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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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