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Smoked Chili with Minced Beef

This Texas-style chili recipe combines the delicious smoked beef aromas with a classic spicy Jalapeno chili base with pinto and red kidney beans for a smokey delight!
Course Main Course
Cuisine American
Keyword Smoking
Prep Time 15 minutes
Cook Time 4 hours
Servings 10 people
Calories 366kcal
Author Joost Nusselder
Cost $15-20

Equipment

  • Dutch oven
  • Smoker

Ingredients

For the chili base

  • 3 tbsp olive oil extra virgin
  • 2 large yellow onions diced
  • 3 green peppers diced
  • 1 or 2 Jalapeno peppers
  • tbsp chili powder
  • 1 tsp garlic powder
  • 2 cans diced tomatoes 28 oz each
  • 1 can red kidney beans drained and rinsed (15.5 oz)
  • 1 can pinto beans drained and rinsed (15.5 oz)

For the minced beef loaf

  • lbs ground beef
  • 2 tsp Worcestershire sauce
  • 2 tsp salt preferably Kosher
  • 1 tsp black pepper ground
  • 1 tsp Montreal steak seasoning
  • ¼ cup bittersweet baker's chocolate

Instructions

  • Cooking directions can vary depending on your smoker type. I will include separate instructions for an electric smoker and a kamado-style charcoal cooker like the Big Green Egg.

Step 1: Making the chili base

  • You need to get your cast iron Dutch oven and heat it on medium-high heat on the stovetop. Add the olive oil and wait until it’s hot.
  • Next, add the diced onion, bell peppers, garlic, jalapeno peppers and saute for approximately 5 minutes until the onion becomes translucent.
  • Now, add in the diced tomatoes, all the beans, chili powder, and garlic powder. Set everything aside.

Step 2: Prepare the minced beef loaf

  • Grab a large bowl and add the minced beef. Combine it with the Worcestershire sauce, salt, black pepper, and the Montreal steak seasoning.
  • With your hands, shape the meat into a bread loaf form and set it aside.

Step 3: Smoke the beef (This setup is best for ceramic egg smokers, but you can set the same temperature range on all smokers, you’ll just have to tinker with the way you place the Dutch oven in the smoker. )

  • You need to set up your smoker and get a steady temperature of 275- 300 degrees F. Insert a plate setter so you can set up the Dutch oven for indirect cooking.
  • Put some hickory wood chips or chunks into the smoker for smoke wood flavor.
    On the plate setter, put a grill grate and put your Dutch oven full of chili on it. Leave it uncovered on the grate.
  • Now, it’s time to add a second grill grate on top of the Dutch oven, or if you’re using the Big Green Egg, you can get the extender kit. It makes a sturdy second rack. Place the minced beef loaf on the second rack.
  • Leave the Dutch oven on the rack and smoke the beef loaf for about 2 hours until it reaches an internal temperature of 150 degrees F.
  • Once the beef has reached 150 F, remove it from the rack and crumble it into small pieces.
  • Put it into the Dutch oven with the chili and cook it for an additional 2 hours.
  • Remove the chili and stir in the bittersweet chocolate while the chili is still piping hot. Mix it well so the chocolate dissolves.

Notes

You don’t want to make the chili too smoky. So, don’t add any more wood chips. You only need to add wood chips once at the start.

Nutrition

Calories: 366kcal | Carbohydrates: 9g | Protein: 21g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 583mg | Potassium: 619mg | Fiber: 3g | Sugar: 4g | Vitamin A: 637IU | Vitamin C: 44mg | Calcium: 66mg | Iron: 4mg