Ingredients
Equipment
Method
- In a large bowl, combine ground beef, sausage, salt, pepper, chili powder, smoked paprika, and garlic powder. Mix gently without overworking. Form into a single log about 12 to 14 inches long and 3 to 4 inches in diameter.
- In a Dutch oven, combine diced onion, bell pepper, garlic, crushed tomatoes, fire-roasted tomatoes, kidney beans, pinto beans, tomato paste, and beef broth. Season with chili powder, cumin, smoked paprika, oregano, and salt. Stir well.
- Preheat smoker to 275°F. Place a wire rack across the top of the Dutch oven. Transfer meat log onto the rack, centering it above the chili base.
- Smoke for 2 to 3 hours until meat reaches 165°F internal temperature. Fat and juices will drip into the chili below.
- Remove from smoker. Carefully remove wire rack with meat. Crumble or shred the smoked meat. Add all crumbled meat to the Dutch oven with chili. Stir to combine.
- Return to smoker or move to stovetop over medium-low heat. Simmer 15 to 20 minutes until thickened, stirring occasionally. Taste and adjust seasoning.
- Serve hot with shredded cheddar cheese, sliced jalapeños, and chopped onion. Store leftovers up to 5 days refrigerated or 3 months frozen.
Nutrition
Notes
Form the meat log with uniform thickness for even cooking. Use parchment paper for easy transfer to wire rack.
The drippings from the meat are essential. They flavor the entire chili base. Don't skip this technique.
Use a sturdy wire rack that can support 3 pounds of meat without sagging. Hickory wood creates traditional BBQ smoke flavor. Apple or cherry are milder options.
The chili tastes better the next day as flavors meld. Make ahead for best results. Add more beef broth during simmering if chili becomes too thick.