Minicart Button
Toggle Nav

Smoked Chili

Background Star 1 Background Star 2 Background Star 3 Background Star 4 Background Star 5
Star 1 Star 2 Star 3 Star 4 Star 5
1 Star Rating 2 Star Rating 3 Star Rating 4 Star Rating 5 Star Rating
2:30 - Prep 0:30 / Cook 2:00
Intermediate

While it’s a fact that chili is good to eat any time of year, there’s nothing like a hearty bowl of chili to warm you up on a cold day. Chuck roast makes this Smoked Chili even heartier with big hunks of meat instead of ground beef. Three kinds of chili peppers, a variety of spices, chopped bacon and apple wood smoke give the flavor profile great depth.

There are several cuts of meat you can use, but the easiest and least expensive is probably chuck roast. Beef chuck is a huge primal cut that comes mainly from the shoulder section of the steer. It’s very fatty, which gives it good flavor and has lots of connective tissue that requires a long cook time to tenderize. This recipe does not require the long smoke time because the meat is cut into cubes before cooking.

6-8 Servings
Tags: Smoked Chili Smoked Chili Beef Beef

Ingredients

Chili
  • 2 ancho chilis
  • 2 pasilla chilis
  • 2 arbol chilis, dried
  • 2 cups beef broth
  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 1/2 pounds beef chuck roast, cut into 1-inch squares
  • 8 bacon strips, chopped
  • 2 garlic cloves, chopped
  • 1 1/2 tablespoons cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 28 ounces diced tomatoes (1 large can)
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup masa harina
  • 1 cup water
  • 1/3 cup coffee
  • 3-4 apple and oak blend wood chunks
Toppings
  • 2 cups shredded Cheddar cheese
  • 3/4 cup sour cream
  • > fresh cilantro
  • > tortilla chips
Send list to email

Preparation

List
Steps
Show Photos:
On
Off
Step 1 Of 9
1. Preheat your smoker to 250°F. Toss 3 to 4 wood chunks on the fire.
2. Cut the dried chili peppers open. Discard the stems and most of the seeds. Toast the dried peppers in a medium-sized saucepan until fragrant. Then add the beef broth and boil for 10 minutes.
Hot TipThe small, potent arbol peppers are the main source of spiciness in this recipe. Adjust the heat by substituting 1 ancho chili (a mild pepper) or pasilla chili (a mild to hot pepper) with 2 arbol peppers to turn up the heat or vice versa to turn it down.
3. Transfer the chilis and boiling liquid to a food processor or blender. Pulse to a semi-liquid paste.
4. Add olive oil to a large, cast-iron pot over high heat. Then add onions, beef cubes and bacon. Cook for 10 to 15 minutes until golden brown.
5. Then add the garlic, cumin, paprika, allspice, ground coriander, salt and black pepper. Cook for another 2 to 3 minutes.
Hot TipThere are a number of varieties of paprika and they range in flavor from sweet and mild to pungent and hot. Most grocery stores carry mild paprika. You’ll find the more pungent variety at ethnic and gourmet markets.
6. Stir in the diced tomatoes, brown sugar, Worcestershire sauce, masa harina, water and coffee.
Hot TipMasa harina is the traditional flour used to make tortillas, tamales and other Mexican dishes. It’s available in the ethnic section of most grocery stores.
7. Place the pot of chili in your smoker. Cook for 2 hours, stirring occasionally.
8. Remove from smoker and let rest for 15 minutes.
9. Top with shredded Cheddar cheese, sour cream and cilantro. Serve it with tortilla chips for scooping.
Up Your Game: How to Monitor Your Smoke
Made This Recipe?
Click the stars to rate it.
Background Star 1 Background Star 2 Background Star 3 Background Star 4 Background Star 5
Star 1 Star 2 Star 3 Star 4 Star 5
1 Star Rating 2 Star Rating 3 Star Rating 4 Star Rating 5 Star Rating

You might also like

pork
pork
 
Smoked Pork Shoulder
 
Smoked Chili Brisket Nachos
 
Smoked Jalapeno Cheddar Creamed Corn
View all Recipes