St. Louis Blues Chili
Smokey is the word for this soulful bowlful. Rich and meaty, slow-simmered goodness that really chases
away the winter blues. This is an easy chili to throw together and really hits the BBQ spot.











Level of Difficulty: Easy

Serves 6-8.

Lineup:
2.5 lbs. ground sirloin
1 large onion, diced
2 cloves garlic, minced
1 (28 oz.) can diced tomatoes
2 cups ketchup
2 tablespoons Liquid Smoke (got it at Jewel)
2 tablespoons apple cider vinegar
1/3 cup brown sugar
1 tablespoon smoked paprika
1 tablespoon chili powder
½ teaspoon cayenne pepper
1 teaspoon Smokehouse black pepper
1 lb. fully-cooked smoked sausage, cut into small dice
2 cups shredded smoked Gouda cheese

Playbook:
Brown the ground sirloin in a large stockpot over medium heat. Drain off any fat. Add onion, garlic,
tomatoes, ketchup, liquid smoke, apple cider vinegar, brown sugar, smoked paprika, chili powder,
cayenne pepper and Smokehouse pepper. Stir well and bring to a boil. Reduce heat to low, simmer for
30 minutes. Stir in smoked sausage. Cover and simmer an additional 30 minutes, stirring occasionally.
Ladle chili into bowl and top with smoked Gouda.

Special Teams:
Sliced pickles
Sweet tea
Rolls or cornbread – (get some of those crescent rolls and bend them into an ‘arch’)