Smoked Chili Recipe – The Ultimate Bowl of Flavor

It’s rich, meaty, and a little addictive. I keep things classic with pintos and black beans (no kidney beans here, thank you very much) and my homemade chili seasoning that hits all the right notes; spicy, smoky, and a little earthy. And because I don’t play around with chili toppings, the holy trinity always applies: shredded cheddar, sour cream, and Fritos. Non-negotiable.

Serve it with a beer and someone you don’t mind sweating in front of.

Obviously, when it comes to changing up your chili repertoire, adding smoky flavor is kind of a given. There are a couple of ways one can accomplish this.

One is to smoke tomatoes, onions and peppers (and possibly jalapenos, of course) and adding that to the pot with the beef. Another way to do it is to form your beef into burgers and throw those on the smoker.

The latter is the best way, in my opinion.

I know, I know, you’re probably thinking ground beef is ground beef, why go through all that extra effort?

But let me tell you, once you taste the depth of flavor that smoked beef adds to your chili, you will never go back to using regular ground beef again. Well…ok you probably will every now and then just because of logistics, but you know what I mean.

How to Make Smoked Chili

First things first, choose high-quality meat. I like a combination of chuck and sirloin for the perfect balance of fat and flavor, about half a pound each for a typical size pot of chili that calls for 2 cans of beans.

For a big ass pot to feed an army, double all of that.

Form beef into burger patties and refrigerate until ready to smoke.

Next, it’s time to fire up the smoker.

I like to use a combination of hickory and mesquite wood for a nice smoky flavor, but you do you. There are all kinds of different flavored smoking wood – pecan, cherry, maple, etc. Just play around with them and you’ll find your favorite.

Preheat the smoker to 225 degrees Fahrenheit and place the burger patties on the grates.

Now you get to sit back and relax (kind of) while the burgers smoke. It’ll take about 1 – 1 1/2 hours for them to be done, but trust me, it’s worth the wait. They’re ready when they reach an internal temperature of 160 degrees Fahrenheit. Keep in mind that the beef will continue to cook while in the chili, so no need in annihilating them. Once the burgers are done, remove them from the smoker and let them cool for a bit. Then, using a fork or your hands (depending on how sassy you’re feeling), crumble them into small pieces.

Now it’s time to make your chili. Heat a large pot over medium heat and add some oil or butter. Throw in your diced onions and peppers and sauté them until they’re soft.Then, add in the crumbled burgers and any other ingredients you like in your chili (such as diced tomatoes, beans, spices, etc.).

Let the chili simmer for at least 30 minutes, or until all the flavors have had a chance to mingle and get to know each other. I turn mine down to simmer and let it go for a while longer, about 20-30 minutes more.

🍺 What Goes With Smoked Chili

You don’t have to serve sides with chili, it’s kind of a full meal on its own, but if you’re feeling extra (and I always am), here’s what pairs perfectly:

• Cornbread: Whether it’s sweet, spicy, or packed with cheese, cornbread is chili’s best friend. Bonus points if you drizzle it with hot honey.

• Grilled Cheese Sandwiches: Double down on the comfort food situation. Gooey cheese + smoky chili = yes, please.

• Loaded Baked Potatoes: Top baked potatoes with your chili and call it dinner. Or lunch. Or breakfast. I’m personally a leftovers-for-breakfast kinda girl.

• Simple Green Salad: If you need something to pretend you’re balancing things out.

• Beer: Preferably something malty or smoky, like a brown ale or porter, to match that deep flavor.

And if you’re feeding a crowd? Set up a chili bar with toppings – shredded cheese, diced onions, sour cream, jalapeños, cilantro, and obviously Fritos. Let everyone pile it high and call you a genius.

Garnish with your favorite toppings (I like a little sour cream, shredded cheese and, of course, Fritos). Trust me, the smoky flavor of the burgers will take your chili to a whole new level of deliciousness.

So there you have it, y’all. Smoked chili is where it’s at. 

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Smoked Chili

Yield: 6 Servings

Prep Time: 2 hours

Cook Time: 40 minutes

Total Time: 2 hours 40 minutes

Bold, smoky, and loaded with flavor - this smoked chili starts with smoked beef, onions, and peppers, then gets topped with cheddar, sour cream, and Fritos. Comfort food, upgraded.

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Ingredients

• ½ lb. ground round
• ½ lb. ground sirloin
• Homemade chili seasoning - or 1 packet Chili-O mix
• 4 baby bell peppers, washed
• ½ yellow onion, diced
• 1 can pinto beans, drained
• 1 can black beans, drained
• 28 oz. crushed tomatoes
• 28 oz. petite diced tomatoes
• 14 oz. tomato sauce
• Cheddar cheese, shredded
• Sour cream
• Frito's, tortilla chips or crackers

Instructions

1. Combine ground beef with 2 tbsp (or packet) of chili seasoning; form into burgers and refrigerate until smoker is ready.
2. Smoke burgers until 160° fahrenheit. Feel free to add peppers to the smoker, to (I do). Let rest for about 15 minutes and crumble, then dice peppers.
3. Drizzle about a tbsp of olive oil in a large dutch oven or stock pot over medium heat; add onions and peppers and sprinkle with coarse sea salt. Saute, stirring, for about 2 minutes.
4. Add crumbled beef, diced peppers, beans and tomatoes. Stir to combine and bring to a slow boil; reduce heat to medium low and cover. Simmer for 20-30 minutes. Taste and adjust seasoning as needed.
5. Serve with cheese, sour cream and chips.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 637Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 110mgSodium: 1855mgCarbohydrates: 62gFiber: 18gSugar: 17gProtein: 49g

The provided nutrition calculated may not always be accurate.

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