
- 1 can beef broth
- 0.5 can chicken broth
- 2 ounces water
- 1 Wyler's Beef Cube
- 1 tablespoon San Antonio Original chili powder
- 1 tablespoon Mexene chili powder
- 2 tablespoons San Antonio Red
- 2 tablespoons Cowtown Light
- 1 tablespoon RT
- 0.75 teaspoon chicken granules
- 1 teaspoon cumin
- 1 tablespoon granulated onion
- 1 pinch red jalapeño powder
- 1 tablespoon green jalapeño powder
- 1 pinch salt
- 1 package Sazón Goya
- 8 ounces Hunt's tomato sauce
- 0.5 teaspoon brown sugar
- 1 teaspoon granulated garlic
- 1 cup cheddar cheese
Equipment
smokercast iron potspoonpotato smasher
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