Ingredients

• 3 red onions (diced)
• 8 cloves garlic
• 1 can chipotle peppers in adobo (7 oz)
• 1 lb chuck roast (browned)
• 2 lbs ground beef
• 1 lb breakfast sausage
• 4 cans fire roasted tomatoes
• 28 oz tomato sauce
• 5 tbsp Texas chili seasoning
• 1 can beer
• Salt and pepper
• Optional toppings: Fritos, jalapeños, onions, cheese, sour cream

Instructions

1. Sauté onions, garlic, chipotles for 10 minutes. Brown chuck roast, set aside.
2. Brown beef and sausage. Drain fat, combine meats and aromatics.
3. Add tomatoes, sauce, chili seasoning, and beer. Stir to combine.
4. Smoke on a Traeger at 225°F for 8 hours with pecan wood.
5. Serve with desired toppings.

Ingredients

• 1 lb cooked pasta
• ½ stick butter
• 2 cups white Velveeta, cubed
• 2 cups Colby Jack cheese, shredded
• 1 egg
• 2½ cups milk
• Seasonings (salt, pepper, garlic powder, paprika, etc.)

Instructions

1. Add pasta, butter, Velveeta, Colby Jack, and seasonings to an aluminum pan.
2. Whisk egg with milk, then pour over the pasta mixture.
3. Smoke at 300°F for 1 hour, stirring halfway through. Or bake at 350°F for 30 minutes.

Ingredients

Major Ingredients

• New York strip steak (1, 1–1½ inches thick)

Minor Ingredients

• Coarse salt (to season)
• Cracked black pepper (to finish)
• Avocado oil (2–3 tablespoons)
• Unsalted butter (2–3 tablespoons)
• Shallots (1–2, halved or sliced)
• Garlic (2–3 cloves, smashed)
• Fresh thyme (a few sprigs)

Instructions

1. Pat steak dry and season with coarse salt.
2. Heat avocado oil in cast iron skillet over medium-high until smoking.
3. Place steak in skillet. Sear 2 minutes per side, flipping once.
4. Flip once more, lower heat, and add butter, shallots, garlic, and thyme.
5. Baste steak with melted butter for 1 minute.
6. Remove steak, season with cracked pepper, and let rest for 5–8 minutes.
7. Slice and serve.

Notes

Adjust cooking times to preference. Basting adds flavor. Resting prevents juice loss.