Directions
- Start your Pit Boss on “smoke”. Once it's fired up, set your grill to 250°F. In a pan sauté your diced onions in olive oil and 1 tablespoon of beer until they turn a mild yellow color.
- In the disposable aluminum pan, combine the sautéed onions and the rest of the ingredients, including the leftover beef rib meat.
- Mix the ingredients well and cover tightly with aluminum foil.
- Place on the grill and close the lid. Let smoke for 2 - 3 hours or until the chili is bubbling and tender.
