Step

• 1

  When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

• 2

  While it’s heating, place a large Dutch oven directly on the grill grate.

• 3

  When the temperature has been reached, add the olive oil, onion, bell pepper, garlic, and a generous pinch of salt. Close the lid and cook, stirring occasionally, until the onions and peppers are soft, about 10-12 minutes.

• 4

  Add the ground chuck, using a spatula to break it up, and cook with the lid covered until barely cooked through and crumbly, about 8-10 minutes longer.

• 5

  Stir in the tomato paste, chili powder, cumin, and dried oregano and cook until the meat is coated, about 2 minutes. Add the 2 cups chicken bouillon (or stock), the beer (or coffee), and stir.

• 6

  Close the lid and allow the chili to simmer for 10 minutes, stirring once. Add the chili beans, diced tomatoes, and chocolate (if using) and stir.

• 7

  Close the lid and simmer, allowing the chili to thicken to desired consistency, about 15-20 minutes.

• 8

  Taste, adding up to an additional tablespoon of salt if necessary, depending on the saltiness of the bouillon or stock.

• 9

  For additional smoky flavor, reduce the heat to the smoke setting and leave the chili on the grill for up to 1 hour.

  01:00

• 10

  Serve chili con carne with chopped fresh cilantro, grated cheese, sliced green onions, sour cream, tortilla chips and Mexican hot sauce. Enjoy!