Are you ready to experience chili like never before? This isn't your grandma's chili; this is an award-winning smoked chili recipe that's guaranteed to become a family favorite. Packed with smoky flavor, tender meat, and a rich, complex sauce, this easy recipe is perfect for a cozy night in or a crowd-pleasing party dish. Whether you're a seasoned chili chef or a beginner looking for delicious, healthy meals, this recipe is for you. It's one of the best recipes you'll find for a quick dinner idea, and it's surprisingly simple to make!
Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 2 lbs ground beef (or a mix of beef and chuck)
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp cayenne pepper (or more, to taste)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 cup beef broth
- 1/2 cup chopped cilantro
- Salt and pepper to taste
- Optional: 1-2 chipotle peppers in adobo sauce, minced (for extra heat and smoky flavor)
Instructions:
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Prepare the Smoker (Optional but Recommended): If using a smoker, preheat it to 225°F (107°C). For a truly authentic smoked chili experience, this step adds depth of flavor. You can also use a grill with a smoker box.
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Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell peppers and cook until softened, about 5-7 minutes.
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Brown the Beef: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
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Bloom the Spices: Stir in the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute, stirring constantly, to release their aromas. This is a crucial step for developing rich flavors in your chili.
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Simmer the Chili: Add the crushed tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or up to 4 hours for a deeper, more intense flavor. If using a smoker, add the chili to a heat-safe container and place it in the smoker for the cooking time.
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Season and Serve: Stir in the cilantro, salt, and pepper. Taste and adjust seasonings as needed. Garnish with extra cilantro or a dollop of sour cream or Greek yogurt before serving.
Tips for the Best Smoked Chili:
- Don't rush the cooking process: The longer the chili simmers, the more the flavors will meld and deepen.
- Adjust the spice level: Start with less cayenne pepper and add more to taste. You can also add a pinch of sugar to balance the acidity of the tomatoes.
- Use quality ingredients: The better the ingredients, the better the chili will taste.
- Make it ahead: This chili tastes even better the next day!
Variations:
- Vegetarian Chili: Substitute the ground beef with 1 (15 oz) can of black beans and 1 cup of lentils for a hearty vegetarian version.
- Spicy Chili: Add more cayenne pepper, or even a few dashes of your favorite hot sauce. Chipotle peppers add a lovely smoky heat.
- Bean-less Chili: For a thicker chili, omit the beans entirely.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 25-30g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 30-35g
This award-winning smoked chili recipe is a testament to the magic of homemade cooking. It’s a delicious dish that's sure to impress your family and friends – perfect for game day, a potluck, or a simple weeknight dinner. Enjoy!