Name: Smoked Over The Top No-Bean Chili
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: American BBQ
Ingredients: 2 pounds ground beef (80/20 blend preferred); 1 tablespoon olive oil; 1 large onion, diced; 1 red bell pepper, diced; 4 cloves garlic, minced; 1 (28-ounce) can crushed tomatoes; 1 (14.5-ounce) can diced tomatoes with green chilies; 2 tablespoons tomato paste; 1 tablespoon chili powder; 1 tablespoon smoked paprika; 2 teaspoons ground cumin; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup beef broth

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Why You’ll Love This Recipe

Unique method that maximizes flavor by smoking the beef over the chili base
No beans, just pure meaty goodness with a rich, smoky depth
Ideal for BBQ lovers and anyone who enjoys smoky, savory dishes
Customizable spice levels, so you can make it as mild or as hot as you like
Great for making ahead of time or feeding a crowd
The beef remains juicy and tender, adding perfect texture to the chili
A perfect addition to your game-day menu, potluck, or cookout
Leftovers freeze well for future meals
Perfect balance of heat and flavor with chili powder, cumin, and smoked paprika
Simple ingredients with a big payoff in taste

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds ground beef (80/20 blend preferred)
1 tablespoon olive oil
1 large onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes with green chilies
2 tablespoons tomato paste
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup beef broth

Directions

Preheat your smoker to 250°F (121°C) using hickory or mesquite pellets.
In a grill-safe Dutch oven or large pan, heat the olive oil over medium heat. Sauté the diced onion and bell pepper for about 5 minutes until softened. Stir in the minced garlic, crushed tomatoes, diced tomatoes with green chilies, tomato paste, beef broth, and half of the chili powder, smoked paprika, cumin, onion powder, garlic powder, salt, and black pepper. Set the chili base aside.
Form the ground beef into a large ball or loaf and season the outside with the remaining spices.
Place the Dutch oven with the chili base uncovered in the smoker. Set up a wire rack over the pot, and position the seasoned beef ball on top of the rack, allowing the beef to smoke directly above the chili base.
Smoke the beef for 2.5 to 3 hours, or until the beef reaches an internal temperature of 160°F (71°C).
Carefully remove the beef from the smoker and crumble it into chunks.
Stir the crumbled beef into the chili base and continue to simmer on the smoker for another 30 minutes to allow the flavors to blend.
Serve hot with optional toppings like shredded cheese, sour cream, and green onions.

Servings and timing

This recipe makes 8 servings.
Prep time: 20 minutes
Cook time: 3.5 hours
Total time: 3 hours 50 minutes

Variations

For a spicier kick, add cayenne pepper or your favorite hot sauce to taste.
You can substitute the ground beef with ground turkey or chicken for a leaner version.
Add extra vegetables like zucchini, mushrooms, or corn for more texture and flavor.
Use smoked chili powder or chipotle powder for an added smoky heat.
Top with crispy bacon bits for a savory crunch.
Add a bit of dark chocolate or cocoa powder for a subtle richness.

Storage/Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Leftovers freeze well for up to 3 months. Store in freezer-safe containers.
Reheat: Gently reheat on the stove over low heat, adding extra broth if needed to achieve the desired consistency.

FAQs

Can I use a different meat besides beef?

Yes, ground turkey, chicken, or even lamb can be used as a substitute for ground beef.

What kind of wood is best for smoking this chili?

Hickory and mesquite are great choices, but applewood or cherrywood can provide a slightly milder flavor.

Can I make this chili in advance?

Yes, this chili actually gets better as it sits, so making it a day ahead is a great idea.

Can I make this chili on the stovetop instead of the smoker?

Yes, if you don’t have a smoker, you can cook everything in a large pot on the stovetop. Brown the meat separately, then combine it with the other ingredients and simmer.

How spicy is this chili?

The heat level depends on the amount of chili powder and cumin you use. Adjust to your spice tolerance by adding more or less, and consider adding fresh chili peppers for extra heat.

Can I add beans if I prefer them in my chili?

This is a no-bean chili, but you can always add beans to your serving if you like.

Can I use canned chili seasoning instead of homemade spices?

Yes, you can use a store-bought chili seasoning mix, but homemade spices give the chili a fresher and more personalized flavor.

Is this chili good for meal prep?

Absolutely! This chili is perfect for meal prep and freezes wonderfully for later.

How do I know when the beef is cooked through?

The beef should reach an internal temperature of 160°F (71°C). You can use a meat thermometer to check.

Can I add cheese to the chili while cooking?

For best results, add cheese as a topping just before serving to maintain its texture.

Conclusion

Smoked Over The Top No-Bean Chili is an elevated version of a classic favorite, where smoky beef and rich spices come together to create a dish that’s comforting, hearty, and full of flavor. Perfect for any BBQ or game day, this no-bean chili is sure to be a crowd favorite. With its savory, smoky flavor and tender beef, it’s a meal that everyone will love. Give it a try, and enjoy a hearty, delicious dish that brings out the best in your smoker!

Smoked Over The Top No-Bean Chili

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This Smoked Over The Top No-Bean Chili is a smoky twist on the classic chili, featuring juicy ground beef smoked above a rich chili base for maximum flavor. No beans, just tender beef, and a perfect blend of spices for a comforting, crowd-pleasing dish. Ideal for game days, cookouts, and BBQ lovers!

Author: Amy
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Yield: 8 servings
Category: Main Course, Chili
Method: Smoking
Cuisine: American BBQ
Diet: Gluten Free

Instructions

Preheat smoker to 250°F (121°C) using hickory or mesquite pellets.
Heat olive oil in a Dutch oven over medium heat. Sauté onion and bell pepper for 5 minutes until softened. Add garlic, crushed tomatoes, diced tomatoes with chilies, tomato paste, beef broth, and half of the spices. Set aside.
Form ground beef into a large ball or loaf and season with remaining spices.
Place the Dutch oven with chili base in the smoker. Set a wire rack over the pot and position the seasoned beef ball on top.
Smoke for 2.5–3 hours, or until the beef reaches an internal temperature of 160°F (71°C).
Remove beef, crumble it into chunks, and stir it into the chili. Simmer on the smoker for another 30 minutes to allow flavors to blend.
Serve hot with optional toppings like shredded cheese, sour cream, and green onions.