If you’re looking for a unique twist on traditional chili, you’ve landed in the right spot with this smoked chili recipe. The rich, smoky flavor adds depth to your favorite comfort dish, making it a standout meal that’s perfect for any gathering. Whether you’re cooking for a crowd or just whipping up something delicious for the family, smoking the chili ingredients infuses them with a distinct flavor that you’re sure to love.
Why We Love This Smoked Chili Recipe
This smoked chili recipe captures the essence of a classic dish while elevating it with a smoky twist. The combination of ground beef, sweet onion, and rich tomatoes creates a savory base, while the chili spices provide warmth and heartiness. The addition of the smoker amplifies the flavor, giving the chili a complexity that warms both the soul and the palate. It’s perfect for chilly evenings or backyard barbecues, and it pairs beautifully with cornbread or a fresh salad.
Ingredients about Smoked Chili Recipe
To create this delightful smoked chili, gather these ingredients:
- 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
Making smoked chili is a straightforward process that requires a bit of planning but rewards you with incredible flavors. Here’s how to bring it all together:
- Prep Your Smoker: Begin by preheating your smoker to 225 degrees Fahrenheit. This temperature is perfect for infusing your ingredients with that desirable smoky flavor.
- Cook the Meat and Onions: In a large bowl, break apart the ground beef and place it on a foil-lined baking sheet. Add the diced sweet onion on top and distribute it evenly. Once your smoker is ready, place the entire baking sheet in the smoker for about one hour. This step enhances the flavors significantly.
- Prepare the Chili Base: While the meat and onions are smoking, grab a large Dutch oven and place it on medium-high heat. Pour in the olive oil and swirl it around to coat the bottom of the pan. Add the minced garlic, stirring it for just a minute until it becomes fragrant. Next, add in the whole tomatoes, tomato paste, and drained kidney beans. Toss in the bay leaf, chili powder, cumin, garlic powder, onion powder, kosher salt, black pepper, and the beef broth or water. Stir everything well and bring it to a simmer, covering the pot to lock in the flavors.
- Combine Ingredients: After an hour, check on your smoking meat. Carefully remove the pan from the smoker, and transfer the beef and onions into your simmering chili pot. Break the meat into smaller pieces with a spoon and stir to combine everything thoroughly. Cover the pot again and let it simmer for about 30 minutes.
- Final Smoking Process: To achieve that deep, smoky flavor characteristic of this recipe, place the entire Dutch oven back on the smoker. Set the temperature to 190 degrees Fahrenheit and allow the chili to smoke uncovered for 1 to 3 hours, stirring occasionally. This is the moment to assess the liquid level; if you notice the chili getting too thick, add a bit more beef broth or water as needed.
- Serve Your Chili: Once the smoking process is complete, it’s time to dig in. Serve a warm bowl of your smoked chili with your choice of toppings. Consider pairing it with a slice of smoked cornbread or a fresh seven-layer salad for a truly satisfying meal.
How to Serve Smoked Chili Recipe
Serving your smoked chili can be as simple or as elaborate as you prefer. The dish itself is hearty and satisfying, making it a comforting option for lunch or dinner. Here are some ideas on how you can serve your chili:
- Classic Serving: Ladle the chili into bowls, and sprinkle some chopped green onions on top. You might also want to add shredded cheese and a dollop of sour cream for a creamy finishing touch.
- Toppings Galore: Beyond the basics, consider offering an array of toppings at the table. Guests can customize their chili experience with sliced jalapeños, diced avocados, and fresh cilantro, allowing everyone to add their flair.
- Sides Pairing: To round off your meal, serve your smoked chili with sides such as cornbread, crusty bread, or a refreshing salad. These complement the flavors of the chili while also adding a variety of textures.
- For Gatherings: If you’re hosting a gathering, consider putting the chili in a slow cooker to keep it warm. Provide bowls and toppings for a chili bar experience where your guests can build their perfect bowl.
Expert Tips: Smoked Chili Recipe
Here are some expert tips to ensure your smoked chili turns out perfectly every time:
- Quality Meat Matters: Choose a high-quality ground beef for the best flavor. Grass-fed beef is often richer in taste and healthier, providing added nutrients.
- Adjust Spice Levels: If you prefer a spicier chili, feel free to add more chili powder or even some diced fresh peppers to the mix. Tailor it to suit your taste!
- Herbs & Seasoning: Don’t hesitate to experiment with herbs and spices. A pinch of smoked paprika or a splash of Worcestershire sauce can elevate the flavor profile wonderfully.
- Low and Slow: The longer you can let the chili smoke, the better the flavor will be. If time allows, consider smoking it for the full three hours for maximum depth.
- Savor the Balance: Remember that balance is key in chili. Taste and adjust your seasoning as needed to achieve a perfect blend of flavors that suits your palate.
How to Store Smoked Chili Recipe
Storing your smoked chili is simple and keeps it tasting great for days:
- Refrigeration: Allow the chili to cool before transferring it to an airtight container. It will stay fresh in the refrigerator for up to four days.
- Freezing: For longer storage, consider freezing the chili. Scoop portions into freezer-safe bags or containers, leaving a little space for expansion. It can be frozen for up to three months. When you’re ready to enjoy it, let it thaw in the refrigerator overnight before reheating.
Variation of Smoked Chili Recipe
While the classic smoked chili recipe is fantastic on its own, these variations can introduce new flavors and ingredients:
- Vegetarian Smoked Chili: Opt for plant-based substitutes like lentils or black beans instead of ground beef. You can also add a variety of bell peppers and mushrooms for a hearty texture.
- Smoked Chili with Chicken: If you prefer chicken, substitute ground beef with shredded smoked chicken. This works well and lends a different flavor profile to the dish.
- Mixed Bean Chili: Use a mix of beans, such as pinto, black, and kidney beans, for a varied texture and flavor. The additional beans add heartiness and create a wholesome meal.
- Add Sweetness: Consider adding diced sweet potatoes or corn for a touch of sweetness that complements the heat of the chili spices.
- Cooking Methods: If you don’t have a smoker, you can replicate a similar flavor by using a stovetop or slow cooker. Add smoked paprika to your regular chili recipe to mimic that smoky flavor.
FAQ
What is the best way to make smoked chili?
The best way to make smoked chili is to balance your ingredients well, allow time for smoking, and taste as you go to adjust seasonings.
Can I make smoked chili with turkey instead of beef?
Absolutely! Ground turkey or shredded turkey can be used in place of beef. Just remember that turkey has a milder flavor, so you may want to adjust your spices accordingly.
How can I enhance the flavor of smoked chili?
To enhance the flavor of your smoked chili, experiment with different spices, herbs, and additives, such as smoked paprika or chipotle peppers, which add a deep flavor.
How do I store leftover smoked chili?
Store any leftover smoked chili in airtight containers in the refrigerator for up to four days. You can also freeze it for up to three months for easy future meals.
Can I make smoked chili on the stovetop?
Yes, you can make a version of smoked chili on the stovetop. Use smoked spices to replicate the flavor and cook it low and slow for enhanced taste.
With this guide, you’re now prepared to prepare a delicious smoked chili that will impress everyone at your table. Enjoy the process of cooking and savor the rich flavors that come from your hard work!
Smoked Chili
Ingredients
Main Ingredients
- 1 tablespoon extra virgin olive oil (or avocado oil)
- 1 tablespoon minced garlic
- 1 sweet yellow onion, diced
- 1.5 pounds ground beef Choose high-quality ground beef for the best flavor.
- 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 Adjust spice levels as desired.
- 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 Add more as necessary during cooking.
Optional Toppings
- chopped green onions
- shredded cheese
- sour cream
- avocado
Instructions
Preparation
- Begin by preheating your smoker to 225 degrees Fahrenheit.
- On a foil-lined baking sheet, break apart the ground beef and add the diced sweet onion on top.
- Place the baking sheet in the smoker for about one hour.
Making the Chili Base
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the minced garlic and stir for a minute until fragrant.
- Add the whole tomatoes, tomato paste, and drained kidney beans. Stir in the bay leaf, chili powder, cumin, garlic powder, onion powder, kosher salt, black pepper, and beef broth or water.
- Bring to a simmer and cover the pot to lock in flavors.
Combine Ingredients
- After an hour, remove the beef and onions from the smoker and transfer them into the simmering chili pot.
- Break the meat into smaller pieces and stir to combine thoroughly.
- Cover the pot and let it simmer for about 30 minutes.
Final Smoking
- Place the entire Dutch oven back on the smoker set to 190 degrees Fahrenheit for 1 to 3 hours, stirring occasionally.
- Add more beef broth or water if the chili becomes too thick.
Serving
- Serve warm with your choice of toppings.
- Pair with cornbread or a fresh salad for a complete meal.
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