Chorizo Dump Chili

Chorizo Dump Chili, wood pellet grill, smoker, BBQ, recipe, wood pellet cooking, wood pellet smoking, How To BBQ, Ken Patti BBQ, Date Night

Chorizo Dump Chili

Chorizo Dump Chili because we had 2 pounds of Raider Red Chorizo and wanted to do something delicious. Spent the week thinking of all the different things to do with it and I kept coming back to a “Dump Chili”.

I love chili and have been making it from scratch for over 40 years. Over the years I have picked up many books in my research on the history from the very beginning. The oldest known chili recipe in print dates back to 1700 and it belonged to a Spanish priest.

That said, I wanted a good smoky chili. If I want beans I make a pot of beans, but not always. I wanted to keep it simple today with just a “Dump” in the pot. I went around the kitchen and gathered up the stuff for a great chili and dumped it into a cast iron Dutch oven after browning my chorizo. Hence, the name “Dump Chili”. Then, a “Kiss of Smoke” on our Green Mountain Wood Pellet Grill.

This Chorizo Dump Chili starts out with a flavorful sauce with a hint of fresh orange that warms as you eat it. After 3 or 4 bites it has your attention. Around halfway through your bowl your nose is running and your sinuses clear. At this point your eyes tear up and you’re crying for joy.

Note: When you buy products from Raider Red Meats, you not only support students in their pursuit of excellence and success, but supporting individuals who may not be able to meet their needs in the local community.  All proceeds generated from the sale of Raider Red Meats provides funds for judging teams, graduate student research and scholarships for students within the Department of Animal & Food Sciences at Texas Tech.

Chorizo Dump Chili
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 4.5 hrs, 2 hrs @ 225* (107c), 2.5 hrs @ 325* (162c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Gourmet Pellet Rancher’s Mesquite

Ingredients: Chorizo Dump Chili

  • 2 lbs. Raider Red Chorizo
  • 2 large sweet onions
  • 4 Tbsp. our Smoky Chipotle Garlic Sauce
  • 1 28 oz. can diced, seasoned tomatoes, undrained
  • 3 cups beef stock
  • ½ cup Briggs True Texas Chili Mix & Seasoning
  • 2 Tbsp. crushed red pepper flakes
  • 1 Tbsp. ground cumin
  • 1 Tbsp. cayenne pepper, optional
  • 2 Tbsp. corn starch (added at the end of your cook)
  • 2 handfuls dried red chili peppers , optional (Mom didn’t add these)
  • 1 15oz can of Tomato sauce
  • 1 4oz can of diced jalapenos
  • 1 large seedless orange, sliced
  • 2 Tbsp. Orange zest
  • 2 15oz cans of chili beans, optional

Link: Smoky Chipotle Garlic Sauce: https://datenightdoins.com/smoky-chipotle-garlic-sauce/

Chorizo Dump Chili
A Wood Pellet Grill Recipe

Chorizo Dump Chili, wood pellet grill, smoker, BBQ, recipe, wood pellet cooking, wood pellet smoking, How To BBQ, Ken Patti BBQ, Date Night

 Brown the Chorizo

Chorizo Dump Chili, wood pellet grill, smoker, BBQ, recipe, wood pellet cooking, wood pellet smoking, How To BBQ, Ken Patti BBQ, Date NightDump Your Ingredients into the Dutch Oven

Directions: Chorizo Dump Chili

Brown your chorizo in a large lightly greased Dutch oven. Then, add the rest of the ingredients.

Place the Dutch oven on the grill uncovered @ 225* (107c) for 2 hours to pick up the awesome smoke flavor. After 2 hours you have picked up about all of the smoke flavor it’s going to. So, cover it and bring the heat up to 325* (162c) for 2.5 hours, stirring occasionally. Uncover the last half hours of your cook so it will thicken a bit. I like my chili with a thick sauce so I mix in 2 Tbsp. of corn starch blended with water into my chili for the last 30 minutes. I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.

Chorizo Dump Chili
A Wood Pellet Grill Recipe

Chorizo Dump Chili, wood pellet grill, smoker, BBQ, recipe, wood pellet cooking, wood pellet smoking, How To BBQ, Ken Patti BBQ, Date Night

Ready for the Grill

Chorizo Dump Chili, wood pellet grill, smoker, BBQ, recipe, wood pellet cooking, wood pellet smoking, How To BBQ, Ken Patti BBQ, Date Night

That “Kiss of Smoke

Chorizo Dump Chili, wood pellet grill, smoker, BBQ, recipe, wood pellet cooking, wood pellet smoking, How To BBQ, Ken Patti BBQ, Date Night2 Hours in the Smoke and Cover

Chorizo Dump Chili
A Wood Pellet Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Chorizo Dump Chili
A Wood Pellet Grill Recipe

Chorizo Dump Chili, wood pellet grill, smoker, BBQ, recipe, wood pellet cooking, wood pellet smoking, How To BBQ, Ken Patti BBQ, Date NightCover for 2 hours

Chorizo Dump Chili, wood pellet grill, smoker, BBQ, recipe, wood pellet cooking, wood pellet smoking, How To BBQ, Ken Patti BBQ, Date NightLookin’ Good

Chorizo Dump Chili, wood pellet grill, smoker, BBQ, recipe, wood pellet cooking, wood pellet smoking, How To BBQ, Ken Patti BBQ, Date NightLet’s Eat!!!

Chorizo Dump Chili
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

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Ken & Patti

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Our Thanks To:

Our new “Date Night Doins Seasoning”
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Country Bob’s All Purpose Sauce
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Maverick Industries, Inc.
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http://www.maverickhousewares.com/ 

Grill Grates
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Green Mountain Grills LLC
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Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/

Briggs True
Texas Sauces & Seasoning
https://briggstrue.com/

Lodge Cast Iron
www.lodgemfg.com

Raider Red Meats
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Portion of proceeds to benefit Texas Tech University

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Chorizo Dump Chili
 
Prep time
Cook time
Total time
 
Chorizo Dump Chili because we had 2 pounds of Raider Red Chorizo and wanted to do something delicious. Spent the week thinking of all the different things to do with it and I kept coming back to a “Dump Chili”.
Author:
Recipe type: Chili
Cuisine: Mexican
Ingredients
  • 2 lbs. Raider Red Chorizo
  • 2 large sweet onions
  • 4 Tbsp. our Smoky Chipotle Garlic Sauce
  • 1 28 oz. can diced, seasoned tomatoes, undrained
  • 3 cups beef stock
  • ½ cup Briggs True Texas Chili Mix & Seasoning
  • 2 Tbsp. crushed red pepper flakes
  • 1 Tbsp. ground cumin
  • 1 Tbsp. cayenne pepper, optional
  • 2 Tbsp. corn starch (added at the end of your cook)
  • 2 handfuls dried red chili peppers , optional (Mom didn’t add these)
  • 1 15oz can of Tomato sauce
  • 1 4oz can of diced jalapenos
  • 1 large seedless orange, sliced
  • 2 Tbsp. Orange zest
  • 2 15oz cans of chili beans, optional
  • Link: Smoky Chipotle Garlic Sauce: https://datenightdoins.com/smoky-chipotle-garlic-sauce/
Instructions
  1. Brown your chorizo in a large lightly greased Dutch oven. Then, add the rest of the ingredients.
  2. Place the Dutch oven on the grill uncovered @ 225* (107c) for 2 hours to pick up the awesome smoke flavor. After 2 hours you have picked up about all of the smoke flavor it’s going to. So, cover it and bring the heat up to 325* (162c) for 2.5 hours, stirring occasionally. Uncover the last half hours of your cook so it will thicken a bit. I like my chili with a thick sauce so I mix in 2 Tbsp. of corn starch blended with water into my chili for the last 30 minutes. I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.

 

 

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