Steps

• Step 1

  When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes. Place a deep dish Dutch oven directly on the grill grate and preheat, lid closed for 15 min.

  00:15

  450 ˚F / 232 ˚C

• Step 2

  Chop and add bacon to pre-heated Dutch oven. Cook bacon until crispy brown, then remove bacon from the pan and drain all but 2 tablespoons of the grease.

  Ingredients

  • 1 Pound bacon

• Step 3

  Add bell pepper, onion and sausage to the Dutch oven with reserved bacon grease. Cook until onions are translucent and peppers are soft. Return bacon to the pan.

  Ingredients

  • 2  red bell pepper, diced

  • 1  yellow onion, diced

  • 3 Cup pre-cooked sausage links, diced

• Step 4

  Add garlic powder, onion powder, smoked paprika, cumin, black pepper, chile powder, Worcestershire sauce, yellow mustard, brown sugar, beer, pinto beans, apple juice and chipotle chile. Stir well.

  Ingredients

  • 1/2 Teaspoon garlic powder

  • 1 Teaspoon onion powder

  • 1 Teaspoon smoked paprika

  • 1 Teaspoon cumin

  • 1/2 Teaspoon black pepper

  • 1 Teaspoon chile powder

  • 1 Tablespoon Worcestershire sauce

  • 1 Tablespoon yellow mustard

  • 1/4 Cup brown sugar

  • 1  chile from 1 can chipotle peppers in adobo sauce, chopped

  • 1 Cup apple juice

  • 24 Ounce beer

  • 2 Can (16 oz) pinto beans, drained and rinsed

• Step 5

  Bring beans to a simmer. Reduce heat to 275°F and cook for 2-1/2 to 3 hours or until sauce is thickened, adding more liquid if it begins to get dry or cover with lid after the temperature is reduced. Enjoy!

  03:00

  275 ˚F / 135 ˚C