Whether its game day or I just need to warm my bones during the winter, chili is often the right answer. In my book, these is almost never a wrong way to make chili. Some people add beans and others don’t. Some add canned tomatoes and others like myself like using leftover salsa to create the base of their chili. My goto chili has several subtle levels of heat and amazing flavor brought together in my Bull Outdoor Kitchen.
Easy Cast Iron Chili
Ingredients
- 16 oz Fresh Hot Style Salsa
- 32 oz Fresh Medium Style Salsa
- 1 lb of Pork Chorizo full cooked
- 15 oz Pinto Beans canned, rinsed, and drained
- 1 Cup Bell Pepper grilled and diced
- 1/2 Cup Onions grilled and diced
- 1/4 Cup Jalapeno grilled nd diced
- 1 Tsp Chili Powder
- 1 Tbsp Kosher Salt
- 1 Tbsp Garlic Powder
- 1 Tsp Mexican Oregano
Instructions
- Add all ingredients into a cast iron pot. Stir to combine all ingredients and cook over medium heat on a Bull Side Burner. Cover and simmer for 60-90 minutes.
- Remove from and season to taste.
- Enjoy with your favorite chili toppings.
Notes
Chef Anthony’s Pro Tips – Cook using indirect heat on a Bison Charcoal Grill to add a subtle smokey flavor or on a Bull Gas Grill using an Easy-Fill Smoker Box.
