Sizzling Smoked Over The Top No-Bean Chili Recipe for Cowboys

Chili lovers swear by this hearty smoked no-bean chili recipe that packs a serious punch of flavor and warmth.

Bold spices and smoky undertones create a rich, meaty experience that stands out from traditional chili preparations.

Tender chunks of beef simmer slowly, absorbing deep, complex seasonings that tantalize your taste buds.

The absence of beans allows the robust meat and smoky elements to take center stage, delivering an intense and satisfying meal.

Every spoonful promises a delightful blend of heat and smokiness that will leave you craving more.

This chili isn’t just a dish; it’s a culinary adventure waiting to be savored.

Prepare to transform your dinner table with this mouthwatering masterpiece that promises to become a new favorite.

Ways To Add Boldness To No-Bean Chili Recipe

• Pellet Wood Selection: Experiment with different wood pellets like hickory, oak, or mesquite to create unique smoky flavor profiles that complement the beef's richness.
• Low and Slow Magic: Maintain a consistent 250F temperature to ensure tender, melt-in-your-mouth meat that develops deep, complex flavors during smoking.
• No-Bean Protein Boost: For added protein and texture, consider mixing ground beef with diced chuck roast or brisket trimmings to enhance the chili's hearty character.
• Dietary Adaptations: Make this chili keto-friendly by increasing fat content, or swap beef for ground turkey for a leaner option. Dairy-free friends can skip cheese toppings and use dairy-free sour cream alternatives.
• Make-Ahead Brilliance: This chili tastes even better the next day, so prepare it in advance and let flavors meld overnight in the refrigerator for an intensified taste experience.

Serve Smoked Over The Top No-Bean Chili Hot

• Campfire Comfort Companion: Serve this hearty chili with warm, buttery cornbread for a classic comfort meal that hugs your taste buds.
• Toppings Galore Station: Create a fun topping bar with shredded cheddar cheese, diced green onions, sour cream, and crispy tortilla strips to let everyone customize their chili experience.
• Hearty Side Kick: Pair the chili with a crisp garden salad or roasted vegetables to balance the rich, smoky flavors and add a fresh, light element to the meal.
• Leftovers Lunch Transformation: Repurpose extra chili as a topping for baked potatoes, nachos, or stuff into warm tortillas for delicious next-day meals that feel totally new.

How To Store Smoked Over The Top No-Bean Chili

• Quick Chill Strategy: Cool the chili completely before storing to prevent bacterial growth and maintain optimal taste quality.
• Fridge Fresh Technique: Store in airtight containers for up to 4-5 days, ensuring maximum flavor retention and food safety.
• Freezer Friendly Method: Portion chili into meal-sized containers, seal tightly, and freeze for 2-3 months – perfect for quick future meals.
• Reheating Magic: Warm slowly on stovetop with a splash of broth to restore original texture and prevent drying out, stirring occasionally to distribute heat evenly.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 2 hours 45 minutes

Calories: 486 kcal

Servings: 7

Inside Scoop On Smoked Over The Top No-Bean Chili Recipe

• Ground Beef: Rich protein foundation that creates hearty texture and deep meaty flavor, choose 80/20 blend for optimal juiciness.
• Chorizo: Adds spicy complexity and robust Spanish-inspired taste, select high-quality fresh sausage for maximum flavor impact.

• Tomato Paste: Concentrated umami booster that deepens overall chili complexity, look for thick, rich brands without added sugars.
• Diced Tomatoes: Provides bright acidic undertone and moisture, opt for fire-roasted variety for extra smoky dimension.
• Beef Broth: Creates liquid base with rich savory foundation, choose low-sodium versions for better seasoning control.

• Chili Powder: Core spice delivering classic southwestern warmth, select freshly ground blend for most vibrant taste.
• Cumin: Earthy undertone that amplifies traditional chili profile, seek whole seed ground fresh for maximum potency.
• Smoked Paprika: Adds sophisticated smoky depth complementing pellet grill technique, choose high-quality Spanish varieties.
• Garlic Powder: Delivers consistent aromatic punch without fresh garlic texture variations.
• Onion Powder: Provides sweet, savory background notes seamlessly integrated throughout dish.

Gear Needed For Smoked Over The Top No-Bean Chili Recipe

• Traeger or pellet smoker: Essential for smoking chili with deep, rich flavor at a steady 250F temperature.
• Large cast iron Dutch oven: Perfect for even heat distribution and robust cooking.
• Sharp chef's knife: Needed for precise meat and vegetable chopping.
• Cutting board: Provides stable surface for ingredient preparation.
• Wooden spoon or long-handled spatula: Helps stir and mix ingredients during smoking process.
• Meat thermometer: Ensures meat is cooked to safe and desired temperature.

Make Smoked Over The Top No-Bean Chili Recipe Easy

• Fire Up The Smoker Set your Traeger or pellet smoker to a steady 250°F, creating the perfect low and slow environment for an incredible chili experience.
• Select Smoking Wood Grab some hickory, oak, or mesquite pellets to infuse your chili with a rich, deep smoky flavor that'll make taste buds dance.
• Mix Meat Masterpiece Combine ground beef and sausage in a large cast-iron skillet, breaking it into delicious crumbles that'll absorb all the smoky goodness.
• Build Flavor Foundation Sauté onions and garlic until they're golden and fragrant, releasing their incredible aroma that sets the stage for an epic chili.
• Spice It Up Sprinkle in chili powder, cumin, smoked paprika, and a touch of cayenne for a flavor explosion that'll warm you from the inside out.
• Liquid Magic Pour in diced tomatoes, beef broth, and a splash of coffee to create a luscious base that'll make your chili sing with complexity.
• Smoke And Simmer Place the skillet directly on the smoker and let it bubble away for 2-3 hours, allowing the flavors to marry and intensify.
• Final Touch Remove from smoker, taste, and adjust seasonings, then serve this smoky masterpiece that'll have everyone begging for seconds.

Hearty Smoked No-Bean Chili Recipe

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4.5 from 9 reviews

• Total Time: 2 hours 45 minutes
• Yield: 7 1x

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Description

Hearty Smoked no-bean chili delivers bold Texas-style comfort with deep meaty flavors. Robust spices and smoky undertones create a satisfying meal that warms souls and delights palates.

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Ingredients

Scale 1x2x3x

• 2 lbs (907 grams) ground beef (80/20 recommended)
• 1 lb (454 grams) ground pork (optional, for extra richness)
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 jalapeno, seeded and diced (optional for heat)
• 1 can (28 oz / 794 grams) fire-roasted diced tomatoes
• 1 can (15 oz / 425 grams) tomato sauce
• 1 cup (240 milliliters) beef broth
• ½ cup breadcrumbs
• 2 tbsps chili powder
• 2 tsp kosher salt
• 2 tbsps olive oil
• 2 tbsps tomato paste
• 2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• ½ tsp ground cayenne (optional for spice)
• 1 tbsp Worcestershire sauce
• 1 tbsp Worcestershire sauce
• 1 egg, beaten
• Salt and black pepper to taste

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Instructions

1. Smoker Preparation: Ignite the wood pellet smoker and calibrate the temperature to a consistent 250°F, selecting hickory, oak, or mesquite pellets to impart a profound, smoky essence into the chili.
2. Meat Seasoning: Blend ground beef and ground chuck in a large mixing bowl, liberally coating the meat with salt, pepper, chili powder, and cumin to develop a bold, complex flavor foundation.
3. Initial Smoking Stage: Transfer the seasoned meat mixture into a robust cast-iron Dutch oven, positioning it directly on the smoker grates to facilitate gradual flavor infusion and meat tenderization.
4. Liquid Integration: After 90 minutes of smoking, gently fold in diced tomatoes, tomato paste, and beef broth, ensuring the meat’s texture remains intact while allowing the ingredients to harmonize.
5. Final Flavor Development: Introduce minced garlic, diced onions, and optional jalapeños during the final 60-75 minutes of smoking, creating a multi-layered flavor profile with nuanced heat and aromatic depth.
6. Completion and Resting: Extract the chili from the smoker once the meat achieves a tender, almost pulled texture and the sauce condenses to a rich, robust consistency. Allow the dish to rest for 10-15 minutes, enabling the flavors to fully meld and intensify before serving with preferred garnishes like fresh cilantro, sour cream, or shredded cheese.

Notes

• Choose the Right Wood Pellets: Select hickory, oak, or mesquite for deep, smoky flavor that complements the beef’s rich profile without overpowering the dish.
• Master Meat Preparation: Mix ground beef and chuck evenly, ensuring consistent seasoning and texture throughout the chili for a more complex and balanced taste.
• Monitor Smoking Temperature: Maintain a steady 250°F to achieve slow-cooked tenderness and allow the meat to break down gradually while absorbing maximum smoky essence.
• Liquid Balance is Crucial: Add tomatoes and broth carefully to prevent drying out, creating a thick sauce that enhances the meat’s natural flavors without becoming watery.

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

Nutrition

• Serving Size: 7
• Calories: 486
• Sugar: 6 g
• Sodium: 686 mg
• Fat: 32 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Trans Fat: 1 g
• Carbohydrates: 21 g
• Fiber: 3 g
• Protein: 31 g
• Cholesterol: 104 mg