Smoked Chili Mac & Cheese

  • BBQ Type: Grill
  • Fuel: Charcoal
  • Cooking Time: 1 h 45 min to 2 h
  • Makes 6 to 8 portions

Ingredients

Chili

  • 3 tbsp - Butter
  • 1 ½ lb - Ground beef
  • 1 Garlic clove, minced
  • ½ Red onion, diced
  • 2 tbsp - Chili powder
  • ½ tsp - Black pepper
  • 2 tbsp - El Yucateco Green Habanero Hot Sauce
  • 28 oz - Diced tomatoes
  • ¼ cup - Ketchup
  • ⅓ cup - Beef stock
  • ¾ cup - Water

Mac & Cheese

  • 3 cup - Elbow macaroni, cooked
  • 2 cup - Half-and-half
  • 8 oz - American cheese, shredded
  • 16 oz - Mozarella cheese, shredded
  • ½ cup - Romano cheese
  • 3 tbsp - Breadcrumbs
  • A few dashes of El Yucateco Green Habanero Hot Sauce
  • Wood chunks for smoking, preferably a blend of apple and mesquite

Preparation

  1. Preheat your grill for  two zone cooking, having hot coals on one half and nothing on the other;
  2. In a cast iron pot, sauté the onions and garlic in melted butter then add the ground beef, chili powder and black pepper and cook for another 5 to 6 minutes; add all remaining Chili ingredients and bring to a boil; Move the cast iron pot to indirect and close the lid; Cook for 1 hour at 300°F;
  3. Remove the chili from the grill and add in all Mac & Cheese ingredients except the romano cheese and breadcrumbs; Transfer the chili mac & cheese into a large  sized aluminum foil tray and top with romano cheese and breadcrumb;
  4. Place the mac & cheese in your grill for indirect cooking and toss a few wood chunks onto hot coals for smoking; Close the lid and cook for 45 minutes at 300°F;
  5. Remove from the grill when the cheese starts bubbling; Serve with a few dashed of El Yucateco Green Habanero sauce and enjoy.

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