When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
While it’s heating, place a large Dutch oven directly on the grill grate.
When the temperature has been reached, add the olive oil, onion, bell pepper, garlic, and a generous pinch of salt. Close the lid and cook, stirring occasionally, until the onions and peppers are soft, about 10-12 minutes.
Add the ground chuck, using a spatula to break it up, and cook with the lid covered until barely cooked through and crumbly, about 8-10 minutes longer.
Stir in the tomato paste, chili powder, cumin, and dried oregano and cook until the meat is coated, about 2 minutes. Add the 2 cups chicken bouillon (or stock), the beer (or coffee), and stir.
Close the lid and allow the chili to simmer for 10 minutes, stirring once. Add the chili beans, diced tomatoes, and chocolate (if using) and stir.
Close the lid and simmer, allowing the chili to thicken to desired consistency, about 15-20 minutes.
Taste, adding up to an additional tablespoon of salt if necessary, depending on the saltiness of the bouillon or stock.
For additional smoky flavor, reduce the heat to the smoke setting and leave the chili on the grill for up to 1 hour.
Serve chili con carne with chopped fresh cilantro, grated cheese, sliced green onions, sour cream, tortilla chips and Mexican hot sauce. Enjoy!
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