Race Day Smokin’ Chili

An original recipe by Ray Lampe, Dr. BBQ.


  • 6 slices bacon
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 large green pepper seeded and chopped
  • 4 cloves garlic crushed
  • 1 -28 ounce can diced tomatoes
  • 2 chipotles in adobo sauce, chopped
  • 2 cups low salt beef broth
  • 2 cups water
  • 1 -12 ounce can beef consommé
  • 1/3 cup chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon brown sugar
  • 1 tsp black pepper
  • 4 cups grilled or smoked beef, cut into medium dice
  • 1 -15 ounce can of dark kidney beans, drained
  • 1 -15 ounce can pinto beans, drained


Preheat a Dutch oven in the EGG at 350°F/177°C over direct heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Add the oil if needed. Add the onion and green pepper and cook until soft. Add the garlic and cook a few more minutes. Add the tomatoes, chipotles, broth, water, consommé, chili powder, cumin, brown sugar and pepper. Mix well and bring to a simmer. Add the beef and return to a simmer. Cook for one hour adjusting the Egg to maintain a simmer Add the beans and more water only if needed. Chop the bacon and add it back to the pot. Cook another 30 minutes. Check for salt and add if needed.

Makes about 10 servings

This recipe was featured on RACEDAYonFOX presented by the Big Green Egg with Rob D’Amico and special guest Dr. BBQ Sunday’s 6-8AM ET on over 250 FOX Affiliates, XM Radio Channel 169, American Forces Network and streamed live on FoxSportsRadio.com and iHeartRadio.com

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