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!

Prep Time15

Cook Time3 30

Total Time3 45

Course: Main Course

Cuisine: American

Keyword: Smoked Chili

Servings:

Calories: 652kcal

Author: Julie Evink

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.

Notes

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