Uncle Buck’s Crockpot Smokehouse Chili

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing Uncle Buck's Crockpot Smokehouse Chili recipe, a mouthwatering dish that will take your taste buds on a flavorful journey. This recipe combines the convenience of a crockpot with the bold flavors of a smokehouse, resulting in a hearty and satisfying chili. Slow-cooked to perfection, it is packed with tender chunks of meat, smoky spices, and a medley of vegetables. Get ready to savor the rich and robust flavors of this chili that will warm you up from the inside out.

Keywords: crockpot, smokehouse, chili, recipe, flavors

Uncle buck's crockpot smokehouse chili recipe details

Uncle buck’s crockpot smokehouse chili recipe, recipe Rating: 4.9
Number of votes:130

A spicy chili with a nice smoky flavor. Good served with a slice of garlic bread. Add 1 cup Bullseye(R) BBQ sauce if not using smoked ground beef.
Ready in: 12 hours 20 mins

Ingredients

Serves: 8

• 1 to 1&1/2 – pounds smoked ground beef or unsmoked (smoked is best)
• 2-28 ounce cans diced tomatoes
• 1 can corn
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 2-packets French’s(R) Chilio mix (no substitutions)
• 2 -cans red kidney beans
• 1-medium onion(chopped)
• 1- med Green pepper, (diced)
• 1 cup banana pepper rings (chopped or in rings)
• 1/2 cup dark brown sugar (compact in measure cup)
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 1 small can tomato paste
• Franks(R) Red Hot Sauce if desired
• sharp Cheddar cheese to grate when served

Preparation method

Prep: 20 mins | Cook: 12 hours

1. To smoke ground beef: Preheat smoker for 30 minutes then add Hickory or Cherry wood chips in pan to smoker. Flatten meat into a huge thin patty and place on screen or two racks crisscrossed so it can’t fall through. Smoke for 30 minutes then remove.
2. Start crockpot on low and place cans of tomato and corn in pot.
3. In a large skillet, add meat, minced garlic & salt. Chop up and mix as it cooks until it is no longer red. Tip and let stand till excess grease drains away from meat and remove grease.
4. Add burger to pot and open both pkg. Chilio mix and pour on top of meat. Work into meat well with edge of spatula.
5. Add all remaining ingredients (except tomato paste & cheese) , mix well, cover and cook for 12 hours or more. Stir every hour or so when possible. This stuff gets better the longer it cooks.
6. Just before serving add the can of tomato paste, 2 if desired thicker, mix well.
7. Serve in bowls and cover top of chili with shredded yellow sharp cheddar cheese.Cook’s note:

If using small crock pot cut burger to 1 pound and tomato to a can and a half if you need to , to make it fit in pot.