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
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
Instructions
- 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.
- 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.
- Transfer the seasoned meat blend into a sturdy cast-iron Dutch oven or heavy-bottomed cooking vessel, ensuring an even distribution for consistent smoking.
- 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.
- 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.
- 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.
- Toward the end of cooking, incorporate minced garlic, diced onions, and optional jalapeños to provide a layered heat and aromatic dimension to the chili.
- 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.
- 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