Add the onions. Cook, stirring frequently, until softened, about 5 minutes. Add the garlic and jalapeños and cook 2 minutes more. Add the reserved chili paste and sauté until fragrant, a few minutes (it will look clumpy and stick to the bottom a bit – that’s okay). Add the beef broth the pot.. 00:20. 7. For additional smoky flavor, reduce the Traeger temperature to 180℉ and leave the chili on the grill to smoke for up to 1 hour. 180 ˚F / 82 ˚C. 01:00. Super Smoke. 8. Ladle the chili con carne into bowls and serve with cilantro, grated cheese, green onions, sour cream, tortilla chips, and Mexican hot sauce for topping. Enjoy!
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Step 1: Brown the Meat. Heat a large Dutch oven on medium high. Add ground beef and sausage to the pot. Add water and brown meat using a large spoon to break it up into small pieces. If you used sausage that is in link form, simply cut the casing away and add only the meat to the pot.. Preparation. If you need to make the chili seasoning, then mix all the spice ingredients, chili powder, cumin, smoked paprika, garlic powder, onion powder, cocoa powder, dried oregano, and chili flakes in a small bowl and set aside. Separate 2 Tablespoons from this mixture and store the rest.
