Smoked Barnard Beef Chili - by Michael Bernquist


Tonight's dinner, homemade chili on the smoker. Cooked the meat over the chili so the drippings would go in the chili. Once meat was smoked through, crumbled it up and mixed it in. Thanks Blayr Barnard for the wonderful meat, another delicious dinner. Barnard Beef Cattle Company ~ Michael Bernquist


3 cans Red Beans

3 cans Diced Tomatoes

1 can Tomato Paste

1 can Tomato Sauce

1/2 pkg Chili Mix

Garlic Cloves

Cumin


Mix all together in a Dutch oven.



Meat: 2 lbs beef, garlic, half package chili mix, Worcestershire sauce, onion powder. Mix meat and form into large meat ball. Place on grill tray. Put Dutch oven on grill at 350 degrees. Place grill tray with meat on top of Dutch oven. Cook approximately 2 hours. Drippings from meat fall into the Dutch oven. One meat is done, crumble meat and mix into the chili mix, stir and leave on grill for another 20-30 minutes.



Serve and enjoy. We made Cheddar Bay biscuits.



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