Ingredients:
- 1 can Chili Beans (Black Beans in chili sauce)
- 1 can Mixed Chili Beans Kidney & Pinto Beans
- 6-8 Sweet Mini Peppers
- 1 cup Vegtable Stock
- 1 can Rotel Mild
- ½ Sweet Onion (diced)
- 1 tbsp Ketchup
- 1 tsp Sriracha Chili Sauce
- 1 tbsp BBQ Sauce
- 1 tbsp Honey
- ¼ tsp Cayenne Pepper
- ¼ tsp Ground White Pepper
- 1 tsp Ground Oregano
- 1 tsp Vegan Chicken-less Seasoning Salt
- 1 ½ tsp Paprika
- 3 tbsp Chili Powder
- 3 tbsp Ground Cumin
- 1 tsp Onion Powder
- 1 tsp Smoked Gouda Powder
Garnishes: Fiesta Blend Cheese, Sour Cream, and Fresh Cilantro
Equipment Used:
- P10 Bradley Smoker
- Bradley Smoker Foldable Table
- Bradley Smoker Non-Stick Silicone Mats
- Bradley Smoker Tools
- Thermoworks Timestick Trio
- Thermoworks Thermapen One
Bradley Smoker Settings:
Wood: Oak
Temperature: 300 F (148.9C)
Smoke Timer: 140 minutes
Timer: 140 minutes
Directions:
Step 1. Set Bradley Smoker to the listed settings above.
Step 2. Rinse the Peppers and Onion. Dice them to the size of your liking. I prefer mine to be almost minced.
Step 2. In a large pot add everything above in the ingredients list and place it into the Bradley Smoker.
Step 3. Smoke for 140 minutes at 300 degrees F (148.9C).
Step 4. Add Garnishes of your choice and enjoy!
Recipe by: Bryan Edwards – Moodie Foodie Tulsa – Moodie Foodie Tulsa
