Pellet Grill Chili

This Pit Boss Chili is perfect for when the temperatures drop, and you need comfort food. It’s great for a cookout and can be used for leftovers all week.

It’s versatile, scrumptious, and guaranteed to warm you up. Beef, spices, and smoke—does it get any better?

My pot of chili cooking away

Pit Boss Smoked Chili

This is one of our family’s favorite meals during winter and fall. It is hearty, filling, and perfect to keep in the fridge for a quick meal. It is also easy to throw together quickly—all you need to do is brown the meat and add all the other ingredients.

Then let it all simmer away on medium heat and absorb all the smoky goodness. Before you know it, you’ll be tucking into a pot of tasty chili.

Shopping List

Chuck Roast beef

Red Onion, Diced – See the types of best onion for chili

Green Bell Pepper

Garlic

Jalapeño

Chili beans

Chili Powder

Pit Boss Maple Chipotle Rub

Cilntro, Cumin, Oregano

Crushed tomatoes

Lime

Sour Cream

Kosher Salt and Pepper

How to Smoke Chili on a Pit Boss

  • Kickstart the pellet grill, setting it to Smoke mode, and run with the lid open for 10 minutes. Pick your wood pellet flavor. Subtle fruit wood flavors will work well with this chili, but intense flavors like hickory or mesquite will be as good and give an intense depth of flavor. Ensure the hopper has enough wood chips to last the cooking session.
  • Preheat to medium-high heat, approx. 400° F. Place the cast-iron skillet or Dutch oven on the grill grate to preheat.
  • Season the cubed steak with salt and pepper. Add oil to the Dutch oven and heat. Brown the chuck steak in the heated oil. Remove the beef and set it to one side.
  • Sauté the onions, garlic, chili, and peppers to soften. Add all the remaining ingredients except lime zest, crushed tomatoes, and sour cream. Combine and let simmer together for a few minutes.
  • Add in the seared beef cubes. Pour the tins of crushed tomatoes over the beef to cover. Place the lid on the dish and reduce the heat to 300°F.
  • Let simmer for 2 to 2½ hours, or until the meat is tender when probed. Remove from the grill and stir in lemon zest.
  • Top with the sour cream, and any other of your favorite chili toppings.

What to Serve With It

Smoked chili is best served with fresh bread or smoked garlic bread. For tasty nachos, you can also layer a plate of corn chips and top with chili, sour cream, guacamole, and grated cheese. For something a little more fresh, serve with a tossed green salad or coleslaw.

You can also have it as a side for smoked turkey; we sometimes make this for Thanksgiving.

Smoked Chilli on a Pit Boss

This chili is glorious on its own, served with some chunky fresh bread. Or layer a plate of corn chips, and top with chili, sour cream, guacamole, and grated cheese for a tasty nacho meal.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Appetizer, Dinner, main, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 4 servings
Calories: 225kcal
Cost: 15

Equipment

  • Pit Boss Grill

Ingredients

  • lbs chuck roast beed, cur in 2-inch cubes
  • kosher salt
  • black pepper
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 2 tbsp diced green bell pepper
  • 3 garlic cloves, minced
  • 1 jalapeno, minced
  • 1-2 cans chili beans
  • 1 cup beef stock
  • cup chili powder
  • 2 tbsp pit boss maple chipotle rub
  • 1 tbsp cilantro
  • 1 tbsp cumin ground
  • 1 ½ tsp oregano, dried
  • 15 oz crushed tomatoes
  • 1 lime, zest and juice
  • sour cream

Instructions

  • Kickstart the pellet grill, setting it to the Smoke mode, and run with the lid open for 10 minutes.
  • Ensure there are enough wood chips in the hopper to last the cook session.
  • Preheat to medium-high heat, approx. 400° F.
  • Place the cast-iron skillet or Dutch oven on the grill grate to preheat.
  • Season the cubed steak with salt and pepper.
  • Add oil to the Dutch oven and heat. Brown the chuck steak in the heated oil.
  • Combine and let simmer together for a few minutes.
  • Add in the seared beef cubes.
  • Pour the tins of crushed tomatoes over the beef to cover.
  • Place the lid on the dish and reduce the heat to 300° F
  • Let simmer for 2 to 2½ hours, or until the meat is tender when probed.
  • Remove from the grill and stir in lemon zest.
  • Top with the sour cream, and any other of your favorite chili toppings.

You can’t go wrong with a tasty pot of smoked chili. Chunky beef cubes, beans, peppers, onions, herbs, and spices are all infused with the glorious smoky flavors of a pellet grill.

A perfect blend of sweetness and heat. This is the ultimate comfort food for any time of the year!

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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