SMOKE ROASTED BEEF TENDERLOIN CHILI.

I created this recipe back in 2016 for a buddy’s annual chili cook-off. Hate to brag on it for winning, but it did, because it’s freaking amazing. The gist here ~ 3.5 pounds beef tenderloin, 1 pound thick cut bacon, super easy on the beans, and the mastery of patience. It killed me having to substitute the fresh sweet corn with the canned stuff, but finding it on-the-cob up north this time of year is next to impossible. Also had to improvise on the rub; Bad Byron’s Butt Rub is the bomb and my go-to, but ran out of it and had to substitute. Hope this video inspires you to bring the flavor and bust-out an amazing concoction to share with the rest of us! Had some fun making it!

Heat Factor 4/5 ~ substitute the 78 Spicy with Heinz Organic or 78 Tomato Ketchup (all are no high-fructose corn syrup) to bring it down to 3/5 ~ eliminate the Mezzetta Tamed Jalapeños to bring it down to 2/5.

Peace!

-CB