Steps

• 1

  When ready to cook, place a large Dutch oven on the grill grates. Set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 2

  When the grill is hot, add the olive oil, onion, bell pepper, garlic, and a generous pinch of salt to the Dutch oven. Close the grill lid and cook, stirring occasionally, until the onions and peppers have softened, 10-12 minutes.

  350 ˚F / 177 ˚C

  00:12

• 3

  Add the ground chuck to the Dutch oven, using a spatula to break it up into small pieces. Close the grill lid and cook until the meat is crumbly and barely cooked through, 8-10 minutes.

  350 ˚F / 177 ˚C

  00:10

• 4

  Stir in the tomato paste, chili powder, cumin, and oregano. Close the grill lid and cook until the meat is well-coated with the tomato paste, about 2 minutes.

  350 ˚F / 177 ˚C

  00:02

• 5

  Stir in the beef stock and beer. Close the grill lid and allow the liquid to come to a simmer for 10 minutes, stirring once.

  350 ˚F / 177 ˚C

  00:10

• 6

  Add the chili beans, diced tomatoes, and chocolate and stir to combine. Close the grill lid and simmer until the chili thickens to your desired consistency, 15-20 minutes. Season with more salt to taste.

  350 ˚F / 177 ˚C

  00:20

• 7

  For additional smoky flavor, reduce the Traeger temperature to 180℉ and leave the chili on the grill to smoke for up to 1 hour.

  180 ˚F / 82 ˚C

  01:00

  Super Smoke

• 8

  Ladle the chili con carne into bowls and serve with cilantro, grated cheese, green onions, sour cream, tortilla chips, and Mexican hot sauce for topping. Enjoy!