This easy homemade chili recipe is thick, hearty, and full of rich, savory flavor with just the right amount of spice. It’s simple to make and perfect for those nights when you’re craving a big bowl of delicious chili.

• 1lbs Ground Beef
• 1lb Ground Breakfast Sausage
• 2 –10oz Bags Frozen Chopped Onions
• 2 teaspoon Killer Hogs AP Seasoning
• 2 –15oz Cans Tomato Sauce
• 2 –14.5oz Cans Petite Diced Tomatoes
• 1 –10oz can Rotel (diced tomatoes & chilis)
• 2 Heaping Tablespoons Malcom’s Bonafide Chili Seasoning
• 1 Tablespoon Sugar
• 1 Tablespoon Worcestershire Sauce
• 1 –16oz can Mixed Chili Beans

Instructions

1. Brown beef and sausage in a skillet with onions. Season with AP Seasoning.
2. Once meat is browned, drain fat and return meat and onions to skillet.
3. Add tomatoes, Malcom’s Chili Seasoning, sugar and Worcestershire sauce.
4. Mix and allow to simmer on low for at least 30 minutes.
5. Add chili beans 20-30 minutes before serving and allow them to heat through (adding them too early will make them mushy).

This pork butt cooks hot and fast over charcoal, where the drippings hit the coals and add even more smoke and flavor. After about 5 hours, you’ve got tender, juicy pulled pork with plenty of bark.

• 1 whole pork butt
• Killer Hogs AP Seasoning
• Killer Hogs The BBQ Rub
• Killer Hogs The BBQ Sauce

Instructions

1. Prepare a smoker for cooking at 300°F. For this method, you need a cooker that allows the pork to sit 22–24 inches directly above the hot coals, with no heat deflector between the meat and the fire. That distance is important. It allows the pork to cook over the coals without being too close to the fire, while the drippings can still fall onto the coals and create that signature flavor. A drum smoker is ideal for this setup.
2. Score the fat cap in a grid pattern, cutting through the fat but not deep into the meat. This helps the fat render and allows more seasoning and smoke to penetrate. It also creates those little barked-up pieces of fat cap that make some of the best bites at the end.
3. Season the pork butt all over with a base layer of Killer Hogs AP Seasoning, then apply a heavy coat of Killer Hogs The BBQ Rub. Work the seasoning into the scored fat cap and make sure the pork is coated well on all sides.
4. Place the pork butt on the cooking grate fat side up, directly over the hot coals.
5. Cook at 300°F for 3 hours. As the pork cooks, the fat and meat juices drip onto the hot coals, creating smoke that comes right back up around the meat and builds that distinct charcoal-smoked flavor.
6. After 3 hours, remove the pork butt from the pit and place it on a large sheet of heavy-duty aluminum foil. Pour Killer Hogs The BBQ Sauce over the pork, then wrap it tightly.
7. Insert a meat probe through the foil into the pork butt and return it to the smoker.
8. Continue cooking at 300°F for about 2 more hours, or until the internal temperature reaches 202°F and the pork is tender.
9. Don’t skip the rest. After cooking this pork hot and fast, it needs time to rest before you pull it. Place the wrapped pork butt in a dry cooler for at least 1 hour. This gives the juices time to redistribute so they stay in the meat instead of running out when you pull it.
10. Unwrap the pork butt and pull the meat, mixing in the bark and those pieces of rendered fat cap. Serve with Killer Hogs The BBQ Sauce.

Ingredients

• PREP THE RIBS
  • Remove the membrane from the back of each rack. Square up the ends and trim away any loose fat or anything that doesn’t look like it will cook up appetizing. Squaring up the rack makes the finished ribs look better, and those thin ends tend to dry out during the cook anyway.
• SEASON THE RIBS 
  • Apply a medium-heavy coat of Killer Hogs The BBQ Rub to both sides of the ribs. No binder is needed.
• SMOKE AT 275°F
  • Any smoker will work. Cook the ribs for about 2–2½ hours, but don’t go strictly by time. You’re looking for the rub to fuse into the meat and form a good-looking bark. That’s when they’re ready to wrap.
• MAKE THE WRAP MIXTURE
  • Combine the melted butter, apple juice, ¼ cup Killer Hogs The BBQ sauce and 1–2 Tablespoons of Killer Hogs The BBQ Rub.
• WRAP THE RIBS
  • Place each rack meat-side down on a sheet of foil. Pour half of the wrap mixture over each rack. Fold the foil over the ribs and tuck in the ends to seal.
• COOK UNTIL TENDER
  • Return the wrapped ribs to the smoker. After about 1½ hours, start checking for tenderness. The ribs should feel very flexible through the foil, you should see some disintegration around the bones, and the internal temperature should be around 204–208°F.
• VENT AND HOLD
  • Open the foil and allow the steam to escape, then wrap the ribs back up and place them in a dry cooler for 1 hour.
  • Burp the cooler about every 15 minutes to release excess heat and steam. This gives the meat a chance to calm down and reabsorb some of the liquid from the wrap.
• GLAZE & SET
  • Remove the ribs from the foil. Brush the bottom and top with a layer of Killer Hogs The BBQ Sauce and finish with a light dusting of Killer Hogs The BBQ Rub.
  • Return the ribs to the smoker for 15–20 minutes, just long enough for the sauce to caramelize and set.