Smoked Chili Con Carne

Name: Smoked Chili Con Carne
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lb Ground beef (80/20); 2 tbsp Olive oil; 1 large Yellow onion, diced; 4 cloves Garlic, minced; 1 large Poblano pepper, seeded and diced; 3 tbsp Chili spice mix (chili powder, ground cumin, smoked paprika, kosher salt); 2 14.5 oz cans Fire-roasted diced tomatoes (canned); 1.5 cups Beef stock; 1 15 oz can (drained) Kidney beans, drained and rinsed

A deep, smoke-forward chili that bridges the gap between barbecue and classic chili — ground beef is gently smoked before finishing in a pot with aromatics, tomatoes and beans for a richly layered, classically spicy bowl. Perfect for smokers who want the complexity of smoked meat without the multi-day commitment of whole-muscle barbecue.

0.0(0 reviews)

Prep: 30m · Cook: 180m · Total210 mins

DifficultyMedium

Serves6

AuthorJake

Smoked Chili Con Carne

This Smoked Chili Con Carne sits squarely between a bowl of classic Tex-Mex comfort and something you’d find on a barbecue menu — it leans into smoke without pretending to be brisket. By briefly exposing coarsely broken ground beef to smoke before finishing it in a pot, you get real wood-fired depth in each bite without the days-long timeline of whole-muscle barbecue. The fire-roasted tomatoes and diced poblano bring a roasted sweetness and a gentle vegetal bite that balance the beef’s fattiness, while the spice mix (especially the smoked paprika in it) layers in warmth and a subtle echo of smoke so the pot never tastes one-dimensional.

Technique is what makes this version work: smoke first for aroma, then brown and simmer to develop texture and meld flavors. Smoking at 225°F for under an hour flavors the meat without drying it, and a long, low simmer softens the tomatoes and lets the beans soak up sauce. This recipe is for home pitmasters who want real smokiness on a weeknight, cooks who enjoy tweaking spice, and anyone who likes a chili that’s as good reheated the next day as it is straight from the pot.

Plan your timing

Enter your target meal time:

3:25 pm–4:00 pm→Smoke the ground beef

4:00 pm–4:35 pm→Brown with aromatics and spices

4:35 pm–5:10 pm→Add tomatoes and stock, bring to simmer

5:10 pm–5:45 pm→Add beans and simmer long and low

5:45 pm–6:20 pm→Finish, adjust seasoning and texture

6:20 pm–6:55 pm→Rest and serve with garnishes

Ingredients

Yield

Instructions

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

1.5 lbGround beef (80/20)

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)

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)
1.5 cupsBeef stock

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

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.

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.

Tips from the kitchen

Use a perforated tray

Spread the beef in a single layer on a perforated tray so smoke circulates evenly and fat drips away, avoiding steamy, soggy meat.

Don't over-smoke

Stop smoking once the beef smells distinctly smoky and before it cooks through — you want aroma, not a cured texture, because you'll finish it in the pot.

Bloom spices properly

After adding your chili spice mix, cook it 1–2 minutes while stirring so the fat releases the spices' essential oils and deepens the overall flavor.

Control thickness intentionally

For a thicker chili, simmer uncovered or mash a handful of beans into the pot; for thinner, add up to 1/2 cup more stock a little at a time.

Finish to safe temp

Make sure the ground beef reaches 160°F when browning to eliminate any food-safety concerns from the initial cold smoking step.

Variations & substitutions

Smoked pork-beef blend

Use half ground beef and half ground pork (or small cubes of smoked pork shoulder) for a richer, fattier bite that holds smoke even better.

Vegetarian smoky chili

Replace beef with smoked mushrooms and crumbled tempeh, use vegetable stock, and add an extra can of beans and a cup of cooked lentils for body and protein.

Green chile version

Swap the fire-roasted red tomatoes for roasted tomatillos and add roasted Hatch or Anaheim chiles for a bright, tangy green chili with the same smoked backbone.

Chipotle adobo twist

Stir 1–2 minced chipotle peppers and a tablespoon of adobo into the pot for smoky heat; reduce smoked paprika slightly to keep balance.

Storage & make-ahead

Cool chili to room temperature (no more than two hours at room temp), then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. If freezing, portion into meal-sized containers for easy thawing. Reheat gently on the stovetop over low to medium heat with a splash of stock or water to loosen the sauce; reheating slowly preserves texture and smoke flavor.

What to serve with it

Serve in shallow bowls topped with shredded smoked cheddar, chopped cilantro, and thinly sliced green onions; a dollop of sour cream or crema mellows heat. Cornbread or jalapeño-cheddar quick bread are classic companions, and a baked potato or rice works well for a heartier meal. For drinks, pair with a roasty porter, a smoked-rye Old Fashioned, or a crisp lager to complement the smoky notes.

Frequently asked questions

Is it safe to partially smoke raw ground beef before cooking?

Yes — as long as you finish cooking the beef to 160°F in the Dutch oven before serving. The brief cold exposure to smoke imparts flavor, but final browning eliminates any food-safety risk.

Can I make this recipe without a smoker?

You can skip the smoker and still get a smoky profile by browning the beef and adding 1–2 teaspoons smoked paprika or a few drops of liquid smoke, though the complexity won't fully match real wood smoke.

What beans can I use if I don't have kidney beans?

Pinto, black, or cannellini beans all work well; adjust cook time if using dried beans (soak and pre-cook them) and remember different beans change texture and flavor subtly.

How do I thicken the chili quickly?

Mash a handful of the beans against the pot to naturally thicken, or stir in 1–2 tablespoons tomato paste or a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer a few minutes.

Will the smoke flavor fade after reheating or freezing?

Smoke flavor can mellow with time, but it often becomes more integrated and pleasant after resting; when reheating, warm gently to revive the aroma, and consider adding a pinch of smoked paprika if you want to brighten the smoked notes.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Smoke the ground beef

Ground beef (80/20)1.5 lb

Step 2: Brown with aromatics and spices

Olive oil2 tbsp
Yellow onion, diced1 large
Garlic, minced4 cloves
Poblano pepper, seeded and diced1 large
Chili spice mix (chili powder, ground cumin, smoked paprika, kosher salt)3 tbsp

Step 3: Add tomatoes and stock, bring to simmer

Fire-roasted diced tomatoes (canned)2 14.5 oz cans
Beef stock1.5 cups

Step 4: Add beans and simmer long and low

Kidney beans, drained and rinsed1 15 oz can (drained)

Nutrition Facts

Per serving: about 2 cups

Calories370

Total Fat20.7g

Saturated Fat7g

Trans Fat0.9g

Polyunsaturated Fat3g

Monounsaturated Fat7.4g

Total Carbohydrates18.7g

Dietary Fiber4.6g

Total Sugars1.1g

Protein28.2g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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