Smoked Chili (Includes Over the Top Chili Instructions)

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Smoked Chili (Includes Over the Top Chili Instructions)

Heat up the grill and whip up a batch of Smoked Chili, loaded with smoked ground beef and sausage, tomatoes, peppers, onions and bold spices. All the classic chili flavors you love, hit with the essence of smoke. Use it to make Chili Cheese Dip

Servings cups

Prep Time 30

Cook Time 2 30

Total Time 3

Equipment

Dutch Oven

Ingredients

Chili Seasoning

3 tbsp Chili Powder, Divided
2 tbsp Garlic Powder, Divided
2 tbsp Smoked Paprika, Divided
2 tbsp Cumin
2 tbsp Red Pepper Flakes (*Note 1)
1 tbsp Onion Powder
1 tbsp Chipotle Powder
1 tsp Black Pepper
Salt, To Taste

Chili

2 lb Ground Beef (*Note 2)
1 lb Ground Sausage (*Note 2)
1 tbsp Olive Oil
1 large Onion, Diced
2 large Bell Peppers, Diced
6 oz Tomato Paste
3 14.5 oz Canned Diced Tomatoes
32 oz Beef Broth
1 Chicken Boullion Cube

Instructions

Prep The Smoker (Pellet or Electric):

Load the smoker with the pellet of your choice and pre-heat to 250°F.

Prep The Smoker (Gas or Charcoal):

Gas Grill- turn half the burners (on the same side of the grill) to medium-low while the other burners are off. Play around with the burner settings to get it as close to 250°F as possible. Use a smoker box to add chips/chunks of wood for smoking.
Charcoal- Pre-heat the coals until just ashed over. Dump them on the far side (either left or right) of your grill and open the vents to 25%. Play around with the vent opening to get it as close to 250°F as possible. Create smoke by placing wood chunks directly on the pre-heated coals, right before cooking.

Make The Chili:

Add the ground meat to a large bowl and add 1 tbsp of chili powder, garlic powder and paprika. Use your hands to work the spices through the meat, being careful not to over-mix. Form a large, tight meat patty and set aside.
Form a large, tight meat patty with the sausage. Transfer both meat patties to the pre-heated grill and let cook for about 60 minutes.
Add the dutch oven to the grill, next to the meat, and add the olive oil, onions and peppers. Stir and let smoke until the internal temperature of either of the meat patties, hits 140-150°F.
Transfer both meat patties to the dutch oven and use a spatula to break the meat into crumbles. Let smoke for another 30 minutes.
Add the rest of the spices, tomato paste, diced tomatoes, beef broth and bouillon cube to the dutch oven and stir to combine.
*If you want beans in your chili, add a can or two now.
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 and season with extra salt, to taste. Serve in individual bowls and top with your favorite toppings.

Notes

Note 1 - To make mild chili, reduce the red pepper flakes to 1/2 tbsp or omit all together.

Note 1 - To make extra hot chili, add in a 1 tsp. of cayenne pepper and go up from there, to taste.

Note 2 - Use 3 lbs of any ground meat combination you want. We're partial to ground beef and hot sausage, but use what you like or have on hand.

To make Over the Top Chili, place the dutch oven, with the olive oil and vegetables, on the grill. Position the ground meat patties over the pot before shutting the lid. If your grill doesn't have a top shelf, just spray a cooling rack with cooking spray and place it on top of the dutch oven. Once the meat hits 140-150°F, add the meat to the dutch oven and proceed with the rest of the instructions listed above.

Calories: 364kcal

Course: dinner, lunch, Main Course

Cuisine: American

Keyword: Green Chili Recipes, Grilled Recipes, Smoker Recipes

Nutrition