Chili Pie Smoked Cream Cheese by Big Ks Que

Name: Chili Pie Smoked Cream Cheese
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 2 blocks cream cheese; 2 tsp chili seasoning; 1 quart leftover chili; Onion and jalapeno for garnish; Corn chips for dipping

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Author

Big Ks Que

Hey yall ! My name is Kevin , but just Call me Bigk ! Backyard bbq is my passion, so back in 2020 we turned on the camera and started sharing our journey with yall. Come on in fix ya a plate , and welcome to the family -Big K

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Chili Pie Smoked Cream Cheese This recipe centers on two blocks of cream cheese seasoned with chili seasoning, smoked in cast iron, and followed by a separate pan of leftover chili. Onion and jalapeno are added as the finishing garnish, while corn chips are served alongside for dipping.

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Watch How to Make It

The cooking is arranged in two timed stages at the same smoker temperature. The cream cheese receives the first hour in the smoker, then the chili is placed in a pan and smoked for an additional 30 minutes.

A person seasoning two blocks of cream cheese in a cast iron skillet.

Why You'll Love This Recipe

The ingredient list is short and organized around a clear order of use. Cream cheese and chili seasoning begin the recipe, leftover chili joins after the first smoking period, and the garnish and chips are saved for the end.

This is also a recipe with a defined smoking schedule. Setting the smoker to 250 degrees at the start keeps both the one-hour cream cheese stage and the additional 30-minute chili stage on the same temperature plan.

Cast iron skillet filled with chili topped with corn chips, diced onions, and jalapeño slices.

Ingredients You'll Need

Use two blocks of cream cheese and 2 teaspoons of chili seasoning. Season the cream cheese before placing it in cast iron for the first part of the cook.

The recipe also calls for 1 quart of leftover chili, which is placed in a pan after the cream cheese has smoked for 1 hour. Keep onion and jalapeno ready for garnish, and have corn chips available for dipping when the smoking time is finished.

Cast iron is specified for the cream cheese. A pan is also needed for the chili during its separate additional smoking period.

How To Make It

Begin by setting the smoker to 250 degrees. While the smoker comes to temperature, season both blocks of cream cheese with the 2 teaspoons of chili seasoning and place the seasoned cream cheese in cast iron.

Smoke the cream cheese first, without adding the chili at this stage. After the cream cheese has smoked for 1 hour, place the quart of leftover chili in a pan and return to the smoker schedule for the final 30 minutes.

Once the additional chili smoking time is complete, finish the recipe with the onion and jalapeno garnish. Serve with corn chips for dipping.

Set the smoker to 250 degrees before beginning the smoking process. This temperature remains in place for both stages of the recipe.

Season the two blocks of cream cheese with the chili seasoning. Place the seasoned cream cheese in cast iron, keeping the leftover chili aside until the first hour of smoking is complete.

Have the onion and jalapeno available for the final garnish, rather than adding them during the smoking steps. Set out the corn chips for dipping when the finished dish is ready to enjoy.

Place the cast iron with the seasoned cream cheese in the smoker set to 250 degrees. Smoke the cream cheese for 1 hour.

After that hour, place the 1 quart of leftover chili in a pan. Smoke the chili for an additional 30 minutes.

A person uses a spoon to add chili from a container onto scored burger patties cooking in a cast iron skillet on a Primo ceramic grill.

The chili is introduced only after the cream cheese’s initial smoking time. Follow the full hour first, then begin the separate 30-minute chili stage.

Serving & Variations

After the additional 30 minutes of smoking, garnish with onion and jalapeno. The recipe identifies these as the finishing garnish, so add them after the smoking process rather than earlier in the cook.

Serve the smoked cream cheese and chili with corn chips for dipping. The corn chips are the listed accompaniment, and the recipe is finished once it has been garnished and served.

Frequently Asked Questions

What temperature should I set the smoker to?

Set the smoker to 250F.

How long does Chili Pie Smoked Cream Cheese cook?

The recipe cooks for 90 minutes total: smoke the seasoned cream cheese for 1 hour, then add the chili and smoke for 30 minutes more.

What kind of chili is used in this recipe?

The recipe uses 1 quart of leftover chili.

What should I serve with Chili Pie Smoked Cream Cheese?

Serve it with corn chips for dipping.

How is the cream cheese prepared before smoking?

Season the 2 blocks of cream cheese with 2 tsp chili seasoning and place them in cast iron before smoking.

Wrapping Up

Chili Pie Smoked Cream Cheese follows a straightforward sequence: season and smoke the cream cheese in cast iron for 1 hour, then smoke the leftover chili in a pan for 30 more minutes. Finish with onion and jalapeno, and enjoy with corn chips for dipping.

Recipe created by Big Ks Que for Trust Me Try It.