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Smoker Recipe: Chili Con Carne

There is a huge Debate in this Country over Chili.

Chili Heads are divided over the ingredients put in their Chili. Some like Beans while others insist Beans don’t belong in their Chili. So, where did Chili come from and what is the right way to prepare it?

Chili or Chili Con Carne is a Stew made with Meat. The main ingredient is a mix of Chilies.

The origin of Chilies is believed to be as old as 7000 B.C. used in Mexico.

Chili was brought to the rest of the world by Christopher Columbus who discovered America in 1493. Christopher had set sail from Spain to reach India to bring Spices such as pepper back to his country. Thank God he did.

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The original U.S. dish originated in Southern Texas with working-class Mexican women. Soon after Chuck Wagon Cooks added their flair and made it their own.

There is no right or wrong way to make or eat your Chili. Make it how you like it.

I am a devout Chili Affectionado. I have tasted and tested over 30 store bought Chili Mixes over the years. And I have experimented with all sorts of Chile and Hot Peppers. Secretly, I love them all, but my gut can only handle so much heat.

Today I am going to share my latest Chili Con Carne Recipe. Personally I like my Chili with a little zip and I do add Beans, but you can leave them out if that’s your choice.

The surprise of this Recipe is that the meat is not Beef but this one is done with Pork, which I find works better in Chili. You gotta try it and see if you Agree with me?!

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Chili Con Carne Recipe

What You Will Need:

  • 1 Can Beans (optional) – I like to add Beans because they bulk up the stew and add healthy protein
  • 1 tbs. Mexican Oregano
  • 2 tsp. Sucklebuster’s Gold Dust (nice Rub with a heavy Cumin which pairs well with Chili) but you can use your Favorite SPOG
  • 2 – 4 tsp. Chili Seasonings
  • 1 Box 26 oz. Crushed Tomato
  • 1 Onion
  • 1 Green Pepper
  • 1 Pork Shoulder Butt
  • 1 Guajillo Chili
  • 4 Cloves Garlic

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  • Debone Pork Shoulder, removing any fat and undesirables. Save the usable scrap pieces for other Cooks.
  • Season liberally with SPOG/Desired Rub. Set aside., Free Cooking and BBQ Magazine


  • Set up your Smoker for an indirect cook. Use your Favorite Wood. I used Mesquite.

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  •  Dice veg into bite size pieces.
  •  Smoke Pork for approx. 2 hours 10 minutes ’til the bark sets to nice color or until the internal temp reaches 155* F.  Pull off and let rest.

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  •  In the meantime, Saute your veg in olive oil. When veg is translucent, add the garlic for one minute then add the tomato‘s and let simmer on low heat.
  •  Cut the stem and deseed the Guajillo. Add it whole.
  •  Add the Chili Powders, to Taste. I used 2 tsp. of each = 4 tsp. for a Savory Medium Hot Taste.
  •  Strain Beans, rinse and add.
  •  Dice your Pork into bite size pieces.

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  •  Add the drippings from the Pork and the cubes into your Stew and Braise until super tender.
  •  At this stage, you could put it back on the Smoker for a Twice Smoked Chili or finish it Stovetop.
  • Stirring occassionally. Taste test. Mine went about 1 hour 15 minutes. It’s worth the wait.

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  •  Remove the Guajillo Chili before Serving.
  •  Serve over Texas Toast, Frito Corn Chips, White Rice or Grits.

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  •  Garnish with your Favorite Toppings: Cheese, Avocado, Sour Cream, etc.

If you are interested in my Selections of the Top Chili Mixes to Use, Leave a Comment in the section below! Are you Team Mexican or Team Texas Chuck Wagon?

If you want to Learn How to Make the Perfect White Rice Every Time: READ White Rice Recipe

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Eat. Sleep. BBQ. Repeat.

By: The Pitmaster a.k.a The Backyard BBQ Bastardo (and the Cook)

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