Cast Iron Chili

This Cast Iron Chili is built for BIG flavor. We start the base in a cast iron skillet, then cook seasoned ground beef and hot sausage directly over the pot so all that smoky, savory goodness drips right into the chili!

Ingredients

For the Chili Base

• 2 cans Bush’s Mild Chili Beans
• 2 cans Rotel Diced Tomatoes
• 2 cups chopped onions
• 2 cups chopped peppers
• 1 full bottle of our Smoke ’n Magic Bloody Mary Mix

For the Meat

• 1 lb ground beef (80/20)
• 1 lb hot sausage
• Smoke ’n Magic Rib Rub

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Instructions

1. Build the Chili Base
   • In a large cast iron skillet or Dutch oven, combine:
     • Chili beans
     • Rotel diced tomatoes
     • Chopped onions
     • Chopped peppers
     • Entire bottle of Smoke ’n Magic Bloody Mary Mix
   • Stir to combine, then place the cast iron directly into your smoker to begin cooking.

2. Prep the Meat
   • Take the ground beef and sausage and do not break them up!
   • Place each one (whole log or package form) onto a wire rack. Generously coat both sides with Smoke ’n Magic Rib Rub.
   • Position the wire rack over the cast iron skillet in the smoker, allowing the meat to cook above the chili. Yes, the fat will render and drip directly down into the pot. That’s exactly what you want!

3. Smoke
   • Cook everything in the smoker for about 2 hours, or until the meat is fully cooked through.
4. Shred and Finish
   • Remove the meat from the smoker and shred it by hand.
   • Add the shredded beef and sausage directly into the chili and stir well to combine.
   • Return the cast iron to the smoker and cook for about 1 more hour, allowing the flavors to meld and the chili to thicken.

Spoon into bowls and top with shredded cheese and a dollop of sour cream. Serve hot, and enjoy!

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