Ingredients

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Smoked Chili Sloppy Joe Sliders

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Servings	Prep Time
8 Sliders	10 Minutes

Servings Prep Time 8 Sliders 10 Minutes

Smoked Chili Sloppy Joe Sliders Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings Prep Time 8 Sliders 10 Minutes Servings Prep Time 8 Sliders 10 Minutes

Ingredients

• 2 Packs Schweid & Sons The Butcher's Blend 1lb Brick
• 8 Each Slider Buns (Toasted)
• 1 Each Medium Onion (Diced)
• 3 Cloves Garlic, minced
• 15 Ounces Tomatoes (Diced)
• 15 Ounces Tomato Sauce
• 15 Ounces Kidney Beans (Drained and Rinsed)
• 1 Cup Kettle & Fire Beef Broth
• 4 TBSP Chili Powder
• 1 TSP Smoked Paprika
• 1 TSP ground cumin
• 1 TSP Onion powder
• 1 TSP Garlic Powder
• 1 TSP Kosher Salt (To taste)
• 1/2 TSP Black Pepper
• 1 TBSP Worcestershire Sauce
• 1 Each Jalapeño (Finely Diced) Optional - For heat & flavor

Servings: Sliders

Units:MetricUS Imperial

Instructions

1. 1. Preheat smoker to 250F
2. 2. In a cast iron skillet or a foil pan, mix together the diced onion, garlic, jalapeño, diced tomatoes, tomato sauce, beans, beef broth, and all the seasonings (chili powder, smoked paprika, cumin, onion powder, garlic powder, salt, and pepper). Stir to combine. Place the chili mixture in your smoker, directly on the grill grates.
3. 3. Shape the ground beef into a large, loose patty about 1-2 inches thick. This allows the smoke to penetrate and the juices to drip into the chili below, adding rich flavor. Season the patty lightly with salt, pepper, and a sprinkle of smoked paprika for extra flavor.
4. 4. Place the chili base on the lower rack of your smoker. Position the ground beef patty directly above the chili on the upper rack, allowing it to cook "over the top" of the chili base.
5. 5. Smoke the chili and beef for about 3-3.5 hours, or until the ground beef reaches an internal temperature of 160°F and starts to develop a nice bark. Stir the chili occasionally to ensure it’s cooking evenly and absorbing the drippings.
6. 6. Remove the ground beef from the smoker and break it into crumbles using a wooden spoon or fork, or by gloved hand. Mix the crumbled beef into the chili and stir well to combine. Let the chili simmer on the smoker or stovetop for an additional 20-30 minutes to meld the flavors.
7. 7. Spoon a generous amount of the smoked chili onto the bottom half of each toasted bun. Sprinkle shredded cheddar cheese on top while the chili is hot so it melts.

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Instructions

1. 1. Preheat smoker to 250F
2. 2. In a cast iron skillet or a foil pan, mix together the diced onion, garlic, jalapeño, diced tomatoes, tomato sauce, beans, beef broth, and all the seasonings (chili powder, smoked paprika, cumin, onion powder, garlic powder, salt, and pepper). Stir to combine. Place the chili mixture in your smoker, directly on the grill grates.
3. 3. Shape the ground beef into a large, loose patty about 1-2 inches thick. This allows the smoke to penetrate and the juices to drip into the chili below, adding rich flavor. Season the patty lightly with salt, pepper, and a sprinkle of smoked paprika for extra flavor.
4. 4. Place the chili base on the lower rack of your smoker. Position the ground beef patty directly above the chili on the upper rack, allowing it to cook "over the top" of the chili base.
5. 5. Smoke the chili and beef for about 3-3.5 hours, or until the ground beef reaches an internal temperature of 160°F and starts to develop a nice bark. Stir the chili occasionally to ensure it’s cooking evenly and absorbing the drippings.
6. 6. Remove the ground beef from the smoker and break it into crumbles using a wooden spoon or fork, or by gloved hand. Mix the crumbled beef into the chili and stir well to combine. Let the chili simmer on the smoker or stovetop for an additional 20-30 minutes to meld the flavors.
7. 7. Spoon a generous amount of the smoked chili onto the bottom half of each toasted bun. Sprinkle shredded cheddar cheese on top while the chili is hot so it melts.