The Ultimate Smoked Over The Top No-Bean Chili Recipe

Chili with a smoky twist challenges traditional culinary expectations in this no-bean recipe that packs serious flavor.

Meat enthusiasts will appreciate the robust profile crafted through careful selection of premium ingredients.

Regional cooking techniques merge with bold spice combinations to create something extraordinary.

Each bite promises a complex layered experience that goes beyond standard comfort food.

Professional chefs and home cooks alike can appreciate the nuanced approach to this classic dish.

Unexpected techniques and carefully balanced seasonings promise a memorable meal you won’t soon forget.

Grab your ingredients and get ready to redefine what chili means to you.

Why Smoked Over The Top No-Bean Chili Recipe Stands Out

• Smoke-Infused Flavor Explosion: Dive into a mouthwatering chili that gets its unique depth from slow-smoking with rich hickory, oak, or mesquite pellets, transforming an ordinary dish into a extraordinary culinary experience.
• Effortless Cooking Technique: Leverage the simplicity of a Traeger or pellet smoker, which does most of the work at a steady 250F, allowing you to relax while the chili develops intense, complex flavors without constant monitoring.
• No-Bean Convenience: Embrace a protein-packed chili that skips the beans, making it perfect for low-carb dieters, meat lovers, and anyone seeking a hearty, straightforward meal that doesn't compromise on taste or satisfaction.
• Crowd-Pleasing Comfort Food: Create a versatile dish that's ideal for game day gatherings, weekend barbecues, or cozy family dinners, guaranteed to impress guests with its rich smokiness and robust meat-forward profile.

Everything In Smoked Over The Top No-Bean Chili Recipe

• Beef Chuck Roast, Bacon: Rich, hearty protein that provides deep meaty flavor and smoky undertones. Choose well-marbled cuts for tender, juicy results.
• Ground Beef: Adds additional texture and helps bind the chili. Select 80/20 ground beef for optimal fat content.

• Onion, Garlic: Classic flavor base that builds depth and complexity. Fresh onions provide sweetness, while garlic adds robust aroma.
• Green Bell Pepper: Adds crunch and mild vegetable freshness to the chili.

• Chili Powder, Cumin, Salt, Black Pepper: Essential spice blend that creates traditional chili flavor profile. Use freshly ground spices for maximum potency.
• Smoked Paprika: Enhances the smoky element and provides rich, deep color.
• Worcestershire Sauce: Contributes umami and helps tenderize the meat.
• Tomato Paste: Concentrates tomato flavor and helps thicken the chili.
• Beef Broth: Provides liquid base and additional savory depth.

How To Do Smoked Over The Top No-Bean Chili Recipe

Step 1: Fire Up the Smoker

• Hickory for bold intensity
• Oak for classic smokiness
• Mesquite for a wild southwestern kick

Step 2: Meat Prep Extravaganza

• Ground beef
• Salt
• Black pepper
• Chili powder
• Garlic powder

Mix ingredients thoroughly, making sure every morsel is seasoned to perfection. Form into hearty chunks that will absorb all the smoky goodness.

Step 3: Veggie Flavor Bomb

• Onions
• Bell peppers
• Garlic

Dice these ingredients into uniform pieces that will melt into a rich, complex base.

Step 4: Smoker Loading

Transfer your seasoned meat and chopped vegetables into a cast-iron skillet or sturdy aluminum pan. Spread evenly to maximize smoke exposure.

Step 5: Smoking Sensation

Place the skillet directly on the smoker grates. Let the magic happen for approximately 2-3 hours. Watch as the meat transforms, developing a deep mahogany color and absorbing incredible smoky essence.

Step 6: Sauce Symphony

• Tomato sauce
• Beef broth
• Worcestershire sauce

Gently stir to integrate and prevent sticking.

Step 7: Final Flavor Fusion

• Cumin
• Smoked paprika
• Cayenne pepper (optional for heat lovers)

Stir occasionally to ensure even flavor distribution.

Step 8: Chili Checkpoint

Your chili is ready when the meat is tender and the liquid has reduced to a thick, luxurious consistency. The color should be deep and rich, with a mesmerizing smoky aroma.

Step 9: Rest and Serve

Remove from the smoker and let the chili rest for 10-15 minutes. This allows flavors to meld and intensify.

Serving Suggestions:

Top with fresh cilantro, sharp cheddar cheese, or a dollop of sour cream. Pair with cornbread or crispy tortilla chips for the ultimate comfort meal.

Tips For Smoked Over The Top No-Bean Chili Recipe

• Fire Up Flavor Depth: Choose hickory, oak, or mesquite pellets to infuse rich, smoky undertones that elevate the chili's overall taste profile.
• Master Low and Slow Smoking: Maintain a steady 250F temperature on your Traeger or pellet smoker to ensure tender meat and gradual flavor development.
• Meat Selection Matters: Opt for well-marbled chuck roast or brisket cuts that can withstand long smoking times without becoming dry or tough.
• Trim and Prep Like a Pro: Remove excess fat from meat and cut into consistent 1-inch cubes to guarantee even cooking and maximum smoke absorption.
• Aluminum Foil Trick: Wrap the chili in foil during the last hour of smoking to lock in moisture and prevent the meat from drying out or becoming too charred.

Save Smoked Over The Top No-Bean Chili Recipe The Right Way

• Refrigerate leftover chili in an airtight container for up to 4 days, ensuring maximum flavor retention.
• Freeze portions in sealed freezer bags or containers for convenient future meals, lasting up to 3 months without losing taste quality.
• Cool the chili completely before storing to prevent moisture buildup and maintain its rich texture.
• Reheat gently on the stovetop or microwave, stirring occasionally to distribute heat evenly and restore its delicious smoky essence.

Great Sides For Smoked Over The Top No-Bean Chili Recipe

• Pair with Bold Red Wine: Select a robust Cabernet Sauvignon or Zinfandel to complement the rich, smoky chili flavors and cut through the hearty meat.
• Serve with Crisp Cornbread: Bake a golden, slightly sweet cornbread that provides a perfect textural contrast and helps soak up the delicious chili juices.
• Enhance with Fresh Toppings: Sprinkle sharp cheddar cheese, diced green onions, and a dollop of cool sour cream to add brightness and creamy texture to the smoky chili.
• Create a Beer Companion: Choose a dark craft beer like a porter or stout with roasted malt notes that mirror the smoky depth of the chili and provide a complementary drinking experience.

Easy Swaps For Smoked Over The Top No-Bean Chili Recipe

• Veggie Power Chili: Swap ground beef with diced portobello mushrooms and plant-based crumbles for a hearty vegetarian version. Maintain the smoky essence by using wood pellets and keeping the original spice blend.
• Spicy Southwest Chili: Add diced green chiles, jalapeños, and a touch of chipotle powder to amp up the heat. Garnish with fresh cilantro and a squeeze of lime for a zesty kick.
• Lean Protein Chili: Replace ground beef with ground turkey or ground chicken for a lighter protein option. Keep the smoking technique and seasoning profile to ensure rich, deep flavors.
• Caribbean Heat Chili: Incorporate coconut milk, allspice, and a splash of rum for a tropical spin. Use scotch bonnet peppers to bring authentic Caribbean warmth and complexity to the traditional chili recipe.

FAQ Guide For Smoked Over The Top No-Bean Chili Recipe

• What makes this chili different from traditional recipes?

This smoked chili uses a pellet smoker to infuse deep, rich smoky flavors directly into the meat and spices, creating a more complex and intense taste profile compared to stovetop or slow cooker methods.

• Can I use ground beef instead of chunks?

While ground beef works, using chunky beef pieces creates a more rustic, hearty texture and allows the smoke to penetrate the meat more effectively, giving you a more authentic smoked chili experience.

• Do I need special equipment to make this chili?

A pellet smoker or Traeger is ideal, but you can adapt the recipe to a regular grill with indirect heat or even an oven if you don’t have a smoker. The key is maintaining a low, consistent temperature around 250F.

• Why are no beans used in this recipe?

This no-bean style focuses purely on the meat and bold smoky flavors, creating a protein-rich, more carnivore-friendly chili that lets the beef and spices shine without the distraction of beans.

Smoked Over The Top No-Bean Chili Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 16 reviews

• Total Time: 2 hours 45 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Smoky flames dance through this no-bean chili recipe, delivering intense southwestern flavor with robust meat and deep spice layers. Meat lovers will discover a soul-warming dish that packs powerful heat and complex richness in every hearty spoonful.

---

Ingredients

Scale 1x2x3x

Meat:

• 2 lbs (907 grams) ground beef (80/20 recommended)
• 1 lb (454 grams) ground pork (optional, for extra richness)

Spices and Seasonings:

• 2 tablespoons chili powder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• ½ teaspoon ground cayenne (optional for spice)

Other Ingredients:

• 1 tablespoon Worcestershire sauce
• 1 egg, beaten
• ½ cup breadcrumbs
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 jalapeno, seeded and diced (optional for heat)
• 3 cloves garlic, minced
• 1 can (28 oz / 794 grams) fire-roasted diced tomatoes
• 1 can (15 oz / 425 grams) tomato sauce
• 1 cup (240 milliliters) beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Fire up the wood pellet smoker and stabilize the temperature at a low and steady 250°F, selecting hickory, oak, or mesquite pellets to infuse deep, rich smokiness into the chili.
2. Thoroughly combine ground beef and ground chuck in a large mixing bowl, seasoning the meat mixture generously with salt, pepper, chili powder, and cumin to create a robust flavor profile.
3. Transfer the seasoned meat blend into a sturdy cast-iron Dutch oven or heavy-bottomed cooking vessel, ensuring an even distribution for consistent smoking.
4. Position the Dutch oven directly on the smoker grates, allowing the meat to slowly absorb the intense wood-fired aromatics while gently breaking down and developing complex flavors.
5. After approximately 90 minutes, introduce diced tomatoes, tomato paste, and beef broth into the meat mixture, stirring carefully to maintain the meat’s developing texture.
6. Continue smoking the chili for an additional 60-75 minutes, periodically checking the moisture levels and meat consistency, allowing the ingredients to meld and intensify.
7. Toward the end of cooking, incorporate minced garlic, diced onions, and optional jalapeños to provide a layered heat and aromatic dimension to the chili.
8. Remove the chili from the smoker when the meat has reached a tender, almost pulled-like consistency and the liquid has reduced to a thick, robust sauce.
9. Let the chili rest for 10-15 minutes to allow flavors to fully integrate and settle before serving with your preferred garnishes like fresh cilantro, sour cream, or shredded cheese.

Notes

• Choose hardwood pellets like hickory or oak for a robust, complex smokiness that penetrates the meat deeply.
• Allow the smoker to preheat fully before adding meat to ensure consistent temperature and maximize flavor infusion.
• Trim excess fat from beef chuck to prevent greasy texture while maintaining enough marbling for tender, juicy chili.
• Consider wrapping meat in butcher paper midway through smoking to retain moisture and prevent over-drying of protein.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner, Snacks
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 6 g
• Sodium: 900 mg
• Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 1 g
• Carbohydrates: 22 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 100 mg