Once you have had smoked chili, you will always want your chili smoked.

My husband makes his on a Green Egg grill, but you could use any smoker.

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Smoked Chili Ingredients

The wonderful thing about smoked chili is that you can use any chili recipe you like. Already have a favorite chili recipe? Just try making it on the smoker by following the directions below. Don’t have a favorite recipe? Use ours!

This is almost the same recipe that I have already blogged about here, just cooked on a smoker instead of in a crock pot.

• 2 lbs ground sausage, beef, venison, or turkey (we like to use 1 lb ground sausage and 1 lb ground beef or venison)
• 1 onion, diced
• 1 bell pepper, diced
• 46 ounces tomato juice (find out how to make homemade tomato juice here)
• 1 can black beans, drained and rinsed
• 1 can of kidney beans, drained and rinsed
• 2 can chili beans, with juice
• 1 can whole kernel corn, drained
• 1 can tomatoes with green chilies
• 3 Tablespoon chili powder
• A healthy shake of onion powder and garlic powder
• At least 3 cloves of minced garlic
• Cayenne pepper (optional–to taste)

Directions

1. Combine the meat into a giant-looking hamburger pattie. Place a grilling meat thermometer probe in the center.
2. Place the rest of the ingredients in a large cast iron pot. Wrap the outside of the pot with aluminum foil (to keep the pot from getting covered in black soot).
3. Place a grilling rack on top of the cast iron pot, and put the meat on top of the grilling rack. (As pictured)
4. Smoke at 250 °F for several hours until the meat has an internal temperature of 165 °F.
5. Remove everything from the smoker. Crumble the meat and add to the chili pot.
6. Serve with sour cream, shredded cheddar cheese, green onions, and nacho chips.

Check out more smoked recipes here, such as salmon, meatloaf, and ribs!

Check out more of our favorite chili recipes here!