Steps

• Step 1

  In a 12-inch cast-iron skillet, heat the oil over medium-high heat. Add the ground beef and salt. Cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Add the poblano peppers, onion, jalapeño, and garlic. Cook, stirring occasionally, until the vegetables soften and the mixture begins to brown, about 5 minutes more.

  Ingredients

  • 2 Tablespoon extra-virgin olive oil

  • 1 1/2 Pound lean ground beef

  • 1 1/2 Teaspoon kosher salt

  • 2 Whole poblano pepper, seeded and chopped

  • 1 Medium yellow onion, chopped

  • 1 Small jalapeno, seeded & chopped

  • 2 Clove garlic, minced

• Step 2

  Once the veggies are softened and beginning to brown, add the chili powder, oregano, cumin, and cayenne (if using). Cook until fragrant, about 1 minute. Stir in the chili beans with their sauce, tomato sauce, diced tomatoes with their juice, and 1/4 cup water. Reduce the heat to medium-low and simmer for 10 minutes.

  Ingredients

  • 2 Teaspoon chili powder

  • 2 Teaspoon ground cumin

  • 1/4 Teaspoon cayenne pepper (optional)

  • 1 Can (15 oz) can chili beans (in spicy sauce, if available)

  • 1 Can (15-oz) tomato sauce

  • 1 Can (14.5 oz) diced tomatoes

  • 1/4 Cup water

  Pro Tip

  Pro Tip: Before adding the ¼ cup water to the chili, use it to rinse the remains of the tomato sauce from its can.

• Step 3

  When ready to cook, set the Traeger to 180°F and preheat with the lid closed for 15 minutes. If available, use Super Smoke.  

  180 ˚F / 82 ˚C

  Super Smoke

• Step 4

  Set the skillet on the bottom grill grate, close the lid and smoke the chili for 1 hour, stirring once about halfway through.  

  01:00

  180 ˚F / 82 ˚C

• Step 5

  Meanwhile, prepare the cornbread topping: In a large bowl, whisk together the corn muffin mix, buttermilk and egg. Stir in the corn, cheese, and scallions. Transfer to the refrigerator until the chili is done.

  Ingredients

  • 1  (8 oz) box corn muffin mix, preferably Jiffy brand

  • 1/2 Cup buttermilk, room temperature

  • 1 Large egg, room temperature

  • 1/2 Cup corn

  • 1/4 Cup (3 oz.) sharp cheddar cheese, finely shredded

  • 1/4 Cup  scallion tops, thinly sliced

• Step 6

  When the chili is done smoking, transfer the skillet from the grill to a heatproof surface. Close the grill and increase the temperature to 400°F. 

  400 ˚F / 204 ˚C

• Step 7

  Dollop the batter over the chili and spread it evenly, leaving about a 1-inch border around the edge of the skillet. 

• Step 8

  Return the skillet to the grill grate and cook for about 30 – 45 minutes or until the cornbread is golden on top and a toothpick in the center comes out clean.

  00:30

  400 ˚F / 204 ˚C

• Step 9

  Spoon the chili into bowls and serve hot, sprinkled with cilantro, if using. Enjoy! 

  Ingredients

  • 1/4 Cup cilantro, chopped