Chili is a timeless comfort food, and when you add a smokey twist, it becomes something truly special. This smoked chili recipe brings together the warmth of spices and the deep flavor of smoked meat, creating a dish that is both hearty and satisfying. Whether you’re enjoying a quiet evening at home or hosting a gathering with friends, this chili will impress everyone at the table.
Why We Love This Smoked Chili Recipe
This smoked chili recipe is packed with flavor, making it an ideal choice for any occasion. The process of smoking the beef and onions not only enhances the taste but adds a hearty depth that is distinct and delicious. With its balance of spices and hearty ingredients, you get a perfectly comforting bowl of chili every time. Plus, it’s easy to customize with your favorite toppings, making it a versatile dish suitable for any palate. You’ll appreciate not only how simple it is to prepare, but also how it fills your home with an inviting aroma that beckons everyone to gather around the table.
Ingredients about Smoked Chili Recipe
To prepare this delicious smoked chili, gather the following ingredients:
List of ingredients with measurements
- 1 tablespoon extra virgin olive oil (or avocado oil)
- 1 tablespoon minced garlic
- 1 sweet yellow onion, diced
- 1.5 pounds ground beef
- 1 (28 oz) can whole tomatoes (don’t drain)
- 1 (6 oz) can tomato paste
- 1 (15 oz) can red kidney beans (drained and rinsed)
- 1 bay leaf
- 2-3 tablespoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup beef broth or water
Optional toppings: chopped green onions, shredded cheese, sour cream, avocado
How to Make Smoked Chili Recipe Directions
- Preheat Your Smoker: Start by preheating your smoker to 225°F. The gradual cooking process will help develop rich flavors in your chili.
- Prepare the Beef and Onions: On a foil-lined baking sheet, break up the ground beef into small chunks. Sprinkle the diced onion over the top. This will allow the onions to take on the delightful smoked flavor as they cook.
- Smoke the Mixture: Place the baking sheet in the smoker and let it cook for about one hour. This step infuses your beef and onions with a delicious smokiness that sets your chili apart.
- Prepare the Chili Base: While the beef and onions are smoking, heat the olive oil in a large Dutch oven over medium-high heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant. This will give a wonderful garlic aroma to your dish.
- Add the Rest of the Ingredients: To the Dutch oven, add the whole tomatoes (with their juices), tomato paste, kidney beans, bay leaf, chili powder, cumin, garlic powder, onion powder, kosher salt, black pepper, and your choice of beef broth or water. Stir everything together and bring to a gentle simmer. This mixture forms the heart of your chili.
- Combine Smoked Ingredients: Once the beef and onions are done smoking, carefully mix them into the chili pot. Stir everything well and let it simmer covered for about 30 minutes. This allows the flavors to meld beautifully.
- Finish Cooking the Chili: After 30 minutes, return the chili pot back to the smoker, setting it to a lower temperature of 190°F. Smoke the chili uncovered for an additional 1 to 3 hours, stirring occasionally. The longer you smoke it, the deeper the flavor will become.
- Serve: Once your chili has reached the desired smoky flavor, serve it hot with your choice of toppings. Enjoy the rich flavors and enjoy the comforting experience of your homemade smoked chili.
How to Serve Smoked Chili Recipe
Serving smoked chili is as enjoyable as making it. You can present it in bowls, topped with your favorite garnishes for that extra flair. Consider offering a variety of toppings like chopped green onions, a sprinkle of shredded cheese, a dollop of sour cream, and slices of creamy avocado. Each topping enhances the experience, allowing everyone to customize their bowl to their liking. Pair it with crusty bread or cornbread on the side for that perfect hearty meal. This chili also makes an excellent filling for burritos or as a topping for nachos. Gather your friends and family around the table, serve up big bowls of smoky goodness, and enjoy this delightful dish with loved ones.
Expert Tips: Smoked Chili Recipe
To take your smoky chili to the next level, consider these expert tips:
- Choose the Right Wood Chips: Use wood chips like hickory, mesquite, or applewood for your smoker. Each type of wood will impart a different flavor. Experiment to find your favorite!
- Don’t Rush the Smoking Process: Allow the beef and onions to fully smoke—this is where a lot of the flavor comes from. Stay patient and let the ingredients absorb that smokey goodness.
- Adjust the Spices: Feel free to tweak the amount of chili powder, cumin, and other spices to match your heat preference. Don’t hesitate to add some diced jalapeños if you like a kick!
- Make it Ahead of Time: Chili often tastes better the next day when the flavors have had time to meld together. Consider making it a day ahead and reheat before serving.
- Pair with Toasty Bread: Offer some grilled cheese sandwiches or crispy tortilla chips to accompany the chili. The contrasting textures will elevate your meal.
How to Store Smoked Chili Recipe
Storing your smoked chili properly will keep it fresh for later enjoyment. Let it cool completely at room temperature. Transfer it into an airtight container and store it in the refrigerator if you plan to eat it within a few days. It can generally be stored in the fridge for about 3 to 5 days. If you want to keep it for a more extended period, consider freezing it. Divide the chili into meal-sized portions and place them in freezer-safe bags or containers. Label with the date so you can track how long it’s been stored. Chili can be frozen for up to 3 months—just thaw it in the refrigerator overnight and reheat it thoroughly before serving.
Variation of Smoked Chili Recipe
While this smoked chili recipe shines on its own, there are many ways to customize it to suit your tastes or dietary needs. Here are some variations worth trying:
- Vegetarian or Vegan Smoked Chili: Substitute the ground beef with a mixture of lentils, mushrooms, or a plant-based meat alternative. Use vegetable broth instead of beef broth for a fully plant-based dish.
- Spicy Smoked Chili: Add some diced hot peppers or a sprinkle of cayenne pepper to crank up the heat. You can also use spicy chili powder for an extra kick.
- Southwestern Style: Introduce black beans and corn into your chili mix, along with some cumin and coriander to give it that southwestern flair. A squeeze of lime before serving can brighten the flavors.
- Smoky White Chicken Chili: Use shredded smoked chicken instead of ground beef. Replace kidney beans with white beans for a lighter twist, and add some green chilies to keep it fresh and spicy.
- Chunky Chili: Instead of using ground beef, use diced beef stew meat for a chunkier texture. This adjustment takes longer to cook but adds a satisfying chewiness to each bite.
FAQ
What is the main ingredient in smoked chili?
The main ingredient in smoked chili is ground beef, which provides rich flavor and texture, but you can also customize it with other proteins or plant-based ingredients.
How can I enhance the flavor of my smoked chili?
Enhance the flavor of your smoked chili by adding various spices, or try using different wood chips for smoking such as hickory or mesquite to impart a unique smokiness.
Can I make smoked chili ahead of time?
Absolutely! You can prepare smoked chili a day or two ahead of time to allow flavors to meld, and it freezes well for long-term storage.
What are some recommended toppings for smoked chili?
Some great toppings for smoked chili include chopped green onions, shredded cheese, plain sour cream, and slices of creamy avocado.
How spicy is this smoked chili recipe?
The spiciness of this smoked chili can be adjusted based on your preference by using varying amounts of chili powder and optional spicy ingredients. Feel free to customize it to suit your taste!
Smoked Chili
Ingredients
Chili Base
- 1 tablespoon extra virgin olive oil (or avocado oil)
- 1 tablespoon minced garlic
- 1 medium sweet yellow onion, diced
- 1.5 pounds ground beef smoked
- 1 28 oz can whole tomatoes (don’t drain)
- 1 6 oz can tomato paste
- 1 15 oz can red kidney beans (drained and rinsed)
- 1 leaf bay leaf
- 2-3 tablespoons chili powder
- 0.5 teaspoon cumin
- 0.5 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 1 cup beef broth or water
Optional Toppings
- to taste chopped green onions
- to taste shredded cheese
- to taste sour cream
- to taste avocado
Instructions
Preparation
- Preheat your smoker to 225°F.
- On a foil-lined baking sheet, break up the ground beef into small chunks and sprinkle the diced onion over the top.
Smoking
- Place the baking sheet in the smoker and let it cook for about one hour.
Chili Base Preparation
- In a large Dutch oven over medium-high heat, heat the olive oil and sauté minced garlic for 1-2 minutes until fragrant.
- Add whole tomatoes, tomato paste, kidney beans, bay leaf, chili powder, cumin, garlic powder, onion powder, kosher salt, black pepper, and beef broth or water. Stir and bring to a gentle simmer.
Combine Ingredients
- Once the beef and onions are done smoking, carefully mix them into the chili pot.
- Cover and simmer for about 30 minutes.
Finish Cooking
- Return the chili pot to the smoker at a lower temperature of 190°F. Smoke uncovered for an additional 1 to 3 hours, stirring occasionally.
- Serve hot with your choice of toppings.
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