Smoked Chili
This smoked chili recipe combines the warmth of spices with the deep flavor of smoked beef, creating a hearty and satisfying dish perfect for any occasion.
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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Notes
Customize with various toppings like green onions, cheese, sour cream, and avocado. Pair with crusty bread or cornbread for a complete meal. Consider making it ahead of time for enhanced flavor.