Pit Boss Chili (7 Simple Steps for EPIC Smoked Chili)

When the temperatures drop and you need comfort food, look no further than a delicious pot of smoked chili.

It’s versatile and scrumptious and guaranteed to warm you up.

Beef, spices, and smoke – does it get any better?

Smoking chili is a simple process on the pellet grill, read on and see for yourself.

How to Cook Smoked Chili on a Pellet Grill

You don’t have to just use beef for smoked chili. You can use any leftover meat you have, including chicken, smoked turkey, or pork.

Any meat will work as a chili base.

However, I try to stick to lean ground beef otherwise the fat will overwhelm the dish.

All you need to do is brown off 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.

Equipment You’ll Need

Pellet Grill Smoker

Cast Iron Skillet or Dutch Oven

Wood Chips

Ingredients

Wood Pellet Recommendation

The subtle fruit wood flavors will work well with this chili. But strong flavors like hickory or mesquite will be as good and give a strong depth of flavor.

This recipe uses Pit Boss Competition Blend Hardwood Pellets.

Smoked Beef Chili Recipe

What You’ll Need

Chuck Roast beef, cut in 2-inch cubes

Kosher Salt and Pepper

Red Onion, Diced

Green Bell Pepper

Garlic

Jalapeño

Chili beans

Chili Powder

Pit Boss Maple Chipotle Rub

Cilntro, Cumin, Oregano

Crushed tomatoes

1 lime, zest & juice

Sour Cream

7 Easy Steps for Beef Chili

  • 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. 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.

Serving Ideas

Smoked chili is best 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 nachos.

For a fresh twist, serve with a tossed green salad and 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 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
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, with beans, peppers, onions, and herbs and spices. 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

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

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 adventures with you!

You can read more on our About Us page.

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