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Smoked chili served in small casserole dishes, topped with sliced jalapeno peppers.

Easy Smoked Chili Recipe

Jeri Walker
Do you know what's better than a bowl of chili? Smoked Chili! This easy Smoked Chili Recipe is hearty and chock full of flavor with just enough smoky twist to make it unforgettable! It'll warm you up on those cold winter days and satisfy your hunger any time of year - especially game days. Top off your bowl full of deliciousness by adding anything from avocado slices to shredded cheese.
5 from 46 votes
Prep Time 15 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine American
Servings 6 people
Calories 411 kcal


  • Electric Pellet Grill
  • Large pot or skillet
  • Disposable aluminum pan or large cast iron skillet


  • pounds lean ground beef
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 4 cloves garlic diced
  • 2 cans diced tomatoes, with liquid 796 mL, 28 oz
  • 2 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 can red kidney beans 540 mL, rinsed and drained
  • 1 can romano beans 540 mL, rinsed and drained
  • 1 can black beans 398 mL, rinsed and drained
  • 1 can chickpeas (garbonzo beans) 393 mL, rinsed and drained
  • 1 can corn 341 mL (12 oz)
  • 1 can tomato sauce optional, 398 mL
  • 1 can tomato paste optional, 156 mL


  • Cook ground beef in olive oil in a large pot over medium heat with onion and garlic until the meat is browned. Drain off any excess fat.
  • Add the spices, tomates, beans, and corn to the meat mixture. Mix well. Cook for 5-10 minutes longer, until heated through.
  • Preheat the pellet grill to 225 degrees F.
  • Spread the chili evenly in a cast iron pot or disposable aluminum pan that will fit the smoker grill grate. Smoke for at least 1 hour, and up to an additional hour for a total of 2 hours, depending on how strong you like the smoke flavor.
  • Serve immediately with your favorite toppings. Enjoy!



Nutritional information is approximate and is meant as a guideline only.
Fridge: You can store it in the refrigerator in an airtight container, where it will keep for 3-4 days.
Freezer: You can freeze it in a freezer-safe container for up to 3 months
Top Tips:
  • Use a disposable aluminum pan to make cleanup a breeze.
  • Place the aluminum pan on a baking sheet and use that to carry the chili outside to the pellet smoker.
  • When smoking food, make sure that the smoker is up to temperature before adding the food.
  • Be sure to stir chili frequently while smoking, so that the flavor is distributed evenly throughout the whole dish.
  • Use smoked paprika for even better flavor.
  • This recipe will produce enough chili for 6 people but can be easily doubled or tripled if you are feeding more.


Calories: 411kcalCarbohydrates: 45.9gProtein: 39.4gFat: 8.4gSaturated Fat: 2.4gCholesterol: 67.8mgSodium: 1129.3mgPotassium: 1153.8mgFiber: 11.6gSugar: 4.4gVitamin A: 35.7IUVitamin C: 11.4mgCalcium: 147.5mgIron: 7.5mg
Keyword chili recipe, comfort food, easy dinner recipes, smoked chili
Tried this recipe?Let us know how it was!