Smoked Over the Top Chili
This showstopping chili gets its deep, smoky flavor from a large patty of ground beef that is smoked on a rack directly above the chili base, allowing all the rendered juices to drip down and season the pot.
Equipment
- Smoker Any style (pellet, offset, kettle) will work.
- Dutch Oven or Cast-Iron Pot Must be smoker-safe.
- Wire Rack To suspend the beef over the pot.
- Instant-read thermometer Essential for checking doneness.
Ingredients
For the Smoked Ground Beef
- 2.5 lbs 80/20 ground beef
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp kosher salt
- 1 tsp black pepper coarsely ground
For the Chili Base
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans rinsed and drained
- 1 (15 ounce) can pinto beans rinsed and drained
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 cups beef broth
Instructions
- Preheat your smoker to 225-250°F. For wood, hickory or oak are excellent choices.
- In a large Dutch oven or cast-iron pot, combine all the chili base ingredients: onion, garlic, crushed tomatoes, beans, chili powder, cumin, and beef broth. Stir to combine.
- In a separate bowl, combine the ground beef with its seasonings (chili powder, cumin, salt, and pepper). Mix gently with your hands and form into a single large ball or flat patty.
- Place the pot of chili base on the smoker grate. Set a wire rack directly over the top of the pot and place the ground beef patty on the rack.
- Smoke the entire setup for 1.5 to 2 hours, or until an instant-read thermometer inserted into the center of the beef patty reads 160°F.
- Carefully remove the cooked ground beef from the rack. Break it apart into crumbles with a spatula or spoon and stir it directly into the chili base.
- Let the chili continue to simmer on the smoker for another 20-30 minutes to allow the flavors to meld.
- Serve hot with your favorite chili toppings.
Notes
The key to this recipe is smoking the beef patty directly over the chili base. This allows the rendered fat and smoky juices to drip down, flavoring the entire pot from the top down for unparalleled depth.