Dutch Oven Smoked Chili

A Dutch oven filled with smoked chili.

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.

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A bowl of smoked chili topped with shredded cheese, sour cream, and cilantro.
Serve the smoked chili with toppings such as shredded cheese, sour cream, and cilantro.
Charcoal grill cooking bell peppers and onions.
The bell peppers and onions are grilled before being added to the chili for extra flavor.
A Dutch oven filled with smoked chili.
The smoked chili is cooked in the smoker with the lid off to absorb the smoke flavors.

Dutch Oven Smoked Chili Recipe

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A Dutch oven filled with smoked chili.
If you’re feeling a bit chilled, warm up with a bowl of Smoked Chili. Chuck roast, which is smoked prior to making the chili, gives it a great flavor.
Preparation 20 minutes
Cook 4 hours
Ready in 4 hours 20 minutes
Servings 8 Servings
CourseDinner
InfluenceGlobal
DifficultyExperienced
MethodSmoke

Ingredients

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

Smoked Chili

  • 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)

Equipment

  • 5 quart Dutch oven

Directions

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.

Smoked Chili

  • 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.

Nutritional Information

Sodium: 1602mgCalcium: 179mgVitamin C: 49mgVitamin A: 1690IUSugar: 18gFiber: 6gPotassium: 1826mgCholesterol: 197mgCalories: 750kcalTrans Fat: 2gMonounsaturated Fat: 20gPolyunsaturated Fat: 5gSaturated Fat: 17gFat: 43gProtein: 59gCarbohydrates: 34gIron: 11mg

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About Malcom Reed

Malcom Reed started competing in barbecue competitions in 2002, from here his barbecue hobby turned into a full-blown addiction. Along with his wife, Rachelle, in 2007 he started his website HowtoBBQright.com.

Learn more about Malcom Reed
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