Langdale’s Winning Chili

1. Preheat pellet grill to 350F (indirect heat) and add Bear Mountain BBQ Maple Bourbon Pecan pellets.
2. In a grill-safe Dutch Oven, sauté the onions for 3 minutes, stirring frequently, or until just beginning to soften.
3. Add the ground meat, breaking it up with a spatula, and sprinkle with chili powder, cumin, garlic, sugar, salt, black pepper and cayenne. Cook meat and spices for 5 minutes, stirring frequently, until the meat is just turning brown. Close the grill’s lid in between each stirring to allow for a greater smoky flavor.
4. Add the beef broth, tomato sauce, diced tomatoes, tomato paste, kidney beans and white corn. Bring to a boil then simmer and smoke at 250F, indirect heat, with the lid down for at least 30 minutes or up to 90 minutes.
5. Garnish chili with green onions and/or your favorite chili toppings.

Notes:

• The Dutch Oven lid is not used during this cook to allow for added smokiness.
• Top the chili with fresh herbs such as cilantro, parsley and/or tarragon. Green onions, chopped white onions or pickled red onions are great choices, too. Of course, grated cheese, crumbled queso fresco and sour cream are popular options for toppers as well.