Smoked Chili Con Carne

How to Make Smoked Chili Con Carne

1. 1

   Step 1: Smoke the ground beef

   Preheat your smoker to 225°F (107°C) using a mild hardwood like oak or hickory. Break the ground beef into a single layer on a perforated smoking tray or shallow pan and smoke uncovered for 45–60 minutes until it takes on a clear smoky aroma; the beef will still be partially raw — it will finish cooking in the pot. Smoking first builds deep smoke flavor that you won’t get from stovetop browning alone.

   For this step

   • 1 1/2 lbGround beef (80/20)
   
2. 2

   Step 2: Brown with aromatics and spices

   Heat the olive oil in a heavy Dutch oven over medium-high heat and add the smoked ground beef, breaking it up and cooking until no pink remains and the beef reaches 160°F (71°C). Add the diced onion, poblano and garlic and sauté until softened, about 5–7 minutes, then stir in the chili spice mix and cook 1–2 minutes to bloom the spices and deepen the flavor.

   For this step

   • 2 tbspOlive oil
   • 1 largeYellow onion, diced
   • 4 clovesGarlic, minced
   • 1 largePoblano pepper, seeded and diced
   • 3 tbspChili spice mix (chili powder, ground cumin, smoked paprika, kosher salt)
   
3. 3

   Step 3: Add tomatoes and stock, bring to simmer

   Pour in the fire-roasted diced tomatoes (with juices) and beef stock, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, reduce heat to low, and partially cover the pot to allow steam to escape while keeping moisture — this encourages concentration of flavor without losing the smoke character.

   For this step

   • 2 14.5 oz cansFire-roasted diced tomatoes (canned)
   • 1 1/2 cupsBeef stock
   
4. 4

   Step 4: Add beans and simmer long and low

   After the chili has simmered gently for about 60–75 minutes and flavors have melded, stir in the drained kidney beans. Continue to simmer, uncovered or with the lid slightly ajar, for another 20–30 minutes to thicken and let the beans heat through and absorb the sauce.

   For this step

   • 1 15 oz can (drained)Kidney beans, drained and rinsed
   
5. 5

   Step 5: Finish, adjust seasoning and texture

   Taste and adjust with salt, a pinch of sugar if the tomatoes are too acidic, or a splash of vinegar to brighten. If you prefer a thicker chili, simmer a bit longer or mash a small handful of beans into the pot; for thinner chili, add up to 1/2 cup more stock.
   
6. 6

   Step 6: Rest and serve with garnishes

   Remove the chili from heat and let it rest 10 minutes to settle and let flavors marry. Serve in bowls with optional garnishes such as shredded cheese, chopped cilantro, sliced green onions, or a dollop of sour cream — the smoky beef pairs well with bright or creamy toppings.

1. Preheat your smoker to 225°F (107°C) using a mild hardwood like oak or hickory. Break the ground beef into a single layer on a perforated smoking tray or shallow pan and smoke uncovered for 45–60 minutes until it takes on a clear smoky aroma; the beef will still be partially raw — it will finish cooking in the pot. Smoking first builds deep smoke flavor that you won’t get from stovetop browning alone.
2. Heat the olive oil in a heavy Dutch oven over medium-high heat and add the smoked ground beef, breaking it up and cooking until no pink remains and the beef reaches 160°F (71°C). Add the diced onion, poblano and garlic and sauté until softened, about 5–7 minutes, then stir in the chili spice mix and cook 1–2 minutes to bloom the spices and deepen the flavor.
3. Pour in the fire-roasted diced tomatoes (with juices) and beef stock, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, reduce heat to low, and partially cover the pot to allow steam to escape while keeping moisture — this encourages concentration of flavor without losing the smoke character.
4. After the chili has simmered gently for about 60–75 minutes and flavors have melded, stir in the drained kidney beans. Continue to simmer, uncovered or with the lid slightly ajar, for another 20–30 minutes to thicken and let the beans heat through and absorb the sauce.
5. Taste and adjust with salt, a pinch of sugar if the tomatoes are too acidic, or a splash of vinegar to brighten. If you prefer a thicker chili, simmer a bit longer or mash a small handful of beans into the pot; for thinner chili, add up to 1/2 cup more stock.
6. Remove the chili from heat and let it rest 10 minutes to settle and let flavors marry. Serve in bowls with optional garnishes such as shredded cheese, chopped cilantro, sliced green onions, or a dollop of sour cream — the smoky beef pairs well with bright or creamy toppings.