Smoked Chili
There's something about smoked chili that just makes everything better. It's smoky, spicy, and hearty, and it always seems to hit the spot.
Servings: 8 One Cup Servings
Calories: 689kcal
Equipment
- dutch oven
- Smoker
Ingredients
- 3 pounds Ground beef browned and drained
- 16 ounces Tomato Sauce
- 6 ounces Tomato Paste 6 ounces
- 14.5 ounces Petite Diced Tomatoes undrained
- 15.5 ounces Northern Beans undrained
- 15.5 ounces Red Kidney Beans undrained
- ¼ cup Chili Powder
- 3 tablespoons Butter
- 2 tablespoons Coarse Black Pepper
- 2 tablespoons Diced Dried Onion
- 2 tablespoons Granulated Garlic
- 1 tablespoon Coarse Salt
- 1 cup Beef Broth optional
Instructions
- Preheat your smoker to 250 degrees.
- Place all the ingredients in a dutch oven and stir well.
- Cook for about 3 hours, stirring every hour. If it’s too thick to your liking, you can add a bit of the beef broth until the desired consistency is reached.
- Taste about an hour in and add more seasonings as desired.
- Serve and enjoy!
Notes
- If you decide to drain and rinse your beans, you will need to add a bit of beef broth to this chili so that it has some liquid in it.
- Do not cover the chili while it is in the smoker, you need the chili to get the smoke flavor, so it needs to remain uncovered.
- I used hickory pellets for this recipe, but just about any wood option will do. Make note that fruit woods are lighter in flavor.
Nutrition
Serving: 1Serving | Calories: 689kcal | Carbohydrates: 42g | Protein: 43g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 132mg | Sodium: 1793mg | Potassium: 1675mg | Fiber: 14g | Sugar: 8g | Vitamin A: 3013IU | Vitamin C: 16mg | Calcium: 155mg | Iron: 10mg