Few things hit quite like a warm bowl of chili when the weather turns. Smokehouse chili is my go-to in fall and winter because it’s simple to make, deeply comforting, and built around bold, smoky flavor. It’s the kind of meal that simmers quietly while you get on with your day—and somehow tastes even better the next.
The base is a mix of beef and ground pork for richness, paired with smoky spices that give the chili its signature depth. It’s hearty without being heavy and exactly what I want when I’m craving something cozy but not boring.
Beef, Pork, and Smoky Spices
The combination of beef and pork creates a richer, more complex flavor than just using beef alone. The pork adds a bit of sweetness and extra fat that makes the chili incredibly satisfying.
I use a mix of smoky peppers: chipotle, smoked paprika, and ancho chili powder. The combination gives the chili a subtle smokiness and warmth.
Serving Smokehouse Chili
Smokehouse Chili is versatile when it comes to toppings, and there are plenty of ways to customize it to your liking. Here are some of my favorite serving ideas:
- Cheese: Try grating different types of cheese like sharp cheddar, pepper jack, or Oaxaca cheese.
- Tortilla Strips: For some crunch, top the chili with crispy tortilla strips.
- Fresh Jalapeños: If you love a little heat, slice up some fresh jalapeños and scatter them on top.
- Avocado: avocado slices or a dollop of guacamole adds a fresh, cooling contrast to the chili’s warmth.
- Cornbread: This chili pairs beautifully with a side of cornbread to soak up all the flavors.
Notes From the Kitchen
Taste and Adjust: After simmering for an hour, the chili will have had enough time for the “default” flavors to meld in. If you like a spicier chili, feel free to add more chipotle powder. If you want more smoke flavor, add more smoked paprika or a bit of liquid smoke. Make sure you taste between adding spices
Let it simmer. An hour is the minimum, but longer only improves the flavor.
Smokehouse Chili
Equipment
- 1 Large Dutch Oven
Ingredients
- 1 lb Ground Beef
- 1 lb Ground Pork
- 1 White Onion, diced (large)
- 1 Poblano Pepper, diced
- 3 cloves Garlic, minced
- 1 can Fire Roasted Crushed Tomatoes (28 oz)
- 1 can Tomato Sauce (15 oz)
- 1 can Kidney Beans, drained and rinsed (15 oz)
- 1 can Black Beans, drained and rinsed (15 oz)
- 1 tbsp Chili Powder
- 1 tbsp Smoked Paprika
- 1 tbsp Ancho Chili Powder
- 1 tsp Chipotle Powder
- 1 tsp Ground Cumin
- 1 tbsp Liquid Smoke (optional)
Instructions
- In a large Dutch oven, heat a drizzle of oil over medium heat. Add the ground beef and pork, breaking it up with a wooden spoon. Cook until browned, about 8-10 minutes. Drain any excess fat if necessary.
- Add the diced onion, poblano, and garlic to the pot, stirring to combine with the meat. Cook until the onions are soft and translucent, about 5 minutes.
- Stir in the chili powder, smoked paprika, ancho chili powder, cumin, and chipotle powder. Let the spices toast for about 1-2 minutes to release their flavors.
- Pour in the crushed tomatoes, tomato sauce, beans. and liquid smoke Stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let the chili cook for 30 minutes to an hour. Stir occasionally.
- Serve this chili with grated cheddar cheese, white onions, and fresh Jalapeno to kick it up.
