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Smoked Chili topped with cheese and sour cream.

Smoked Chili without Smoking with and without Beans

John Whitehead
How to make a delicious Smoked Chili without smoking. Beans and no-beans recipes.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course, Soup
Cuisine American
Servings 8 people

Equipment

  • 1 Large Stock Pot

Ingredients
  

Smoked Chili

  • 3.5-4 lbs chuck roast or other meat
  • 1.25 lbs double smoked sausage
  • 550 grams 3 large peppers or your choice poblano, red, green, yellow etc.
  • 350 grams 1 large sweet onion
  • 28 oz crushed tomatoes or petite diced
  • 50 grams smoked, dried de-seeded peppers like negro, ancho, chipoltle
  • 25 grams dried, de-seeded peppers This is for a bolder flavor. This is optional
  • 2.5 grams oregano
  • 10 grams smoked paprika
  • 6 grams cumin
  • 4 grams white pepper
  • ¼ cup canola oil
  • 32 oz beef bone stock
  • 16.5 grams fresh garlic or 4-5 cloves
  • 2 tbsp cider vinegar
  • ¼ cup packed light brown sugar Sugar Free- Truvia Brown Sugar
  • 1 tbsp kosher or sea salt
  • 1 cup water

Optional Beans

  • 2-4 cans beans of your choice I used red and pinto

Instructions
 

Pepper Puree

  • Boil a pot of water
    50 grams smoked, dried de-seeded peppers like negro, ancho, chipoltle, 25 grams dried, de-seeded peppers
  • de-seed smoked dried peppers
  • add boiled water to dried peppers and soak for 10-15 mintues

Chili

  • heat pot to medium heat and saute onions in oil until translucent
    350 grams 1 large sweet onion, ¼ cup canola oil
  • turn heat to med high and brown chuck roast
    3.5-4 lbs chuck roast
  • add sausage and spices and cook for 30 seconds to release aroma
    1.25 lbs double smoked sausage, 2.5 grams oregano, 10 grams smoked paprika, 6 grams cumin, 4 grams white pepper
  • add diced bell peppers
    550 grams 3 large peppers or your choice poblano, red, green, yellow etc.
  • add about a cup of the beef bone stock to a blender, add rest to stock pot
    32 oz beef bone stock
  • add tomatoes, and salt
    28 oz crushed tomatoes or petite diced, 1 tbsp kosher or sea salt

Pepper Puree

  • drain water from peppers
  • add peppers, garlic, cider vinegar, sugar to beef bone broth
    16.5 grams fresh garlic or 4-5 cloves, 2 tbsp cider vinegar, ¼ cup packed light brown sugar
  • blend until smooth and add to stock pot
  • Add water to stock pot
    1 cup water

Chili With Beans

  • rinse beans if canned and add to stock pot
    2-4 cans beans of your choice

Cooking

  • bring to a slow simmer and cook for 1-1.5 hours. I cover 3/4 of the stock pot with a lid to limit splatter
  • Eat and enjoy. I use cheese, died jalapeno's, and sour cream