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Bowl of chili topped with a dollop of sour cream and shredded cheese with a half baguette resting on the side of the bowl
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5 from 1 vote

Homemade Smoked Chili Recipe

Homemade Smoked Chili is a great warm-me-up dish for lunch or dinner on a cool autumn day.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Comfort Food, Main Course
Cuisine: American
Keyword: Comfort Food

Equipment

  • Smoker
  • wood chunks or pellets

Ingredients

  • 3 pounds ground beef and pork mix*
  • 2 medium-sized onions, diced
  • 1 bulb of garlic, minced
  • 3 cans diced tomatoes, no sodium (796 ml each)
  • 1 can red kidney beans (540 ml), drained and rinsed
  • 1 can black beans (540 ml), drained and rinsed
  • 1 can white kidney beans (540 ml), drained and rinsed
  • 1 jalapeno, seeded and diced, optional
  • ½ cup chili powder
  • 3 Tbsp cumin
  • 3 Tbsp paprika
  • 3 Tbsp Mexican Oregano
  • 3 Tbsp Kosher Salt
  • 1 Tbsp Fresh ground pepper
  • 1 pound bacon

Instructions

  • In a large skillet, brown the meat with onion and garlic. Breaking the meat into crumbles as it cooks.
  • Preheat smoker to 250℉ and add wood chunks.
  • In a large roast pan or foil pan, add canned tomatoes, beans, jalapeno (if using) and spices.
  • Drain fat from meat and add meat to roast pan.
  • Stir to combine. Place bacon strips on top.
  • Place pan in smoker, uncovered.
  • Allow to smoke for one hour, maintaining the heat at 250℉ and adding wood as needed.
  • After one hour, cover the pan with aluminum foil and allow to simmer at 300℉ for 3 hours.
  • Stir every 30 minutes.
  • Chili is ready when it is thick and tomatoes have broken down.
  • Remove from heat and serve with favourite toppings.
  • Store leftovers in air-tight containers in the fridge for up to 3 days.

Notes

* Beef or pork can be used in place of the combination of the two meats