Texas Smoked Chili with Leftover Rib Meat

Cook Time

30 mins

Cooking Method






Prep Time

15 mins




1 can Beer, Any Brand

1 can Black Beans, Rinsed and Drained

1 tablespoon Chili Powder

1 can Corn Kernels, Drained

1/2 teaspoon Cumin

1 can Kidney Beans, Drained and Rinsed

2 cups pulled from the bone leftover rib meat

2 tablespoons Louisiana Grills Pulled Pork Rub

1 tablespoon Olive Oil

1 can Tomato Sauce

1/2 White Onion, Diced

Cooking Instructions

If it’s cool outside and you’re looking for that perfect dish to warm you up, it’s very hard to go wrong with chili.  It’s just one of those dishes that seems to hit all the right notes if you want that sweet and spicy flavor mixed with hearty ingredients. This Texas smoked chili con carne recipe allows you to utilize your Pit Boss wood pellet grill to add an additional smoky flavor profile into the mix. While this recipe calls for leftover beef ribs, feel free to use any protein source you desire (although we would recommend sticking to pork, chicken, turkey or beef).

Note: It is recommended to use Mesquite Hardwood Pellets with this recipe.

This recipe uses pulled pork rub seasoning.

  1. Start your Pit Boss on “smoke”. Once its fired up, set your grill to 250°F. In a pan sauté your diced onions in olive oil and 1 tablespoon of beer until they turn a mild yellow color.
  2. In the disposable aluminum pan, combine the sautéed onions and the rest of the ingredients, including the leftover beef rib meat.
  3. Mix the ingredients well and cover tightly with aluminum foil.
  4. Place on the grill and close the lid. Let smoke for 2 - 3 hours or until the chili is bubbling and tender.

Special Tools

  • Aluminum Foil
  • Disposable Aluminum Pan

Bigger. Hotter. Heavier. Tip

The lower the temperature and longer it takes to cook your chili, the better the flavor.

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