Ingredients
Scale
- 2 pounds 80/20 ground beef
- 1 green bell pepper, diced
- 1 onion, diced
- 2 tablespoons tomato paste
- 1 small can green chilies
- 1 packet chili seasoning
- 12oz lager beer
- 1 can tomato sauce
- 1 can crushed tomatoes
- Optional: leftover chopped brisket
- 4 large russet potatoes
- 2 tablespoons olive oil
For Garnish
- Cheddar cheese, shredded
- Sour cream
- Green onions, sliced
- Jalapeños (optional)
Instructions
- In a dutch oven, brown 2 pounds of 80/20 ground beef. Remove beef and drain excess fat once cooked.
- Cook the green bell pepper and onion for 5-6 minutes then add in tomato paste, green chilies and a chili seasoning packet.
- Cook for 3-4 minutes then add the beef back in with the beer. Let the beer soak in and create a sauce then add tomato sauce, crushed tomatoes. Optional: Add leftover chopped brisket.
- Place the dutch oven on the smoker at 250°F for 2 hours, stirring every 30 minutes.
- Wash the russet potatoes then pat them dry.
- Poke a hole with a fork in each side of the potato then coat it in foil and bake at 400°F for 45 minutes until soft.
- Cut the potato open, then top with a ladle of warm chili, shredded cheese, sour cream, jalapeños and green onions.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main course
- Cuisine: American
