If you’re feeling a bit chilly, warm up with a bowl of smoked chili. Chuck roast, which is smoked prior to making the chili, gives it a great flavor in the rich spicy sauce.
If you don’t want to smoke a chuck roast, leftover brisket is also great in this dish. Keep the meat a little firm, as it will continue to cook (and fall apart) in the chili.
The peppers and onion are grilled prior to adding to the chili also, bringing another dimension of flavor.
This chili is best served with shredded cheese, sour cream, fresh cilantro, and lime wedges. Add corn or flour tortillas or chips to the side for scooping.
Dutch Oven Smoked Chili Recipe
Chili Seasoning Blend
- 1/3 cup sugar
- 2 tablespoons Killer Hogs AP Rub or your favorite rub
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1 teaspoon ground chipotle pepper
- 1 teaspoon ground ancho chili pepper
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper or to taste
- 1 sweet onion
- 1 poblano pepper
- 1 red bell pepper
- 24 ounce can diced tomatoes
- 4 pounds smoked chuck roast or smoked brisket, cut into bite-size pieces
- 1 pound spicy hot breakfast sausage chopped
- 3 chipotle peppers in adobo sauce chopped
- 4 cloves fresh garlic minced
- 1 quart beef stock
- 1/4 cup Worcestershire sauce
- 2 tablespoons hot sauce
- 2 tablespoons tomato paste
- 14 ounce can chili beans (optional)
- 5 quart Dutch oven
Chili Seasoning Blend
- Combine the sugar, rub, chili, cumin, onion powder, paprika, chipotle pepper, ancho chili pepper, oregano, and cayenne in a small bowl. Set aside.
- Prepare a smoker for indirect cooking at 300 degrees F (150 degrees C).
- Grill the onion and peppers for a few minutes on each side. Let cool slightly and chop.
- In a 5-quart Dutch oven, add the chopped vegetables, diced tomatoes, chuck roast, sausage, chipotle peppers, garlic, and chili seasoning blend. Stir to combine.
- Add the beef stock, hot sauce, Worcestershire, and tomato sauce. Stir to combine.
- Place the Dutch oven on the smoker and cook, uncovered, for 2 ½ hours, stirring occasionally.
- Add the chili beans, stir to combine, then cook for 1 additional hour.
- Remove from the smoker and serve with your favorite toppings.