This is a deliciously smoked bacon cheeseburger chili that will surely be the talk of the appetizers at any bring a dish to pass get together! If you don’t like spicy it can be just as delicious in which you would just need to omit the hot sauce, chili powder & change the zesty Bob Evans sausage to the medium in which kids will even love it!

Big Green Egg Settings for the Smoked Spicy Bacon Cheeseburger Chili

The smoked spicy bacon cheeseburger chili is an indirect cook. The BGE should have the plate setter / conv”egg”tor inserted with the feet facing upward. To cook the chili you’ll want the BGE dialed into around 225-250 degrees.

Smoked Spicy Bacon Cheeseburger Chili Ingredients

  • 1 lb – Ground Beef
  • 1 lb – Ground Sausage (Bob Evans Zesty is preferred)
  • 1 lb – Bacon (This cut preferred)
  • 1 Ea – Large Onion (or three smaller yellow unions)
  • 2 Ea – Celery Stalks
  • 3 Cloves Garlic
  • 1 Green Pepper
  • 1 Jalapeno Pepper
  • 12-16 oz. Velveeta
  • 1 Tablespoon Chili Powder
  • 2 Tablespoons – Raising the Steaks by Dizzy Pig (other steak seasonings would work too)
  • 2 Teaspoons Pepper
  • 2 Teaspoon Hot Sauce
  • 2 Teaspoons Granulated Garlic
  • 2 Teaspoon Worcestershire Sauce
  • 1 Can – Beef Broth
  • 1 Can – Fiesta Cheese Soup
  • 1 Can – Sliced Water Chestnuts

How to Prepare the Smoked Spicy Bacon Cheeseburger Chili

While the BGE is firing up, cook the bacon and set aside. Drain the grease.

Brown the ground beef and ground sausage. Remove and set aside but leave the grease in the skillet.

Slice up the onion, green pepper, jalapeno and chop the celery.

Add the sliced onion, chopped celery, sliced green pepper, sliced jalapeno pepper & crushed garlic cloves (minced is also ok). Saute until tender then remove and set aside. Drain any remaining grease from the skillet.

Once the skillet is clean again add the sauteed mixture and the beef & sausage back in. Add the Raising the Steaks seasoning, garlic powder, ground pepper, chili powder, Worcestershire sauce, hot sauce, beef broth & fiesta cheese soup. Mix all ingredients together.

How to Smoked the Spicy Bacon Cheeseburger Chili on the Big Green Egg

Place the cast iron skillet on the BGE and smoke for about 2 hours.

While smoking, it is time to prepare the cheese soup. In a separate bowl combine the drained water chestnuts, cubed Velveeta cheese & bacon that has been broken into pieces.

After the 2 hour mark is up on the chili, add the cheese soup and mix in.

Let the smoked spicy bacon cheeseburger chili cook for another 20-30 minutes in which it is ready to be pulled and serve!

Smoked Spicy Bacon Cheeseburger Chili
Yield: 8-10

Smoked Spicy Bacon Cheeseburger Chili

Prep Time: 30 minutes
Cook Time: 2 hours
Additional Time: 20 minutes
Total Time: 2 hours 50 minutes

This is a deliciously smoked bacon cheeseburger chili that will surely be the talk of the appetizers at any bring a dish to pass get together!

Ingredients

  • 1 lb - Ground Beef
  • 1 lb - Ground Sausage (Bob Evans Zesty is preferred)
  • 1 lb - Bacon (This cut preferred)
  • 1 Ea - Large Onion (or three smaller yellow unions)
  • 2 Ea - Celery Stalks
  • 3 Cloves Garlic
  • 1 Green Pepper
  • 1 Jalapeno Pepper
  • 12-16 oz. Velveeta
  • 1 Tablespoon Chili Powder
  • 2 Tablespoons - Raising the Steaks by Dizzy Pig (other steak seasonings would work too)
  • 2 Teaspoons Pepper
  • 2 Teaspoon Hot Sauce
  • 2 Teaspoons Granulated Garlic
  • 2 Teaspoon Worcestershire Sauce
  • 1 Can - Beef Broth
  • 1 Can - Fiesta Cheese Soup
  • 1 Can - Sliced Water Chestnuts

Instructions

  1. Fire up the Big Green Egg or Kamado Joe and get it dialed into 225-250 degrees while you are preparing the smoked spicy bacon cheeseburger chili. This is an indirect cook in which the plate setter should be inserted with the feet facing upward.
  2. While the BGE is firing up, cook the bacon and set aside. Drain the grease.
  3. Brown the ground beef and ground sausage. Remove and set aside but leave the grease in the skillet.
  4. Add the sliced onion, chopped celery, sliced green pepper, sliced jalapeno pepper & crushed garlic cloves (minced is also ok). Saute until tender then remove and set aside. Drain any remaining grease from the skillet.
  5. Once the skillet is clean again add the sauteed mixture and the beef & sausage back in. Add the Raising the Steaks seasoning, garlic powder, ground pepper, chili powder, Worcestershire sauce, hot sauce, beef broth & fiesta cheese soup. Mix all ingredients together.
  6. Place the cast iron skillet on the BGE and smoke for about 2 hours.
  7. While smoking, it is time to prepare the cheese soup.
  8. In a separate bowl combine the drained water chestnuts, cubed Velveeta cheese & bacon that has been broken into pieces.
  9. After the 2 hour mark is up on the chili, add the cheese soup and mix in. Let the smoked spicy bacon cheeseburger chili cook for another 20-30 minutes in which it is ready to be pulled and serve!

Notes

While the smoked spicy bacon cheeseburger chili is good on its own, it can also be served with chips and sour cream.

Not a big fan of spices? Cook the same chili but eliminate the chili powder, hot sauce and use medium sausage instead of zesty.

Author

I have a bachelor's degree in construction engineering. When I’m not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies...I’m at home with my wife, two daughters and a dog. Outside of family, I love grilling and barbequing on my Big Green Egg and working on projects around the house.

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