Smoked Chili
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Posted: 01/20/25
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Warm up with a hearty bowl of Smoked Chili, a smoky twist on a classic comfort food! This recipe combines ground beef, beans, tomatoes, and spices, all slow-cooked in a smoker to infuse a rich, smoky flavor. This smoker recipe is an easy way to impress your family and friends!
No winter season is complete without a good chili recipe. When it’s cold outside I’m convinced that dinner must be something hearty and warming to drive away the chill in the air!
This easy smoked chili is just the thing to keep you cozy on a brisk winter day. Smoking chili infuses it with layers and layers of rich flavor, making an unforgettable and mouth-watering meal. Seriously, it tastes incredible!
Cooking things in the smoker has always been a fun way to prepare dinner. Smoked burgers are a summer time favorite, and smoked steak will rival your favorite steakhouse any day! But if you’re looking to win first place in a chili cook-off, then this is your winning recipe. So preheat that smoker and let’s get started.
Why You’ll Love this Smoked Chili recipe
- Adapt and change this recipe however you’d like. Add extra veggies, add some more beans, or remove ingredients that you’re not a fan of.
- You can prep this easy smoked chili in just 15 minutes. Then let the smoker take on the rest of the job!
- This chili makes 8 servings. Double or triple the recipe in order to serve a crowd!
Ingredients for Smoked Chili
- Ground beef – I recommend using lean ground beef to keep the chili from getting too greasy. You can also use ground turkey or ground chicken in its place.
- Ground sausage – Grab some ground pork sausage to use along with the beef. You can get plain sausage, or flavored! If you want your chili spicy, grab hot sausage.
- Onion – Dice up a white onion or yellow onion to add loads of flavor to this easy smoked chili.
- Tomato paste – Tomato paste is a quick way to give chili that thick, tomato-ey quality sauce that you know and love.
- Diced tomatoes – If you’re not the biggest fan of tomatoes, then buy petite diced so that they mix more easily with the other ingredients and are a bit more “hidden”.
- Oil – You’ll need a bit of oil to sauté the onions. I recommend using something like olive oil!
- Chili beans – Chili beans are an easy way to add lots of flavor to chili. Grab a can of your favorite beans and mix ’em in.
- Beef broth – For a more rich flavor and extra protein, use beef bone broth.
- Chili seasoning – Store-bought chili seasoning is totally fine, but I like to make homemade seasoning with these spices and herbs:
- chili powder
- garlic powder
- smoked paprika
- cumin
- onion powder
- black pepper
Helpful Tools
How to Make Smoked Chili
- Preheat the smoker to 250 degrees Fahrenheit.
- Form the ground meat into 2 large patties that are about ¾ inch thick. Then form the ground pork into 1 large patty about ¾ inch thick.
- Transfer all the meat patties to the preheated smoker and let them cook for about 60 minutes.
- After the meat has cooked for 30 minutes, place the dutch oven or large pot on to the smoker next to the meat, and add the olive oil and onions. Stir the oil and onions and let smoke until the internal temperature of the meat patties hits 160 degrees Fahrenheit.
- Transfer all the meat patties to the dutch oven and use a spatula to break them into crumbles. Then add the chili seasoning to the meat and stir until combined — let smoke for another 15 minutes.
- Add the rest of the ingredients to the dutch oven and stir to combine. Close the lid and let smoke for up to 3 more hours, stirring every 30 minutes or so. The longer it cooks, the heavier the smoke flavor will be.
- Remove from the grill. Serve in individual bowls and top with your favorite toppings.
How to Store Smoked Chili
Allow the chili to cool completely, then transfer to airtight containers. I recommend storing in glass, because chili is notorious for staining plastic tupperware containers!
FRIDGE: Store chili the refrigerator for up to 5 days.
FREEZER: For best results, freeze chili in batches that are the size you know you’ll need for a reheat. Chili will last in the freezer for up to 3 months. Allow to thaw before reheating.
How to Reheat Chili
For best results, reheat chili over medium heat in a saucepan on the stovetop. You may need to add a splash of broth if the chili has thickened a bit too much. You can also reheat your leftovers in the microwave!
Can chili be smoked?
Absolutely! You will find that this smoked chili recipe has incredible flavor and a unique depth that you can’t get from stove top chili. This isn’t my only smoked chili recipe! I have a smoked brisket chili that I love to make when I have leftover brisket. Chili does great in the smoker and is one of our favorite ways to make it!
Toppings for Smoked Chili
There are so many delicious ways to make your chili extra tasty! Here’s a few toppings you can add to your hearty bowl of smoked chili:
- jalapeños
- olives
- tortilla chips
- shredded cheese
- sour cream
- sliced avocado
- diced tomatoes
- bacon
- diced red onions
What can I Add to Chili?
There are a lot of debates as to what you can and can’t add to chili, but I say just add whatever makes you smile! This recipe calls for chili beans, but you can add some black beans, pinto beans, or red kidney beans to the mix as well. Kick up the veggies in this chili by adding some red bell pepper or green bell pepper!
For extra flavor, simmer this chili with some Worcestershire sauce. Some people even like to add a splash of maple syrup or a sprinkle of brown sugar to their chili. Take the heat up a notch with some chipotle peppers or poblano peppers.
What to Serve with Smoked Chili
Serve this hearty smoked chili with some classics like cornbread or fresh biscuits. Some coleslaw and potato salad are fantastic pairings as well.
Or serve this smoked chili with a 7 layer salad or some easy grilled vegetables too. My cheesy grilled garlic bread would also be a good side dish.
Pro Tips for the Best Smoked Chili
- I highly recommend using lean ground beef in order to keep the chili from becoming too greasy.
- If you choose to double or triple this recipe you may need to use two dutch ovens or pots so that everything cooks evenly and thoroughly.
- Feel free to use leftover meat in place of the ground beef and ground sausage. Things like brisket, chuck roast, and stew meat all work well in chili.
You will have to let me know if you win a chili cook-off with this super yummy recipe! I’d be willing to bet first place is in your future!
More Smoker Recipes You’ll Love
- Smoked Brats are a party time favorite and perfect for any season! Game day meals just got way more tasty.
- Ready for an even more flavorful Thanksgiving meal? Then check out this recipe for Smoked Turkey.
- Smoked Hot Dogs are unlike any hot dog you’ve ever had. They are so delicious!
- This recipe for Smoked Sausage is out-of-this-world tasty!
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Shop Now!Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Smoked Chili
Cozy up with a flavorful bowl of Smoked Chili, a delicious spin on classic comfort food! Made with ground beef, beans, tomatoes, and spices!
Ingredients
Chili Seasoning
- 1 ½ Tablespoons Chili Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Cumin
- 2 teaspoons Onion Powder
- ½ teaspoon Black Pepper
Chili
- 2 pounds ground beef
- 1 pound ground sausage
- 1 Tablespoon olive oil
- 1 white onion diced
- 6 ounces tomato paste
- 3 cans diced tomatoes (14.5 ounces each)
- 32 ounces beef broth
- 1 chicken bouillon cube
- 2 cans chili beans (15.5 ounces each)
Instructions
- Preheat the smoker to 250 degrees Fahrenheit.
- Form the ground beef into 2 large patties that are about ¾ inch thick. Then form the ground pork into 1 large patty about ¾ inch thick.
- Transfer all the meat patties to the preheated smoker and let cook for about 60 minutes.
- After the meat has cooked for 30 minutes, put the dutch oven on to the smoker next to the meat, and add the olive oil and onions. Stir the oil and onions and let smoke until the internal temperature of the meat patties hits 160 degrees Fahrenheit.
- Transfer all the meat patties to the dutch oven and use a spatula to break the meat into crumbles. Add the chili seasoning ingredients to the meat and stir until combined and let smoke for another 15 minutes.
- Add the rest of the ingredients to the dutch oven and stir to combine.
- Close the lid and let smoke for up to 3 more hours, stirring every 30 minutes or so. The longer it cooks, the heavier the smoke flavor will be.
- Remove from the grill. Serve in individual bowls and top with your favorite toppings.
Tips
recommend storing in glass, because chili is notorious for staining plastic tupperware containers!
FRIDGE: Store chili the refrigerator for up to 5 days.
FREEZER: For best results, freeze chili in batches that are the size you know you’ll need for a reheat. Chili will last in the freezer for up to 3 months. Allow to thaw before reheating.
For best results, reheat chili over medium heat in a saucepan on the stovetop. You may need to add a splash of broth if the chili has thickened a bit too much. You can also reheat your leftovers in the microwave!
Nutrition Information
Calories: 652kcal (33%), Carbohydrates: 32g (11%), Protein: 38g (76%), Fat: 42g (65%), Saturated Fat: 14g (88%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 18g, Trans Fat: 2g, Cholesterol: 121mg (40%), Sodium: 1960mg (85%), Potassium: 1594mg (46%), Fiber: 8g (33%), Sugar: 13g (14%), Vitamin A: 1446IU (29%), Vitamin C: 22mg (27%), Calcium: 142mg (14%), Iron: 8mg (44%)
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