Kendall Eby / @eby_ebq / YS640
A bowl of chili is the perfect meal to feed a crowd. It’s rather simple to make a big batch, and who doesn’t like a big bowl of chili topped with cheese and sour cream? Add another level of flavor with your YS640 pellet grill, and you’re sure to have a real crowd-pleaser. Kendall Eby has worked on perfecting his smoked chili recipe. Give it a try:
Smoked Turkey & Sausage Chili Recipe
- 3 lbs Ground Turkey
- 1 lb Ground Breakfast Sausage
- 1 Poblano Pepper
- 1 Green Bell Pepper
- 1 Sweet Onion
- 24 oz Diced Tomatoes
- 2 Chipotle Peppers in Adobo Sauce chopped
- 4 cloves Fresh Garlic minced
- 1 quart Beef Broth
- 1/3 cup Worcestershire
- 2 Tablespoons Hot Sauce
- 2 Tablespoons Tomato Paste
- 1 14 oz can Chili Beans
- 1/3 cup sugar
- 3 Tablespoons Holy Gospel Meat Church Rub (Or your favorite AP rub)
- 2 Tablespoons Chili Powder
- 1 Tablespoon Cumin
- 1 Tablespoon Onion Powder
- 1 Tablespoon Paprika
Cut your onion, green pepper, and poblano into quarters and put on the smoker at 225 degrees for an hour. Chop the remaining vegetables.
While your vegetables smoke, on your stove top, brown the turkey and breakfast sausage. Season the turkey with 3/4 of chili seasoning.
Add all ingredients, including remaining chili seasoning to a large steel pan, except for the beans.
Smoke at 225 for 2.5 hours. Then add the beans and smoke for another 30 min.
Serve with Sour Cream and some shredded cheddar cheese, or whatever your favorite toppings are.