Smoked OTT Chili

A smoked version of my chili recipe loosely based on J. Kenji Lopez-Alt's weeknight chili recipe, but made even more lazily with canned alternatives. All ingredients (except 1) available cheap at Aldi.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Prepare the smoker to 250º

Step 2

Melt the butter in a large Dutch oven over medium-high heat. Add the onions, garlic, oregano, and a pinch of salt and cook, stirring frequently until the onions are light golden brown, about 5 minutes. Add the chipotles, fish sauce, chili powder, and cumin and cook, stirring, until aromatic, about 1 minute. Add the tomato paste and cook, stirring until homogenous, about 1 minute.

Step 3

Add the tomatoes, tomatoes w/chilies, beans, stock, and cornmeal and stir to combine. Bring to a boil, remove from heat, and place on the lower rack of the smoker

Step 4

Make the meatloaf, seasoned with all ingredients listed. Place the meatloaf on the top rack of the smoker directly above the pot of chili base.

Step 5

Cook the until loaf is 150º internal, approx 2 hours. Break up the loaf into the chili base. Cook additional 2 hours until Chili has thickened. Do not add any more smoke or wood.