We’ve just discovered a whole new way to make chili! Seriously guys, this is some of the best chili we’ve ever made! Matt and I had been scheming on some different recipes to try on the Traeger and he suggested chili, so there you go! It involves smoking most of the ingredients and then melding them all together. Good times! What you need:
2 lbs boneless, skinless chicken breasts
1 large can of black beans
3 pasilla chiles, halved, seeds removed
8 cloves garlic
1 large onion, quartered
8 large tomatoes, quartered
2 c chicken stock
Chipotle chile powder
Put the chicken breasts in a Ziploc bag, add the rub and smoosh it around until it coats the chicken. Let it rest in the fridge for at least 2 hours. Meanwhile, put all of the vegetables into a large bowl and drizzle some olive oil and garlic salt and toss to coat. Put the veggies on a large cookie sheet and set aside.
Set your smoker on low and let it get to temp. We have a Traeger Pellet Grill/Smoker, but you can do this on any smoker or even on a regular grill for the added flavor. Put the chicken and the vegetables on the grill and let it smoke for 30-45 minutes. Then, crank the heat up to 375 and let it cook for another 30 minutes, until the chicken is done and the veggies are browned.
Pull everything and let it rest for 20 minutes. Cut the chicken up into little chunks and set aside. Cut all the veggies up into small pieces. Add everything to a soup pot and add the chicken stock. Simmer for at least 30 minutes and let it thicken and meld together.
Serve hot with cilantro, green onions, avocado, sour cream, cheese, etc on top. Enjoy!