Instructions

1. Preheat your pellet grill or smoker to 225°F.
2. Mix 1/2 of your cumin, the Spanglish Asadero rub, salt, and garlic powder together. Rub onto your chicken breasts.
3. Place your chicken breasts on your grill for 45 minutes to an hour, or until the internal temperature reaches 165°F. Remove and set aside.
4. While your chicken is smoking, take out a medium-sized pot and pour in the chicken broth.
5. Add in the rest of the salt, cumin, Asadero rub and garlic powder to the broth, along with the hot sauce, half of the Jalapeño, and half of the chopped cilantro and Mexican oregano.
6. Stir all the ingredients together, boil, then reduce the heat and let simmer.
7. When your chicken is done and cooled down enough to handle, cut it into 1/2” cubes and add to the stock pot.
8. Cut the lime in half and squeeze the juice from one of the halves into the pot.
9. Lastly, add the can of beans to the pot and then let simmer for ten more minutes.
10. Finely dice your white onion and the other half of the fresh jalapeño pepper.
11. Pour a bowl of soup and garnish with some onion, jalapeño, oregano, and chopped cilantro.

Instructions

1. In a large Dutch oven on the stovetop, heat over medium heat until hot. Add onions and chilies and cook until soft. 
2. Add in all the tomatoes, the water, and the chili seasoning mix and stir to combine. Heat over medium heat until simmering. 
3. In a large bowl, mix together the meat ingredients, holding off on the rub, form into a large ball, sprinkle all sides with the Spicy Pork rub (if using) and place the whole thing on a rack above the chili. 
4. Place onto your preheated pellet grill at 275 degrees. Cook for 45-60 minutes stirring the chili periodically. 
5. Turn the grill up to 325-350 and continue cooking until the meat is 145-150 degrees. 
6. Place the meat into the chili and break it apart. 
7. Cook another 20 minutes, stirring well, and serve hot.

Instructions

1. Place the diced brisket, stewed tomatoes, tomato sauce, water, and chili seasonings into a large pot.
2. Simmer over medium-low heat, stirring occasionally, for 45 minutes.
3. Add in the beans and gently cook until heated.
4. Serve with sour cream and shredded cheese for garnish.

Instructions

1. If you are using raw meat, season it with the onion powder, garlic powder, salt, and black pepper. Brown the meat in a large pot with a tablespoon of oil in the bottom. If using cooked steak or prime rib, dice it into cubes now (and you can skip the browning process).
2. Pour in the stewed tomatoes, tomato sauce, water, and chili seasonings. Simmer over medium-low heat, stirring occasionally, for 45 minutes.
3. Add in the beans and gently cook until heated.
4. Serve with sour cream and shredded cheese for garnish.

Instructions

1. Preheat the grill to 220°F.
2. Put the chicken in a grill-safe baking dish and sprinkle with the verde rub.
3. Place the dish on the grill and smoke for 30 minutes.
4. Turn the heat up to 350°F and pour over the Verde salsa. Let it cook for another 30 minutes or until the internal temperature reaches 165°F.
5. Shred the chicken and mix in the salsa from the baking dish. Serve in tacos, taquitos, tostadas, enchiladas, or burritos!

Instructions

STOVETOP CHICKEN

1. Pour the chicken broth into a large pot. Place the chicken breast into the pot and bring it to a boil. Once boiling, reduce heat to medium-low and allow the chicken to cook for 15-20 minutes. 

SMOKED CHICKEN

1. Preheat your smoker to 220°F. Season the chicken breasts with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Smoked for 30 minutes and then turn the heat on the grill up to 375°F. Continue cooking until the chicken reaches 165°F.

Put the chicken stock into a large soup pot. Add the chicken and let it simmer for 10-15 minutes.

SOUP

1. Take the chicken out of the pot and shred it. 

1. Place the shredded chicken, beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, and salt back into the pot. Stir to combine.
2. In a separate small bowl, mix the cornstarch and water together. Add the mixture to the soup and stir to combine. Let it simmer until thickened.
3. Mix the cream cheese cubes in with the soup and then cover the pot with a lid.
4. Allow the soup to continue cooking on low for 10 additional minutes. 
5. Serve soup immediately with cilantro and jalapenos for garnish.

Instructions

1. Preheat your pellet grill to 250°F.
2. While the grill is preheating, mix up your meatball with all of the seasonings, form into a large loaf, and place onto a wire rack that'll fit on top of your Dutch oven.
3. In a Dutch oven on the stovetop, add the onion and the oil and saute over medium-high heat until the onions are softened and slightly browned. Add the rest of the Sauce ingredients and stir to combine.
4. Place the wire rack with the meatball on it on top of the Dutch oven, and put the whole contraption into your smoker.
5. Smoke the chili for 60 minutes at 225°F. Stir the sauce mixture occasionally to make sure it doesn't stick or burn.
6. Turn the smoker up to 350°F. Let it cook at that temp until the meatball reaches 150°F. Put the meatball into the sauce and break it up with a meat masher.
7. Let the mixture cook, stirring frequently, for another 30 minutes or so.
8. Remove from the smoker and enjoy with your favorite chili fixings.