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