Smoked Chili Recipe

Prep Smoker: Preheat the smoker to 225℉.
Meat + Onions: Break apart 1.5 pounds ground beef and place on a foil-lined baking sheet with the chopped onions. Place the entire pan on the smoker for 1 hour.
Make Chili Base: Meanwhile, bring a large dutch oven to a medium-high heat and add 1 tablespoon extra virgin olive oil. Swirl to coat bottom of the pan. Add 1 tablespoon garlic and move around until fragrant. Add 28 ounces whole tomatoes, 6 ounces tomato paste, 15 ounces red kidney beans (drained), 1 bay leaf, 2-3 tablespoons chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, & 1 cup beef broth or water. Stir to combine and bring to a simmer, covered.
Add Meat: Carefully remove the meat and onions from the smoker and transfer into the chili pot. Break up into smaller pieces. Stir to combine, cover, and simmer for 30 minutes.
Final Smoke: Place the entire pot on the smoker and let it smoke at 190℉ for 1-3 hours - uncovered, stirring occasionally. Option to add more beef broth or water, if the amount of liquid is going down as it smokes.
Serve: Enjoy a bowl of chili with your desired toppings and a slice of Smoked Cornbread and some Seven Layer Salad!