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Once you have had smoked chili, you will always want your chili smoked.
My husband makes his on a Green Egg grill, but you could use any smoker.
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Smoked Chili Ingredients
The wonderful thing about smoked chili is that you can use any chili recipe you like. Already have a favorite chili recipe? Just try making it on the smoker by following the directions below. Don’t have a favorite recipe? Use ours!
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This is almost the same recipe that I have already blogged about here, just cooked on a smoker instead of in a crock pot.
- 2 lbs ground sausage, beef, venison, or turkey (we like to use 1 lb ground sausage and 1 lb ground beef or venison)
- 1 onion, diced
- 1 bell pepper, diced
- 46 ounces tomato juice (find out how to make homemade tomato juice here)
- 1 can black beans, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 2 can chili beans, with juice
- 1 can whole kernel corn, drained
- 1 can tomatoes with green chilies
- 3 Tablespoon chili powder
- A healthy shake of onion powder and garlic powder
- At least 3 cloves of minced garlic
- Cayenne pepper (optional–to taste)
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Directions
- Combine the meat into a giant-looking hamburger pattie. Place a grilling meat thermometer probe in the center.
- Place the rest of the ingredients in a large cast iron pot. Wrap the outside of the pot with aluminum foil (to keep the pot from getting covered in black soot).
- Place a grilling rack on top of the cast iron pot, and put the meat on top of the grilling rack. (As pictured)
- Smoke at 250 °F for several hours until the meat has an internal temperature of 165 °F.
- Remove everything from the smoker. Crumble the meat and add to the chili pot.
- Serve with sour cream, shredded cheddar cheese, green onions, and nacho chips.
![smoked chili](jpg/smoked-chili-4-735x490.jpg)
Smoked Chili
The wonderful thing about smoked chili is that you can use any chili recipe you like. Already have a favorite chili recipe? Just try making it on the smoker by following the directions below. Don’t have a favorite recipe? Use ours!
Ingredients
- 2 lbs ground sausage, beef, venison, or turkey (we like to use 1 lb ground sausage and 1 lb ground beef or venison)
- 1 onion, diced
- 1 bell pepper, diced
- 46 ounces tomato juice (find out how to make homemade tomato juice here)
- 1 can black beans, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 2 can chili beans, with juice
- 1 can whole kernel corn, drained
- 1 can tomatoes with green chilies
- 3 Tablespoon chili powder
- A healthy shake of onion powder and garlic powder
- At least 3 cloves of minced garlic
- Cayenne pepper (optional–to taste)
Instructions
- Combine the meat into a giant-looking hamburger pattie. Place a grilling meat thermometer probe in the center.
- Place the rest of the ingredients in a large cast iron pot. Wrap the outside of the pot with aluminum foil (to keep the pot from getting covered in black soot).
- Place a grilling rack on top of the cast iron pot, and put the meat on top of the grilling rack. (As pictured in blog post)
- Smoke at 250 °F for several hours until the meat has an internal temperature of 165 °F.
- Remove everything from the smoker. Crumble the meat and add to the chili pot.
- Serve with sour cream, shredded cheddar cheese, green onions, and nacho chips.
Notes
See blog post for additional notes
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Check out more smoked recipes here, such as salmon, meatloaf, and ribs!
Check out more of our favorite chili recipes here!
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