Smoked Chili Recipe
Smoked chili uses ground beef or turkey cooked in a smoker before it joins tomatoes, beans, onion, and bell pepper on the stovetop. The meat supplies the smoky flavor, while a short final simmer brings the pot together.
Ingredients
Main ingredients
- 2 pounds ground beef or ground turkey
- 1 onion chopped
- 2 cloves garlic minced
- 2 cans diced tomatoes 15 ounces each, undrained
- 2 tablespoons chili powder American spice blend
- 1 tablespoon ground cumin
- Salt and pepper to taste
- 1 cup cooked beans smoked or regular, drained
- 1 bell pepper chopped
- 1 tablespoon neutral oil for the vegetables
Optional toppings
- Shredded cheese optional, for serving
- Sour cream optional, for serving
- Green onions chopped, optional, for serving
As Needed
- water as needed during simmering
Instructions
Smoke Meat
- Heat smoker to 225°F. Form the ground meat into an even patty about 1 inch thick in a rimmed, smoker-safe pan.
- Smoke at 225°F for approximately 1–2 hours until the thickest part reaches 160°F for beef or 165°F for turkey. Remove and crumble the cooked meat, leaving excessive grease behind.
Finish Chili
- During the final 15 minutes of smoking, heat oil in a heavy pot over medium heat. Cook onion and bell pepper 5–7 minutes until soft, then add garlic for 30 seconds.
- Stir in chili powder and cumin, then add undrained tomatoes and cooked, drained beans. Add all crumbled smoked meat and bring to a gentle bubble.
- Reduce to low and simmer, partly covered, for 30 minutes until thick, stirring occasionally and adding water as needed. Season with salt and pepper, divide into 6 portions, and add optional toppings.
Notes
- Refrigerate within 2 hours and use within 3–4 days.
- Freeze portions for up to 3 months; thaw in the refrigerator.
- Reheat leftovers to 165°F at the center.