There’s nothing like a warm pot of chili when the cold weather hits. To take it to the next level, I love adding a smoky depth of flavor by cooking the chili on a smoker.

Smoked ground beef, combined with a perfect blend of classic chili ingredients, brings out the essence of fall. Whether you’re lounging on a chilly day with your favorite football team or entertaining a crowd with minimal effort, this recipe lets you spend more time enjoying company while the chili practically cooks itself.

I’ve seen a lot of buzz online—on Instagram, TikTok, and Facebook—about this “over-the-top” chili. After trying it myself, I totally understand why it’s a hit. While it was trending on social media, I couldn’t find a clear step-by-step recipe, so I decided to freestyle—and I couldn’t be happier with the results. I had a blast playing around with some of my favorite seasonings, and I hope you’ll enjoy this smoky twist on a fall and winter classic as much as I did.

Ingredients:

• 1 onion, diced
• 3 cloves of garlic (minced)
• 2 Tbsp olive oil 
• 1 jalapeño, diced (or two if you like heat)
• 2 bell peppers, diced
• 2 cans of diced tomatoes
• 2 cans of Rotel (fire-roasted and hot are my favorites)
• 1 can of navy beans or great northern beans (drained)
• 1 (or 2) can of red kidney beans
• 2 lbs. of 80/20 ground beef (or 93/7 whatever your preference is)
• 3 cups of beef broth 
• 1 packet of Fire & Smoke Society Chili Homestyle seasoning

Instructions:

1. Preheat your smoker to 275-300°F (lower temperatures will give a stronger smoky flavor if you have extra time). 
2. Sauté the garlic onion, jalapeño, and bell peppers in a Dutch oven with a splash of olive oil until softened.
3. Add the tomatoes, Rotel, beans, and seasonings into the Dutch oven. Stir well. 
4. Then add your beef broth, stir well.
5. Simmer on low while you prepare the ground beef. Form the beef into a dome-shaped ball (flat on the bottom) to sit on the grill grate (or wire rack) above the Dutch oven.
6. Season the ground beef with a sprinkle of chili powder, cumin salt, and pepper. (Whatever you like)
7. Place the Dutch oven in the smoker and position the beef directly above it, either on the rack or on a wire rack/grill grate placed over the Dutch oven.
8. Stir the chili every 30 minutes or so to ensure it doesn’t reduce too much or burn.
9. Cook the ground beef on top until it reaches an internal temperature of 145-150°F. Once done, crumble the beef into small pieces and mix it into the chili.
10. Stir the chili well, and continue smoking for another 30 minutes to an hour, stirring occasionally to incorporate the flavors.
11. Once the chili has reached your desired thickness and flavor, remove it from the smoker and serve. I recommend topping it with shredded cheese, fresh avocado slices, and using Frito scoops instead of a spoon!

For more recipes and demos, follow me on Instagram: @919backyardbbq