Smoked Chili
A unique twist on traditional chili with rich, smoky flavors that elevate this comfort dish, perfect for gatherings or family meals.
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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Notes
Store leftover chili in airtight containers in the refrigerator for up to four days, or freeze for up to three months. Quality meat and spices can enhance flavor.