Nothing quite warms the bones like a hearty homemade chili gently infused with smoky goodness using your Bison Charcoal Grill! Whether you believe in adding beans to your chili or not I think we can all agree it’s awesome for warming the body and soul during winter. When I make chili I love mixing proteins like chicken thigh and pork chops.
Don’t forget to adjust the side Air Dampers to control air flow and adjust the heat on the Bison Charcoal Grill.
Finishing the chili on the Bison Charcoal Grill helps to infuse the liquid with smoky goodness.
Using chicken thigh instead of chicken breast for the chili gives you more flavor and healthy fats.
Charcoal adds amazing flavor to food, especially when you use our Bull Competition Blend Lump Charcoal.
Although it’s not necessary to build a fire a with a Chimney Starter I find it makes the start up process that much easier.
Bison Smoked Chili
Ingredients
- 1 pound chicken thigh
- 1 pound center cut pork chops
- 1 onion cut in half
- 4 garlic cloves
- 1 14.5 oz can diced tomatoes with green chiles
- 1 14.5 oz can petite diced tomatoes
- 1 15 oz can kidney beans
- 2 cups beef broth
- 1 red pepper stemmed, seeded, and cut into 8 large pieces
- 1 green pepper stemmed, seeded, and cut into 8 large pieces
- 1 orange/yellow pepper stemmed, seeded, and cut into 8 large pieces
- 1 yellow onion quartered
- 1 jalapeno
- 1 pinch chili powder
- 1 pinch garlic powder
- salt and pepper to taste
- garnish
- avocado
- shredded cheddar cheese
- sour cream
Instructions
- Using your Bison Charcoal Grill or Bull Gas Grill, grill pork, chicken, bell peppers, & onion on medium heat. Grill until they have grill marks and are mostly cooked.
2. Remove everything from the grill and let rest for 10 minutes. Chop all the grilled ingredients into bite sized portions and place in a heavy duty pot or cast iron dutch oven. Add the remainder of the ingredients (with the exception of the beans) to the pot.
3. Place pot or dutch oven back on the grill and under medium to high heat bring liquid to a boil. Reduce to a simmer and cook for 45 minutes (add beans at the last 15 minutes) or until the ingredients have softened. Season to taste and garnish with avocado, cheese, and sour cream.
