Smokey Chili Cheezy Lasagna Recipe
This recipe comes from Geo Phelps, a competitor in the World Food Championships Thrilla at the Grilla contest.
Geo Phelps has participated in the World Food Championships since 2013 and won the World Chili Championship numerous times. His love of cooking chili comes from his father, who was a firefighter and often prepared his firehouse recipes for the family. Since then, he has crafted and perfected his own recipes, which he has used to win several local national cook offs and in his company, ChiliRocks Chili.
- 1 lb. Filet Mignon
- 2 lbs. New York Strip Steak
- 2 lbs. Ribeye Steak
- 1 lb. Ground Sirloin
- 4 oz. Challenge Butter
- 1 yellow onion medium – diced
- 1 red bell pepper small – diced
- 1 green bell pepper small – diced
- 6 large cloves of garlic minced
- 6 – 8 tbsp. chili powder
- 1-2 tsp. smoked paprika
- 1-2 tbsp. ground chipotle
- 1 tsp. ground cumin
- 2-3 tsp. sugar
- 1 bunch cilantro – minced
- 1 small can Red Gold tomato paste
- 3-14.5 cans Red Gold crushed tomatoes
- 3 quarts beef stock – low salt
- 1 tsp Goya Smoky Ancho Sauce
- 4 oz Chili Rock’n Bloody Mary Mixer
- Arrowroot as needed to thicken
- 4 tbsp. better than bouillon beef base
- 1 tsp. salt or as needed
- 1 tsp. pepper or as needed
- 8 egg whites
- 12 oz. 1% milkfat cottage cheese
- 8 oz. Challenge cream cheese
- 24 oz. Ricotta Cheese
- 4oz. shredded Cheddar Jack Cheese
- 4 oz. shredded Queso Blanco
- 4 oz. Parmesan cheese
- 4 oz. Romano cheese
- 4 tbsp. Parsley
- 4 tbsp. cilantro
- 1 tsp. pepper
- 18 slices Cheddar Jack Cheese
- 18 slices Cheddar Cheese
- 36 slices Queso Blanco Cheese
- 16 ounces Shredded Cheddar Jack Cheese
- 18 Lasagna Noodles
- 2 tbsp. Challenge Butter
METHOD FOR THE SMOKY CHIPOTLE RED CHILI – In a small sauce pan, add a small amount of the Chili Rock’n Bloody Mary Mixer, Ground Smoked Paprika, Ground Chipotle, & Ground Chili Powder,and mix thoroughly. Place the steaks in the mix, and cover surfaces completely and allow to marinate for about 10 minutes while prepping other aspects. Once marinated, place the steaks over a medium heat on the Grill until evenly browned on each side, then set aside to rest in the remaining marinade for about 20 minutes while the broth is being prepared and the ground sirloin is being browned. Place the ground sirloin in a skillet with about a tablespoon of Challenge Butter, and brown the meat. In a large sauce pot over a medium to high heat add the butter, garlic, bell peppers, cilantro, & onions and sauté for a few minutes. Add about 2 quarts of Beef Stock, 4 tablespoons of beef base to the mixture along with the remaining Chili Rock’n Bloody Mary Mixer, and bring back to a boil, and stir. Add the chili powder and cook for five minutes to release the flavor then add beef smoked paprika, and cumin cook for two minutes. Add the Red Gold Tomato Paste and the Red Gold Crushed Tomatoes to the pot, and stir thoroughly. Add the browned ground sirloin to the broth, and stir thoroughly reducing heat to medium. Add the diced steak pieces along with the remaining marinade blend to the broth, and stir thoroughly maintaining medium heat. Reduce to a simmer and cook for two hours then add the sugar and Goyo Smoky Ancho Hot Sauce and mix well. Start adding the chipotle to adjust the heat and smoke a little at a time and let it cook a bit before adding more to determine the heat level then add as needed then determine if more beef base is needed if not adjust with smoked paprika, salt, black pepper and/or sugar. Make a slurry of arrowroot and cold water mix with your fingers to dissolve and add to the chili pot to adjust the thickness but do not boil only simmer the blend.
METHOD FOR THE CHILI LASAGNA PREPARATION – NOODLES: Place noodles in a large pot of boiling with several tablespoons of Challenge Butter. Cook until the noodles soften, and remove from heat.
METHOD FOR THE CHILI LASAGNA PREPARATION – CHEESE SAUCE: Place egg whites in a large metal bowl for the Kenmore Tabletop Mixer and blend thoroughly. Gradually add the ricotta, cottage cheese, Romano Cheese, Parmesan Cheese, Cream Cheese, Queso Cheese, cilantro, parsley, and black pepper. Run mixer on low and combine the ingredients a little at a time on medium until all have been added, then continue on medium until a very consistent mixture. Mixture should be very thick.
METHOD FOR THE CHILI LASAGNA PREPARATION – CHEESE LAYER: Slices of Cheddar Cheese, Queso Blanco Cheese, and Cheddar Jack Cheese Preheat GRILL with a Grill Innovations Grill Plate centered on the griddle until a temperature of 350F is achieved adjusting as necessary.
METHOD FOR THE CHILI LASAGNA PREPARATION – PAN LAYERING: Spread a light layer of butter in the base and sides of the lasagna pans. Spread a light layer of the chili on the bottom of the pan to stop the noodles from sticking and to flavor the noodles.. Cover the base of the pan with the lasagna noodles. Place a layer of Cheddar Jack Cheese over the noodles. Spread a layer of Smoky Chipotle Red Chili over the cheese slices. Place of a layer of Queso Blanco Cheese across the surface of the chili. Cover the cheese slices with another layer of lasagna noodles. Spread a thick layer of the cheese sauce across the surface of the cheese slices. Place a layer of the Cheddar Cheese across the entire surface of the cheese sauce. Cover the cheese slices with another layer of lasagna noodles. Place of a layer of Queso Blanco Cheese across the surface of the noodles. Spread a layer of the Smokey Chipotle Red Chili on the layer of cheese. Sprinkle a light coating of shredded Cheddar Jack over the chili. Place the pan on the GRILL INNOVATIONS GRILL PLATE in the GRILL and close the lid. Allow to cook for 30-40 minutes, and remove from the grill. Let the lasagna rest for about 5-10 minutes before cutting the slices. In the case of the caption, the triangle pattern was carefully sliced out of the loaf to show the precise layering of ingredients to give a full visual prior to that first bite! NOW, ENJOY THIS AMAZINGLY ORIGINAL RECIPE MERGING THE RICHNESS OF A RICH CHEESY ITALIAN FAVORITE WITH INCREDIBLE CHILI VARIATION!
Mixing It Up With Chili and Lasagna
What can we say about this recipe for smoked lasagna on a pellet grill? Not only does it take inventiveness to a new level, but it ups the flavor factor like crazy.
If you’ve never thought about ways to combine two of your favorite foods, take the time to put together this masterpiece. It makes a perfect addition to a special holiday meal or just a leisurely Sunday dinner with loads of family and friends.
What to Serve With Pellet Grill Smoked Lasagna
From the picture shared by pitmaster Geo, you can tell that this grilled lasagna has the razzle dazzle to stand alone. But you will absolutely want to give guests something else to chew on while they make this smoked lasagna disappear.
A great companion for any type of lasagna, including chili lasagna, is hearty bread. Pick one with a substantial crust and serve it with some butter. You can even add a little BBQ rub or your favorite seasonings to the butter beforehand so it takes on a stronger flavor.
Salad also pairs nicely with grilled lasagna. The lasagna is going to be heavy — not gonna lie. Being able to balance the carb load with a fresh green salad with oil and vinegar dressing ensures your eaters will not feel too overloaded to walk away from the table.
Finally, may we suggest that you offer a lower-calorie, high-flavor dessert in the form of fruit prepared on the wood pellet smoker grill? Fruits like pineapples, pears and even bananas can be smoked. The natural sugars of the fruit come out to play without requiring too many extra ingredients.