The Best Smoked Chili

If you’re looking for the best smoked chili, this recipe takes classic chili and gives it a whole new level of flavor. Instead of simply browning the ground beef in a large pot, the meat smokes directly over the Dutch oven, allowing those smoky juices to drip into the chili base as it cooks.

The result is a hearty bowl packed with ground beef, tomatoes, green chilies, black beans, and layers of smoky flavor. Then, finish each bowl with sour cream, pepper jack cheese, jalapeño slices, and chipotle cream sauce for a little extra richness and heat. It’s an easy smoker recipe that is perfect for game day, a cool evening, or whenever you’re craving a great chili recipe.

Why You’ll Love This The Best Smoked Chili Recipe

This smoked chili recipe keeps the comforting flavors of a classic recipe while adding genuine smoke flavor. The ground beef develops a delicious crust as it cooks over the Dutch oven, and the chili simmers underneath to build even more depth of flavor.

Best of all, the process is simple. Once the vegetables and chili base are ready, the smoker does most of the work. After the beef reaches the right internal temperature, simply break it into smaller pieces, stir it into the chili, and let everything simmer together.

Ingredients You’ll Need For The Best Smoked Chili

• 2 pounds 80/20 ground beef
• 2 chili seasoning packets
• 1 large onion, diced small
• 1 green bell pepper, diced small
• 16 ounces beef broth
• 4 cloves garlic, minced
• 28 ounces crushed tomatoes
• 15 ounces tomato sauce
• 4 ounces mild green chilies
• 1 cinnamon stick
• 1 can black beans, optional
• ¼ cup sour cream
• 2 ounces pepper jack cheese
• 2 tablespoons chipotle cream sauce
• 1 jalapeño, thinly sliced

How to Make The Best Smoked Chili

1. Prepare the Vegetables

Dice the onion and green bell pepper into small pieces. Then, heat a large Dutch oven over medium-high heat and cook the vegetables for 5–7 minutes until they begin to soften.

2. Build the Chili Base

Next, add the green chilies, minced garlic, crushed tomatoes, tomato sauce, cinnamon stick, and 1¾ cups of the beef broth. Give everything a good stir to combine.

3. Season the Ground Beef

Meanwhile, place the ground beef in a large bowl. Mix the two chili seasoning packets with the remaining ¼ cup of beef broth to form a paste.

Pour the mixture over the ground beef and mix until fully combined.

4. Prepare the Meat for Smoking

Form the seasoned ground meat into an oval shape and place it on a wire rack. This allows the smoke to surround the meat while the flavorful juices drip into the chili below.

5. Smoke the Chili

While the chili base is cooking, preheat your smoker to 275°F and add your favorite wood chips for smoke flavor.

Once the smoker reaches temperature and the wood chips are producing smoke, place the Dutch oven on the smoker, then carefully set the wire rack with the ground beef on top. Smoke for about 2 hours, or until the beef reaches an internal temperature of 155°F.

6. Break Up the Smoked Beef

Once the meat reaches temperature, remove the wire rack and break the smoked meat into bite-size pieces.

Then, add the ground beef to the Dutch oven along with the black beans.

7. Simmer and Finish

Stir everything together and let the pot of chili simmer for another 30 minutes. This gives the smoked meat time to blend with the rest of the ingredients and creates even more layers of flavor. Before serving, remove the cinnamon stick and discard.

8. Add Your Favorite Toppings

Finally, ladle the hearty chili into bowls. Top each serving with sour cream, pepper jack cheese, thinly sliced jalapeños, and a drizzle of chipotle cream sauce.

Expert Tips on The Best Smoked Chili

For the best results, use 80/20 ground beef. The extra fat helps keep the smoked meat flavorful and gives the chili a richer finish.

Also, resist the urge to break up the ground beef before smoking. Keeping it together allows the outside to develop more smoke flavor while the juices fall directly into the chili base.

Finally, use a wire rack that fits securely over the top of the Dutch oven. This setup is one of the best parts of the recipe because the smoked meat and chili cook together.

The Best Smoked Chili Variations

Adjust the heat level to suit your taste by adding extra jalapeño or a pinch of red pepper flakes.

For a heartier chili, keep the black beans in the recipe.

You can also swap the pepper jack for cheddar cheese or add additional favorite toppings when serving.

Storage

Allow leftover chili to cool before transferring it to an airtight container. Store it in the refrigerator for up to 4 days.

For longer storage, place the leftover smoked chili in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stove or in the microwave.

Frequently Asked Questions About The Best Smoked Chili

Can I make this smoked chili without beans? Absolutely. The black beans are optional, so you can leave them out without changing the rest of the recipe.

What temperature should the ground beef reach? Smoke the ground beef until it reaches an internal temperature of 155°F. Afterward, breaking it into the chili and simmering for another 30 minutes will continue cooking the meat.

Can I make this chili ahead of time? Yes. In fact, chili often tastes even better the next day because the flavors have more time to come together. Simply refrigerate it in an airtight container and reheat when ready to serve.

Final Thoughts

This is more than just a classic pot of chili. Smoking the ground beef over the Dutch oven adds layers of smoke flavor while the chili cooks underneath, creating a hearty, comforting meal with minimal extra work. Add your favorite toppings, grab a hearty bowl, and enjoy one of the best smoked chili recipes for your next game day or family meal.

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