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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!

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

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.

Notes

Add extra cayenne or hot sauce to increase spiciness.

Use ground turkey or chicken for a leaner chili.

Add zucchini, mushrooms, or corn for extra flavor and texture.

Smoked chili powder or chipotle powder can be used for a smoky kick.