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Smoked Chili Recipe

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4 from 65 reviews

This Smoked Chili recipe combines the rich, hearty flavors of ground beef, beans, tomatoes, and a perfect blend of spices, all slow-cooked in a smoker for an unbeatable smoky depth. Perfect for gatherings or a comforting meal, it uses a Dutch oven to meld flavors over several hours resulting in a deliciously robust chili with optional toppings like shredded cheddar cheese and sour cream.

  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 3 lbs lean ground beef, browned and drained
  • 16 oz tomato sauce
  • 6 oz can tomato paste
  • 14.5 oz can petite diced tomatoes
  • 15.5 oz can Northern beans, drained
  • 15.5 oz can red kidney beans
  • ¼ cup chili powder
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons coarse black pepper
  • 2 Tablespoons diced dried onion
  • 2 Tablespoons garlic powder
  • 1 Tablespoon coarse salt
  • 1 cup beef broth

Optional Serving Toppings

  • Shredded cheddar cheese
  • Sour cream

Instructions

  1. Preheat Smoker: Preheat your smoker to 250 degrees Fahrenheit and allow it to stabilize for about 20 minutes to ensure even cooking temperature.
  2. Brown Beef and Prep Chili: While the smoker heats, brown the lean ground beef in a skillet or pan, ensuring it’s fully cooked and drained of excess fat. Combine the browned beef with tomato sauce, tomato paste, petite diced tomatoes, drained Northern beans, red kidney beans, chili powder, unsalted butter, coarse black pepper, diced dried onion, garlic powder, coarse salt, and beef broth in a Dutch oven. Stir thoroughly to mix all ingredients evenly.
  3. Smoke Chili: Place the uncovered Dutch oven into the preheated smoker. Cover the smoker lid and cook the chili for approximately 3 to 4 hours, stirring every hour for even cooking and to prevent sticking. About an hour in, taste the chili and adjust seasonings if needed for your preferred flavor.
  4. Serve: Once cooked to desired thickness and flavor, serve the chili hot. Garnish with optional shredded cheddar cheese and sour cream if desired for extra richness and creaminess.

Notes

  • Make sure to drain excess fat after browning the beef for a healthier chili.
  • Stirring the chili hourly helps prevent it from sticking to the bottom of the Dutch oven during smoking.
  • Adjust chili powder and seasoning amounts to match your preferred heat and taste level.
  • Using a Dutch oven helps retain moisture and infuse smoky flavors evenly.
  • Optional toppings like cheddar cheese and sour cream add creaminess and balance to the smoky, spicy chili.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Find it online: https://ellarecipe.com/smoked-chili-recipe/