Are you ready to take your chili game to the next level? This isn't your grandma's chili; this is a competition-worthy smoked chili recipe designed to impress even the most seasoned chili judges. Packed with bold flavors and a smoky depth that will leave everyone wanting more, this recipe is perfect for game day, a family gathering, or simply a delicious weeknight dinner. It's easier than you might think to create a truly outstanding, healthy, and delicious dish at home! Get ready to experience the best chili you've ever tasted.
Ingredients:
This recipe yields approximately 12 servings.
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 4 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-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 cup beef broth
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- 1/2 cup chopped cilantro, for garnish (optional)
- Olive oil
Equipment:
- Large skillet or Dutch oven
- Smoker (pellet smoker, offset smoker, or even a charcoal grill with a smoker box)
- Meat thermometer
Instructions:
Step 1: Searing the Beef
Season the beef cubes generously with salt and pepper. Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. This step helps develop a richer flavor in your chili. Remove the beef and set aside.
Step 2: Sautéing the Vegetables
Add the chopped onions and bell peppers to the same skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Building the Flavor Base
Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper to the skillet. Cook for 1 minute, stirring constantly, to toast the spices and release their aromas. This simple step significantly enhances the overall taste of your chili.
Step 4: Combining Ingredients
Return the seared beef to the skillet. Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, beef broth, brown sugar, and Worcestershire sauce. Bring the mixture to a simmer.
Step 5: Smoking the Chili
Transfer the chili to your smoker. Maintain a temperature of 225°F (107°C) for approximately 3-4 hours, or until the beef is fork-tender. Adding wood chips (such as hickory or mesquite) during the smoking process will impart a delicious smoky flavor.
Step 6: Final Touches
Once the beef is tender, remove the chili from the smoker and season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Tips for the Best Smoked Chili:
- Don't overcrowd the pan: Sear the beef in batches to ensure proper browning.
- Toasting the spices: This step is crucial for unlocking their full flavor potential.
- Low and slow: Smoking at a low temperature for an extended period ensures tender beef and deep smoky flavor.
- Adjust the spice level: Add more or less cayenne pepper according to your preference.
- Make it ahead: This chili tastes even better the next day!
Variations:
- Vegetarian Chili: Substitute the beef with 2 cups of your favorite vegetarian crumbles.
- Spicy Chili: Add more cayenne pepper or a few dashes of your favorite hot sauce.
- White Chili: Use white beans instead of kidney and pinto beans.
- Different Meats: Experiment with other meats like pork shoulder or venison.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 25-30g
Enjoy your award-winning, homemade smoked chili! This easy recipe is perfect for those looking for quick dinner ideas, healthy meals, or simply delicious dishes made with homemade cooking techniques. It's one of the best recipes for a flavorful and satisfying meal.