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!
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
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.
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.